Black Pepper Chicken with Mushrooms Recipe
A flavorful and savory Black Pepper Chicken with Mushrooms recipe, combining tender chicken breasts stir-fried with fresh vegetables and a rich black pepper sauce. Perfect for a quick and delicious weeknight meal served over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Vegetables
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Instructions
- Prepare chicken: Mix the thinly sliced chicken breasts with cornstarch, salt, and ½ teaspoon of freshly ground black pepper until the pieces are evenly coated to ensure a tender and flavorful result.
- Cook chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Stir-fry the coated chicken until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside to keep warm.
- Cook vegetables: In the same skillet, add the remaining tablespoon of oil. Stir-fry the sliced onion and bell pepper for 2-3 minutes until they start to soften. Add the sliced mushrooms and minced garlic, continuing to cook for another 2-3 minutes until the mushrooms are tender.
- Make sauce: Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon freshly ground black pepper in a small bowl to create a rich, tangy, and spicy sauce that complements the ingredients perfectly.
- Combine and finish: Pour the prepared sauce over the vegetables in the skillet, then return the cooked chicken to the pan. Toss everything together until well coated and heated through, about 1-2 minutes, to meld the flavors.
- Garnish and serve: Sprinkle with chopped green onions and serve the black pepper chicken and mushrooms hot over steamed rice or noodles for a satisfying meal.
Notes
- For more heat, increase the amount of freshly ground black pepper to taste.
- You can substitute chicken breasts with thighs for a juicier texture.
- Oyster sauce can be replaced with vegetarian mushroom sauce for a vegetarian adaptation.
- Use low-sodium soy sauce to reduce sodium content.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: black pepper chicken, mushroom stir-fry, Asian chicken recipe, quick chicken dinner, easy stir-fry
