Description
A delicious and easy-to-make Black Pepper Chicken with Mushrooms recipe that is perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup mushrooms, sliced (button or cremini)
- 1 bell pepper, sliced (any color)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon black pepper (adjust to taste)
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms, bell pepper, and onion. Stir-fry for about 3-4 minutes until the vegetables are tender.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Return the cooked chicken to the skillet. In a small bowl, mix the soy sauce, oyster sauce (if using), black pepper, cornstarch, and chicken broth. Pour this mixture over the chicken and vegetables.
- Stir well to combine, cooking for another 2-3 minutes until the sauce thickens and everything is heated through.
- Remove from heat and garnish with chopped green onions. Serve over cooked rice or noodles.
Notes
- For extra crunch, add some sliced carrots or snap peas during the vegetable stir-fry.
- To make it spicier, add red pepper flakes or sliced fresh chili peppers to the dish while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg