Black Pepper Chicken Mushrooms (Print Version)

Juicy chicken and mushrooms simmered in a robust black pepper sauce with soy and garlic.

# Ingredients:

→ Main Ingredients

01 - 2 boneless, skinless chicken breasts, sliced into thin strips
02 - 1 tablespoon cornstarch
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 tablespoons vegetable oil
06 - 1 medium yellow onion, chopped
07 - 2 cups sliced white or cremini mushrooms
08 - 3 cloves garlic, minced
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon sesame oil
12 - 1/4 cup water
13 - Freshly ground black pepper, to taste
14 - Sliced green onions, for garnish (optional)

# Instructions:

01 - Combine sliced chicken breasts with cornstarch, kosher salt, and black pepper in a bowl. Toss to coat each piece evenly.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken and sauté until browned on all sides and cooked through, 5–7 minutes. Transfer chicken to a plate and set aside.
03 - Add remaining 1 tablespoon oil to the skillet. Add chopped onion and sliced mushrooms; cook, stirring occasionally, until tender and lightly browned, about 5 minutes.
04 - Stir in minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix thoroughly and bring to a gentle simmer.
05 - Allow the mixture to simmer for 2–3 minutes or until the sauce thickens slightly.
06 - Return cooked chicken to the skillet and mix to ensure the sauce coats all ingredients evenly.
07 - Adjust seasoning with additional freshly ground black pepper as desired.
08 - Garnish with sliced green onions if desired and serve hot over rice or noodles.

# Notes:

01 - For best flavor, slice chicken against the grain for improved tenderness.

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