Black Pepper Chicken Mushrooms (Print Version)
Savory chicken and mushrooms stir-fried with onion, pepper, garlic, and a bold pepper sauce.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts, thinly sliced
02 -
1 tablespoon cornstarch
03 -
1 teaspoon salt
04 -
1/2 teaspoon freshly ground black pepper
→ Vegetables
05 -
1 medium onion, sliced
06 -
1 bell pepper, sliced
07 -
8 ounces mushrooms, sliced
08 -
3 cloves garlic, minced
09 -
2 green onions, chopped
→ Sauce and Oil
10 -
1 tablespoon soy sauce
11 -
1 tablespoon oyster sauce
12 -
1 teaspoon honey
13 -
1/2 teaspoon rice vinegar
14 -
1 teaspoon freshly ground black pepper
15 -
2 tablespoons vegetable oil, divided
# Steps:
01 -
In a medium bowl, combine sliced chicken breasts with cornstarch, salt, and 1/2 teaspoon black pepper until chicken is evenly coated.
02 -
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add coated chicken and stir-fry until just browned, about 4 to 5 minutes. Transfer chicken to a plate and set aside.
03 -
Using the same skillet, add the remaining 1 tablespoon oil. Add sliced onion and bell pepper and stir-fry for 2 to 3 minutes until slightly softened. Add mushrooms and minced garlic; cook an additional 2 to 3 minutes until mushrooms are tender.
04 -
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon freshly ground black pepper until smooth.
05 -
Pour sauce over vegetables in the skillet. Return the chicken to the pan and toss everything together until evenly coated and heated through, approximately 1 to 2 minutes.
06 -
Remove from heat. Garnish with chopped green onions and serve hot over rice or noodles if desired.
# Notes:
01 -
Avoid overcrowding the pan to ensure the chicken and vegetables brown instead of steaming.