Yummy Black Pepper Chicken with Mushrooms
Creamy, peppery, and utterly comforting, this dish features tender chicken pieces mingling with savory mushrooms in a silky, pepper-kissed sauce.
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Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Chicken breasts (boneless, skinless) Cut into bite-sized pieces
- 3 cloves Garlic Minced
- 1 piece Green pepper Chopped into bite-sized pieces
- 2 cups Mushrooms Sliced (cremini or button)
- 1 piece Onion Sliced thinly
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1/2 tsp Black pepper Freshly cracked if possible
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 1/4 cup Water
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and pat dry with paper towels for better browning.
- Make the sauce: In a bowl, mix oyster sauce, soy sauce, black pepper, cornstarch, salt, and water to create a smooth sauce. Whisk until no lumps remain.
- Heat the pan: Place a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Let the oil get hot but not smoking.
- Brown the chicken: Add the chicken pieces in a single layer. Cook, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes depending on piece size. Remove the chicken to a plate and keep warm.
- Sauté the aromatics and vegetables: In the same skillet, add sliced onion, minced garlic, mushrooms, and chopped green pepper. Sauté for about 3 to 4 minutes until softened and mushrooms release their juices.
- Combine and thicken: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything.
- Finish cooking: Cook for an additional 2 to 3 minutes, stirring, until the sauce thickens and becomes glossy. Stir in 1 teaspoon sesame oil at the end for aroma.
- Taste and adjust: Taste and adjust seasoning with a pinch more salt or pepper if desired.
- Serve: Serve hot with steamed rice, noodles, or your favorite side.
Notes
Use fresh cracked black pepper for a brighter aroma. Don’t overcrowd the pan when browning chicken. For a gluten-free version, use tamari instead of soy sauce.