BLACK PEPPER CHICKEN WITH MUSHROOMS
Black Pepper Chicken with Mushrooms is a savoury, stir-fried dish packed with bold pepper flavour, tender chicken, and earthy mushrooms. It’s quick, satisfying, and perfect for a weeknight dinner served over rice or noodles.
Ingredients
- 1 lb boneless chicken breast or thighs thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cups mushrooms sliced (button or cremini)
- 1 small onion sliced
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- Salt to taste
- Green onions for garnish (optional)
Instructions
Marinate Chicken:
- In a bowl, combine chicken with soy sauce, oyster sauce, and cornstarch. Let marinate for 10 minutes.
Stir-Fry Chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned and cooked through. Remove and set aside.
Cook Veggies:
- Add remaining oil to the pan. Sauté mushrooms, onion, and garlic until softened.
Combine and Season:
- Return chicken to the pan. Sprinkle with black pepper and stir well to combine. Adjust salt if needed.
Serve:
- Serve hot, garnished with green onions, over rice or noodles.
Notes
- Make Ahead: Marinate chicken in advance for deeper flavour.
- Variations: Add bell peppers or snap peas for colour and crunch.
- Serving Suggestions: Best with jasmine rice, brown rice, or stir-fried noodles.
- Allergy-Friendly: Use tamari for a gluten-free option.