Black Pepper Chicken with Mushrooms (Print Version)
# Ingredients:
→ For the chicken
01 -
2 boneless, skinless chicken breasts, thinly sliced
02 -
1 tbsp cornstarch
03 -
1 tsp salt
04 -
½ tsp black pepper
→ For the stir-fry
05 -
2 tbsp vegetable oil
06 -
1 onion, chopped
07 -
2 cups sliced mushrooms (button, cremini, or shiitake)
→ For the sauce
08 -
2 tbsp soy sauce
09 -
1 tbsp oyster sauce (optional)
10 -
1 tsp freshly ground black pepper
11 -
½ tsp sugar
12 -
¼ cup chicken broth or water
13 -
1 tsp cornstarch + 1 tbsp water (slurry)
# Instructions:
01 -
Toss sliced chicken with cornstarch, salt, and pepper in a bowl. Allow to marinate for 10 minutes.
02 -
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes per side until golden and cooked through. Remove from pan and set aside.
03 -
Add remaining oil to the same skillet. Sauté onion for 2-3 minutes until translucent, then add mushrooms and cook for 3-4 minutes until tender and lightly browned.
04 -
In a small bowl, combine soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth. Pour into skillet with vegetables and stir to combine.
05 -
Return cooked chicken to skillet. Add cornstarch slurry and stir continuously until sauce thickens, about 1 minute.
06 -
Serve hot with steamed rice or noodles.
# Notes:
01 -
Swap chicken for beef, shrimp, or tofu for variation.
02 -
Adjust black pepper quantity according to your spice preference.
03 -
Pairs excellently with jasmine rice or stir-fried noodles.