This Black Pepper Chicken with Mushrooms is a quick, delicious, and versatile dish perfect for weeknight dinners. Tender chicken slices and earthy mushrooms are coated in a savory black pepper sauce, creating a hearty, flavorful meal that pairs wonderfully with rice or noodles.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, sliced into thin strips
1 tablespoon cornstarch: Helps create a light coating for the chicken and thickens the sauce.
1 teaspoon salt: For seasoning.
1/2 teaspoon black pepper: Adds a bold, spicy kick.
For the Stir-Fry:
2 tablespoons vegetable oil: For cooking the chicken and vegetables.
1 onion, chopped: Adds sweetness and depth to the dish.
2 cups sliced mushrooms: Button, cremini, or shiitake mushrooms work well.
For the Sauce:
2 tablespoons soy sauce: The base of the savory sauce.
1 tablespoon oyster sauce (optional): Adds richness and umami flavor.
1 teaspoon freshly ground black pepper: The star ingredient for bold spice.
1/2 teaspoon sugar: Balances the flavors.
1/4 cup chicken broth or water: For a saucy consistency.
1 teaspoon cornstarch mixed with 1 tablespoon water: For thickening the sauce.
I don’t clean the oven for more than 5 minutes. My mother-in-law made two watches the other day and they weren’t as clean as mine.
These are sooo good! Cheated on my diet once by going to a fast food joint for these suckers, but with this recipe, I don’t have to :)
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