Easy Black Pepper Chicken and Mushrooms
Tender chicken strips and earthy mushrooms are stir-fried with onion, garlic, soy, and oyster sauce in this Easy Black Pepper Chicken and Mushrooms recipe.
6 Servings
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 onion chopped
- 2 cups mushrooms thinly sliced
- 3 garlic cloves minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Additional freshly ground black pepper to taste
- Green onions chopped, optional for garnish
Instructions
Prepare the Chicken:
- Place the sliced chicken breasts in a mixing bowl. Toss with cornstarch, salt, and black pepper until evenly coated.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken and sauté for 5–7 minutes, or until the strips are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of oil. Incorporate the onion and mushrooms, cooking for approximately 5 minutes until softened and lightly browned.
Prepare the Sauce:
- Stir in the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix thoroughly and bring to a gentle simmer.
Thicken the Sauce:
- Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until slightly thickened.
Combine the Ingredients:
- Return the cooked chicken to the skillet. Toss well to ensure the chicken and vegetables are fully coated with the sauce.
Season and Serve:
- Add freshly ground black pepper to taste. Garnish with green onions, if desired, and serve hot with steamed rice or noodles.
Notes
To make this recipe gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy alternative. Ensure that the oyster sauce is labeled gluten-free or replace it with a gluten-free hoisin sauce.