Black Pepper Chicken with Mushrooms

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Servings: 3–4

🧂 Ingredients

• 2 boneless, skinless chicken breasts, sliced thin

• 1 tablespoon cornstarch

• 1 teaspoon salt

• ½ teaspoon black pepper (freshly ground preferred)

• 2 tablespoons vegetable oil (or sesame oil for added flavor)

• 1 onion, chopped

• 2 cups sliced mushrooms (button, cremini, or shiitake)

• 2 cloves garlic, minced

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce (optional for richer flavor)

• ½ teaspoon sugar

• ¼ cup chicken broth or water

• 1 teaspoon freshly cracked black pepper, to finish

• Optional: sliced green onions or sesame seeds for garnish

👨‍🍳 Instructions

1. Marinate the Chicken
   In a bowl, toss the sliced chicken with cornstarch, salt, and pepper. Let it sit for 10 minutes — this helps the chicken stay tender and creates a light coating.

2. Sear the Chicken
   Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside.

3. Cook the Veggies
   In the same skillet, add onions and mushrooms. Sauté for about 4–5 minutes until softened and slightly browned. Add the minced garlic and cook another 30 seconds until fragrant.

4. Make the Sauce
   Stir in soy sauce, oyster sauce (if using), sugar, and chicken broth. Bring to a simmer and let the flavors meld for 1–2 minutes.

5. Combine Everything
   Return the chicken to the pan and toss to coat. Add extra black pepper to taste and stir until the sauce thickens slightly.

6. Serve
   Garnish with green onions or sesame seeds. Serve hot over steamed rice, jasmine rice, or noodles.

💡 Tips

• Use dark soy sauce for deeper color and umami.

• Add bell peppers or snow peas for extra crunch.

• For a spicier kick, mix in a pinch of chili flakes or Sichuan pepper.