Black Pepper Chicken with Mushroom
Welcome to your new go-to weeknight meal: Black Pepper Chicken with Mushroom! This savory, satisfying dish brings together juicy chicken breasts and earthy mushrooms, all coated in a bold black pepper sauce that delivers just the right amount of heat.
Servings: 4 servings
Calories: 310kcal
Equipment
- Large Skillet
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts, sliced
Seasoning
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Vegetables
- 1 piece onion, chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
Sauces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water (or more for extra sauce)
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Instructions
- Slice the chicken into bite-sized pieces and toss with cornstarch, salt, and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5–7 minutes. Set aside.
- In the same pan, sauté onion for 2 minutes. Add garlic and mushrooms; cook until mushrooms are soft.
- Add soy sauce, oyster sauce, sesame oil, and water. Stir to combine.
- Return the chicken to the pan and stir. Cook for 2–3 more minutes until heated through and well coated.
- Season with more freshly ground black pepper to taste. Garnish with green onions if desired and serve hot.
Notes
You can substitute tofu for chicken or add extra vegetables like bell peppers or broccoli for more variety. Adjust black pepper level for desired spice.
Nutrition
Calories: 310kcal | Fat: 18g