Black Pepper Chicken with Mushrooms
A delightful harmony of juicy chicken, earthy mushrooms, and a hint of spice that dances on your taste buds!
Servings: 4 servings
Equipment
- Large Pan or Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts sliced
Seasoning
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 piece onion chopped
- 2 cups sliced mushrooms
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water
Instructions
- In a bowl, combine the sliced chicken, cornstarch, salt, and black pepper. Mix well to coat the chicken evenly.
- In a large pan or skillet, add the vegetable oil over medium-high heat.
- Once the oil is hot, add the chicken to the pan. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove and set aside.
- In the same pan, add the onions and mushrooms. Cook for about 3-5 minutes until softened, then add the minced garlic and sauté for another minute.
- Stir in the soy sauce, oyster sauce, sesame oil, and water. Bring to a gentle simmer.
- Return the chicken to the pan and toss everything together until well combined. Let it cook for an additional 2-3 minutes to allow the flavors to meld.
- Once everything is evenly coated and heated through, serve hot over rice or noodles.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish in a microwave or skillet.