Description
Savory Black Pepper Chicken with Mushrooms in Just 30 Minutes
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch (for crispy coating)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 1 medium onion (yellow or white)
- 1 medium bell pepper (red or green)
- 8 ounces mushrooms (shiitake or button)
- 2 cloves garlic (minced)
- 2 tablespoons green onions (sliced, for garnish)
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon oyster sauce (or vegetarian option)
- 1 tablespoon honey (adjust to taste)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 tablespoons vegetable oil (for stir-frying)
Instructions
- In a bowl, add sliced chicken breasts with cornstarch, salt, and black pepper. Toss until evenly coated.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat until hot.
- Add the coated chicken and stir-fry until golden brown and cooked through; remove and set aside.
- In the same skillet, add another tablespoon of oil, then toss in chopped onion and bell pepper. Stir-fry until softened.
- Add mushrooms and garlic, cooking until mushrooms are tender and garlic is aromatic.
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and extra black pepper, then pour over the vegetables.
- Add the stir-fried chicken back into the skillet and toss everything for 1-2 minutes until heated through.
- Garnish with sliced green onions and serve immediately over rice or noodles.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg