Black Pepper Chicken with Mushrooms
A Savory, Flavorful Dish with Tender Chicken and Mushrooms, Coated in a Rich, Black Pepper Sauce—Perfect for a Quick and Delicious Weeknight Dinner
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 cup mushrooms, sliced (button or cremini)
1 tablespoon fresh garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
1/2 teaspoon black pepper (adjust to taste)
1/4 cup chicken broth
1 tablespoon cornstarch (optional, for thickening)
Salt to taste
Green onions, chopped for garnish
Directions:
Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the sliced mushrooms and sauté for 3-4 minutes, until tender. Add the minced garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Stir in the soy sauce, oyster sauce (if using), black pepper, and chicken broth. Bring the mixture to a simmer and cook for 2-3 minutes.
If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water to form a slurry, then stir it into the sauce. Let the sauce simmer for another 2 minutes, until thickened.
Return the cooked chicken to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes to reheat the chicken and allow the flavors to meld.
Season with salt to taste, then garnish with chopped green onions before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings