Black Pepper Chicken & Mushrooms (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts, sliced into thin strips
02 -
1 tablespoon cornstarch
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
→ For the Stir Fry
05 -
2 tablespoons vegetable oil, divided
06 -
1 onion, chopped
07 -
2 cups fresh mushrooms, sliced
08 -
3 cloves garlic, minced
→ For the Sauce
09 -
2 tablespoons soy sauce
10 -
1 tablespoon oyster sauce
11 -
1 teaspoon sesame oil
12 -
1/4 cup water
13 -
Freshly ground black pepper to taste
14 -
Green onions for garnish (optional)
# Instructions:
01 -
Toss your sliced chicken strips with cornstarch, salt, and black pepper until they're evenly coated.
02 -
Heat up 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook those chicken strips until they're nicely browned and cooked through, about 5-7 minutes. Set them aside for now.
03 -
Add your remaining oil to the same skillet and toss in the onion and mushrooms. Let them cook until they're soft and fragrant, about 5 minutes.
04 -
Add the garlic, soy sauce, oyster sauce, sesame oil, and water to your veggies. Let it all simmer until the sauce starts to thicken up a bit.
05 -
Add your cooked chicken back to the skillet and stir everything together until it's heated through. Season with plenty of fresh black pepper and sprinkle with green onions if you like.
# Notes:
01 -
Try chicken thighs instead of breasts for juicier results
02 -
Use tamari instead of soy sauce to make it gluten-free
03 -
Add your favorite vegetables like bell peppers or snap peas