Bold Black Pepper Chicken (Printable Recipe Version)
Tender chicken and mushrooms get tossed in a punchy pepper sauce. You can have this ready in 30 minutes start to finish for a quick dinner.
# Ingredients You’ll Need:
→ For the Chicken
01 -
1/2 teaspoon black pepper
02 -
1 teaspoon salt
03 -
1 tablespoon cornstarch
04 -
2 boneless, skinless chicken breasts, cut into thin strips
→ For the Stir Fry
05 -
3 cloves garlic, minced
06 -
2 cups fresh mushrooms, sliced
07 -
1 onion, chopped
08 -
2 tablespoons vegetable oil, divided
→ For the Sauce
09 -
Green onions to top off (optional)
10 -
Freshly ground black pepper, as much as you like
11 -
1/4 cup water
12 -
1 teaspoon sesame oil
13 -
1 tablespoon oyster sauce
14 -
2 tablespoons soy sauce
# Steps to Make It:
01 -
Throw your cooked chicken back into the pan with the veggies. Mix it up so everything gets warm and friendly. Taste and twist in some black pepper and finish with green onions if you're into that.
02 -
Toss in the garlic, then pour in soy sauce, oyster sauce, sesame oil, and water. Let it bubble gently until you notice it thickening a bit.
03 -
Pour in the rest of the oil. Drop your chopped onion and sliced mushrooms in. Let them go until soft and smelling good, about five minutes.
04 -
Splash a tablespoon of oil in a big skillet, crank the heat to medium-high. Brown the chicken strips for about 5-7 minutes until they're cooked through. Move them out and set aside.
05 -
Put the chicken strips and cornstarch, salt, and black pepper in a bowl. Mix until every piece looks covered.
# Extra Information:
01 -
Swap chicken breasts for thighs if you want it extra juicy
02 -
Going gluten-free? Use tamari in place of your soy sauce
03 -
Bell peppers or snap peas are fun to toss in for more color