Description
A quick and flavorful black pepper chicken dish combined with mushrooms and bell peppers, perfect for busy weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper (divided)
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 2 tablespoons vegetable oil, divided
Instructions
- Mix sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until evenly coated.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Stir-fry the chicken until browned (4-5 minutes) then remove it from the skillet.
- Add the remaining tablespoon of oil to the skillet, stir-fry onion and bell pepper for 2-3 minutes until softened.
- Add mushrooms and garlic, cooking for another 2-3 minutes until fragrant and tender.
- Whisk together soy sauce, oyster sauce, honey, vinegar, and remaining black pepper in a small bowl.
- Pour sauce over vegetables in the skillet. Return chicken to the skillet, toss to coat, and heat through for 1-2 minutes.
- Garnish with chopped green onions before serving.
Notes
For extra heat, consider adding red pepper flakes or chili sauce. Experiment with vegetables for added nutrition.
