Black Pepper Chicken with Mushrooms: A savory, spicy dish with tender chicken and mushrooms in a rich, peppery sauce. Perfect for any meal!

Scale

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon cornstarch

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil, divided

1 medium onion, sliced

1 bell pepper (red or green), sliced

8 ounces mushrooms (such as shiitake or button), sliced

3 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon honey

½ teaspoon rice vinegar

1 teaspoon freshly ground black pepper

2 green onions, chopped (for garnish)

In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. Mix well to coat the chicken evenly.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
Add the sliced mushrooms and minced garlic to the skillet. Continue to stir-fry for another 2–3 minutes until the mushrooms are tender.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of freshly ground black pepper. Pour this sauce into the skillet with the vegetables.
Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and vegetables are well-coated with the sauce. Cook for an additional 1–2 minutes to heat through.
Garnish with chopped green onions and serve hot over steamed rice or noodles.

Black Pepper Chicken with Mushrooms is a flavorful, protein-packed dish with a bold peppery kick, perfect for a quick and satisfying meal.
This dish pairs tender chicken with earthy mushrooms in a rich, savory sauce, making it ideal for low-carb and high-protein diets.

Keywords: Black Pepper Chicken with Mushrooms