A savory and flavorful dish combining tender chicken, earthy mushrooms, and a rich black pepper sauce. Perfect for a quick weeknight dinner!
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- 1 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (divided)
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 cup water
- Freshly ground black pepper, to taste
- Green onions (optional, for garnish)
Instructions
1. Prepare the Chicken
- Slice the chicken breasts into thin strips.
- In a bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
2. Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken strips and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the chopped onion and sliced mushrooms. Cook for 5 minutes or until softened.
4. Prepare the Sauce
- Add the minced garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet.
- Stir to combine and bring the mixture to a gentle simmer.
5. Thicken the Sauce
- Let the sauce simmer for 2–3 minutes, allowing it to thicken slightly.
6. Combine Chicken and Sauce
- Return the cooked chicken to the skillet.
- Stir until the chicken is evenly coated with the sauce and mixed with the vegetables.
7. Add Black Pepper
- Sprinkle freshly ground black pepper to taste for an extra kick of flavor.
8. Serve
- Garnish with chopped green onions if desired.
- Serve hot with steamed rice or noodles for a complete meal.
Quick Tips
- Customize: Add bell peppers, snow peas, or broccoli for more veggies.
- Extra Sauce: Double the sauce ingredients if you prefer a saucier dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
