Description
Quick and easy black pepper chicken with mushrooms recipe—tender, flavorful, and ready in 30 minutes. Perfect low-carb meal!
Ingredients
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2 boneless, skinless chicken breasts, thinly sliced
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1 tablespoon cornstarch
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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1 medium onion, sliced
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1 bell pepper (red or green), sliced
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8 ounces mushrooms (shiitake or button), sliced
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3 cloves garlic, minced
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2 green onions, chopped (for garnish)
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1 tablespoon soy sauce
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1 tablespoon oyster sauce
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1 teaspoon honey
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½ teaspoon rice vinegar
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1 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil, divided
Instructions
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In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until the chicken is evenly coated.
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Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Stir-fry the chicken until browned, about 4-5 minutes. Remove from the skillet and set aside.
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In the same skillet, add the remaining oil and stir-fry the onion and bell pepper for 2-3 minutes. Add the mushrooms and garlic and cook for another 2-3 minutes until vegetables are tender.
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In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.
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Pour the sauce over the vegetables in the skillet, return the chicken to the pan, and toss everything together until well coated and heated through, about 1-2 minutes.
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Garnish with chopped green onions and serve immediately over rice or noodles.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal