Black Pepper Chicken with Mushrooms: A Savory and Flavorful Dish

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon cornstarch: Helps create a light coating for the chicken and thickens the sauce.
• 1 teaspoon salt: For seasoning.
• 1/2 teaspoon black pepper: Adds a bold, spicy kick.

For the Stir-Fry:

• 2 tablespoons vegetable oil: For cooking the chicken and vegetables.
• 1 onion, chopped: Adds sweetness and depth to the dish.
• 2 cups sliced mushrooms: Button, cremini, or shiitake mushrooms work well.

For the Sauce:

• 2 tablespoons soy sauce: The base of the savory sauce.
• 1 tablespoon oyster sauce (optional): Adds richness and umami flavor.
• 1 teaspoon freshly ground black pepper: The star ingredient for bold spice.
• 1/2 teaspoon sugar: Balances the flavors.
• 1/4 cup chicken broth or water: For a saucy consistency.
• 1 teaspoon cornstarch mixed with 1 tablespoon water: For thickening the sauce.

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PREPARATION:

1. Prepare the Chicken

1. In a mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
2. Let the chicken sit for 10 minutes to absorb the seasoning while you prepare the other ingredients.

2. Cook the Chicken

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken slices in a single layer and cook for 2–3 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside

3. Sauté the Vegetables

1. Add the remaining 1 tablespoon of oil to the skillet.
2. Stir in the chopped onion and cook for 2–3 minutes, until slightly softened.
3. Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms are tender and golden.

4. Make the Sauce

1. In a small bowl, mix together soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth.
2. Pour the sauce mixture into the skillet with the vegetables and stir to combine.

5. Combine and Serve

1. Return the cooked chicken to the skillet, stirring to coat the chicken and vegetables in the sauce.
2. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet and stir until the sauce thickens (about 1 minute).
3. Taste and adjust seasoning, adding more black pepper if desired for extra spice.

Serving Suggestions

• Serve hot over steamed rice, fried rice, or noodles.
• Pair with a side of steamed broccoli, bok choy, or snap peas for a complete meal.

Enjoy !