Black Pepper Chicken with Mushrooms (Print-Friendly Version)

Mushrooms, onion and pepper join thin chicken slices in a concentrated oyster-and-soy sauce. Cook the mushrooms long enough to release excess moisture before adding sauce. The chicken should be checked for 165°F rather than judged by a browned coating.

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# Ingredients You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced

02 - 1 tablespoon cornstarch

03 - 1 teaspoon salt

04 - ½ teaspoon freshly ground black pepper

→ Vegetables

05 - 1 medium onion, sliced

06 - 1 bell pepper (red or green), sliced

07 - 8 ounces mushrooms (shiitake or button), sliced

08 - 3 cloves garlic, minced

09 - 2 green onions, chopped for garnish

→ Sauce

10 - 1 tablespoon soy sauce

11 - 1 tablespoon oyster sauce

12 - 1 teaspoon honey

13 - ½ teaspoon rice vinegar

14 - 1 teaspoon freshly ground black pepper

15 - 2 tablespoons vegetable oil, divided

# How to Make It:

01 - Coat thin chicken slices with cornstarch, the first half teaspoon pepper and salt as needed. Mix soy sauce, oyster sauce, honey, vinegar and the remaining teaspoon pepper in a clean bowl.

02 - Heat one tablespoon oil in a wide skillet and cook chicken until the thickest pieces reach 165°F. Transfer to a clean plate.

03 - Heat the remaining oil and soften onion and pepper. Add sliced mushrooms and cook until tender and their excess liquid has reduced.

04 - Stir in garlic briefly without burning. Add the sauce, then return chicken and toss over moderate heat until coated and hot.

05 - Loosen with a small splash of water only if needed. Garnish with green onions and serve.

# Extra Suggestions:

01 - Use the first half teaspoon with the chicken and cornstarch.

02 - Sliced mushrooms release water as they heat. Keep the two pepper portions separate: half a teaspoon coats the chicken and one teaspoon seasons the sauce. The oil is also divided between cooking the chicken and vegetables. Slice the chicken evenly and avoid crowding the skillet; work in batches when pieces overlap. Let the mushrooms release and reduce their liquid before adding the sauce, otherwise the small sauce quantity becomes diluted. Add garlic near the end of the vegetable cooking so it does not burn while the mushrooms soften. Return chicken only after it has reached 165°F, then toss briefly to coat. Taste before adding extra salt because soy and oyster sauces already contribute seasoning.

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