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.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# 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.

Return