Yummy Black Pepper Chicken with Mushrooms is a simple yet delicious dish that combines tender chicken pieces with fresh vegetables in a flavorful sauce. This recipe is perfect for a quick weeknight dinner or a special occasion. With just a handful of ingredients, you can create a satisfying meal that everyone will love.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s packed with flavor thanks to the combination of black pepper and oyster sauce. Second, it’s a one-pan meal, making cleanup easy. Third, the dish is nutritious, offering lean protein from the chicken and vitamins from the vegetables. Lastly, it can be prepared in less than 30 minutes, which is perfect for busy individuals or families.
How to Make Yummy Black Pepper Chicken with Mushrooms
Making Yummy Black Pepper Chicken with Mushrooms is easy, and you don’t need to be a pro in the kitchen to whip it up. Just follow the steps below and enjoy a tasty meal in no time.
Ingredients
- 2 Chicken breasts (boneless, skinless)
- 3 cloves Garlic, minced
- 1 Green pepper, chopped
- 2 cups Mushrooms, sliced
- 1 Onion, sliced
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1/2 tsp Black pepper
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 1/4 cup Water
Directions
- Cut the chicken into bite-sized pieces.
- In a bowl, combine oyster sauce, soy sauce, black pepper, cornstarch, salt, and water. Mix well.
- Heat vegetable oil in a pan over medium heat. Add the chicken and cook until browned, about 5-7 minutes.
- Stir in the onions, garlic, and mushrooms. Sauté for 3-4 minutes until the vegetables are tender.
- Pour the sauce over the chicken and veggies. Cook until the sauce thickens, about 2-3 minutes.
How to Serve Yummy Black Pepper Chicken with Mushrooms
Serve Yummy Black Pepper Chicken with Mushrooms hot over steamed rice or noodles. You can also garnish it with chopped green onions or sesame seeds for a nice touch. This dish goes well with a side of steamed vegetables for a complete meal.
How to Store Yummy Black Pepper Chicken with Mushrooms
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Yummy Black Pepper Chicken with Mushrooms
- Make sure not to overcook the chicken; it should be juicy and tender.
- Feel free to add other vegetables, like broccoli or snap peas, for extra color and nutrition.
- Adjust the amount of black pepper according to your taste preference; you can make it spicier or milder.
Variation
You can swap out the chicken for tofu or shrimp to create a vegetarian or seafood version of this dish. The cooking times may vary slightly, so keep an eye on them as they cook.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.
Q: Is there a gluten-free option for the soy sauce?
A: Yes! You can use tamari or any gluten-free soy sauce as a substitute.
Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce and chop the vegetables ahead of time to save effort during cooking.
Yummy Black Pepper Chicken with Mushrooms
Ingredients
Main Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 3 cloves Garlic, minced
- 1 pieces Green pepper, chopped
- 2 cups Mushrooms, sliced
- 1 pieces Onion, sliced
Sauce Ingredients
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- ½ tsp Black pepper
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- ¼ cup Water
Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- In a bowl, combine oyster sauce, soy sauce, black pepper, cornstarch, salt, and water. Mix well.
Cooking
- Heat vegetable oil in a pan over medium heat. Add the chicken and cook until browned, about 5-7 minutes.
- Stir in the onions, garlic, and mushrooms. Sauté for 3-4 minutes until the vegetables are tender.
- Pour the sauce over the chicken and veggies. Cook until the sauce thickens, about 2-3 minutes.
