Black Pepper Chicken with Mushrooms
A one skillet stir fry of sliced chicken breast, mushrooms, onion, and bell pepper in a glossy black pepper and oyster sauce.
Equipment
- Large skillet
- Small mixing bowl
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breast sliced into thin bite size pieces
- 8 oz sliced mushrooms button or cremini
- 1 green bell pepper cut into strips
- 1 medium onion sliced
- 3 cloves garlic minced
- 2 tbsp vegetable oil for searing
- 1 tbsp oyster sauce
- 2 tbsp low sodium soy sauce
- 1 ½ tsp coarsely ground black pepper
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ¼ cup water
Instructions
Cooking
- Prep. Pat the sliced chicken dry. Whisk the sauce ingredients together until no cornstarch lumps remain.
- Brown the chicken. Heat the oil in a skillet over medium high heat and cook the chicken in a single layer for 5 to 7 minutes, until golden and cooked through.
- Soften the vegetables. Add the onion, bell pepper, and mushrooms and stir for 3 to 4 minutes, then add the garlic for 30 seconds.
- Thicken the sauce. Pour in the stirred sauce and simmer for 2 to 3 minutes until glossy and thick.
- Finish. Off the heat, stir in the sesame oil and confirm the chicken reads 165 degrees F.
Notes
Substitutions: Use chicken thighs, thin sliced beef, or firm tofu with the same sauce.
Tips: Do not rinse raw chicken, and wash hands, knife, and board after handling it.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a skillet until 165 degrees F.