Hey there, fellow foodies! Today, I’m super excited to share with you a recipe that’s not only quick and delicious but also perfect for a weeknight dinner. Say hello to Black Pepper Chicken with Mushrooms! This dish is a flavorful stir-fry that combines tender chicken, fresh veggies, and just the right amount of spice. Plus, it’s ready in about 30 minutes, making it a great addition to your quick family dinners repertoire.
Why You’ll Love This Recipe
- Ready in just 30 minutes, perfect for weeknight dinner ideas
- Combines protein, veggies, and flavor for a balanced meal
- Customizable to suit your taste preferences
- Easily pairs with rice, noodles, or even easy pasta recipes
Ingredients
Here’s what you’ll need to make this tasty dish:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
- Mix sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry chicken until browned, 4-5 minutes. Remove and set aside.
- In the same skillet with remaining oil, stir-fry onion and bell pepper for 2-3 minutes. Add mushrooms and garlic, cook another 2-3 minutes.
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.
- Add sauce to vegetables, return chicken to skillet. Toss until well-coated and heated through, 1-2 minutes.
- Garnish with green onions and serve hot over rice or noodles.
Pro Tips for Making the Recipe
Here are some tips to make this recipe even better:
- For extra tender chicken, let it marinate in the cornstarch mixture for 10-15 minutes before cooking.
- Customize the veggies to your liking—add zucchini, carrots, or snap peas for more color and texture.
- If you prefer a thicker sauce, mix a little cornstarch with water and add it to the skillet during the last minute of cooking.
How to Serve
This dish is versatile and can be served in multiple ways:
- Serve over steamed rice for a classic presentation.
- Toss with noodles for a quick and satisfying meal.
- Add a side of steamed broccoli or a fresh salad for a balanced dinner.
Make Ahead and Storage
Prep ahead by slicing the chicken, onion, bell pepper, and mushrooms, and storing them in separate containers in the fridge for up to a day. Cooked dish can be stored in an airtight container in the fridge for up to 3 days. Reheat gently and serve.
Looking for more delicious and easy recipes? Check out my Melt-In-Your-Mouth Chicken Breast or Texas Roadhouse Smothered Chicken for more tasty ideas. If you’re in the mood for something creamy, don’t miss my Garlic Butter Chicken Bites with Creamy Parmesan Pasta—it’s a crowd-pleaser!
Enjoy your cooking journey and happy cooking!
Black Pepper Chicken with Mushrooms
Ingredients
Method
- Mix sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir-fry chicken until browned, 4-5 minutes. Remove and set aside.
- In the same skillet with remaining oil, stir-fry onion and bell pepper for 2-3 minutes. Add mushrooms and garlic, cook another 2-3 minutes.
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.
- Add sauce to vegetables, return chicken to skillet. Toss until well-coated and heated through, 1-2 minutes.
- Garnish with green onions and serve hot over rice or noodles.