Black Pepper Chicken Mushrooms (Print Version)
# Ingredients:
→ Chicken section
01 -
Two thinly sliced chicken breasts without bones or skin
02 -
A tablespoon of cornstarch
03 -
One teaspoon of salt
04 -
Half a teaspoon of ground black pepper
→ Veggie stir-fry section
05 -
Two cups of mushrooms (sliced—use button, cremini, or shiitake)
06 -
One chopped onion
07 -
Two tablespoons of cooking oil
→ Sauce components
08 -
Two tablespoons soy sauce
09 -
A tablespoon of oyster sauce (this one's optional)
10 -
Quarter cup of chicken broth or plain water
11 -
A teaspoon of sugar
12 -
One teaspoon of ground black pepper
13 -
Mix one teaspoon cornstarch with one tablespoon water for a slurry
# Instructions:
01 -
In a bowl, mix the chicken pieces with cornstarch, salt, and black pepper. Leave it to sit for 10 minutes.
02 -
Warm up a tablespoon of oil in a pan on medium-high heat. Lay chicken flat in the pan and cook for 2-3 minutes per side until golden and done. Take it out and keep it aside.
03 -
Using the same pan, pour in the rest of the oil. Stir the onion for a couple of minutes until soft, then toss in the mushrooms and keep cooking for another 3-4 minutes until they're browned and tender.
04 -
In a small bowl, stir together soy sauce, optional oyster sauce, sugar, ground pepper, and chicken broth. Pour the mix onto the veggies in the skillet.
05 -
Pop the chicken back into the skillet. Add the cornstarch slurry, and stir continuously until you see the sauce get nice and thick, which should take about a minute.
06 -
Dish it up warm, paired with steamed noodles or rice.
# Notes:
01 -
Switch out chicken for tofu, shrimp, or beef for a cool change.
02 -
Feel free to play with the black pepper amount to match your taste.
03 -
Goes great with stir-fried noodles or jasmine rice.