Black Pepper Chicken Mushrooms (Printable Version)
Speedy stir-fry with chicken and mushrooms, tossed with deep black pepper flavor. Done and on your table in 30 minutes flat.
# What You'll Need:
→ Chicken Bits
01 -
Thin strips from 2 chicken breasts, boneless and skin off
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon cornstarch
→ Veggie Stir
05 -
3 garlic cloves, minced up
06 -
2 cups mushrooms, slice them fresh
07 -
1 onion, chopped
08 -
Your vegetable oil, 2 tablespoons total (split up)
→ Sauce Mix
09 -
1 tablespoon oyster sauce
10 -
A pinch of black pepper, freshly cracked
11 -
2 tablespoons soy sauce
12 -
1 teaspoon sesame oil
13 -
1/4 cup water
14 -
Green onions (throw some on top if you want)
# Steps to Follow:
01 -
Toss the cooked chicken right back in your pan and mix it all up until it’s nice and hot. Now grind in a bunch of black pepper, and if green onions sound good, throw those over the top.
02 -
Pour the water, soy sauce, oyster sauce, sesame oil, and garlic in with the cooked veggies. Let that hang out for a few minutes until it looks a little thicker.
03 -
Drizzle in the last bit of oil with the mushrooms and onion. Let them soften and smell amazing, about five minutes.
04 -
Drizzle your first spoon of oil into a hot pan. Toss the chicken strips in it, and let them go until they’re golden and cooked through, five to seven minutes. Move them to a bowl for now.
05 -
Mix salt, black pepper, and cornstarch into your sliced-up chicken until everything looks nicely covered.
# Additional Notes:
01 -
Swap in chicken thighs if you want it extra juicy
02 -
Tamari’s perfect if you need gluten free
03 -
Bell peppers and snap peas work great here, too