Black Pepper Chicken with Mushrooms: A Flavor-Packed Stir-Fry Classic

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Introduction
Craving something savory, quick, and full of bold flavor? This Black Pepper Chicken with Mushrooms delivers on all fronts. Tender chicken strips are stir-fried to perfection with earthy mushrooms, sweet onions, and a rich soy-based sauce kicked up with black pepper. Whether you’re looking for a speedy weeknight dinner or a satisfying meal prep option, this one-pan stir-fry is ready in under 30 minutes and pairs beautifully with rice or noodles.

Ingredients (Serves 4)

  • 2 boneless, skinless chicken breasts, sliced thin
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, chopped
  • 2 cups mushrooms, sliced (button or cremini work great)
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ¼ cup water
  • Freshly ground black pepper, to taste
  • Chopped green onions (optional, for garnish)

Tips for Success

  1. Even Slices: Slice chicken thin and uniformly for quick, even cooking.
  2. Cornstarch Magic: It helps seal in moisture and gives the chicken a silky texture.
  3. Mushroom Swap: Shiitake or portobello mushrooms bring deeper flavor if preferred.
  4. High Heat Stir-Fry: Use medium-high to high heat for that signature stir-fry sizzle.
  5. Sauce Control: Add more water or broth if you’d like a thinner sauce.
  6. Meal Prep Win: This dish stores well and reheats beautifully—great for leftovers!

Step-by-Step Instructions

  • Prepare Chicken: In a bowl, toss chicken strips with cornstarch, salt, and black pepper until evenly coated.

  • Sear the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through (5-7 minutes). Remove and set aside.

  • Sauté Veggies: Add remaining 1 tbsp oil to the skillet. Add chopped onions and sliced mushrooms. Sauté until softened and lightly browned (about 5 minutes).

  • Add Aromatics & Sauce: Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Mix well and bring to a gentle simmer.

  • Combine & Finish: Return chicken to skillet. Toss everything together until chicken is coated in sauce. Simmer for 1-2 minutes to allow flavors to meld.

  • Season & Serve: Add a final crack of freshly ground black pepper to taste. Garnish with green onions if desired and serve hot over rice or noodles.

Nutritional Information (Per Serving)

  • Calories: 296
  • Total Fat: 14g (18% DV)
  • Saturated Fat: 2g (10% DV)
  • Cholesterol: 74mg (25% DV)
  • Sodium: 872mg (38% DV)
  • Total Carbohydrates: 11g (4% DV)
  • Dietary Fiber: 2g (7% DV)
  • Sugars: 3g
  • Protein: 31g
  • Iron: 2mg (10% DV)
  • Potassium: 570mg (12% DV)

Healthier Twist Ideas
Want to lighten it up or add variety? Try these simple swaps:

  1. Lean Protein: Substitute chicken with turkey or tofu for a lower-fat alternative.
  2. Low-Sodium Options: Use reduced-sodium soy sauce and broth.
  3. Boost Veggies: Add bell peppers, snap peas, or baby spinach for color and nutrients.
  4. Whole Grain Pairing: Serve with brown rice or quinoa for extra fiber.
  5. No Sugar Sauce: Skip store-bought sauces with added sugar—this one keeps it clean and flavorful.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
  • Reheat: Microwave individual servings or reheat in a skillet over medium heat with a splash of water to refresh the sauce.

This Black Pepper Chicken with Mushrooms proves that a quick meal can be bursting with flavor, texture, and nutrition. It’s your go-to for a satisfying dinner that feels indulgent without being heavy.

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