Quick and Flavor-Packed Black Pepper Chicken with Mushrooms
A savory dish combining chicken and mushrooms, heightened by black pepper, perfect for busy weeknights.
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Main Ingredients
- 500 grams Chicken Breast Boneless, skinless, cut into bite-sized pieces.
- 250 grams Mushrooms Fresh, ideally shiitake or button, sliced.
- 1-2 teaspoons Black Pepper Freshly ground, adjust to taste.
- 3-4 cloves Garlic Minced.
- 1 inch Ginger Fresh, grated.
- 3 tablespoons Soy Sauce Low-sodium.
- 2 tablespoons Vegetable Oil For cooking.
- 2 stalks Green Onions Chopped for garnish.
- to taste Salt For seasoning.
- 1 teaspoon Sesame Oil For drizzling at the end.
Instructions
- Marinate the chicken with soy sauce, black pepper, and salt. Let it sit while preparing other ingredients.
- Clean and slice the mushrooms. Set aside.
- Minced garlic and grated ginger.
- Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook until golden brown.
- Remove chicken from skillet and set aside, keeping drippings in the skillet.
- Add garlic and ginger to the skillet, sauté until fragrant.
- Add sliced mushrooms and stir-fry until tender.
- Return chicken to skillet, add more soy sauce and black pepper, and stir to combine.
- Adjust seasoning if necessary, then drizzle with sesame oil.
- Garnish with green onions before serving.
- Serve over rice or alongside your favorite sides.
Notes
Store leftovers in an airtight container for up to three days. Reheat before serving.