A delicious and simple recipe for Black Pepper Chicken with Mushrooms, featuring tender chicken, vibrant vegetables, and a flavorful sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cornstarch
1 cup sliced mushrooms
1 red bell pepper, sliced
1 cup broccoli florets
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 green onions, sliced (for garnish)
Instructions
In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the mushrooms, red bell pepper, and broccoli. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Add the garlic and ginger to the skillet and cook for an additional 1-2 minutes until fragrant.
Return the chicken to the skillet. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for another 2-3 minutes until everything is heated through.
Serve hot, garnished with sliced green onions.
Notes
For added heat, include a teaspoon of crushed red pepper flakes in the sauce.
Substitute the chicken with tofu or shrimp for a different protein option.