Black Pepper Chicken with Mushrooms
Servings: (Serves 4):

2 boneless, skinless chicken breasts , sliced into thin strips
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper (plus more to taste )
2 tablespoons vegetable oil , divided
1 onion , chopped
2 cups sliced mushrooms
3 cloves garlic , minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
¼ cup water
Freshly ground black pepper , to taste
Green onions , sliced (optional, for garnish )

Prepare the Chicken:
Slice the chicken breasts into thin strips.

In a bowl, combine the chicken with cornstarch , salt , and ½ teaspoon black pepper . Toss until the chicken is evenly coated.


Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through (about 5–7 minutes ).

Remove the chicken from the skillet and set aside on a plate.


Cook the Vegetables:
Add the remaining 1 tablespoon of vegetable oil to the skillet.

Add the chopped onion and sliced mushrooms . Cook, stirring occasionally, until the vegetables are softened (about 5 minutes ).


Add the Sauce:
Stir in the minced garlic , soy sauce , oyster sauce , sesame oil , and water . Mix well to combine.

Bring the mixture to a gentle simmer, allowing the flavors to meld together.


Thicken the Sauce:
Let the sauce simmer for 2–3 minutes , stirring occasionally, until it thickens slightly.


Add the Chicken:
Return the cooked chicken to the skillet. Stir to combine with the sauce and vegetables, ensuring the chicken is evenly coated.


Season with Black Pepper:
Add freshly ground black pepper to taste, adjusting according to your preference for spice and flavor.


Garnish and Serve:
Transfer the dish to a serving plate or bowl.
Garnish with sliced green onions if desired.

Serve hot over steamed rice, noodles, or as a standalone dish.


Notes
Tips for Success:
Add Veggies: Stir in bell peppers, broccoli, or snap peas for extra nutrition and color.

Spice It Up: Add red pepper flakes or a drizzle of chili oil for an extra kick.

Make Ahead: Prepare the chicken and sauce separately, then combine and reheat before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently on the stovetop or in the microwave.