Savory Black Pepper Chicken Stir-Fry (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts, sliced
02 -
1 tablespoon cornstarch
03 -
1 teaspoon salt
04 -
½ teaspoon black pepper
05 -
2 tablespoons vegetable oil, divided
06 -
1 onion, chopped
07 -
2 cups sliced mushrooms
08 -
3 cloves garlic, minced
→ For the Sauce
09 -
2 tablespoons soy sauce
10 -
1 tablespoon oyster sauce
11 -
1 teaspoon sesame oil
12 -
¼ cup water
13 -
Freshly ground black pepper, to taste
14 -
Green onions for garnish (optional)
# Let's Cook!:
01 -
Slice chicken breasts into thin strips. Toss with cornstarch, salt, and black pepper until evenly coated
02 -
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside
03 -
Add the remaining vegetable oil to the skillet. Cook the onion and mushrooms until softened, about 5 minutes
04 -
Add garlic, soy sauce, oyster sauce, sesame oil, and water. Stir and simmer until the sauce thickens slightly
05 -
Return the chicken to the skillet. Stir to combine and heat through
06 -
Season with freshly ground black pepper to taste. Garnish with green onions, if desired. Serve hot with rice or noodles
# Cook's Notes:
01 -
Substitute chicken breasts with boneless thighs for a juicier option
02 -
Use tamari for a gluten-free version
03 -
Feel free to add vegetables like bell peppers or snap peas for extra crunch
04 -
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months