Description
A quick and flavorful one-pan dish with tender chicken, juicy mushrooms, and a bold black pepper sauce—perfect served over rice or noodles.
Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breasts, cut into bite-size pieces
- 2 cups mushrooms, sliced (button or cremini)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon freshly ground black pepper, or more to taste
- 1 tablespoon cornstarch
- 1/2 cup chicken broth or water
- Salt, as needed
Instructions
- Season chicken with salt and a small amount of black pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook until golden and fully cooked through. Remove from pan and set aside.
- In the same skillet, add sliced mushrooms and cook until softened and moisture is released.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Return cooked chicken to the skillet.
- In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, and remaining black pepper.
- Pour the sauce into the skillet and stir to combine.
- Simmer for a few minutes until the sauce thickens and coats the chicken and mushrooms evenly.
- Adjust seasoning to taste and remove from heat. Serve warm.
Notes
- Use shiitake mushrooms for deeper flavor.
- Add sliced onions or bell peppers for extra texture.
- Increase black pepper or add crushed red pepper flakes for more heat.
- Serve with rice or noodles to soak up the sauce.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
