Black Pepper Chicken Stir-Fry with Mushrooms and Asian Pepper Sauce
Tender chicken and mushrooms tossed in a bold black pepper sauce make a quick, satisfying meal, ready in just 30 minutes.
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Cooking tools:
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plate
- Airtight container
- Stove
- Pepper mill
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
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