A flavorful black pepper chicken stir fry packed with tender chicken, colorful veggies, and bold pepper sauce.

Scale

Chicken

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon cornstarch

1 teaspoon salt

½ teaspoon freshly ground black pepper

Vegetables

1 medium onion, sliced

1 bell pepper (red or green), sliced

8 ounces mushrooms, sliced

3 cloves garlic, minced

2 green onions, chopped for garnish

Sauce

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

1. Mix sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.

2. Heat 1 tablespoon oil in large skillet over medium-high heat. Stir-fry chicken until browned, 4-5 minutes. Remove and set aside.

3. In same skillet with remaining oil, stir-fry onion and bell pepper for 2-3 minutes. Add mushrooms and garlic, cook another 2-3 minutes.

4. Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.

5. Add sauce to vegetables, return chicken to skillet. Toss until well-coated and heated through, 1-2 minutes.

6. Garnish with green onions and serve hot over rice or noodles.

Perfect for low-carb and high-protein diets. Can be served over rice or noodles.

Keywords: black pepper chicken, pepper chicken stir fry, chicken mushroom stir fry