Black Pepper Chicken Dish (Print Version)

# Ingredients:

→ Chicken

01 - Two skinless, boneless chicken breasts sliced nice and thin

02 - A teaspoon of ground black pepper

03 - Salt, 1 teaspoon

04 - A tablespoon of cornstarch

→ Vegetables

05 - Three cloves of garlic, finely chopped

06 - Sliced mushrooms (8 oz), either button or shiitake

07 - Bell pepper (red or green), cut into slices

08 - One medium onion, sliced up

09 - Green onion, chopped for sprinkling on top

→ Sauce

10 - Two tablespoons of oil, split

11 - One tablespoon oyster sauce

12 - Half a teaspoon of rice wine vinegar

13 - One teaspoon of freshly ground black pepper

14 - A teaspoon of honey

15 - Soy sauce, one tablespoon

# Instructions:

01 - Coat that chicken evenly by combining it with cornstarch, salt, and black pepper in a bowl

02 - On medium-high heat, warm up one tablespoon of oil in a big skillet. Stir-fry the chicken chunks till they're golden brown, which takes about 4–5 minutes. Pull them out and set them aside

03 - Using the same pan and the leftover oil, cook onion and bell pepper for a couple of minutes. Toss in the mushrooms and garlic, and let them cook a bit more, about 2–3 minutes

04 - In a bowl, stir together soy sauce, oyster sauce, honey, rice vinegar, and black pepper until smooth

05 - Pour the sauce into the skillet with the veggies, then toss the chicken back in. Mix everything until well-coated and warm, around one to two minutes

06 - Scatter the green onions on top and serve piping hot with noodles or rice on the side

# Notes:

01 - Works great for low-carb, high-protein meals

02 - Goes nicely with noodles or rice as a side

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