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Black Pepper Chicken with Mushrooms in a plate.

Black Pepper Chicken with Mushrooms

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts cut into 1-inch cubes
  • 8 oz Cremini or baby bella mushrooms sliced thick
  • 1 Medium yellow onion cut into wedges
  • 1 Red bell pepper sliced into strips
  • 1 Green bell pepper sliced into strips
  • 4 Cloves garlic minced
  • 2 tbsp Extra virgin olive oil divided
  • 2 tbsp Coconut aminos or low-sodium soy sauce divided
  • 1.5 tsp Coarsely ground black pepper freshly cracked
  • 1 tbsp Oyster sauce or vegetarian stir-fry sauce
  • 1 tsp Balsamic vinegar
  • 1/4 cup Low-sodium chicken or vegetable broth

Method
 

  1. Marinate: In a bowl, toss the cubed chicken with 1 tablespoon of coconut aminos (or soy sauce), half of the minced garlic, and 0.5 teaspoon of cracked black pepper. Marinate at room temperature for 10 minutes.
  2. Sear Chicken: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5–6 minutes, turning occasionally, until golden-brown and cooked through. Transfer to a plate.
  3. Cook Veggies: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and onions, cooking for 3 minutes until softened. Toss in the red and green bell peppers and the remaining garlic, cooking for 2 more minutes.
  4. Make Sauce: Whisk together the remaining coconut aminos, oyster sauce, balsamic vinegar, chicken broth, and the remaining 1 teaspoon of cracked black pepper in a small bowl.
  5. Combine & Finish: Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over everything. Toss continuously over high heat for 1–2 minutes until the sauce bubbles, glazes the ingredients, and thickens slightly. Serve hot.

Notes

  • Prep Rule: Chop all ingredients before turning on the stove; stir-frying moves too fast to prep as you go.
  • The Pepper Key: Use exclusively fresh, coarsely cracked peppercorns. Pre-ground table pepper will make the dish bitter rather than aromatic.
  • Mushroom Texture: Sauté mushrooms on high heat without crowding so they sear brown instead of steaming soggy.
  • Wok/Pan Heat: Keep the pan smoking hot. High heat ensures a quick restaurant-style sear while locking juice inside the chicken.
  • Storage: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of broth to loosen the sauce.