Black Pepper Chicken with Mushrooms

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons soy sauce

• 2 tablespoons cornstarch

• 2 tablespoons vegetable oil

• 8 oz (225g) mushrooms, sliced (button or shiitake)

• 1 bell pepper, sliced (any color)

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (optional)

• 2-3 tablespoons freshly cracked black pepper (adjust to taste)

• 1 tablespoon oyster sauce (optional)

• 2 green onions, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, and cornstarch. Mix well and let it marinate for at least 15-20 minutes.

2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

3. Cook the Chicken: Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4. Sauté the Vegetables: In the same skillet, add the sliced mushrooms, bell pepper, onion, garlic, and ginger. Stir-fry for about 4-5 minutes, or until the vegetables are tender.

5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet. Sprinkle in the black pepper and stir to combine. If using, add the oyster sauce and mix well. Cook for an additional 2-3 minutes to heat through.

6. Serve: Plate the black pepper chicken with mushrooms and garnish with chopped green onions. Serve hot over rice or noodles if desired.