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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Pepper Chicken with Mushrooms Recipe

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This recipe for Black Pepper Chicken with Mushrooms is from Rick's Cooking School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
8 ounces mushrooms, sliced (button or cremini)
3 tablespoons olive oil
1 tablespoon soy sauce (or coconut aminos for a soy-free option)
1 tablespoon apple cider vinegar
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
2 green onions, sliced (for garnish)
Directions:
Directions:
In a large bowl, combine the chicken pieces, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Sauté for about 4-5 minutes until the mushrooms are tender and browned.

Return the chicken to the skillet with the mushrooms and stir to combine. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with sliced green onions.
Personal Notes:
Personal Notes:
Calories: 290
Net Carbs: 3g
Protein: 26g
Fat: 19g

Tips & Variations:
- For added flavor, consider adding a teaspoon of sesame oil to the marinade.
- You can substitute the chicken thighs with chicken breasts or shrimp for a different protein option. Adjust cooking times as necessary.

 

 

 

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