Black Pepper Chicken with Mushrooms – High Protein, Low Carb Stir-Fry

Ingredients:

1 lb (450g) chicken breast or thighs, bite-sized

1 tbsp soy sauce

1 tsp cornstarch

1 tsp sesame oil (for marinade)

1 tbsp vegetable or sesame oil (for cooking)

1 small onion, sliced

2 cloves garlic, minced

1-inch ginger, minced

1 cup mushrooms (shiitake, cremini, or button), sliced

½ red bell pepper, sliced (optional)

½ green bell pepper, sliced (optional)

1 tsp freshly ground black pepper (or to taste)

Instructions:

Marinate chicken with soy sauce, cornstarch, and 1 tsp sesame oil. Let sit for 10–15 minutes.

Heat oil in a skillet or wok over medium-high heat. Add onion, garlic, and ginger. Sauté for 1–2 minutes.

Add chicken and stir-fry until browned and nearly cooked through, about 5–7 minutes.

Add mushrooms and peppers, stir-fry 3–4 more minutes until veggies are tender-crisp and chicken is done.

Season with freshly ground black pepper to taste. Serve hot.

Nutrition per serving (1 of 3 servings):

Tip: Skip bell peppers for an ultra low-carb version. Serve alone or over cauliflower rice.