Air Fryer Black Pepper Chicken with Mushrooms

(Serves 2–3)

Ingredients

• 2 medium chicken breasts (or thighs), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 cup mushrooms, sliced (button or cremini work well)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp freshly ground black pepper (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
• Salt, to taste
• Optional garnish: chopped green onions or sesame seeds

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Instructions

1. Preheat Air Fryer
   • Preheat air fryer to 375°F (190°C) for 3–5 minutes.
2. Season the chicken
   • In a bowl, toss chicken pieces with 1/2 tsp salt, black pepper, and 1/2 tbsp olive oil.
3. Air fry the chicken
   • Place chicken in the air fryer basket in a single layer.
   • Cook at 375°F for 10–12 minutes, shaking halfway through, until chicken is golden and cooked through (internal temp 165°F).
4. Cook mushrooms and onions
   • While chicken is cooking, heat the remaining olive oil in a skillet or wok over medium heat.
   • Add mushrooms and onions, sauté 3–4 minutes until tender.
   • Add garlic and sauté 30 seconds more until fragrant.
5. Make the sauce
   • In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch slurry (if using).
6. Combine everything
   • Add cooked chicken to the mushroom/onion mixture.
   • Pour the sauce over and stir well for 1–2 minutes until chicken is coated and sauce thickens slightly.
7. Serve
   • Garnish with green onions or sesame seeds.
   • Serve over rice, noodles, or cauliflower rice for a low-carb option.

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Tips for Air Fryer Success

• Don’t overcrowd the basket—cook in batches if needed.
• Shake halfway to ensure even cooking and browning.
• Adjust black pepper to taste; freshly cracked gives the best flavor.