Looking for a quick and delicious dinner? This Black Pepper Chicken with Mushrooms is bursting with flavor and takes just 20 minutes to whip up! 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 use coconut aminos for a soy-free twist) - 1 tablespoon apple cider vinegar - 2 teaspoons freshly ground black pepper Directions: 1. Heat the olive oil in a large skillet over medium-high heat. Once it’s nice and hot, toss in the chicken pieces. Cook them until they're beautifully browned and cooked through, which should take about 5-7 minutes. 2. Next, add those sliced mushrooms to the skillet and sauté them for about 3-4 minutes, or until they’re softened and starting to release their juices. 3. Now it’s time to bring the flavor! Stir in the soy sauce, apple cider vinegar, and freshly ground black pepper. Let everything simmer together for another 2 minutes, allowing those amazing flavors to meld. 4. Serve this savory dish hot with a side of rice or noodles for a satisfying meal! Nutritional Values (per serving): - Serving Size: 1/4 of the recipe - Calories: Approx. 290 - Protein: 25g - Fat: 17g - Carbohydrates: 7g - Fiber: 1g Get ready to impress your taste buds with this easy Black Pepper Chicken with Mushrooms! #DinnerInMinutes #ChickenRecipe #EasyCooking #HealthyEats #FoodieFavorites

Korean Spicy Chicken and Vegetable Stir-Fry Fiery Korean Chicken Stir-Fry with Crisp Vegetables Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons vegetable oil 1 medium onion, sliced 1 red bell pepper, sliced 1 cup broccoli florets 2 cloves garlic, minced 1 tablespoon ginger, minced 3 green onions, chopped 2 tablespoons gochujang (Korean chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon honey or brown sugar 1 teaspoon rice vinegar 1/2 teaspoon black pepper Sesame seeds for garnish Directions: In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper to create the sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add chicken slices and cook for 5-7 minutes until browned and cooked through. Toss in onion, red bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2 minutes, allowing flavors to meld. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 350 kcal | Servings: 4 servings #koreanfood #spicychicken #gochujangrecipe #koreanstirfry #asiancooking #quickmeals #weeknightdinner #healthyrecipes #spicyfoodlover #chickenrecipes #vegetablestirfry #koreancuisine #flavorfulmeals #homemadekorean #comfortfood #riceandnoodles #easyasianrecipes #koreanflavors #stirfryrecipe #foodiefavorites 🔥 Craving a fiery, flavorful meal? This Korean Spicy Chicken and Vegetable Stir-Fry hits all the right notes with tender chicken, crunchy veggies, and bold gochujang heat! 🌶️🍗🥦

Slow Cooker Italian Beef Tender Slow-Cooked Italian Beef with Aromatic Herbs and Juices Ingredients: 3 lbs beef chuck roast 1 cup beef broth 1 (8 oz) jar pepperoncini peppers, sliced, juice reserved 1 medium onion, sliced 4 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon olive oil Hoagie rolls or Italian sandwich buns, for serving Optional: provolone cheese slices, giardiniera for topping Directions: Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Place the sliced onion and garlic at the bottom of the slow cooker. Add the seared beef on top of the onions. Pour beef broth, reserved pepperoncini juice, Worcestershire sauce over the beef. Add pepperoncini peppers, oregano, basil, crushed red pepper flakes, salt, and black pepper. Cover and cook on low for 8-9 hours or on high for 4-5 hours, until beef is tender and easily shredded. Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and mix with juices. Serve on hoagie rolls with optional provolone and giardiniera. Prep Time: 15 minutes | Cooking Time: 8 hours (low) | Total Time: 8 hours 15 minutes Kcal: 480 kcal | Servings: 6 servings #slowcookerbeef #italianbeef #comfortfood #slowcookereats #beefroast #italianflavors #setandforget #heartymeals #weeknightdinner #easyrecipes #sandwichideas #juicybeef #meatlover #familydinner #homecooking #slowcookedgoodness #beefsandwich #foodiefavorites #crockpotmeals #tendermeat 🍖 Melt-in-your-mouth Slow Cooker Italian Beef is the ultimate comfort food sandwich! Perfect for busy days and easy meals. 🥖🔥