Description
A savory and aromatic Black Pepper Chicken with Mushrooms dish featuring tender chicken, earthy mushrooms, and a bold, peppery sauce — a perfect weeknight stir-fry bursting with flavor and ready in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional for color)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon brown sugar
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
Instructions
- In a bowl, mix chicken pieces with 1 tablespoon soy sauce and cornstarch. Let marinate for 10–15 minutes.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until browned and nearly cooked through. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry mushrooms, onions, and bell peppers (if using) for 3–4 minutes until tender.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Return chicken to the pan, pour in the prepared sauce, and toss everything to coat.
- Cook for 2–3 more minutes until the sauce thickens and chicken is cooked through.
- Serve hot over steamed rice or noodles, garnished with extra cracked black pepper or green onions.
Notes
- Use freshly ground coarse black pepper for the most robust flavor.
- Adjust the pepper level to taste — add less for mild heat or more for extra spice.
- For a lighter option, replace some soy sauce with low-sodium soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian