Description
Savory and flavorful, this Black Pepper Chicken with Mushrooms is a stir-fry favorite that combines tender chicken, earthy mushrooms, and a bold black pepper sauce. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner! 🍄🐓
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Green onions (for garnish)
Instructions
- Season chicken with salt, black pepper, and cornstarch. Mix well to coat evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add mushrooms, onion, and bell pepper (if using). Sauté for 3–4 minutes until vegetables are tender.
- Add minced garlic and freshly ground black pepper to the skillet. Cook for 1 minute until fragrant.
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth. Pour the sauce into the skillet and bring to a simmer.
- Add the cooked chicken back to the skillet and toss to coat in the sauce. Stir in the cornstarch slurry to thicken the sauce, cooking for another 1–2 minutes.
- Garnish with chopped green onions and serve immediately over steamed rice or noodles.
Notes
- Adjust the amount of black pepper to your spice preference.
- Add other vegetables like broccoli or snap peas for extra color and nutrition.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 3g
- Sodium: 850mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg