Description
Savory, peppery, and full of umami, Black Pepper Chicken with Mushrooms is a lightning-fast stir-fry packed with juicy chicken, earthy mushrooms, and bold takeout-style flavor.
Ingredients
- 1 lb chicken breast, thinly sliced
- 1 cup fresh mushrooms, sliced (cremini or button)
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce (plus extra for sauce)
- 1 tbsp oyster sauce
- 1 tsp freshly cracked black pepper (plus extra for marinade)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Slice chicken, mushrooms, onion, and bell pepper. Mince garlic and measure sauces before starting.
- Marinate sliced chicken with 1 tbsp soy sauce, 1/2 tsp black pepper, and cornstarch. Let sit for 10 minutes.
- Heat 1 tbsp oil in a wok or skillet over high heat. Sear chicken in a single layer for 2 minutes per side until browned but not fully cooked. Remove to a plate.
- Add remaining oil to the pan. Stir-fry onions, bell peppers, and mushrooms over high heat until crisp-tender and browned.
- Lower heat slightly. Add garlic and stir briefly until fragrant.
- Return chicken to pan. Add remaining soy sauce, oyster sauce, and black pepper. Toss everything together until chicken is cooked through and coated in sauce.
- Serve hot with rice or noodles and optional garnishes.
Notes
- Use freshly cracked black pepper for maximum flavor and aroma.
- Substitute chicken thighs for a juicier result.
- Serve with jasmine rice, fried noodles, or in lettuce cups for fun presentation.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Reheat in skillet with splash of water or microwave covered until warmed through.
