Black Pepper Chicken Mushrooms
A bold stir-fry of tender chicken and mushrooms in a rich peppery sauce, quick to prepare and perfect served with rice or noodles for a satisfying meal.
Equipment
- 1 large skillet or wok for stir-frying
- 1 bowl for whisking sauce
Ingredients
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 2 cups sliced mushrooms button or cremini
- 1 small onion sliced
- 1 tbsp vegetable oil
- 1 tsp cornstarch optional, for tender chicken
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp freshly ground black pepper adjust to taste
- 1 tsp sugar or honey
- 1/2 cup chicken broth or water
- 1 tsp cornstarch for thickening
- 2 cloves garlic minced
- 1 tsp grated ginger optional
- Chopped green onions optional garnish
- Sesame seeds optional garnish
Instructions
- Whisk together soy sauce, oyster sauce, black pepper, sugar, chicken broth, cornstarch, garlic, and ginger in a bowl and set aside.
- Optionally toss chicken slices with cornstarch for tenderness.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook 4 to 5 minutes until lightly browned and cooked through. Remove and set aside.
- In the same pan, sauté onion and mushrooms 3 to 4 minutes until mushrooms are tender and golden.
- Return chicken to the pan and pour in the prepared sauce. Stir to combine.
- Simmer 2 to 3 minutes until sauce thickens and coats the ingredients evenly.
- Remove from heat, garnish with green onions and sesame seeds if desired, and serve hot with rice or noodles.
Notes
- Increase black pepper for extra heat.
- Add bell peppers, broccoli, or snap peas for more veggies.
- Substitute beef, shrimp, or tofu for chicken.
- Store leftovers in the fridge up to 3 days.