Black Pepper Chicken with Mushrooms

Juicy chicken stir-fried with mushrooms and coated in a bold black pepper sauce—this quick and easy dish is packed with flavor and perfect for busy weeknights. Serve it over rice or noodles for a complete, comforting meal!

Ingredients

For the Chicken Marinade:

• 1 lb chicken breast or thighs, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

For Stir-Frying:

• 1 tablespoon oil (vegetable or sesame)
• 1/2 onion, thinly sliced
• 1 cup mushrooms, sliced (cremini or button)
• 1 bell pepper, sliced (optional)

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2–1 teaspoon freshly ground black pepper (adjust to taste)
• 1/4 cup water or chicken broth
• 1 teaspoon cornstarch + 1 tablespoon water (for slurry)

Instructions

1. Marinate the Chicken
In a bowl, combine sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Mix well and let it marinate for 10–15 minutes while you prep the other ingredients.

2. Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, sugar, black pepper, and water or chicken broth. Set aside.

3. Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove from the pan and set aside.

4. Sauté the Vegetables
In the same pan, add a bit more oil if needed. Sauté the onion, mushrooms, and bell pepper (if using) for 3–4 minutes until tender and slightly caramelized.

5. Combine and Simmer
Return the cooked chicken to the pan. Pour in the sauce and toss everything to combine. Stir in the cornstarch slurry and let the mixture simmer for 1–2 minutes, or until the sauce thickens and evenly coats the chicken and vegetables.

6. Serve and Enjoy
Serve hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds for extra flavor and texture.