Black Pepper Chicken with Mushrooms

Flavorful, saucy, and quick—this one-pan stir-fry is perfect for busy weeknights.

Ingredients

For the Chicken:

• 1 lb chicken breast or thighs, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp soy sauce (for marinating)
• 1 tbsp vegetable or sesame oil

Vegetables:

• 1 cup mushrooms, sliced (cremini or button)
• ½ onion, sliced
• 1 bell pepper, sliced (optional)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½–1 tsp freshly ground black pepper (adjust to taste)
• ¼ cup water or chicken broth
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

1. Marinate the Chicken
In a bowl, toss the chicken slices with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit for 10–15 minutes.

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

3. Stir-Fry the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes, or until fully cooked and slightly golden. Remove chicken and set aside.

4. Sauté the Vegetables
In the same pan, add a bit more oil if needed. Add onions, mushrooms, and bell pepper. Cook for 3–4 minutes until just tender.

5. Combine and Simmer
Return the chicken to the pan. Pour in the sauce and toss everything to coat evenly. Stir in the cornstarch slurry and cook for another 1–2 minutes, or until the sauce thickens.

6. Serve
Serve hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds if desired.