Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms

This Black Pepper Chicken with Mushrooms is a quick, flavorful stir-fry that brings bold savory flavor with a peppery kick. Juicy marinated chicken, tender mushrooms, and crisp vegetables come together in a rich, glossy sauce that’s perfect over rice or noodles for a satisfying meal.

Ingredients

For the Chicken:

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

For the Vegetables:

  • 1 cup mushrooms, sliced (cremini or button mushrooms work well)
  • ½ onion, sliced
  • 1 bell pepper, sliced (optional, adds color and crunch)

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ to 1 teaspoon freshly ground black pepper (adjust to taste)
  • ¼ cup water or chicken broth
  • 1 teaspoon cornstarch + 1 tablespoon water (for slurry)

Instructions

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

2. Prepare the Sauce
In a small bowl, whisk together:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • ½ to 1 teaspoon black pepper
  • ¼ cup water or broth

Set the sauce aside. In a separate small bowl, mix the cornstarch slurry (1 tsp cornstarch with 1 tbsp water) and set aside as well.

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

4. Sauté the Vegetables
In the same pan, add a little more oil if needed. Add sliced onion, mushrooms, and bell pepper. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender and slightly browned.

5. Combine and Cook
Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and stir to coat everything evenly.
Add the cornstarch slurry and cook for another 1–2 minutes, or until the sauce thickens and glazes the chicken and veggies beautifully.

6. Serve and Enjoy
Serve hot over steamed rice or noodles. Garnish with chopped green onions or a sprinkle of sesame seeds if desired.

Tips & Variations

  • Make it spicy: Add a pinch of red chili flakes or a dash of chili oil.
  • Low-sodium option: Use low-sodium soy sauce and broth.
  • Add greens: Stir in some snap peas or broccoli for extra veggies and texture.

 

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