Description
This Black Pepper Chicken with Mushrooms is a flavorful, quick, and easy stir-fry recipe perfect for a weeknight dinner. Tender slices of chicken breast or thighs are marinated in soy sauce and black pepper, then stir-fried with savory mushrooms, garlic, onion, and bell pepper. The dish is finished with a thickened soy and oyster sauce glaze, making it a delicious meal served over steamed rice or noodles.
Ingredients
Scale
Chicken Marinade
- 500 g (1 lb) boneless chicken breast or thighs, sliced thin
- 1 tablespoon soy sauce
- 1/2 tablespoon freshly cracked black pepper
Vegetables & Sauce
- 1 cup mushrooms, sliced (white or cremini)
- 1 onion, sliced
- 1 bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon freshly cracked black pepper
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 tablespoon oil (vegetable or sesame)
- Green onions for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce and half of the freshly cracked black pepper. Mix well and let it sit for 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until it is browned and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Stir-fry the Vegetables: In the same skillet, add the minced garlic, sliced onion, mushrooms, and optional bell pepper. Stir-fry for 3 to 4 minutes or until the vegetables are tender and aromatic.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Add the remaining 1 tablespoon soy sauce, oyster sauce, and the rest of the black pepper. Stir well to combine all the ingredients evenly.
- Thicken the Sauce: Pour in the prepared cornstarch slurry and stir continuously until the sauce thickens and coats the chicken and mushrooms nicely, about 1-2 minutes.
- Garnish and Serve: Remove from heat, garnish with sliced green onions if desired, and serve the black pepper chicken hot over steamed rice or noodles for a satisfying meal.
Notes
- Marinating the chicken helps to tenderize it and infuses extra flavor from the soy sauce and black pepper.
- You can use boneless chicken thighs for juicier meat or chicken breast for a leaner option.
- Adjust the amount of black pepper based on your heat preference.
- If you prefer a gluten-free version, use gluten-free soy sauce and oyster sauce substitutes.
- Bell pepper is optional but adds color and sweetness to the dish.
- Serve immediately for the best texture, as the sauce may thicken further upon standing.
