Black Pepper Chicken with Mushrooms

Here’s a flavorful recipe for Black Pepper Chicken with Mushrooms—a savory, slightly spicy stir-fry that’s quick and satisfying.

Ingredients (serves 4)

• 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
• 8 oz (225g) mushrooms, sliced (button, cremini, or shiitake)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for depth)
• 1 tsp sugar
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup chicken broth or water
• 1 tsp cornstarch + 1 tbsp water (slurry)
• Optional garnish: sliced green onions or fresh cilantro

Instructions

1. Prep Ingredients:

• Slice chicken thinly for quick cooking.
• Mix soy sauce, oyster sauce, sugar, black pepper, and broth in a small bowl; set aside.

2. Cook Chicken:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook 3–4 minutes until lightly browned and nearly cooked through. Remove from pan and set aside.

3. Sauté Vegetables:

1. Add remaining 1 tbsp oil to the pan.
2. Sauté onion and mushrooms 4–5 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.

4. Combine and Sauce:

1. Return chicken to the pan.
2. Pour sauce over chicken and mushrooms. Stir to combine.
3. Bring to a simmer for 2–3 minutes.

5. Thicken Sauce:

• Mix cornstarch and water, then stir into the pan. Cook 1–2 minutes until sauce thickens and coats the chicken and mushrooms.

6. Serve:

• Garnish with green onions or cilantro.
• Serve hot with steamed rice or noodles.

💡 Tips:

• Use dark meat (thighs) for juicier chicken.
• Mushrooms absorb flavors beautifully; you can also add bell peppers or snap peas for extra color.
• Adjust black pepper to your taste—freshly cracked black pepper gives the best aroma.

If you want, I can provide a one-pan version that cooks the chicken and mushrooms together with sauce in under 20 minutes for a super quick dinner.

Do you want me to provide that?