A delicious and easy recipe for Black Pepper Chicken with Mushrooms, perfect for a quick weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 ½ lbs boneless, skinless chicken thighs or breasts, thinly sliced
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
½ tsp black pepper
2 tbsp vegetable oil
8 oz mushrooms, sliced
1 small onion, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
½ cup chicken broth
1 tbsp cornstarch
1–2 tsp freshly ground black pepper
1 tsp sesame oil
Instructions
Marinate the chicken: Toss chicken with soy sauce, cornstarch, sesame oil, and black pepper. Let stand for 10–15 minutes.
Make the sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, chicken broth, cornstarch, black pepper, and sesame oil.
Cook the chicken: Heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry chicken for 5–6 minutes, until browned and cooked through. Transfer to a plate.
Cook the vegetables: Add the remaining oil. Stir-fry mushrooms, onion, and bell pepper for 4–5 minutes until tender-crisp. Add garlic and ginger and cook for 30 seconds.
Combine: Return the chicken to the skillet and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce becomes glossy and thick.
Serve: Spoon the black pepper chicken and mushrooms over steamed white rice. Garnish with sliced green onions and an extra sprinkle of freshly cracked black pepper.
Notes
For a spicier dish, add red pepper flakes or sliced chili peppers.
Serve with steamed vegetables for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.