Description
Black Pepper Chicken with Mushrooms is a fast, flavorful stir-fry made with tender chicken, fresh veggies, and a bold black pepper sauce—perfect over rice or noodles.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Vegetables:
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Instructions
- In a bowl, toss sliced chicken with cornstarch, salt, and black pepper. Set aside.
- In a small bowl, mix soy sauce, oyster sauce, honey, rice vinegar, and black pepper.
- Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Sear chicken until cooked, about 5–6 minutes. Remove and set aside.
- Add remaining oil to the pan. Sauté onions, bell peppers, mushrooms, and garlic until softened.
- Return chicken to the pan, pour in the sauce, and toss to coat. Cook 2–3 more minutes.
- Garnish with green onions and serve hot over rice or noodles.
Notes
- Use chicken thighs for a juicier texture.
- Double the sauce if serving over rice or noodles.
- Add chili flakes or Sriracha for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes