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Black Pepper Chicken with Mushrooms

A flavorful stir-fry of tender chicken and mushrooms in a bold black pepper sauce. Quick, savory, and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb boneless chicken breast thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp cornstarch
  • 1 tsp vegetable oil
  • 0.5 tsp freshly cracked black pepper
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 0.25 cup chicken broth
For Stir-Fry
  • 2 tbsp vegetable oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced
  • 1 tbsp freshly ground black pepper
  • 0.5 tsp salt to taste
  • 1 tsp sesame oil optional for finish

Equipment

  • Mixing bowls
  • Wok or large skillet
  • Wooden spoon
  • Measuring cups

Method
 

  1. Marinate the chicken with soy sauce, oyster sauce, cornstarch, oil, and pepper for 10 minutes.
  2. Whisk together sauce ingredients in a bowl and set aside.
  3. Heat oil in a large skillet over medium-high heat. Stir-fry chicken until golden and cooked through. Remove and set aside.
  4. In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until tender.
  5. Return chicken to the skillet, pour in sauce, and stir to coat evenly. Simmer until thickened.
  6. Add extra black pepper to taste, drizzle sesame oil, and garnish before serving.

Notes

Best served fresh over steamed rice or noodles.