Introduction
Quick, savory, and brimming with bold flavor, this Black Pepper Chicken with Mushrooms is the perfect weeknight stir-fry. Juicy strips of chicken are tossed in a light cornstarch coating for that perfect sear, then sautéed with earthy mushrooms and sweet onions, all brought together with a rich, peppery sauce. Whether served over steamed rice or tossed with noodles, this dish delivers the kind of umami-loaded comfort that keeps everyone coming back for seconds.
Ingredients (Serves 3–4)
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- 2 cups sliced mushrooms (white or cremini)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions, chopped (for garnish – optional)
Why You’ll Love It
- Savory & Satisfying: Layers of umami from soy, oyster sauce, garlic, and mushrooms.
- Quick to Make: From prep to plate in under 30 minutes.
- Pantry-Friendly: Uses simple ingredients you likely already have.
- Customizable: Easily adjust veggies or spice level to suit your taste.
- Better Than Takeout: Healthier, fresher, and every bit as delicious.
Step-by-Step Instructions
1. Prepare the Chicken
In a bowl, combine sliced chicken breasts with cornstarch, salt, and black pepper. Toss until evenly coated. This step gives the chicken a velvety texture and helps it brown beautifully.
2. Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and sauté for 5–7 minutes until golden brown and cooked through. Remove from skillet and set aside.
3. Sauté the Veggies
Add the remaining 1 tablespoon of oil to the same skillet. Toss in the chopped onions and mushrooms. Sauté for about 5 minutes, until onions soften and mushrooms are golden.
4. Build the Sauce
Add the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Stir well and bring to a simmer, allowing the sauce to slightly thicken and coat the vegetables.
5. Combine and Finish
Return the chicken to the pan. Stir everything together so the chicken is well coated in the sauce. Simmer for another 2–3 minutes. Season with additional freshly ground black pepper to taste.
6. Serve and Enjoy
Garnish with chopped green onions if desired, and serve hot over steamed rice or noodles.
Serving Suggestions
- With Jasmine or Basmati Rice: Perfect for soaking up that peppery sauce.
- On Noodles: Try lo mein or rice noodles for a stir-fry twist.
- Add a Veggie Side: Steamed broccoli or bok choy pair beautifully.
Tips & Variations
- Spice It Up: Add crushed red pepper flakes or a splash of chili oil.
- Add Color: Toss in bell peppers or snap peas during the veggie step.
- Make It Gluten-Free: Use gluten-free soy sauce and oyster sauce.
- Mushroom Swap: Shiitake mushrooms bring an even richer depth.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed.
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