Description
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry that pairs tender chicken strips with earthy mushrooms and a bold black pepper sauce. Perfect for weeknight dinners, this savory Asian-inspired dish comes together in under 30 minutes and is better than takeout!
Ingredients
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2 boneless, skinless chicken breasts, sliced into thin strips
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1 tablespoon cornstarch
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1 teaspoon salt
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1/2 teaspoon black pepper (adjust to taste)
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2 tablespoons vegetable oil (divided)
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1 onion, chopped
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1 cup mushrooms, sliced (button or cremini work well)
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2 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (optional for deeper flavor)
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1/2 teaspoon sugar
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1/4 cup water or chicken broth
Instructions
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In a bowl, toss sliced chicken with cornstarch, salt, and black pepper until evenly coated.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
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Add the remaining tablespoon of oil to the skillet. Sauté onion and mushrooms for 3–4 minutes until softened.
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Stir in garlic and cook for another 30 seconds.
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Return the chicken to the skillet. Add soy sauce, oyster sauce (if using), sugar, and water or broth. Stir-fry for 2–3 minutes until everything is well coated and heated through.
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Serve hot with steamed rice or noodles.
Notes
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Add sliced bell peppers or snow peas for extra veggies.
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Adjust black pepper to suit your spice preference.
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Leftovers store well and can be reheated for lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
