Black Pepper Chicken with Mushrooms: A Quick and Flavorful Stir-Fry Recipe

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts, sliced into thin strips – Perfect for a tender and juicy bite.
• 1 tablespoon cornstarch – Creates a light coating and thickens the sauce for a velvety texture.
• 1 teaspoon salt – Enhances the natural flavors of the chicken.
• 1/2 teaspoon black pepper – Adds a bold, spicy kick that’s the star of this dish.

For the Stir-Fry:

• 2 tablespoons vegetable oil – Ideal for high-heat cooking and adding a subtle richness.
• 1 onion, chopped – Brings sweetness and depth to the dish.
• 2 cups sliced mushrooms (button, cremini, or shiitake) – Adds earthy umami flavor and texture.

For the Sauce:

• 2 tablespoons soy sauce – The savory base of the sauce.
• 1 tablespoon oyster sauce (optional) – Enhances richness and umami.
• 1 teaspoon freshly ground black pepper – Amplifies the bold, spicy flavor.
• 1/2 teaspoon sugar – Balances the savory and spicy notes.
• 1/4 cup chicken broth or water – Ensures a saucy, luscious consistency.
• 1 teaspoon cornstarch mixed with 1 tablespoon water – Thickens the sauce for a perfect cling.

Preparation:

1. Prepare the Chicken

1. In a mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss until evenly coated for maximum flavor.
2. Let the chicken sit for 10 minutes to marinate while you prep other ingredients.

2. Cook the Chicken

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken in a single layer and cook for 2–3 minutes per side, until golden and cooked through. Set aside.

3. Sauté the Vegetables

1. Add the remaining 1 tablespoon of oil to the skillet.
2. Stir in the chopped onion and cook for 2–3 minutes, until softened.
3. Add the sliced mushrooms and cook for 3–4 minutes, until tender and golden.

4. Make the Sauce

1. Mix soy sauce, oyster sauce, black pepper, sugar, and chicken broth in a small bowl.
2. Pour the sauce into the skillet with the vegetables and stir to combine.

5. Combine and Serve

1. Return the chicken to the skillet, stirring to coat in the sauce.
2. Add the cornstarch slurry and stir until the sauce thickens (about 1 minute).
3. Taste and adjust seasoning, adding more black pepper if desired.

Serving Suggestions

• Serve hot over steamed rice, fried rice, or noodles for a hearty meal.
• Pair with steamed broccoli, bok choy, or snap peas for added freshness.

Enjoy this quick, flavorful, and satisfying Black Pepper Chicken with Mushrooms – perfect for a weeknight dinner or meal prep!