Description
This Black Pepper Chicken Stir Fry with Mushrooms is a quick and flavorful dish packed with tender chicken, earthy mushrooms, and a bold black pepper sauce. The combination of savory soy sauce, aromatic garlic, and just the right amount of heat makes this recipe better than takeout! It’s perfect for busy weeknights and comes together in just 30 minutes. Serve it over jasmine rice or noodles for a complete, satisfying meal.
Ingredients
Scale
1. For the Chicken & Marinade
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp Shaoxing wine (or dry sherry)
2. For the Stir Fry
- 2 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 cup mushrooms (shiitake, cremini, or button), sliced
- 1/2 red bell pepper, sliced
3. For the Black Pepper Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1/2 tsp freshly ground black pepper (or more, to taste)
- 1/3 cup chicken broth
- 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
Instructions
- In a bowl, marinate the chicken with soy sauce, cornstarch, and Shaoxing wine. Let sit for 10 minutes.
- In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, brown sugar, black pepper, and chicken broth. Set aside.
- Heat 1 tbsp oil in a wok or skillet over medium-high heat. Add the chicken and cook until golden and cooked through (about 5 minutes). Remove from pan and set aside.
- In the same pan, add another 1 tbsp oil. Stir-fry onions, garlic, and ginger for about 1 minute until fragrant.
- Add mushrooms and bell peppers, cooking for 3–4 minutes until slightly tender.
- Return the cooked chicken to the pan and pour in the prepared sauce. Stir well and let cook for 2 minutes, until the sauce thickens.
- Turn off the heat and serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- For a spicier version, increase the black pepper or add a pinch of chili flakes.
- To make this low-carb, serve with cauliflower rice instead of regular rice.
- Leftovers can be stored in an airtight container for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 0g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 0mg