Perfect! Black pepper chicken with mushrooms is a savory, slightly spicy stir-fry that’s quick to make and full of flavor. Here’s a solid recipe you can try:
Black Pepper Chicken with Mushrooms
Servings: 2–3
Ingredients:
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced
- 1 medium onion, sliced
- 2–3 garlic cloves, minced
- 2–3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra depth)
- 1 tsp sesame oil
- 1–2 tsp freshly ground black pepper (adjust to taste)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thicker sauce)
- 2 green onions, chopped (for garnish)
Instructions:
- Prep the chicken:
- Season the chicken pieces lightly with salt and 1 tsp black pepper.
- Cook the chicken:
- Heat 2 tbsp vegetable oil in a skillet or wok over medium-high heat.
- Add chicken and stir-fry 4–5 minutes until browned and cooked through. Remove from pan.
- Cook the mushrooms and onions:
- In the same pan, add a little more oil if needed.
- Add onions and mushrooms, stir-fry 3–4 minutes until mushrooms are soft and slightly golden.
- Add minced garlic and cook 30 seconds until fragrant.
- Combine and season:
- Return chicken to the pan.
- Add soy sauce, oyster sauce (if using), sesame oil, and remaining black pepper. Stir to coat everything evenly.
- If you like a thicker sauce, add the cornstarch slurry and stir until sauce thickens.
- Garnish and serve:
- Sprinkle with chopped green onions.
- Serve hot over steamed rice or noodles.
💡 Tips:
- Use freshly cracked black pepper for the best flavor—it gives a nice bite.
- Button, cremini, or shiitake mushrooms all work well.
- You can add bell peppers or broccoli for extra color and nutrition.
If you want, I can also give a quick 15-minute version that’s perfect for weeknights with minimal prep. Do you want me to do that?
