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Black Pepper Chicken with Mushrooms

A savory and quick stir-fry featuring tender chicken and earthy mushrooms in a bold, glossy black pepper sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Inspired
Calories: 320

Ingredients
  

Chicken and Marinade
  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • 1 tbsp water
Stir-Fry
  • 2 tbsp neutral oil divided
  • 8 oz cremini mushrooms sliced
  • 4 oz shiitake mushrooms stems removed, caps sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1-2 fresh red chili peppers thinly sliced, optional
Black Pepper Sauce
  • 0.33 cup low-sodium soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp honey or brown sugar
  • 1-2 tbsp freshly cracked black pepper
  • 0.5 cup chicken broth
  • 1 tsp cornstarch for slurry
  • 1 tbsp water for slurry
  • 3-4 green onions sliced, for garnish

Equipment

  • Large Wok or Skillet
  • Mixing bowls
  • Cutting board
  • Chef’s knife

Method
 

  1. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cornstarch, and 1 tbsp water. Marinate for 15 minutes.
  2. Whisk together all the sauce ingredients (soy sauce, oyster sauce, honey, black pepper, chicken broth) in a separate bowl. In a small cup, mix 1 tsp cornstarch with 1 tbsp water to make a slurry.
  3. Heat 1 tbsp oil in a wok over high heat. Add mushrooms and stir-fry for 4-5 minutes until browned and tender. Remove and set aside.
  4. Add remaining 1 tbsp oil to the wok. Add the marinated chicken and spread it out. Sear for 1-2 minutes, then stir-fry for 3-4 minutes until cooked through. Remove and set aside with the mushrooms.
  5. Reduce heat to medium. Add garlic, ginger, and chilies (if using) to the wok. Stir-fry for 30-60 seconds until fragrant.
  6. Pour the prepared sauce into the wok and bring to a simmer.
  7. Stir the cornstarch slurry and drizzle it into the simmering sauce, stirring constantly until the sauce thickens and turns glossy.
  8. Return the chicken and mushrooms to the wok. Add most of the green onions. Toss everything to coat in the sauce and heat through for 1-2 minutes.
  9. Garnish with remaining green onions and serve immediately over steamed rice.

Notes

For the best flavor, use freshly cracked black pepper. Pre-ground pepper will not provide the same depth. Adjust the amount of pepper and fresh chilies to your preferred spice level.