Description
Black Pepper Chicken with Mushrooms is a bold, flavorful stir-fry dish inspired by classic Chinese takeout. It features tender marinated chicken, savory mushrooms, and crisp bell peppers tossed in a rich, peppery sauce made with soy sauce, oyster sauce, and freshly ground black pepper. This dish delivers the perfect balance of umami, spice, and freshness, making it a great alternative to ordering takeout. Serve it over steamed jasmine rice or noodles for a quick, satisfying meal that’s healthier and just as delicious as restaurant-style stir-fry!
Ingredients
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 cup mushrooms, sliced
- ½ cup onion, sliced
- ½ cup bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper (adjust to taste)
- ½ teaspoon sugar
- ¼ cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1️Marinate the Chicken: In a bowl, combine chicken, soy sauce, cornstarch, and black pepper. Let it sit for 10 minutes.
2️ Prepare the Sauce: In a small bowl, mix soy sauce, oyster sauce, black pepper, sugar, chicken broth, and cornstarch slurry. Set aside.
3️ Cook the Chicken: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked. Remove from the pan and set aside.
4️ Stir-Fry the Vegetables: In the same pan, add the remaining oil. Sauté mushrooms, onion, and bell pepper for 2-3 minutes until slightly softened. Add garlic and ginger, cooking for another 30 seconds.
5️ Combine Everything: Return the cooked chicken to the pan and pour in the sauce. Stir well and let it cook for 2-3 minutes until the sauce thickens.
6️ Serve: Remove from heat and serve hot over rice or noodles.
Notes
- Best Black Pepper to Use: Use coarsely ground black pepper for a stronger kick and authentic flavor. Pre-ground pepper won’t give the same depth.
- Velveting the Chicken: The soy sauce and cornstarch marinade helps keep the chicken tender and juicy—don’t skip this step!
- Adjust Spice Levels: Add Sichuan peppercorns or chili flakes for extra heat, or reduce the black pepper for a milder version.
- Vegetable Options: Feel free to add snap peas, carrots, broccoli, or baby corn for extra crunch and nutrition.
- Serving Suggestions: Pairs best with steamed jasmine rice, garlic noodles, or cauliflower rice for a low-carb option.
- Make-Ahead Tip: Prep the sauce and chop the vegetables in advance to save time on busy nights.
- Storage: Keeps well in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat in a pan for the best texture.
- Prep Time: 15 min
- Cook Time: 15 min