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Black Pepper Chicken with Mushrooms – A Savory 30-Minute Stir-Fry

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This Black Pepper Chicken with Mushrooms is a quick, savory stir-fry made with tender chicken, earthy mushrooms, and a bold peppery sauce. Perfect over rice for a satisfying dinner in under 30 minutes.

Ingredients

Scale

  • 1 lb boneless skinless chicken thighs, sliced

  • 1 tbsp soy sauce (plus 2 tbsp for sauce)

  • 1 tsp cornstarch

  • 1/2 tsp freshly ground black pepper (plus more to taste)

  • 1 tbsp oil (avocado, peanut, or canola)

  • 1/2 onion, thinly sliced

  • 1 bell pepper, sliced

  • 1 cup sliced mushrooms (cremini or shiitake)

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, minced

  • 1 tbsp oyster sauce

  • 1/2 tsp sugar (optional)

  • 1/4 cup water

  • 1 tsp sesame oil

Instructions

  • Marinate sliced chicken with 1 tbsp soy sauce, cornstarch, and pepper for 10–15 minutes.

  • Heat oil in a wok over high heat. Sear chicken in batches until browned and just cooked. Remove and set aside.

  • In the same pan, sauté onions and bell peppers for 1–2 minutes. Add mushrooms and cook until browned.

  • Add garlic and ginger; cook 30 seconds.

  • Mix remaining soy sauce, oyster sauce, sugar, water, and black pepper. Pour into pan with chicken.

  • Stir-fry everything together for 2–3 minutes until sauce thickens and coats.

  • Finish with sesame oil. Serve hot over rice or noodles.

Notes

  • For spicier flavor, add chili flakes or sriracha.

  • Use tofu for a vegetarian version.

  • Store leftovers in the fridge for up to 4 days.

Find it online: https://feasttrove.com/black-pepper-chicken-with-mushrooms-a-savory-30-minute-stir-fry/