Black Pepper Chicken & Mushroom Stir-Fry

A savory, spicy, and flavorful stir-fry featuring tender chicken, earthy mushrooms, and a bold black pepper sauce—perfect for a quick and satisfying meal.

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Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil (optional)

For the Sauce:

• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for richer color, optional)
• 1 tsp sugar
• 1 tsp freshly cracked black pepper (adjust for spice level)
• 1/4 cup chicken broth

For the Stir-Fry:

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 medium onion, sliced
• 8 oz mushrooms, sliced (shiitake, button, or cremini work well)
• 1/2 green bell pepper, sliced (optional)
• 1/2 red bell pepper, sliced (optional)

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Construction (How to Make Black Pepper Chicken & Mushroom Stir-Fry)

Step 1: Marinate the Chicken

1. In a bowl, mix the chicken, soy sauce, cornstarch, and sesame oil.
2. Let it marinate for at least 10 minutes while preparing the other ingredients.

Step 2: Prepare the Sauce

1. In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce (if using), sugar, black pepper, and chicken broth.
2. Set aside.

Step 3: Stir-Fry the Chicken

1. Heat 1 tbsp of vegetable oil in a wok or large pan over medium-high heat.
2. Add the marinated chicken and stir-fry for 3-4 minutes, until golden brown and cooked through.
3. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

1. Add the remaining 1 tbsp of vegetable oil to the pan.
2. Stir-fry garlic and ginger for 30 seconds until fragrant.
3. Add onions, mushrooms, and bell peppers (if using). Stir-fry for 2-3 minutes until slightly tender.

Step 5: Combine & Finish

1. Return the cooked chicken to the pan.
2. Pour in the prepared sauce and stir well to coat everything evenly.
3. Stir-fry for another 1-2 minutes, letting the sauce thicken slightly.

Step 6: Serve

• Serve hot over steamed rice or noodles.
• Garnish with sliced green onions or sesame seeds, if desired.

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Variations

• Extra Spicy – Add 1 tsp crushed red pepper flakes or 1 finely chopped Thai chili for a fiery kick.
• More Umami – Add 1/2 tsp fish sauce or a dash of MSG for a deeper flavor.
• Vegetarian Option – Replace chicken with firm tofu or seitan, and use vegetable broth instead of chicken broth.
• Low-Carb/Keto – Serve over cauliflower rice or stir-fry with extra veggies instead of rice.
• Nutty Flavor – Toss in toasted cashews or peanuts for crunch and richness.

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Tips

✔ Use Freshly Cracked Black Pepper – This gives the best bold, spicy flavor. Pre-ground black pepper won’t be as strong.
✔ Don’t Overcook the Chicken – Stir-fry quickly to keep it tender and juicy.
✔ Adjust the Sauce Thickness – If too thick, add a splash of water or chicken broth. If too thin, mix 1 tsp cornstarch with 1 tbsp water and stir it in.
✔ Use High Heat – Stir-frying works best over high heat to keep everything crisp and flavorful.

Would you like recommendations for side dishes or a different variation?