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Black Pepper Chicken with Mushrooms

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Quick and savory stir-fry featuring tender chicken, mushrooms, bell peppers, and a bold black pepper sauce, inspired by popular takeout flavors.

Ingredients

Scale
  • 500g chicken breast or thighs, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil
  • 1/2 tsp garlic, minced
  • 1/2 tsp ginger, minced
  • 100g mushrooms, sliced
  • 1 red bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 1 onion, sliced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp coarsely ground black pepper
  • 1 tsp brown sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 2–3 tbsp water or chicken broth, if needed

Instructions

  1. Season chicken pieces with salt, black pepper, and a light coating of cornstarch. Heat 2 tbsp vegetable oil in a wok or skillet over medium-high heat. Stir-fry chicken for 4-5 minutes until browned and mostly cooked through. Remove and set aside.
  2. In the same pan, add garlic, ginger, onions, mushrooms, and bell peppers. Stir-fry for 3-4 minutes until vegetables are tender and mushrooms are golden.
  3. Return chicken to the pan. Add soy sauce, oyster sauce, black pepper, brown sugar, and water or broth. Simmer for 2 minutes. Stir in cornstarch slurry and cook until sauce thickens. Garnish with green onions if desired and serve hot.

Notes

Use coarsely ground black pepper for bold flavor. Adjust sugar to balance spiciness. Great with steamed rice or noodles. Substitute chicken thighs for juicier results.

Nutrition

Find it online: https://www.receipster.com/black-pepper-chicken-with-mushrooms/

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