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Black Pepper Chicken with Mushrooms

Tender chicken pieces and earthy mushrooms in a bold, aromatic black pepper sauce - perfect for weeknight dinners and special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 8 ounces mixed mushrooms button, shiitake, or cremini, sliced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons freshly cracked black pepper
Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish
  • 2 green onions chopped
  • 1 red bell pepper sliced, optional
  • salt to taste

Equipment

  • Large wok or skillet
  • Cutting board
  • Sharp knife
  • Mixing bowls

Method
 

  1. Heat oil in a large wok or skillet over high heat until smoking. Add chicken pieces and cook for 4-5 minutes until golden brown and cooked through.
  2. Remove chicken from pan and set aside. Add mushrooms to the same pan and cook for 3-4 minutes until golden and slightly crispy.
  3. Add garlic and ginger to mushrooms and stir-fry for 30 seconds until fragrant.
  4. Return chicken to the pan and add bell pepper if using. Stir everything together.
  5. In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, cooking wine, and sugar. Pour over chicken and mushrooms.
  6. Add half of the black pepper and toss everything together. Cook for 2-3 minutes.
  7. Stir the cornstarch mixture and add to the pan. Cook for 1-2 minutes until sauce thickens and coats the ingredients.
  8. Remove from heat and sprinkle with remaining black pepper and green onions before serving.

Notes

For best results, use freshly cracked black pepper. Serve immediately over steamed jasmine rice. Store leftovers in refrigerator for up to 3 days.