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Black Pepper Chicken with Mushrooms

A savory and spicy stir-fry of tender chicken and mushrooms in a bold black pepper sauce, perfect for a quick, flavorful dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course, Stir-Fry
Cuisine: Asian, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 500 g boneless chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce for marinating
  • 1 tsp cornstarch
Vegetables & Aromatics
  • 200 g mushrooms, sliced button or cremini
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 small bell pepper, sliced optional
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce optional
  • 1 tsp sugar
  • 1 tsp black pepper, freshly cracked
  • 0.5 cup chicken broth or water
  • 1 tbsp oil for cooking

Equipment

  • Mixing bowls
  • Wok or large skillet
  • Knife and cutting board
  • Spatula

Method
 

  1. Marinate chicken with soy sauce and cornstarch. Set aside for 10–15 minutes.
  2. Combine soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and chicken broth in a small bowl. Set aside.
  3. Heat oil in a wok or skillet over medium-high heat. Sear chicken until golden and cooked through. Remove from pan.
  4. Sauté onions, garlic, mushrooms, and optional bell pepper until tender.
  5. Return chicken to the pan, pour in the sauce, and stir. Simmer 2–3 minutes until sauce thickens.
  6. Taste and adjust seasoning with extra black pepper or salt if needed.
  7. Transfer to a plate, garnish with parsley or spring onions, and serve hot.

Notes

Serve immediately for best taste. Leftovers can be refrigerated up to 3 days.