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A savory stir-fry of tender chicken and mushrooms tossed in a bold black pepper sauce. Quick, flavorful, and perfect over rice or noodles.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced

  • 8 oz cremini or shiitake mushrooms, sliced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, minced

  • 1 tbsp light soy sauce (for marinade)

  • 1 tsp cornstarch

  • 2 tbsp light soy sauce (for sauce)

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp water

  • 1 tsp sugar

  • 1/2–1 tsp coarsely ground black pepper

  • 1–2 tbsp neutral oil (for frying)

  • 1 tsp sesame oil (optional)

Instructions

  • Marinate sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let sit 10–15 minutes.

  • Mix sauce ingredients in a small bowl.

  • Heat oil in a wok or skillet over high heat. Add chicken and stir-fry until golden and cooked through. Set aside.

  • In the same pan, sauté mushrooms until browned. Add garlic and ginger; stir until fragrant.

  • Return chicken to pan. Pour in sauce. Stir-fry until sauce thickens and coats everything.

  • Finish with sesame oil and extra cracked pepper if desired. Serve hot.

Find it online: https://themomfood.com/black-pepper-chicken-with-mushrooms-a-bold-savory-weeknight-favorite/