Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is a quick one-pan stir-fry made with tender chicken, earthy mushrooms, crisp vegetables, and a bold black pepper soy-based sauce. It delivers a savory, slightly spicy restaurant-style flavor and is perfect for weeknight dinners served with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 8 oz (225 g) mushrooms, sliced
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2–3 tablespoons freshly cracked black pepper
- 1 tablespoon oyster sauce
- 2 green onions, chopped
- Cooked rice or noodles (for serving)
Instructions
- Mix chicken with soy sauce and cornstarch; marinate for 15–20 minutes.
- Heat oil in a skillet or wok over medium-high heat.
- Cook chicken until golden and fully cooked, then remove and set aside.
- In the same pan, stir-fry mushrooms, bell pepper, onion, garlic, and ginger for 4–5 minutes.
- Return chicken to the pan.
- Add black pepper and oyster sauce, stirring to combine.
- Cook for 2–3 more minutes until everything is coated in sauce.
- Garnish with green onions and serve hot with rice or noodles.
Notes
- Use freshly cracked black pepper for best flavor.
- Do not overcrowd the pan when cooking chicken.
- Adjust pepper quantity to control spice level.
- Add a splash of water or broth if sauce becomes too thick.
- Great for meal prep and reheats well.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
