Description
A quick and flavorful Black Pepper Chicken with Mushrooms recipe that features tender chicken stir-fried with aromatic garlic, ginger, and caramelized mushrooms, all coated in a savory soy-oyster sauce blend with a bold black pepper finish. Perfect for a hearty weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast or thigh, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 teaspoon honey
For Stir-Frying
- 2 tablespoons vegetable oil
- 1 cup mushrooms, sliced (button or shiitake work well)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 green onions, sliced for garnish
- Additional freshly ground black pepper for finishing
Instructions
- Slice the chicken: Slice the chicken against the grain at a 45-degree angle into uniform pieces, about 1/4 inch thick to ensure tenderness and even cooking.
- Marinate the chicken: In a glass bowl, mix cornstarch, salt, and freshly ground black pepper. Add the sliced chicken and toss thoroughly to coat. Let it rest for 5 minutes to absorb the flavors and tenderize.
- Prepare the sauce: Whisk together soy sauce, oyster sauce, rice wine, and honey in a separate bowl until smooth and well combined.
- Heat the wok or skillet: Place a wok or large skillet over high heat. Test for readiness by dropping a small amount of water; it should sizzle and evaporate immediately. Add the vegetable oil and swirl to coat the cooking surface evenly.
- Cook the chicken: Stir-fry the chicken in small batches to avoid overcrowding. Cook until the chicken is about 80% done, then remove from the wok and set aside to prevent overcooking.
- Cook the aromatics and mushrooms: In the same wok, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, then add sliced mushrooms. Continue to cook for 2-3 minutes until mushrooms caramelize and develop rich flavor.
- Combine chicken and sauce: Return the chicken to the wok with the mushrooms. Pour the prepared sauce over the ingredients and toss everything together to coat evenly with the sauce.
- Finish and serve: Add a fresh grind of black pepper over the dish and garnish with sliced green onions. Serve immediately over steamed rice for a complete meal.
Notes
- For best flavor, use a high smoke point vegetable oil like canola or peanut oil if preferred.
- Cook chicken in small batches to ensure it sears properly and does not steam.
- You can substitute shiitake mushrooms with button or cremini mushrooms depending on availability.
- Adjust the amount of black pepper to taste for more or less heat.
- Serve with steamed jasmine or basmati rice to complement the savory sauce.
