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Description: A bold, savory stir-fry of tender chicken and earthy mushrooms tossed in a glossy, peppery sauce — fast, flavorful, and perfect for rice or noodles.

Ingredients

Scale

For the chicken marinade:

  • 1 lb boneless skinless chicken thighs, chopped

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

  • ½ tsp sesame oil (optional)

For the sauce:

  • 2 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp Shaoxing wine or dry sherry

  • ½ tsp sugar

  • 1 tsp freshly cracked black pepper (or more to taste)

  • 1 tsp cornstarch

  • ¼ cup water or broth

Other ingredients:

  • 1 tbsp oil (neutral)

  • 8 oz mushrooms, sliced (cremini or shiitake)

  • ½ onion, sliced

  • 2 cloves garlic, minced

  • 1 tsp ginger, minced

  • 2 green onions, chopped (for garnish)

Instructions

  • Marinate chicken with soy sauce, cornstarch, and sesame oil. Set aside 10–15 minutes.

  • Mix all sauce ingredients in a small bowl and set aside.

  • Heat oil in a skillet or wok. Cook mushrooms until golden, about 4–5 minutes. Remove and set aside.

  • In the same pan, cook chicken until browned and cooked through, about 5–6 minutes.

  • Add onions, garlic, and ginger. Stir-fry 2 minutes until aromatic.

  • Return mushrooms to pan. Add sauce. Simmer until thickened and glossy.

  • Stir in green onions and serve hot over rice or noodles.

Find it online: https://annirecipes.com/black-pepper-chicken-with-mushrooms-a-bold-savory-stir-fry/