A bold and savory stir-fry of juicy chicken, earthy mushrooms, and cracked black pepper in a rich soy-based sauce. Fast, flavorful, and perfect over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 lb chicken thighs or breasts, thinly sliced
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2 cups mushrooms, sliced (cremini or button)
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½ onion, sliced
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3 garlic cloves, minced
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1 tbsp light soy sauce (for marinade)
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1 tsp rice wine or dry sherry
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½ tsp cornstarch (for marinade)
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1 tsp sesame oil
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1 tbsp light soy sauce (for sauce)
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1 tbsp dark soy sauce
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1 tbsp oyster sauce
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2 tbsp water
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½ tsp sugar
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1–1½ tsp freshly ground black pepper
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2 tbsp neutral oil (divided)
Instructions
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Marinate chicken with soy sauce, rice wine, cornstarch, and sesame oil for 15–30 minutes.
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Mix sauce ingredients in a small bowl and set aside.
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Heat 1 tbsp oil in a wok; cook mushrooms until browned and set aside.
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Add remaining oil and sear chicken until nearly cooked through.
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Add garlic and onion; stir-fry until fragrant.
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Return mushrooms to pan; add sauce and stir well.
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Simmer 1–2 minutes until sauce thickens. Adjust pepper to taste.
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Serve hot over rice or noodles.