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A bold and savory stir-fry featuring tender chicken, mushrooms, and a black pepper sauce. Quick, satisfying, and perfect over rice.

Ingredients

Scale

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

  • 2 cups sliced mushrooms (cremini, button, or shiitake)

  • 1 small onion, sliced

  • 1 bell pepper, sliced

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 tbsp soy sauce (for marinade)

  • 1/2 tsp cornstarch (for marinade)

  • 1 tbsp vegetable oil (plus more as needed)

Sauce:

  • 2 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp rice vinegar or Shaoxing wine

  • 1/2 tsp sugar

  • 1 tsp freshly ground black pepper (adjust to taste)

  • 1/4 cup water

  • 1/2 tsp cornstarch

Instructions

  • Marinate chicken with 1 tbsp soy sauce, 1/2 tsp cornstarch, and a pinch of pepper. Let sit for 10–15 minutes.

  • Whisk together sauce ingredients in a bowl.

  • Heat oil in a wok or skillet. Sear chicken for 3–4 minutes until browned. Remove and set aside.

  • Stir-fry mushrooms until browned. Add onion, bell pepper, garlic, and ginger. Cook 3–4 minutes.

  • Return chicken to pan. Pour in sauce and stir to coat. Simmer 2–3 minutes until thickened.

  • Serve hot over rice, noodles, or with steamed veggies.

Find it online: https://annirecipes.com/black-pepper-chicken-with-mushrooms-bold-savory-30-minute-stir-fry/