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Black Pepper Chicken Mushrooms

A savory stir-fry that combines tender chicken strips with earthy mushrooms in a rich, peppery sauce. This quick and flavorful dish delivers the perfect balance of umami and spice.  
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main-course
Cuisine: Asian
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, sliced into thin strips
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion chopped
  • 2 cups sliced white or cremini mushrooms
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • Freshly ground black pepper to taste
  • Sliced green onions for garnish optional

Method
 

  1. Prepare the Chicken
  2. In a bowl, toss the sliced chicken strips with cornstarch, kosher salt, and black pepper until each piece is evenly coated. This helps create a nice texture and locks in flavor, while the cornstarch will also help thicken the sauce later.
  3. Cook the Chicken
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a plate and set aside.
  5. Sauté the Vegetables
  6. Add the remaining tablespoon of oil to the same skillet. Toss in the chopped onion and sliced mushrooms, cooking for about 5 minutes while stirring occasionally until they're tender and lightly browned. The mushrooms will release moisture and then begin to caramelize, developing a deeper flavor.
  7. Create the Sauce
  8. Stir in the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix everything together well and bring to a gentle simmer. The garlic should become fragrant but not burn.
  9. Combine and Finish
  10. Let the sauce simmer for 2-3 minutes until it thickens slightly. Return the cooked chicken to the skillet and mix everything together so the sauce coats all the ingredients evenly. The cornstarch from the chicken will help further thicken the sauce.
  11. Season and Serve
  12. Taste and add more freshly ground black pepper as desired. Garnish with sliced green onions if you like, and serve hot over rice or noodles.

Notes

  • For extra heat, add red pepper flakes or a sliced fresh chili when cooking the onions and mushrooms.
  • This dish works well with different mushroom varieties - try shiitake or oyster mushrooms for more complex flavors.
  • If you don't have oyster sauce, you can substitute with additional soy sauce plus a pinch of sugar.
  • For a gluten-free version, use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.