Simple 30-min stir-fry with chicken and mushrooms in a robust pepper sauce. Made with easy pantry items in just one pan. Pairs well with rice or noodles.
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The rich blend of intense black pepper and earthy mushrooms turns this chicken creation into something truly remarkable. Every mouthful offers soft chicken pieces and flavorful mushrooms wrapped in a smooth, peppery gravy that feels both homey and thrilling. This dish changes basic items into a fancy-looking meal that works just as well for busy weeknights as it does for fancy gatherings.
During my time making Asian-style foods, this dish became a top pick after I learned how freshly ground pepper can change a basic stir-fry into something amazing.
Key Ingredients Breakdown
Chicken: Pick fresh, boneless thighs or breasts for juiciest outcome
Mushrooms: Look for sturdy, fresh ones with smooth, unspotted tops
Black Pepper: Grind it fresh for stronger taste and smell
Oyster Sauce: Brings deep savory richness to the mix
Soy Sauce: Grab high-quality bottles for better flavor mix
Cornstarch: Forms a shield that keeps chicken tender
Crafting Your Dish
Get The Meat Ready
Mix sliced chicken thoroughly with cornstarch and spices.
Brown Carefully
Fry chicken in small amounts for ideal color.
Start The Flavor Base
Cook mushrooms and onions until golden and aromatic.
Mix The Flavor Liquid
Blend sauces and spices for the right taste balance.
Combine Everything
Add chicken back to the pan and mix with sauce.
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The Chinese cook who taught me always stressed that great stir-fry comes down to perfect timing and heat management. 'You'll know when the wok's ready,' she used to tell me, and this recipe shows she was right.
Complete Your Dinner
Put it on hot jasmine rice or noodles to catch all that tasty sauce. Throw in some steamed broccoli or baby bok choy for color and health benefits.
Fun Twists
Try different kinds of mushrooms, toss in some bright bell peppers, or add snow peas for extra crunch. If you like it spicy, drop in some dried chilies or a bit of chili oil.
Keeping Leftovers
Keep in a sealed container up to three days. Warm up slowly in a wok or pan with a little water to bring the sauce back to life.
After making this many times in my kitchen, I've noticed this simple-looking dish is best when you pay attention to every part. You'll end up with a perfect mix of textures and tastes that makes this dish really stand out.
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Frequently Asked Questions
→ Can I switch mushroom types?
Sure! Use whatever kind you like—button, cremini, or shiitake. Each brings a slightly different taste.
→ How can I make this gluten-free?
Use gluten-free tamari instead of soy sauce. Double-check your oyster sauce is also gluten-free.
→ How can I make it hotter?
Crank up the black pepper or toss in sliced chilis or red pepper flakes for more kick.
→ What pairs best with this dish?
Steamed rice is a go-to, but it’s just as good with noodles or cauliflower rice if you're cutting carbs.
→ Can I prep this in advance?
Yes! Store it in the fridge for up to 3 days. Warm it slowly so the chicken stays tender.
Pepper Chicken Mushroom
Mix up chicken and mushrooms in a tasty pepper sauce. Done in 30 minutes for hassle-free weeknight cooking.
012 chicken breasts, no skin or bones, cut into thin slices
021 tsp salt
03A pinch of black pepper
041 tbsp cornstarch
→ Veggies for Stir-Fry
05One large onion, diced
062 tbsp cooking oil, split between uses
07A few cloves of garlic, minced (3 to be exact)
082 cups mushrooms, cut into slices
→ Sauce Mix
092 tbsp of soy sauce
101 tsp sesame oil
111/4 cup plain water
12Freshly ground pepper, to your taste
131 tbsp of oyster sauce
14Optional garnish: green onions, finely chopped
Instructions
Step 01
Mix the chicken slices with salt, black pepper, and cornstarch until all pieces are evenly coated.
Step 02
Warm one tablespoon of vegetable oil in a big pan on medium heat. Cook the chicken strips until they're golden and done, usually 5-7 minutes. Remove from the pan and set aside.
Step 03
In the same skillet, pour in the rest of the oil, then toss in the mushrooms and onion. Let them soften and release their aroma for about 5 minutes.
Step 04
Add garlic along with soy sauce, oyster sauce, sesame oil, and water to the cooked veggies. Let the mixture simmer until it thickens slightly.
Step 05
Toss the cooked chicken back into the skillet, mixing it with the veggies and sauce. Heat everything thoroughly, then season with black pepper and, if desired, sprinkle green onions over the top.
Notes
Subbing chicken thighs for breasts gives juicier results.
Use tamari instead of soy to avoid gluten.
Add whatever veggies you like—think snap peas or bell peppers.
Tools You'll Need
Large pan or skillet
Measurement tools like cups or spoons
A sharp knife for chopping
Sturdy cutting board
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Soy is included (from soy and oyster sauce).
Contains gluten unless a gluten-free soy alternative is used.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
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