Print

Black Pepper Chicken with Mushrooms – A Savory Weeknight Favorite

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A savory and peppery stir-fry made with tender chicken, earthy mushrooms, and a bold black pepper sauce—perfect for weeknight meals or meal prep.

Ingredients

Scale

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

  • 2 tbsp soy sauce (plus 1 tbsp for sauce)

  • 1 tbsp cornstarch (plus 1 tsp for sauce)

  • 2 tsp vegetable oil, divided

  • 8 oz cremini or white mushrooms, sliced

  • 2 cloves garlic, minced

  • 1-inch ginger, minced

  • 1 tbsp oyster sauce

  • 1 tsp dark soy sauce (optional, for color)

  • ½ tsp sugar

  • ⅓ cup water

  • 1½–2 tsp freshly ground black pepper (to taste)

  • Optional: sliced green onions, sesame seeds for garnish

Instructions

  • In a bowl, mix chicken with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp oil. Marinate 15 minutes.

  • In a small bowl, combine remaining soy sauces, oyster sauce, sugar, water, black pepper, and 1 tsp cornstarch. Set aside.

  • Heat 1 tsp oil in a skillet or wok over high heat. Sear chicken in a single layer until golden and cooked through. Remove and set aside.

  • Add a bit more oil and sauté mushrooms until browned, 5–6 minutes.

  • Add garlic and ginger, stir for 30 seconds.

  • Return chicken to pan, pour in sauce, and stir until thickened and glossy.

  • Serve hot over rice, garnished with scallions or sesame seeds if desired.

Find it online: https://mymommeals.com/black-pepper-chicken-with-mushrooms-a-savory-weeknight-favorite/