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Black Pepper Mushroom Chicken Stir Fry Recipe

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A flavorful and hearty Black Pepper Mushroom Chicken Stir Fry featuring tender chicken thighs and a medley of mushrooms cooked in a savory, peppery sauce. This quick stovetop dish combines aromatic garlic, fresh ginger, and a perfect balance of soy and oyster sauces, served best over steamed rice for a satisfying meal.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken and Coating

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tablespoon low-sodium soy sauce (for coating)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Vegetables and Aromatics

  • 12 oz mixed mushrooms (shiitakes, oysters, cremini, button, etc), thinly sliced
  • 1 small bunch green onions, sliced into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Sauce

  • 1/3 cup low-sodium soy sauce (for sauce)
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce

Oils and Seasoning

  • 4-5 tablespoons vegetable oil, divided
  • Coarsely-ground black pepper to taste
  • Kosher salt to taste

Serving

  • Steamed rice
  • Additional sliced green onions for garnish

Instructions

  1. Prepare the chicken: Place chicken cubes in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until the chicken is evenly coated. This step ensures a crispy sear and flavorful base.
  2. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer in batches to avoid overcrowding. Sear the chicken pieces until golden brown on all sides. Add more oil (1-2 tablespoons) if needed for additional batches. Transfer cooked chicken to a plate and set aside.
  3. Sauté vegetables: Using the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and green onions. Cook for 2-4 minutes until the mushrooms are tender and the onions slightly softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Remove the pan from heat briefly.
  4. Mix the sauce: In a small bowl, whisk together the remaining 1/3 cup soy sauce, light brown sugar, sesame oil, and oyster sauce until smooth and well combined.
  5. Combine and finish cooking: Return the pan with mushrooms and aromatics to medium-high heat. Add the seared chicken back into the pan along with the prepared sauce. Toss everything together and cook for 2-3 minutes until the sauce thickens and fully coats both mushrooms and chicken.
  6. Season and serve: Adjust seasoning by adding additional coarsely ground black pepper and kosher salt to taste. Serve the stir fry hot over steamed rice, garnished with extra sliced green onions for freshness and crunch. Enjoy!

Notes

  • Use a variety of mushrooms for richer flavor and texture.
  • Make sure not to overcrowd the pan when searing chicken to ensure proper browning.
  • The cornstarch coating helps give the chicken a crispy exterior when fried.
  • Adjust the amount of black pepper for your preferred level of heat.
  • Oyster sauce is key for depth of flavor but can be substituted with vegetarian mushroom sauce for a vegetarian version.
  • Serve immediately for best texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Halal

Find it online: https://dishiary.com/black-pepper-mushroom-chicken-stir-fry-recipe/