Description
A flavorful and hearty Black Pepper Mushroom Chicken Stir Fry featuring tender chicken thighs and a medley of mushrooms, coated in a savory black pepper sauce. This quick and easy stovetop recipe combines aromatic garlic, ginger, and a perfect balance of soy, oyster sauce, and rice wine vinegar. Served over steamed rice, it’s a satisfying meal bursting with umami and spice.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Vegetables & 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
- 1 tablespoon light brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 2 tablespoons rice wine vinegar
Others
- 4–5 tablespoons vegetable oil, divided
- Coarsely-ground black pepper to taste
- Kosher salt to taste
- Steamed rice for serving
- Additional sliced green onions for garnish
Instructions
- Marinate the Chicken: Place the cubed chicken thighs in a large bowl. Toss with cornstarch, 1 tablespoon of the soy sauce, kosher salt, and ground black pepper until the chicken pieces are evenly coated. This helps create a crispy, flavorful coating when cooked.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken in a single layer and sear until golden brown on all sides. This should take about 3-5 minutes per batch. Add more oil (1-2 tablespoons) as necessary between batches. Transfer the cooked chicken to a plate and set aside.
- Cook the Vegetables: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and green onions and sauté for 2-4 minutes until the mushrooms are tender and release their moisture. Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant. Remove the pan from heat briefly.
- Prepare the Sauce: In a small bowl, whisk together the remaining 1/3 cup soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar until the mixture is smooth and well combined.
- Combine and Finish Cooking: Return the pan with the 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, stirring frequently, until the sauce thickens and evenly coats the chicken and mushrooms.
- Season and Serve: Taste the stir fry and season with additional coarsely ground black pepper and kosher salt as needed. Serve the Black Pepper Mushroom Chicken Stir Fry over steamed rice and garnish with extra sliced green onions for a fresh finish. Enjoy your flavorful meal!
Notes
- For best results, use a wok or large non-stick skillet to allow even cooking and easy tossing of ingredients.
- Use a mix of mushrooms to add depth of flavor and texture to the stir fry.
- The cornstarch coating on the chicken helps achieve a crispy texture even without deep frying.
- If you prefer a spicier dish, add freshly ground white or black pepper generously or include a pinch of chili flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Keywords: black pepper chicken, mushroom stir fry, chicken stir fry, Chinese chicken recipe, quick chicken dinner, Asian stir fry, easy weeknight dinner
