Black Pepper Chicken with Mushrooms

Here’s a savory, takeout-style Black Pepper Chicken with Mushrooms—tender chicken, earthy mushrooms, and a bold peppery sauce 🥘🍄

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🥢 Black Pepper Chicken with Mushrooms

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, sliced thin
• 2 cups mushrooms, sliced (button or cremini)
• 2 tablespoons vegetable oil (or peanut oil)
• 1 small onion, sliced (optional)
• 2 cloves garlic, minced
• 1 teaspoon freshly cracked black pepper (adjust to taste)

Sauce

• ¼ cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• ½ teaspoon sugar

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Instructions

1. Make sauce: Whisk chicken broth, soy sauce, oyster sauce, cornstarch, and sugar. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add chicken in a single layer; cook 3–4 minutes until lightly browned. Remove and set aside.
4. In the same pan, add mushrooms (and onion if using). Stir-fry 3–4 minutes until tender.
5. Add garlic and cook 30 seconds until fragrant.
6. Return chicken to the pan. Sprinkle with cracked black pepper.
7. Pour in sauce and stir well. Cook 2–3 minutes until sauce thickens and coats everything.
8. Remove from heat and serve hot.

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🌟 Tips & Variations

• Add bell peppers or broccoli for color and crunch
• Use chicken thighs for juicier results
• Make it spicy with chili flakes
• Serve over steamed rice, noodles, or cauliflower rice

If you want, I can also share a restaurant-style velveting tip, a low-carb version, or an Instant Pot method 😊