Yummy Black Pepper Chicken with Mushrooms
Creamy, juicy, and loaded with bold black pepper flavor, this dish brings tender chicken, earthy mushrooms, and a silky peppery sauce together in under 30 minutes.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 breasts Boneless, skinless chicken Cut into bite-sized pieces
Vegetables
- 3 cloves Garlic Minced
- 1 piece Green pepper Chopped into bite-sized pieces
- 2 cups Mushrooms Sliced (white or cremini)
- 1 piece Onion Sliced thinly
Sauces and Seasonings
- 1 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1/2 tsp Black pepper Freshly ground for best flavor
- 1 tbsp Cornstarch
- 1 tsp Salt Adjust to taste
- 1 tsp Sesame oil To finish
- 2 tbsp Vegetable oil For frying
- 1/4 cup Water Room temperature (for sauce slurry)
Instructions
- Prepare ingredients first: mince the garlic, slice the mushrooms and onion, chop the green pepper, and cut chicken into even bite-sized pieces so everything cooks uniformly.
- In a bowl, whisk together oyster sauce, soy sauce, black pepper, cornstarch, salt, and 1/4 cup water until smooth and lump-free. This is your sauce slurry — make sure the cornstarch is fully dissolved.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. A hot pan gives a nice color on the chicken.
- Add the chicken pieces in a single layer and let them sear without moving for 1–2 minutes, then stir and continue cooking until browned and cooked through, about 5–7 minutes total depending on piece size. Remove chicken to a plate if your pan is crowded.
- In the same skillet, add sliced onions, minced garlic, mushrooms, and chopped green pepper. Sauté for 3–4 minutes until vegetables are softened and mushrooms have released their moisture. Scrape up any browned bits from the bottom for flavor.
- Return the chicken to the skillet and pour the prepared sauce over everything. Stir continuously and cook for 2–3 minutes until the sauce thickens to a glossy coating that clings to the chicken and vegetables. Taste and adjust salt or pepper if needed.
- Turn off the heat and stir in 1 teaspoon sesame oil for a fragrant finish. Serve hot with steamed rice or your favorite side dish.
Notes
Use fresh, coarsely ground black pepper for the brightest flavor; pre-ground pepper can taste flat. Don’t overcrowd the pan when searing the chicken — work in batches if needed to get a nice brown edge.