Black Pepper Chicken with Mushrooms

Ingredients

For the Chicken

• 1½ lbs boneless chicken breast or thighs, sliced thin
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

Vegetables

• 2 cups mushrooms, sliced
• 1 small onion, sliced
• 1 bell pepper, sliced (optional)
• 2 green onions, chopped

Black Pepper Sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (optional for color)
• 1 tbsp honey or brown sugar
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp freshly ground black pepper
• 1 tsp cornstarch
• 1/4 cup chicken broth or water

Instructions

1. In a bowl, toss chicken with cornstarch and soy sauce. Let marinate for 10–15 minutes.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Cook chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
4. In the same pan, add mushrooms and onion. Stir-fry for 4–5 minutes until tender.
5. Add bell pepper if using and cook 2 more minutes.
6. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, honey, garlic, ginger, black pepper, cornstarch, and broth.
7. Return chicken to the pan and pour in the sauce.
8. Toss everything together and cook 2–3 minutes until the sauce thickens.
9. Garnish with green onions and extra black pepper if desired.
10. Serve hot over rice or noodles.

Optional Add-Ins

• Broccoli
• Snap peas
• Chili flakes for heat
• Cashews or peanuts

Serving Suggestions

• Steamed jasmine rice
• Fried rice
• Lo mein noodles
• Stir-fried vegetables

Storage

• Refrigerate for up to 4 days in an airtight container.
• Reheat in a skillet or microwave before serving.