Description
Black Pepper Mushroom Chicken Stir Fry delivers a quick, flavor-packed dinner that comes together faster than ordering takeout. Sizzling with bold pepper notes and tender chicken, this recipe turns your kitchen into a speedy Asian-inspired cooking adventure.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless chicken breast
- 2 cups mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 1 small onion
Supporting Ingredients:
- 3 cloves garlic
- 1 tablespoon freshly ground black pepper
Sauce/Seasoning Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- ¼ cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Salt to taste
Instructions
- Toss 1 pound of chicken breast slices with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let the mixture marinate for 10-15 minutes while prepping other ingredients.
- Heat 1 tablespoon sesame oil in a wok at medium-high heat (375°F). Cook chicken for 3-4 minutes until golden and nearly done. Transfer chicken to a clean plate.
- In the same wok, add 3 minced garlic cloves and sliced onions. Sauté for 1 minute until fragrant.
- Add 2 cups sliced mushrooms and thinly sliced red and green bell peppers. Cook for 2-3 minutes until vegetables are tender-crisp.
- Whisk together ¼ cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1 tablespoon freshly ground black pepper in a small bowl.
- Return chicken to the wok and pour sauce over the mixture. Stir continuously for 2 minutes until chicken is fully cooked and sauce coats everything evenly.
- Sprinkle chopped green onions or sesame seeds on top. Serve immediately over steamed rice or noodles.
Notes
- Marinating the chicken in soy sauce and cornstarch helps tenderize the meat and creates a silky texture that locks in flavor.
- Cooking the chicken first and then setting it aside prevents overcooking and ensures each ingredient maintains its perfect texture.
- Use a hot wok or large skillet to get a nice golden sear on the chicken and vegetables, which develops deeper flavor through caramelization.
- For a low-carb version, swap rice or noodles with cauliflower rice or zucchini noodles, and use tamari instead of soy sauce to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 185 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 55 mg