Description
Black Pepper Mushroom Chicken Stir Fry brings bold flavors straight from my wok to your dinner table in mere minutes. Tender chicken, earthy mushrooms, and a spicy black pepper sauce make this quick weeknight meal a total crowd-pleaser that keeps everyone coming back for seconds.
Ingredients
Scale
Main Protein:
- 1 pound (450 g) boneless chicken breast, thinly sliced
Stir-Fry Vegetables:
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
Seasonings and Sauces:
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil (or olive oil)
- ¼ cup chicken broth
- 1 tablespoon rice vinegar (or lemon juice)
- 1 teaspoon honey or sugar
- Salt to taste
- Green onions or sesame seeds for garnish
Instructions
- Combine 450 grams of thinly sliced chicken breast with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let the mixture marinate for 10-15 minutes at room temperature to enhance flavor absorption.
- Heat 1 tablespoon sesame oil in a wok at 375°F (190°C). Add marinated chicken and cook for 3-4 minutes until golden brown and nearly cooked through. Transfer chicken to a separate plate.
- In the same wok, add 3 minced garlic cloves and 1 small sliced onion. Sauté for 1 minute until fragrant and slightly translucent.
- Introduce 2 cups sliced mushrooms and thinly sliced red and green bell peppers. Stir-fry for 2-3 minutes, maintaining a crisp texture.
- Whisk together ¼ cup chicken broth, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1 tablespoon freshly ground black pepper to create a robust sauce.
- Return chicken to the wok and pour sauce over the ingredients. Toss everything together for 2 minutes at 400°F (204°C) until chicken is completely cooked and sauce coats everything evenly.
- Plate your stir-fry and sprinkle with chopped green onions or sesame seeds. Serve immediately with steamed rice or your preferred grain.
Notes
- Marinate chicken for at least 10 minutes to ensure tender, flavorful meat that absorbs the soy sauce and cornstarch coating.
- Use a hot wok or large skillet to get a perfect golden sear on the chicken, which develops deep flavor and prevents overcooking.
- Cut vegetables into similar-sized pieces so they cook evenly and maintain a crisp texture during the quick stir-fry process.
- For a low-carb version, swap rice or noodles with cauliflower rice or zucchini noodles to reduce calories and add extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 39 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg