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Black Pepper Mushroom Chicken Stir Fry Recipe

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4.3 from 14 reviews

A flavorful and quick black pepper mushroom chicken stir fry featuring tender chicken thighs, a medley of mushrooms, and a savory sauce with soy, oyster sauce, and a hint of sweetness, perfect served over steamed rice for a hearty meal.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Stir Fry

  • 4-5 tablespoons vegetable oil, divided
  • 12 oz mixed mushrooms (shiitakes, oysters, cremini, button, etc), thinly sliced
  • 1 small bunch green onions, sliced into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Sauce

  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine vinegar

To Serve

  • Coarsely-ground black pepper to taste
  • Kosher salt to taste
  • Steamed rice
  • Additional sliced green onions

Instructions

  1. Marinate the Chicken: Place the chicken thigh cubes in a large bowl. Toss them evenly with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until all pieces are well coated. This step helps create a flavorful crust and tender texture.
  2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer without overcrowding the pan. Sear until golden brown on one side, then flip to brown the other side. Cook in batches if needed, adding 1-2 more tablespoons of oil as necessary. Once cooked, transfer the chicken to a plate and set aside.
  3. Cook the Vegetables: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and green onions to the pan. Stir-fry for 2-4 minutes until the mushrooms are tender and have released their moisture. Add minced garlic and grated fresh ginger and cook for an additional minute until fragrant. Remove the pan from heat momentarily.
  4. Prepare the Sauce: In a small bowl, whisk together the remaining 1/3 cup soy sauce, light brown sugar, sesame oil, oyster sauce, and rice wine vinegar until fully combined and smooth. This sauce balances salty, sweet, and tangy flavors.
  5. Combine and Finish Cooking: Return the pan with mushrooms and green onions to medium-high heat. Add the seared chicken pieces back into the pan along with the prepared sauce. Toss everything together and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and mushrooms.
  6. Season and Serve: Taste the stir fry and season with additional coarsely-ground black pepper and kosher salt as desired. Serve the black pepper mushroom chicken hot over steamed rice, garnished with extra sliced green onions for a fresh finish.

Notes

  • Use a variety of mushrooms for deeper flavor and texture contrast.
  • Adjust the amount of black pepper based on your preference for spice.
  • Make sure to cook the chicken in batches to avoid overcrowding and ensure a good sear.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with steamed jasmine or basmati rice for best results.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipesvibe.com/black-pepper-mushroom-chicken-stir-fry-recipe/