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Black Pepper Chicken with Mushrooms – Savory, Peppery, and Perfect for Weeknights

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A quick and flavorful stir-fry of tender chicken and mushrooms in a bold black pepper sauce — perfect for rice bowls, meal prep, or weeknight dinners.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs, sliced

  • 2–3 cups mushrooms (cremini or shiitake), sliced

  • 3 cloves garlic, minced

  • 1-inch ginger, grated

  • 3 green onions, sliced

  • 1 tbsp oil (for cooking)

Marinade:

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

  • ½ tsp sesame oil

  • Pinch black pepper

Sauce:

  • 2 tbsp oyster sauce

  • 1 tbsp light soy sauce

  • 1 tbsp dark soy sauce

  • 1 tbsp Shaoxing wine (or dry sherry)

  • ½ tsp sugar

  • 1 tsp freshly ground black pepper

  • ¼ cup water

  • 1 tsp cornstarch

Instructions

  • Marinate chicken with soy sauce, cornstarch, and pepper. Let sit 10–15 minutes.

  • Mix sauce ingredients and set aside.

  • Heat oil, sauté mushrooms until golden. Remove.

  • Stir-fry chicken over high heat until browned and cooked through.

  • Add garlic and ginger. Stir 30 seconds.

  • Return mushrooms and pour in sauce. Stir-fry until thick and glossy.

  • Garnish with green onions and more pepper. Serve hot.

Notes

Serve with rice or noodles. Add veggies like bell peppers or broccoli for variation. Keeps well for 4 days in the fridge.

Find it online: https://simplehomeflavors.com/black-pepper-chicken-with-mushrooms-savory-peppery-and-perfect-for-weeknights/