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Peppercorn Chicken & Mushrooms | Bold, Umami Weeknight Meal

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This Black Pepper Chicken with Mushrooms is a bold, peppery stir-fry with juicy chicken, tender mushrooms, and a savory-sweet soy sauce glaze — all ready in under 30 minutes.

Ingredients

Scale
  • 1½ lbs boneless chicken thighs or breasts, sliced
  • 1 tbsp soy sauce (for marinade)
  • 1 tbsp cornstarch
  • 8 oz mushrooms, sliced
  • 2 tbsp oil (divided)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • ½ tsp brown sugar
  • 1–1½ tsp cracked black pepper

Instructions

  1. Marinate chicken with soy sauce, cornstarch, and pepper for 10–15 minutes.
  2. Whisk together all sauce ingredients in a bowl and set aside.
  3. In a hot pan, sauté mushrooms in 1 tbsp oil until browned. Remove and set aside.
  4. Add more oil and cook chicken until browned. Add garlic and ginger.
  5. Return mushrooms to pan, pour in sauce, and stir-fry 1–2 minutes until thickened.
  6. Serve hot with rice or noodles, topped with scallions.

Notes

  • Add bell peppers or snap peas for more vegetables.
  • Adjust black pepper to taste.
  • Use tamari for a gluten-free version.

Find it online: https://5dailyrecipes.com/peppercorn-chicken-mushrooms-bold-umami-weeknight-meal/