Garlic Black Pepper Chicken
A quick and flavorful chicken stir-fry with bold black pepper, sautéed mushrooms, and a silky sauce. Perfect for a cozy weeknight dinner.
Ingredients
Main Ingredients
- 1 lb Chicken thighs or breasts Slice into thin strips.
- 8 oz Mushrooms Cremini or button, cleaned and sliced.
- 1 medium Onion Sliced.
- 3 cloves Garlic Minced.
- 1.5 tsp Black Pepper Freshly cracked.
- 2 tbsp Soy Sauce Use low sodium if preferred.
- 1 tbsp Oyster Sauce Optional for added flavor.
- 1 cup Chicken Broth For building the sauce.
- 1 tsp Cornstarch Helps the sauce cling.
- 1 tbsp Neutral Oil For cooking; add butter for richness.
- 1 tbsp Brown Sugar Or honey to balance the flavors.
- 1 tbsp Rice Vinegar Brightens the dish.
- 2 tbsp Scallions For garnish.
Instructions
Preparation
- Slice the chicken into thin strips. In a bowl, toss with 1 teaspoon soy sauce and 1 teaspoon cornstarch. Let it sit while you prep the vegetables.
- Slice the mushrooms and onion; mince the garlic. Crack black pepper until you have at least 1 to 1.5 teaspoons.
Making the Sauce
- In a cup, mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon brown sugar, 1 teaspoon cornstarch, and 1/3 cup chicken broth. Stir until smooth.
Cooking
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Sear half the chicken in a single layer until lightly browned, about 2 to 3 minutes per side. Remove to a plate and repeat with the rest.
- Add another teaspoon of oil if needed. Toss in mushrooms and onion with a pinch of salt. Cook until the mushrooms release moisture and get golden, about 4 to 6 minutes. Stir in garlic for 30 seconds.
- Push the veggies to the edges. Add a small splash of oil and sprinkle in the black pepper. Let it sizzle for 10 to 15 seconds, then stir through the mushrooms and onion.
- Pour in the sauce and bring to a gentle bubble until slightly thickened. Return chicken and any juices to the pan. Toss to coat. Optionally, melt in 1 teaspoon of butter for extra gloss.
- Finish with a splash of rice vinegar and sliced scallions. Taste and adjust seasoning if necessary. Serve hot.
Notes
Don’t over-salt before the sauce goes in. This reheats well and is great for lunch bowls. Substitute pork or tofu if preferred.