Description
A flavorful and hearty Black Pepper Mushroom Chicken Stir Fry featuring tender chicken thighs, a medley of mushrooms, and a savory black pepper sauce, served over steamed rice for a perfect weeknight dinner.
Ingredients
Scale
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 Taste
- Coarsely-ground black pepper
- Kosher salt
Serving
- Steamed rice
- Additional sliced green onions
Instructions
- Prepare Chicken: Place chicken in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until evenly coated.
- Sear Chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmery. Working in batches, add chicken in a single layer and sear until golden brown on all sides. Repeat with remaining chicken, adding 1-2 tablespoons more oil if needed. Transfer cooked chicken to a plate and set aside.
- Cook Vegetables: Heat remaining 1 tablespoon vegetable oil in the same pan over medium-high heat. Add sliced mushrooms and green onions and cook for 2-4 minutes until tender. Add minced garlic and grated ginger and cook for 1 minute until fragrant. Remove the pan from heat temporarily.
- Make Sauce: In a small bowl, whisk together remaining 1/3 cup soy sauce, light brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth.
- Combine and Finish Stir Fry: Return the pan with mushrooms and vegetables to medium-high heat. Add the seared chicken and sauce mixture to the pan. Toss and cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and mushrooms.
- Season and Serve: Taste and season the stir fry with additional coarsely ground black pepper and kosher salt as needed. Serve the stir fry over steamed rice topped with additional sliced green onions for garnish. Enjoy warm.
Notes
- Store leftover stir fry in the refrigerator for up to 6 days in an airtight container.
- For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives.
- You can use other mushrooms if mixed mushrooms are unavailable, but avoid watery varieties to maintain sauce consistency.
- Adjust the amount of black pepper according to your spice preference; freshly cracked black pepper works best.
- Make sure to sear the chicken in batches to avoid overcrowding the pan, which helps maintain a nice crust.
- Leftover stir fry can be refrigerated and quickly reheated in a skillet or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
