A savory, peppery stir-fry with tender chicken, earthy mushrooms, and a bold sauce that comes together quickly perfect for busy

weeknights.

Servings

2–3 servings

Prep Time

15 minutes

Cook Time

10–12 minutes

Ingredients

For the Chicken Marinade

• 1 lb chicken breast or thighs, thinly sliced

• 1 tablespoon cornstarch

• 1 tablespoon soy sauce

For Stir-Frying

• 1 tablespoon oil (vegetable or sesame)

• 1 cup mushrooms, sliced (button or cremini)

• 1/2 onion, sliced

• 1 bell pepper, sliced (optional)

For the Black Pepper Sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 1/2–1 teaspoon freshly ground black pepper (adjust to taste)

• 1/4 cup water or chicken broth

• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

1.  Marinate the Chicken

In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and let marinate for 10–15 minutes. This helps keep the chicken

tender.

2.  Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sugar, black pepper, water (or broth), and the cornstarch slurry. Set aside.

3.  Cook the Chicken

Heat oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 2–3 minutes until mostly cooked and

lightly golden. Remove from the pan and set aside.

4.  Stir-Fry the Vegetables

In the same pan, add mushrooms, onion, and bell pepper (if using). Stir-fry for 2–3 minutes until slightly softened and fragrant.

5.  Combine and Sauce

Return the chicken to the pan. Pour in the prepared sauce and stir well. Cook for another 2–3 minutes until the sauce thickens and coats

everything evenly.

6.  Finish and Serve

Taste and adjust seasoning if needed. Serve hot over steamed rice or noodles.

Tips

• Use freshly ground black pepper for the strongest flavor.

• Add a splash of sesame oil at the end for extra aroma.

• For a spicy kick, include sliced fresh chili or chili flakes.

A simple yet bold dish that delivers comfort and flavor in every bite.