Description
This Black Pepper Mushroom Chicken Stir Fry is a flavorful and quick dish featuring tender chicken thighs, a medley of sautéed mushrooms, and a savory black pepper sauce. Perfect served over steamed rice with fresh green onions for a satisfying meal.
Ingredients
Scale
Chicken
- 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
Vegetables & Aromatics
- 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
Additional
- 4-5 tablespoons vegetable oil, divided
- Coarsely-ground black pepper to taste
- Kosher salt to taste
- Steamed rice for serving
- Additional sliced green onions for serving
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 shimmering. Working in batches, add chicken in a single layer and sear until golden brown, about 3-4 minutes per side. Add more oil if needed. Transfer cooked chicken to a plate and set aside.
- Sauté Vegetables: In the same pan, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add mushrooms and green onions and cook 2-4 minutes until tender. Add minced garlic and grated ginger and cook for an additional 1 minute until fragrant. Remove pan from heat briefly.
- Make Sauce: In a small bowl, whisk together the remaining 1/3 cup soy sauce, light brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth.
- Combine and Cook: Return the pan with mushrooms to medium-high heat. Add the seared chicken and the sauce mixture to the pan. Toss and stir continuously for 2-3 minutes until the sauce thickens and evenly coats the chicken and mushrooms.
- Season and Serve: Adjust seasoning with additional coarsely-ground black pepper and kosher salt to taste. Serve the stir fry hot over steamed rice topped with additional sliced green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 6 days.
- You can substitute chicken thighs with boneless skinless chicken breasts for a leaner option.
- For a spicier version, add sliced chili peppers or a dash of chili flakes during the garlic and ginger sauté step.
- If you prefer, use tamari instead of soy sauce to make the dish gluten free.
- Ensure the pan is hot before adding the chicken to achieve a nice sear and prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
