A bold, savory stir-fry packed with juicy chicken, earthy mushrooms, and a rich black pepper sauce. This dish is quick, flavorful, and perfect with rice or noodles!
🛒 Ingredients (Serves 3–4)
For the Chicken Marinade:
- 500g (1 lb) boneless chicken (cut into bite-sized pieces)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ½ tsp black pepper
For the Stir-Fry:
- 2 tbsp oil (vegetable or sesame)
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 bell pepper (optional), sliced
- 200g mushrooms (button or cremini), sliced
- 1 tsp freshly cracked black pepper (adjust to taste)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1 tsp vinegar (or lemon juice)
- 1 tsp sugar
- ½ cup chicken broth (or water)
- 1 tsp cornstarch (to thicken)
👩🍳 Instructions
1. Marinate the Chicken
- Mix chicken with soy sauce, cornstarch, and black pepper.
- Let it sit for 10–15 minutes.
2. Cook the Chicken
- Heat 1 tbsp oil in a pan or wok.
- Stir-fry chicken until golden and cooked through.
- Remove and set aside.
3. Sauté Vegetables
- Add remaining oil to the pan.
- Sauté garlic and onion until fragrant.
- Add mushrooms and cook until soft and slightly browned.
- Toss in bell peppers (if using).
4. Make the Sauce
- In a bowl, mix all sauce ingredients.
5. Combine Everything
- Return chicken to the pan.
- Pour in sauce and stir well.
- Cook until sauce thickens and coats everything nicely.
6. Final Touch
- Sprinkle extra freshly cracked black pepper for that bold flavor kick.
🌟 Tips for Best Flavor
- Use freshly cracked black pepper (not powder) for a stronger aroma.
- Don’t overcrowd the pan—cook chicken in batches if needed.
- Add chili flakes if you want extra heat 🔥
- Try adding a splash of sesame oil at the end for aroma.
🍽️ Serving Ideas
- Steamed white rice 🍚
- Fried rice
- Noodles or chow mein