Description
This Black Pepper Mushroom Chicken Stir Fry is a savory and flavorful dish featuring tender chicken thighs seared to perfection and tossed with a medley of mixed mushrooms, green onions, and a rich black pepper sauce. Quick to prepare and packed with umami notes from oyster sauce and soy sauce, this stir fry makes a perfect weeknight dinner served over steamed rice.
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
- 4-5 tablespoons vegetable oil, divided
Vegetables and 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
- Coarsely-ground black pepper to taste
- Kosher salt to taste
Serving
- Steamed rice
- Additional sliced green onions for serving
Instructions
- Prepare the Chicken: Place chicken in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until evenly coated to ensure a crispy texture when seared.
- Sear the 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. Add more oil as needed between batches. Transfer cooked chicken to a plate and set aside.
- Cook Vegetables: Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add mushrooms and green onions and cook for 2-4 minutes until tender. Stir in garlic and ginger and cook for an additional minute until fragrant. Remove pan from heat briefly.
- Make the Sauce: In a small bowl, whisk together remaining 1/3 cup soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth.
- Combine and Finish: Return pan with mushrooms and aromatics to medium-high heat. Add seared chicken and sauce mixture, tossing to coat everything evenly. Cook for 2-3 minutes until the sauce thickens and clings to the chicken and mushrooms.
- Season and Serve: Adjust seasoning with additional black pepper and kosher salt to taste. Serve the stir fry hot over steamed rice, garnished with extra sliced green onions for freshness and crunch.
Notes
- To store leftovers, place the stir fry in an airtight container and refrigerate for up to 6 days.
- For extra heat, add a pinch of chili flakes or fresh sliced chili peppers along with garlic and ginger.
- Mixed mushrooms can be substituted with any favorite varieties you have on hand.
- Ensure the pan is hot enough before searing the chicken to get a nice golden crust.
- Use low-sodium soy sauce to control salt levels in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
