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- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups mushrooms (such as shiitake or button), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece fresh ginger, minced - 2 tablespoons black pepper (adjust to taste) - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional for added depth) - 1 tablespoon cornstarch - 1 tablespoon vegetable oil - 1 tablespoon sesame oil - 3 green onions, sliced (for garnish) - Cooked rice or noodles (for serving)

Black Pepper Chicken with Mushrooms

Elevate your dinner game with this delicious Black Pepper Chicken with Mushrooms recipe! Perfect for any cooking skill level, this flavorful dish combines juicy chicken thighs and tender mushrooms, all brought to life by aromatic garlic and a punch of black pepper. Whether you're looking for a quick weeknight meal or a crowd-pleaser for guests, this recipe has got you covered. Click through to discover how to create this savory delight and impress your taste buds!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups mushrooms (such as shiitake or button), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, minced

2 tablespoons black pepper (adjust to taste)

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional for added depth)

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 tablespoon sesame oil

3 green onions, sliced (for garnish)

Cooked rice or noodles (for serving)

Instructions
 

In a mixing bowl, combine the chicken pieces with cornstarch and black pepper. Toss until the chicken is well-coated and set aside for 15 minutes.

    Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the chopped onions, garlic, and ginger. Sauté for 2-3 minutes until the onions are translucent and fragrant.

        Add the sliced mushrooms to the skillet, continuing to stir-fry until the mushrooms are tender, about 4-5 minutes.

          Return the chicken to the skillet and mix in the soy sauce and oyster sauce (if using). Stir well to combine all ingredients, cooking for an additional 2-3 minutes to heat through.

            Drizzle with sesame oil and give it one last stir. Adjust seasoning with more black pepper if desired.

              Serve the black pepper chicken hot over cooked rice or noodles, and garnish with sliced green onions for a pop of color.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4