Description
A flavorful Black Pepper Mushroom Chicken Stir Fry featuring tender chicken thighs, a medley of mushrooms, and a savory, peppery sauce, perfect for a quick and satisfying weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken and Coating
- 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
Stir Fry
- 4-5 tablespoons vegetable oil, divided
- 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
To Finish
- 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 cubes in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until the chicken is evenly coated with the mixture.
- Sear Chicken: Heat 2 tablespoons of 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 on all sides. Add more oil (1-2 tablespoons) as needed for remaining batches. Transfer cooked chicken to a plate and set aside.
- Sauté Vegetables: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add sliced mushrooms and green onions and cook for 2-4 minutes until mushrooms are tender. Add minced garlic and grated ginger and cook for an additional 1 minute until fragrant. Remove pan momentarily from heat.
- Mix 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 and green onions to medium-high heat. Add the seared chicken back to the pan along with the prepared sauce. Toss everything together and cook for 2-3 minutes until the sauce thickens and coats the chicken and mushrooms evenly.
- Season and Serve: Taste the stir fry and season with additional coarsely-ground black pepper and kosher salt as needed. Serve hot over steamed rice, garnished with additional sliced green onions.
Notes
- Use a variety of mushrooms to add depth and texture to the dish, such as shiitake, oyster, cremini, and button mushrooms.
- For gluten-free preparation, substitute tamari for soy sauce and ensure oyster sauce is gluten-free or replace with mushroom sauce.
- To store, place leftover stir fry in an airtight container and refrigerate for up to 6 days.
- For extra heat, consider adding a pinch of crushed red pepper flakes or fresh chili when adding garlic and ginger.
- If you prefer less sauce, reduce brown sugar and rice wine vinegar accordingly to maintain balance.
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: 30 g
- Cholesterol: 80 mg
