Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms combines tender chicken pieces with earthy mushrooms in a bold, spicy sauce.
Equipment
- Large wok or skillet
- Sharp knife
- Cutting board
- Mixing bowls (2)
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 1 lb boneless chicken thighs cubed
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 8 oz mixed mushrooms sliced
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 onion sliced
- 2 tbsp freshly cracked black pepper
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 green onions chopped
Instructions
- Cut chicken into bite-sized pieces.
- Mix chicken with soy sauce and cornstarch.
- Marinate chicken for 10 minutes.
- Slice mushrooms and onions evenly.
- Heat oil in wok over high heat.
- Add marinated chicken to hot wok.
- Cook chicken until golden brown.
- Remove chicken and set aside.
- Add mushrooms to same wok.
- Stir-fry mushrooms until slightly softened.
- Add garlic and onions to wok.
- Cook until onions become translucent.
- Return chicken to the wok.
- Add black pepper and remaining sauces.
- Stir everything together for 2 minutes.
- Garnish with green onions and serve.
Notes
- Use freshly cracked black pepper for maximum flavor impact.
- Don't overcook mushrooms to maintain their texture.
- Marinate chicken longer for enhanced tenderness.
- Cook on high heat for authentic wok flavor.
- Taste and adjust black pepper according to preference.