Black Pepper Chicken with Mushrooms

Ingredients

• 1 lb (450g) boneless chicken thighs or breasts, thinly sliced
• 1 cup mushrooms, sliced (button or cremini work well)
• 1 small onion, sliced
• 1 bell pepper (optional), sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon freshly ground black pepper (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons oil (vegetable or sesame)
• Salt to taste
• Chopped green onions for garnish (optional)
• Cooked rice for serving

Instructions

1. Marinate the Chicken:
   In a bowl, mix sliced chicken with 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and cornstarch. Let it marinate for 15–20 minutes.
2. Stir-Fry the Chicken:
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned and almost cooked through. Remove from pan and set aside.
3. Sauté Aromatics:
   In the same pan, add another tablespoon of oil. Sauté garlic, ginger, and onions until fragrant and slightly softened (about 1–2 minutes).
4. Add Mushrooms & Peppers:
   Toss in mushrooms and bell pepper (if using). Stir-fry until tender, about 3–4 minutes.
5. Return Chicken to Pan:
   Add chicken back in. Stir in remaining soy sauce, oyster sauce, dark soy sauce, and freshly ground black pepper. Mix well to coat everything evenly.
6. Make it Saucy:
   Mix 1 tablespoon water with a little more cornstarch if needed for a thicker sauce. Pour in and stir until sauce thickens and coats the chicken.
7. Final Touch:
   Taste and adjust salt or pepper as needed. Garnish with chopped green onions.
8. Serve:
   Spoon over hot cooked rice and enjoy!

Want a spicy twist or a low-sodium version? I can tweak it!