Description
Juicy chicken, earthy mushrooms, and a bold black pepper sauce that puts takeout to shame. This 30-minute stir-fry will become your new weeknight favorite.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces (227g) cremini or button mushrooms, sliced ¼-inch thick
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 2–3 tablespoons freshly ground black pepper (adjust to taste)
- 2 green onions, sliced for garnish
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch
- ¼ cup chicken broth or water
Instructions
- Mix sauce ingredients (soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and chicken broth) in a small bowl until cornstarch dissolves. Season chicken with salt and ½ tablespoon black pepper.
- Heat 1 tablespoon oil in a wok over high heat. Add chicken in a single layer and sear for 1-2 minutes, then stir-fry for 2-3 more minutes until nearly cooked. Transfer to a plate.
- Add remaining oil to the wok. Stir-fry onions for 1 minute, then add mushrooms and cook for 2-3 minutes until they begin to brown.
- Add garlic, ginger, and 1½ tablespoons black pepper. Stir-fry for 30 seconds until fragrant.
- Return chicken to the wok and toss with vegetables. Pour in sauce mixture and stir continuously as it thickens, about 1-2 minutes.
- Remove from heat, sprinkle with remaining black pepper and green onions. Serve immediately over steamed rice.