Black Pepper Chicken with Mushrooms

In a bowl, toss the chicken pieces with 1 tablespoon cornstarch, ½ teaspoon salt, and ½ teaspoon black pepper. This will give the chicken a light coating that helps it sear in the pan.

Stir-Fry the Chicken:
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, for about 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.

Cook the Vegetables:
In the same skillet, add onion, garlic, and mushrooms. Stir-fry for about 3-4 minutes, until the vegetables are softened and the mushrooms release their moisture.

Make the Sauce:
Add the grated ginger, soy sauce, oyster sauce, and rice vinegar to the skillet. Stir to combine. Then pour in the chicken broth and bring the mixture to a simmer.

Thicken the Sauce:
Stir in the slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to thicken the sauce. Stir until the sauce becomes glossy and slightly thicker, about 1-2 minutes.

Combine:
Return the cooked chicken to the skillet and toss everything together until the chicken is coated in the sauce.

Serve:
Garnish with sliced green onions and sesame seeds (optional). Serve with steamed rice or noodles for a complete meal.

Serving and Storage Tips