Black Pepper Mushroom Chicken Stir Fry

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This mushroom chicken stir fry features tender sautéed mushrooms and golden pan-fried chicken cubes tossed in a savory black pepper stir fry sauce.

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 357kcal

2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
1/2 cup cornstarch
1 tablespoon plus 1/3 cup low-sodium soy sauce, divided
1 teaspoon kosher salt
1 teaspoon ground black pepper
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
1 tablespoon light brown sugar
1 tablespoon sesame oil
1 tablespoon oyster sauce
2 tablespoons rice wine vinegar
Coarsely-ground black pepper to taste
Kosher salt to taste
Steamed rice and additional sliced green onions for serving

Place chicken in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, salt, and pepper, until evenly coated.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmery. Working in batches, add chicken in a single layer and sear until chicken is golden brown. Repeat cooking with remaining chicken, adding additional 1-2 tablespoons oil to pan as needed. Transfer chicken to a plate and set aside.
Heat remaining 1 tablespoon oil in same pan over medium-high heat. Add mushrooms and green onions to pan and cook 2-4 minutes until tender. Add garlic and ginger and cook 1 minute until fragrant. Remove from heat for a moment.
In a small bowl, whisk remaining 1/3 cup soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth.
Return pan with mushrooms to stovetop and set over medium-high heat. Add chicken, and sauce mixture to pan and toss over medium-high heat 2-3 minutes until sauce is thickened and coating mushrooms and chicken.
Season stir fry with additional black pepper and salt to taste if needed. Serve stir fry over steamed rice with additional green onions and enjoy!

Storing Instructions

Store stir fry in refrigerator up to 6 days.