Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: 350 per serving
This Spicy Black Pepper Chicken and Mushroom Skillet is a quick, bold, and savory dinner. Juicy chicken and tender mushrooms are tossed in a peppery, umami-rich sauce—perfect over steamed rice for a satisfying meal any night of the week.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup chicken broth
- 2 green onions, sliced (for garnish)
- Steamed rice, for serving
Instructions
- Toss chicken pieces with cornstarch until evenly coated.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
- Add remaining 1 tablespoon oil to the skillet. Sauté mushrooms and onion for 3–4 minutes until softened.
- Add garlic, black pepper, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Return chicken to the skillet. Add soy sauce, oyster sauce, rice vinegar, brown sugar, and chicken broth. Stir well to combine.
- Simmer for 3–4 minutes, allowing the sauce to thicken and coat the chicken and mushrooms.
- Taste and adjust seasoning if needed. Serve hot, garnished with green onions and with steamed rice on the side.
Tips & FAQ
- Can I use other proteins? Try pork, beef, or tofu for variety.
- Make it less spicy? Reduce or omit the red pepper flakes.
- Vegetable add-ins? Bell peppers or snap peas work great.
