Name: Savory Pepper Chicken Mushroom Stir-fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; 1 tablespoon cornstarch; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 medium onion, sliced; 1 bell pepper (red or green), sliced; 8 ounces mushrooms (shiitake or button), sliced; 3 cloves garlic, minced; 2 green onions, chopped for garnish; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon honey; ½ teaspoon rice vinegar; 1 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil, divided

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Introduction

This Savory Pepper Chicken Mushroom Stir-fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken, crisp vegetables, and a savory sauce come together in a vibrant stir-fry that’s great served over rice or noodles.

The image shows a close-up of a bowl filled with cooked chicken pieces coated in a dark, glossy sauce mixed with sliced mushrooms and bell peppers. The chicken is golden brown with a slightly charred texture, and the mushrooms are soft with a light brown color. Bright green chopped scallions are sprinkled on top, adding a fresh and bright contrast to the rich, dark sauce. The bowl is white with a speckled texture, and the dish looks juicy and flavorful. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium onion, sliced
1 bell pepper (red or green), sliced
8 ounces mushrooms (shiitake or button), sliced
3 cloves garlic, minced
2 green onions, chopped for garnish
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
½ teaspoon rice vinegar
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided

Instructions

Step 1: In a mixing bowl, toss the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Stir-fry the chicken until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the remaining tablespoon of oil. Stir-fry the sliced onion and bell pepper for 2-3 minutes until slightly tender.
Step 4: Add the sliced mushrooms and minced garlic to the skillet and cook for another 2-3 minutes until the mushrooms soften.
Step 5: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon freshly ground black pepper.
Step 6: Pour the sauce over the vegetables in the skillet. Return the cooked chicken to the skillet and toss everything together until well coated and heated through, about 1-2 minutes.
Step 7: Garnish with chopped green onions and serve hot over rice or noodles.

Tips & Variations

For a low-carb option, serve this stir-fry over steamed cauliflower rice instead of regular rice or noodles.
Try adding snap peas or broccoli for extra crunch and nutrition.
If you prefer spicy, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Use chicken thighs for a juicier, more flavorful dish.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through to maintain moisture and flavor.

How to Serve

A close-up of a white bowl filled with a stir-fry dish made of several thick slices of cooked chicken coated in a dark, glossy sauce mixed with sliced mushrooms and strips of red and green bell peppers. The chicken and vegetables are generously sprinkled with small black pepper seeds and finely chopped green onions, adding texture and color contrast. The ingredients appear juicy, with a shiny glaze that reflects light, enhancing the rich browns and vibrant reds and greens, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breasts sliced thinly for even cooking. If using frozen chicken, thaw completely before slicing and cooking.

What can I substitute for oyster sauce?

If you are allergic or don’t have oyster sauce, you can substitute with hoisin sauce or a combination of soy sauce and a pinch of sugar for a similar flavor profile.