Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Asian
Difficulty: Intermediate
Dietary: Low-Carb, Gluten-Free, Dairy-Free

Tender chicken strips and earthy mushrooms are stir-fried in a bold, peppery sauce in this quick and satisfying dinner. Ready in just 30 minutes, this dish brings restaurant-quality flavors to your weeknight table. Serve over steaming jasmine rice or noodles for a complete meal.

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Why You’ll Love This Recipe

• Tender, flavorful chicken: Marinated in cornstarch and seasonings, the chicken stays juicy with a light, restaurant-style sear.
• Perfectly balanced sauce: A combination of soy sauce, oyster sauce, rice wine, honey, and freshly ground black pepper creates a savory, slightly sweet, and aromatic glaze.
• Fresh vegetables: Onions, bell peppers, and mushrooms add texture, color, and nutrition.
• Quick weeknight dinner: From prep to plate in 30 minutes without compromising flavor.

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Ingredients

Chicken

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Vegetables

• 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

Sauce

• 1 tablespoon soy sauce (use gluten-free if desired)
• 1 tablespoon oyster sauce (use gluten-free if desired)
• 1 teaspoon honey
• ½ teaspoon rice vinegar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil, divided

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Instructions

1. Prepare the chicken:
   In a bowl, combine sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated. Let rest for 5 minutes.
2. Cook the chicken:
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry chicken until lightly browned, about 4–5 minutes. Remove and set aside.
3. Cook the vegetables:
   In the same skillet, add remaining oil. Stir-fry onion and bell pepper for 2–3 minutes. Add mushrooms and garlic, cooking another 2–3 minutes until tender.
4. Make the sauce:
   Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper until smooth.
5. Combine and finish:
   Return chicken to the skillet with vegetables. Pour in the sauce and toss until everything is evenly coated and heated through, 1–2 minutes.
6. Serve:
   Garnish with green onions and serve hot over rice or noodles.

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Tips & Variations

• Add heat: Include fresh Thai chilies or Sichuan peppercorns for a spicy kick. Start with one minced chili and adjust to taste.
• Protein swaps: Use shrimp, thin strips of beef, or extra-firm tofu for variety. Press tofu for 30 minutes and marinate before cooking.
• Vegetable swaps: Add sugar snap peas, baby corn, or water chestnuts. Cut vegetables uniformly and add at the correct cooking stage for optimal texture.
• Storage: Cool completely, then store in airtight containers. Refrigerate up to 3 days or freeze for 2 months. Reheat in a hot skillet or wok, adding a splash of chicken stock if needed.

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Chef’s Insights

• Slice chicken against the grain for tender bites.
• Cook ingredients in batches to maintain texture and prevent steaming.
• Use freshly ground Tellicherry black pepper for complex aroma and flavor.
• Reheat the wok between batches to achieve a restaurant-style sear.
• Prep and measure all ingredients in order of use for smooth cooking.

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Serving Suggestions: Steamed jasmine rice, noodles, or cauliflower rice for a low-carb option.

Allergy Info: Check ingredients, particularly soy and oyster sauce, if allergic or sensitive