Black Pepper Chicken with Mushrooms

Ingredients:

• 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
• 1 cup mushrooms, sliced (button, cremini, or shiitake)
• 1 medium onion, sliced
• 1 bell pepper (optional), sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (for color, optional)
• 1–1½ tsp coarse black pepper, freshly ground
• 1 tbsp cornstarch (optional, for coating or thickening)
• 2 tbsp oil
• Salt, to taste
• Green onions, for garnish (optional)

Instructions:

1. Marinate the chicken (optional but recommended):
   • Mix chicken with 1 tbsp soy sauce, ½ tsp black pepper, and 1 tsp cornstarch. Set aside for 10–15 minutes.
2. Cook the chicken:
   • Heat 1 tbsp oil in a skillet or wok over medium-high heat.
   • Add chicken and cook until browned and fully cooked (about 5–6 minutes). Remove and set aside.
3. Sauté aromatics and veggies:
   • In the same pan, add another 1 tbsp oil.
   • Sauté garlic and ginger for 30 seconds until fragrant.
   • Add onions, bell peppers (if using), and mushrooms. Stir-fry until softened, about 3–4 minutes.
4. Combine and season:
   • Return chicken to the pan.
   • Add oyster sauce, remaining soy sauce, dark soy sauce (if using), and remaining black pepper.
   • Stir everything together and cook for another 2–3 minutes. Adjust salt to taste.
5. Optional: Thicken the sauce:
   • If you want a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and stir it in during the last minute of cooking.
6. Serve:
   • Garnish with chopped green onions.
   • Serve hot over steamed rice or noodles.