Cut the chicken into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). Remove from the skillet and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add the remaining tablespoon of oil.
Add the sliced onions and cook for about 2 minutes until softened.
Add the minced garlic and grated ginger and cook for another 1-2 minutes, until fragrant.
Step 3: Add the Mushrooms
Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until they release their moisture and become tender.
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, oyster sauce, chili paste or sriracha (if using), and sugar.
Add the sauce mixture to the skillet, along with the chicken broth. Stir everything together and bring to a simmer.
Once the sauce is simmering, add the freshly ground black pepper and stir to combine. The black pepper is the star of this dish, so feel free to adjust the amount to your liking!
Step 5: Combine the Chicken and Sauce
Return the cooked chicken to the skillet and stir to coat it with the sauce.
If you want a thicker sauce, mix the cornstarch with a little water to create a slurry, and stir it into the skillet. Let it simmer for another 2-3 minutes, until the sauce thickens.
Step 6: Serve
Remove the skillet from heat and garnish with fresh cilantro (if desired).
Serve the spicy black pepper chicken with mushrooms over steamed rice or noodles for a complete meal.
Serving and Storage Tips
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