Honey Garlic Black Pepper Chicken & Mushroom Stir-Fry

This one-pan dish is packed with umami and just the right balance of sweet, salty, and peppery notes. Juicy chicken pieces get golden edges, mushrooms soak up the sauce, bell pepper adds crunch and color, and green onions bring freshness. Serve it over steamed rice, noodles, or with a side of stir-fried greens for a complete, satisfying meal.

Servings: 4
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes
Approximate Nutrition per Serving: ~320–380 kcal, ~30–35g protein

Ingredients

Main ingredients:

• 500 g (1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
• 200 g (7 oz) mushrooms (cremini, button, or shiitake), sliced
• 1 large red bell pepper, cored and thinly sliced
• 2–3 green onions (scallions), thinly sliced (white and green parts separated)

For the sauce & seasoning:

• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon freshly ground black pepper (coarse grind for best texture)
• 1 teaspoon garlic powder (or 2–3 fresh garlic cloves, minced)
• 2 tablespoons vegetable oil (or neutral oil like canola)
• Salt to taste (go light—soy and oyster sauces are salty)

Optional add-ins:

• ½ tsp sesame oil (added at the end for aroma)
• Pinch of red chili flakes or sliced fresh chili for heat
• 1 tsp cornstarch mixed with 1 tbsp water (slurry, if you want a thicker glaze)

Step-by-Step Instructions

1. Prep the chicken & sauce
   Pat the chicken pieces dry with paper towels (helps with browning). Season lightly with a pinch of salt, garlic powder, and half the black pepper.
   In a small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), and remaining black pepper. Set aside—this is your glossy, flavorful sauce.
2. Sear the chicken
   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
   Add chicken in a single layer (work in batches if needed). Sear 3–4 minutes without stirring until golden on the bottom, then flip and cook 2–3 minutes more until mostly cooked through. Remove to a plate.
3. Cook the mushrooms & veggies
   In the same pan, add remaining 1 tablespoon oil. Add sliced mushrooms and cook 3–4 minutes, stirring occasionally, until they release moisture and turn golden.
   Add sliced red bell pepper and the white parts of the green onions. Stir-fry 2–3 minutes until pepper is crisp-tender and bright.
4. Combine & sauce it up
   Return the chicken (and any juices) to the pan. Pour in the prepared sauce and toss everything to coat.
   Simmer 2–3 minutes until the sauce thickens slightly and clings to the chicken and veggies. If you want a thicker glaze, stir in the cornstarch slurry and cook 30–60 seconds more.
5. Finish & serve
   Remove from heat. Stir in the green parts of the green onions and a drizzle of sesame oil (if using) for extra aroma.
   Taste and adjust—more black pepper for kick, a touch more honey for sweetness, or a pinch of salt if needed.
   Serve hot over steamed rice, noodles, or quinoa. Garnish with extra green onions or sesame seeds if desired.

Pro Tips for Success

• High heat is key — Keep the pan hot for that nice sear and to prevent steaming.
• Don’t overcrowd — Cook chicken in batches if your pan is small—better browning, better flavor.
• Fresh garlic — If using fresh instead of powder, add it with the mushrooms to prevent burning.
• Make-ahead — Prep chicken and chop veggies earlier; sauce can be mixed ahead too.

Delicious Variations

• Spicy — Add fresh chili slices or sriracha to the sauce.
• Veggie-packed — Toss in broccoli florets, snap peas, or zucchini.
• Creamier — Stir in 2–3 tbsp heavy cream or coconut milk at the end.
• Protein swap — Use chicken thighs, shrimp, or tofu for a different twist.

This honey garlic black pepper chicken & mushroom stir-fry is fast, flavorful, and full of satisfying textures and colors—tender chicken, meaty mushrooms, crisp peppers, and that glossy sauce everyone loves. It’s a repeat-worthy weeknight hero! Try it soon and let me know what you served it with in the comments. 🍗🍄🫑