Stir Fried Black Pepper Chicken, Shiitake Mushrooms and Peas in the Pod
This bold stir-fry features juicy chicken, earthy shiitake mushrooms, and crisp peas tossed in a tangy black pepper sauce for a quick and flavor-packed dinner.
Equipment
- 1 Skillet or Wok Large
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 2 chicken thighs cut into long slices
- 1 onion sliced
- 200 g shiitake mushrooms
- 200 g sugar snaps or peas in the pod
- 3-4 cloves garlic minced
- 3 cm ginger grated or minced
- 2 tablespoon low sodium soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon coarse ground pepper
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Instructions
Instructions
- Heat 1 tablespoon olive oil in a skillet or wok over medium-high heat. Add chicken slices.
- Stir-fry the chicken until browned and cooked through. Remove and set aside.
- Add more olive oil if needed. Add sliced onion and sauté until soft and translucent.
- Add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add shiitake mushrooms, stir-fry for 3–4 minutes until soft.
- Add sugar snaps or peas and stir-fry for another 2–3 minutes for crunch.
- Return cooked chicken to pan and mix with vegetables.
- Mix soy sauce, oyster sauce, honey, rice vinegar, and pepper in a bowl.
- Pour sauce over pan and stir-fry everything together for 2–3 minutes.
- Serve hot with steamed rice if desired.
Notes
For a vegetarian version, replace chicken with tofu or tempeh and swap oyster sauce for a mushroom-based alternative.