Instructions:
- Prepare the chicken:
- Season the chicken slices with a pinch of salt and a teaspoon of freshly cracked black pepper. If you like it extra peppery, feel free to add more.
- Cook the chicken:
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken slices and cook for 4-5 minutes, until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the vegetables:
- In the same skillet, add a little more oil if needed. Add the sliced onion, garlic, and ginger (if using), and sauté for 2-3 minutes until the onion softens and becomes fragrant.
- Add the sliced mushrooms and bell pepper (if using). Stir-fry for another 4-5 minutes until the mushrooms soften and release their moisture.
- Add the sauce:
- In a small bowl, mix together the soy sauce, oyster sauce, vinegar, and crushed red pepper flakes (if using). Pour this sauce mixture into the skillet with the mushrooms and vegetables, stirring to combine.
- Thicken the sauce:
- Stir in the cornstarch slurry and cook for 1-2 minutes, allowing the sauce to thicken and coat the vegetables and chicken.
- Add the chicken back:
- Return the cooked chicken to the skillet. Toss everything together to coat the chicken in the thickened sauce. Add the remaining freshly cracked black pepper (adjust the amount to your taste) and season with salt as needed.
- Serve:
- Serve the black pepper chicken with mushrooms over cooked rice or noodles. Garnish with fresh cilantro if desired.
This dish has a perfect balance of savory, spicy, and umami flavors, with tender chicken and earthy mushrooms. Enjoy!
