Pepper Chicken Stir-Fry with Mushrooms & Capsicum

Looking for a quick, flavour-packed meal that’s both satisfying and easy to whip up? This Pepper Chicken Stir-Fry with Mushrooms & Capsicum is the perfect go-to dish for busy weeknights or when you need a delicious, high-protein meal in a hurry. Tender chicken pieces are coated in a savoury, umami-rich sauce, complemented by the natural sweetness of capsicum and the earthy depth of mushrooms. With a hint of spice from Avohaven Salt'n'Peppa, this stir-fry delivers bold flavours in every bite. Serve it over steamed rice or noodles for a complete meal that’s sure to become a family favourite. Plus, with simple prep and a speedy cook time, you’ll have dinner on the table in no time!

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Pepper Chicken Stir-Fry with Mushrooms & Capsicum

Ingredients:

For the Chicken:

500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces

1 tablespoon soy sauce

1 tablespoon cornstarch

1 teaspoon sesame oil (optional)

For the Sauce:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon dark soy sauce (for richer colour, optional)

1 teaspoon sugar

1/4 teaspoon Avohaven Salt'n'Peppa (adjust to taste)

1/4 cup chicken stock

For the Stir-Fry:

2 tablespoons vegetable oil

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 medium onion, sliced

200g mushrooms, sliced

1/2 green capsicum, sliced (optional)

1/2 red capsicum, sliced (optional)

Instructions:

Marinate the Chicken:

In a bowl, combine the chicken pieces, soy sauce, cornstarch, and sesame oil (if using).Mix well and let marinate for 15–20 minutes.

Prepare the Sauce:

In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce (if using), sugar, Avohaven Salt'n'Peppa, and chicken stock. Set aside.

Cook the Chicken:

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until lightly browned and cooked through. Remove from the pan and set aside.

Sauté the Vegetables:

In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger, and sauté for 30 seconds until fragrant. Add the onion, mushrooms, and capsicums (if using). Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.

Combine and Finish:

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly and the flavours to meld.

Serve:

Transfer the black pepper chicken with mushrooms to a serving dish. Garnish with fresh spring onions or sesame seeds, if desired. Serve hot with steamed rice, noodles, or as a standalone dish.

Pro Tips

🔥 Extra Kick – Add a pinch of chilli flakes for more heat.

🧂 Use Avohaven Salt'n'Peppa to Taste – It enhances the flavour while keeping it well-balanced.⏳ Make It Ahead – Prep the chicken and sauce in advance for faster cooking.