1. Prepare the Chicken

Start by preparing the chicken. If using chicken breasts, slice them into thin strips or bite-sized pieces for quicker cooking. You can also use chicken thighs if you prefer darker meat. Season the chicken with salt and half of the ground black pepper. The black pepper will be the primary seasoning for the sauce, so be generous but adjust to your heat preference.

2. Cook the Chicken

Heat the vegetable oil (or olive oil) in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken to the skillet in a single layer. Allow the chicken to cook undisturbed for 4-5 minutes until golden brown on one side. Flip the chicken pieces and cook for an additional 3-4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Remove the cooked chicken from the skillet and set it aside on a plate. Leave any remaining oil and juices in the skillet to add flavor to the sauce.

3. Sauté the Vegetables

In the same skillet, add the sliced onions and cook for 2-3 minutes, stirring occasionally, until they begin to soften. Add the garlic and ginger (if using) to the skillet and cook for another minute, allowing the aromatics to become fragrant.

Next, add the sliced mushrooms to the skillet. Stir occasionally, and cook for 5-6 minutes until the mushrooms have released their moisture and are tender. The mushrooms will absorb the savory flavors from the onions, garlic, and ginger, making them even more delicious.

4. Prepare the Sauce

While the vegetables are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and the remaining black pepper. If you prefer a thicker sauce, dissolve the cornstarch in the chicken broth and add it to the mixture. The cornstarch will help thicken the sauce and give it a smooth, velvety texture.

5. Combine the Chicken and Sauce

Once the mushrooms are cooked, add the cooked chicken back into the skillet. Pour the sauce mixture over the chicken and vegetables. Stir everything to combine, ensuring the chicken and mushrooms are evenly coated with the sauce.

Allow the mixture to simmer for 3-4 minutes, allowing the flavors to meld together. If you used cornstarch in the sauce, it will begin to thicken as it cooks. Taste the sauce and adjust the seasoning if necessary, adding more black pepper for heat or more honey for sweetness.

6. Serve and Garnish

Once the sauce has thickened and everything is evenly coated, remove the skillet from the heat. Serve the Black Pepper Chicken with Mushrooms immediately, garnished with freshly chopped parsley or green onions if desired. The dish pairs wonderfully with rice, quinoa, or noodles, but it can also be served on its own for a lighter meal.