This black pepper chicken is a tasty dish full of tender chicken and juicy mushrooms, all cooked to mouthwatering perfection. The pepper adds a nice kick without being too spicy!
You’ll love how quick and easy it is to whip up on a busy weeknight. I often serve it over rice, and it brings smiles all around the dinner table. Can’t beat that! 😊
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juiciness, but you can substitute with chicken breasts if you prefer a leaner option. If you’re looking for a meatless meal, tofu works great too!
Mushrooms: Button or cremini mushrooms are perfect for this dish. If you’re not a fan, you could use shiitake or even vegetables like bell peppers for a different twist.
Soy Sauce: Regular soy sauce gives the dish a nice salty flavor. For a gluten-free option, look for tamari instead. Don’t have oyster sauce? Try using hoisin sauce or simply add an extra splash of soy sauce for depth.
Black Pepper: Freshly cracked black pepper adds more flavor. If you want a milder version, you can reduce the amount or use white pepper for a subtler heat.
How Can I Ensure My Chicken is Perfectly Cooked?
Cooking chicken just right is key to this recipe! To ensure it stays juicy and tender, follow these steps:
- Cut the chicken into uniform pieces to ensure even cooking.
- Don’t overcrowd the pan; cook in batches if necessary so they sauté instead of steam.
- Stir-fry on medium-high heat for a nice sear, about 5-7 minutes until no pink remains.
With these tips, your chicken will turn out delicious every time! Enjoy cooking!
Savory Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced (button or cremini recommended)
- 3 tbsp vegetable oil or neutral cooking oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Flavor Enhancers:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tbsp black pepper, freshly cracked or coarsely ground
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Garnish:
- 2 green onions, sliced (for garnish)
- Salt to taste
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and 15 minutes of cooking. So, in just about 30 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare Ingredients:
Begin by cutting the chicken into bite-sized pieces, ensuring they are all uniform for even cooking. Slice the mushrooms and thinly slice the onion. Don’t forget to mince the garlic and ginger as well; these aromatic elements will add wonderful flavors to your dish!
2. Cook Chicken:
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the chicken pieces. Stir-fry them for about 5-7 minutes or until they are fully cooked and have a nice golden-brown color. Once cooked, remove the chicken from the pan and set it aside on a plate.
3. Sauté Aromatics and Mushrooms:
Using the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, and sliced onion, sautéing for 1-2 minutes until fragrant and the onions are softened. Then, toss in the sliced mushrooms and cook for an additional 4-5 minutes until they are golden and have released their moisture.
4. Combine and Season:
Now, return the cooked chicken to the pan with the mushrooms and aromatics. Add the soy sauce, oyster sauce, dark soy sauce (if using), sugar, and freshly cracked black pepper. Stir everything together well so that the chicken and mushrooms are coated with the sauce.
5. Add Broth and Thicken:
Pour in the chicken broth or water, bringing the mixture to a gentle simmer. Gradually stir in the cornstarch slurry to thicken the sauce. Allow it to cook for 1-2 minutes until the sauce has thickened and looks glossy. Remember to taste the dish and adjust the salt or pepper if needed!
6. Garnish and Serve:
Finally, sprinkle the sliced green onions over the top for freshness and color. Serve the savory black pepper chicken hot over steamed rice or noodles. Enjoy your delicious homemade meal!
FAQ: Savory Black Pepper Chicken with Mushrooms
Can I Use Different Types of Mushrooms?
Absolutely! While button or cremini mushrooms are recommended, you can use shiitake for a richer flavor or even snap peas and bell peppers for a veggie twist. Just adjust the cooking time as needed for different textures.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use a mix of soy sauce and a bit of sugar for sweetness. Alternatively, hoisin sauce can work in a pinch, giving the dish a slightly different flavor profile.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare this dish in advance! Cook and store the chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat on the stove or microwave before serving; you might want to add a splash of broth or water to loosen the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stove or in the microwave, stirring occasionally to ensure even heating.
