Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is a delightful stir-fry combining tender chicken, earthy mushrooms, and vibrant vegetables in a savory sauce. I stumbled upon this recipe during a busy weeknight when I needed something quick yet satisfying. The balance of flavors and textures makes it a family favorite, perfect for those evenings when you want something comforting without spending hours in the kitchen.
Why this dish deserves a spot on your dinner table
When you’re searching for a quick, delicious meal, this recipe checks all the boxes. It’s quick to make, budget-friendly, and perfect for weeknight dinners. Not only does it come together in under 30 minutes, but it’s also a great way to sneak in some veggies without your kids even noticing. Plus, you can serve it over rice or noodles, making it versatile and customizable to your family’s tastes.
"This Black Pepper Chicken with Mushrooms has become our go-to recipe for busy nights! It’s so simple yet so packed with flavor." – Sarah T.
How this recipe comes together
Making Black Pepper Chicken with Mushrooms is easier than you might think. With just a few steps, you’ll have a mouthwatering meal ready to serve. Let me guide you through the process, starting with the ingredients you’ll need.
What you’ll need
To create this flavorful dish, gather the following ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Feel free to swap out vegetables or the type of mushrooms to suit your preferences!
Step-by-step instructions
- Start by mixing the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until each piece is evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and stir-fry for about 4-5 minutes or until it’s browned. Once cooked, remove it from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of oil. Stir-fry the sliced onion and bell pepper for 2-3 minutes until they begin to soften.
- Next, add the sliced mushrooms and minced garlic. Cook for an additional 2-3 minutes, allowing the mushrooms to release their flavors.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and the remaining teaspoon of black pepper.
- Pour the sauce over the vegetables, then return the cooked chicken to the skillet. Toss everything together until the chicken is well-coated and heated through, about 1-2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
Best ways to enjoy it
For serving suggestions, consider plating the Black Pepper Chicken over a bed of fluffy jasmine rice for an aromatic touch. You could also serve it alongside steamed broccoli or a fresh salad for added nutrition. If you’re feeling adventurous, try adding a sprinkle of sesame seeds or crushed peanuts for an extra crunch.
Storage and reheating tips
To store your leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. For reheating, you can use the microwave or warm it on the stove over medium heat until heated through. If you want to store it longer, consider freezing it; just be sure to use it within 2 months for the best flavor.
Helpful cooking tips
- Ensure your skillet is hot enough before adding the chicken; this prevents the chicken from steaming and helps achieve a nice brown color.
- Don’t skip the cornstarch coating on the chicken. It not only adds a slight crunch but helps lock in moisture, ensuring the chicken stays juicy.
- Feel free to adjust the amount of black pepper based on your heat preference. It can be more pronounced or muted depending on your taste!
Creative twists
If you’re looking to switch things up, consider adding a splash of sesame oil for a more robust flavor or using different proteins like shrimp or tofu for a vegetarian twist. You can also throw in any seasonal veggies you have on hand, such as snap peas or carrots, for added variety.
Your questions answered
Q: What is the prep time for this recipe?
A: Prep time is about 10-15 minutes, and cooking time is around 15 minutes, making it a quick meal overall.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will add more flavor and juiciness to the dish.
Q: Is it possible to make this recipe gluten-free?
A: Yes! Simply swap out the soy sauce and oyster sauce for gluten-free versions, and you’re good to go.
Black Pepper Chicken with Mushrooms is a delightful, quick-meal solution that’s both satisfying and full of flavor. Enjoy experimenting with this easy recipe and make it your own!
Black Pepper Chicken with Mushrooms
Ingredients
Method
- Mix the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until each piece is evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and stir-fry for about 4-5 minutes or until it's browned. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Stir-fry the sliced onion and bell pepper for 2-3 minutes until they begin to soften.
- Add the sliced mushrooms and minced garlic. Cook for an additional 2-3 minutes.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and the remaining teaspoon of black pepper.
- Pour the sauce over the vegetables, return the cooked chicken to the skillet, and toss together until well-coated and heated through, about 1-2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
