Description: This Black Pepper Chicken with Mushrooms is a flavorful and savory dish that’s quick and easy to make. Tender chicken is stir-fried with a medley of mushrooms and onions in a rich, peppery sauce, making it a perfect weeknight meal. It’s an excellent option for those seeking a balance of protein and savory satisfaction with a hint of spice.
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper, plus more to taste
- 2 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 2 cups sliced mushrooms (such as cremini, button, or shiitake)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions, thinly sliced, for garnish (optional)
Preparation:
Step 1: Prepare the Chicken: Begin by slicing the boneless, skinless chicken breasts into thin, even strips. This ensures that the chicken cooks quickly and evenly in the stir-fry. The thinner the strips, the faster they will cook, which is ideal for stir-frying.
Step 2: Marinate the Chicken: In a medium-sized mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss the chicken until it is evenly coated with the mixture. The cornstarch acts as a tenderizer, helping to keep the chicken moist during cooking. The salt and pepper season the chicken and enhance its natural flavors.
Step 3: Heat the Skillet: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil to the skillet and allow it to heat up. The oil should be hot enough to sizzle when a drop of water is added, but not so hot that it smokes.
Step 4: Cook the Chicken: Add the marinated chicken to the hot skillet in a single layer, if possible. If the skillet is not large enough, cook the chicken in batches to avoid overcrowding, which can lower the temperature and steam the chicken instead of searing it. Cook the chicken for approximately 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
Step 5: Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and sliced mushrooms to the skillet. Cook the vegetables until they are softened, about 5 minutes. Stir frequently to prevent them from sticking to the skillet. The onions should become translucent, and the mushrooms should release their moisture and then begin to brown.
Step 6: Add Garlic and Aromatics: Add the minced garlic to the skillet with the onions and mushrooms. Cook for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir the garlic continuously to ensure it cooks evenly and releases its aroma.
Step 7: Create the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and water. This mixture will form the base of the black pepper sauce. Soy sauce adds a savory umami flavor, while oyster sauce provides a rich, slightly sweet flavor. Sesame oil adds a nutty aroma and flavor, and water helps to thin the sauce.
Step 8: Combine Sauce with Vegetables: Pour the sauce mixture into the skillet with the sautéed vegetables. Stir well to combine, ensuring that the vegetables are coated with the sauce. Bring the sauce to a simmer.
Step 9: Thicken the Sauce: Allow the sauce to simmer for a few minutes, stirring occasionally, until it thickens slightly. This process allows the flavors to meld together and creates a richer, more cohesive sauce. The cornstarch in the chicken marinade will also help to thicken the sauce as it simmers.
Step 10: Add the Chicken Back: Return the cooked chicken to the skillet and stir to combine with the sauce and vegetables. Ensure that the chicken is evenly coated with the sauce.
Step 11: Season with Black Pepper: Add freshly ground black pepper to taste. The amount of black pepper you add will depend on your personal preference. Start with a generous amount and adjust to your liking. Freshly ground black pepper provides the best flavor and aroma.
Step 12: Simmer and Serve: Allow the chicken and sauce to simmer together for a few minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust the seasoning as needed. If desired, garnish with thinly sliced green onions for a pop of color and fresh flavor. Serve hot over rice or noodles.
Why You Will Love This Recipe
This Black Pepper Chicken with Mushrooms recipe is a winner for several reasons:
- Quick and Easy: It’s ready in under 30 minutes, making it perfect for busy weeknights.
- Flavorful: The combination of soy sauce, oyster sauce, sesame oil, and black pepper creates a rich and savory flavor profile that’s incredibly satisfying.
- Versatile: You can easily customize the vegetables. Try adding bell peppers, broccoli, or snow peas.
- Healthy: It’s packed with protein and vegetables, making it a balanced and nutritious meal.
- Crowd-Pleaser: Everyone loves the savory and slightly spicy flavor of this dish.
- Minimal Ingredients: You do not need a long list of ingredients
Serving Suggestions:
- Serve over steamed white or brown rice.
- Pair with noodles, such as lo mein or egg noodles.
- Serve alongside a fresh green salad.
- Add a side of steamed broccoli or asparagus for extra vegetables.
- Garnish with sesame seeds for added flavor and texture.
Tips:
- Slice the chicken thinly for even cooking and maximum flavor absorption.
- Use high-quality soy sauce and oyster sauce for the best flavor.
- Don’t overcrowd the skillet when cooking the chicken; cook in batches if necessary.
- Adjust the amount of black pepper to your liking.
- For a spicier dish, add a pinch of red pepper flakes.
- Marinating the chicken for a longer period of time (30 minutes to an hour) can enhance its flavor and tenderness.
- If you don’t have oyster sauce, you can substitute it with a mixture of soy sauce and a touch of brown sugar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- For a vegetarian version, substitute tofu for the chicken and use vegetable broth instead of oyster sauce (or a vegetarian oyster sauce alternative).
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutritional Information: (Approximate, per serving) Note: Nutritional information can vary based on specific ingredients and portion sizes.
- Calories: 350-450
- Protein: 30-40g
- Sodium: 800-1200mg
Conclusion
This Black Pepper Chicken with Mushrooms recipe is a delicious and convenient meal that’s sure to become a family favorite. Its blend of savory flavors, tender chicken, and wholesome vegetables makes it a satisfying and nutritious option for any day of the week. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and yields consistently great results. Enjoy the warmth and comfort of this flavorful dish, and don’t be afraid to experiment with different vegetables and seasonings to make it your own!
Questions and Answers About This Recipe
Q1: Can I use different types of mushrooms in this recipe?
A: Absolutely! Feel free to experiment with different varieties of mushrooms based on your preference and availability. Cremini, shiitake, oyster, and even a mix of wild mushrooms can add unique flavors and textures to the dish. Just ensure they are properly cleaned and sliced before cooking.
Q2: Is there a substitute for oyster sauce if I don’t have it on hand?
A: Yes, if you don’t have oyster sauce, you can substitute it with a mixture of soy sauce and a touch of brown sugar or hoisin sauce. This combination will provide a similar umami and slightly sweet flavor profile. Start with 1 tablespoon of soy sauce and ½ teaspoon of brown sugar, and adjust to taste.
Q3: How can I make this recipe spicier?
A: To add more heat to the Black Pepper Chicken with Mushrooms, you can incorporate a pinch of red pepper flakes or a dash of cayenne pepper when you add the garlic and vegetables. Alternatively, you can use a spicier type of black pepper, such as Tellicherry peppercorns, or add a drizzle of chili oil at the end.
Q4: Can I prepare this dish in advance?
A: Yes, you can prepare the chicken and vegetables separately in advance. Store them in airtight containers in the refrigerator for up to 24 hours. When you’re ready to serve, simply reheat the vegetables in a skillet, add the chicken, pour in the sauce, and simmer until heated through. This makes it a great option for meal prepping.
Q5: What’s the best way to ensure the chicken stays tender and doesn’t dry out?
A: The key to keeping the chicken tender is to slice it thinly and marinate it with cornstarch, which helps to lock in moisture. Also, avoid overcooking the chicken. Cook it just until it’s browned on all sides and cooked through, about 5-7 minutes. Removing it from the skillet as soon as it’s done and adding it back at the end will prevent it from becoming dry.
