Description: This Black Pepper Chicken with Mushrooms recipe delivers a flavorful and comforting dish that’s quick enough for a weeknight meal but impressive enough to serve to guests. Tender chicken strips are stir-fried with savory mushrooms in a rich, peppery sauce, creating a symphony of flavors that will tantalize your taste buds. The combination of soy sauce, oyster sauce, and sesame oil provides a deep umami taste, while the generous amount of black pepper adds a delightful kick. This recipe is easily customizable, allowing you to adjust the level of spice and add your favorite vegetables. Prepare to be amazed by how easy it is to create a restaurant-quality dish in the comfort of your own kitchen!
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into 1/4-inch thick strips. (About 1 pound)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon ground black pepper, plus more for seasoning
- 2 tablespoons vegetable oil (or canola oil, peanut oil)
- 1 medium onion, chopped (about 1 cup)
- 2 cups sliced mushrooms (cremini, shiitake, or button, or a mix)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste (optional, for extra pepper flavor)
- Green onions, thinly sliced, for garnish (optional)
Preparation:
Step 1: Prepare the Chicken: Begin by slicing the chicken breasts lengthwise into thin strips, approximately ¼-inch thick. This will ensure even cooking and maximum surface area for the flavorful sauce to cling to. Place the sliced chicken in a medium-sized bowl.
Step 2: Marinate the Chicken: To the bowl of sliced chicken, add the cornstarch, salt, and ½ teaspoon of ground black pepper. Toss thoroughly to ensure that each piece of chicken is evenly coated with the cornstarch mixture. The cornstarch acts as a tenderizer and also helps the sauce thicken later on. Let the chicken marinate for at least 10 minutes (longer is fine, up to 30 minutes). This allows the flavors to penetrate the chicken, resulting in a more flavorful and succulent dish.
Step 3: Prepare the Vegetables: While the chicken is marinating, prepare your vegetables. Chop the onion into a medium dice. Slice the mushrooms, if not already pre-sliced. Mince the garlic cloves. Having all your ingredients prepped and ready to go will make the cooking process much smoother and faster.
Step 4: Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Ensure the skillet is hot before adding the chicken; this will help the chicken brown properly and prevent it from sticking. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken 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 in a separate bowl.
Step 5: Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the now-empty skillet. Add the chopped onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture, about 5 minutes. The onions should become translucent, and the mushrooms should be lightly browned. Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 6: Create the Sauce: In a small bowl, combine the soy sauce, oyster sauce, sesame oil, and water. Whisk together until well combined. This mixture will form the base of your flavorful black pepper sauce.
Step 7: Thicken the Sauce: Pour the sauce mixture into the skillet with the sautéed vegetables. Bring the sauce to a simmer over medium heat. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly. The cornstarch from the marinated chicken will help the sauce thicken as it simmers.
Step 8: Combine and Finish: Return the cooked chicken to the skillet with the sauce and vegetables. Stir to combine, ensuring that the chicken is evenly coated with the sauce. Season with freshly ground black pepper to taste. Add as much or as little black pepper as you like, depending on your preferred level of spice.
Step 9: Serve: Garnish with thinly sliced green onions, if desired. Serve immediately while hot over cooked rice or noodles. The combination of the tender chicken, savory mushrooms, and rich, peppery sauce is sure to be a crowd-pleaser.
Why You Will Love This Recipe:
This Black Pepper Chicken with Mushrooms is a winner for several reasons:
- Quick and Easy: It’s a fantastic weeknight meal that can be prepared in under 30 minutes. The simple steps and readily available ingredients make it accessible to cooks of all skill levels.
- Incredibly Flavorful: The combination of soy sauce, oyster sauce, sesame oil, and black pepper creates a complex and savory flavor profile that is both comforting and exciting. The mushrooms add an earthy depth, complementing the tender chicken perfectly.
- Customizable: Easily adjust the level of spiciness by adding more or less black pepper. You can also add other vegetables like bell peppers, broccoli, or snap peas to customize the dish to your liking.
- Versatile: Serve it with rice, noodles, or even quinoa for a complete and satisfying meal. It also works well as a filling for lettuce wraps or as a topping for steamed vegetables.
- Restaurant-Quality at Home: Achieve the flavors of your favorite Chinese takeout dish without ever leaving your kitchen. This recipe is a guaranteed crowd-pleaser!
Serving Suggestions:
- Serve over fluffy white rice, brown rice, or cauliflower rice.
- Serve over lo mein noodles, rice noodles, or spaghetti.
- Serve with a side of steamed broccoli, green beans, or bok choy.
- Garnish with chopped peanuts or sesame seeds for added texture and flavor.
- Add a drizzle of chili oil for extra heat.
Tips:
- For the best flavor, use freshly ground black pepper.
- Don’t overcrowd the skillet when cooking the chicken. Cook it in batches if necessary to ensure proper browning.
- Adjust the amount of black pepper to your taste.
- If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mixture of soy sauce and brown sugar.
- Add a splash of rice vinegar for a touch of acidity.
- Make it a complete meal by adding other vegetables such as bell peppers, snow peas, or carrots.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information (Approximate, per serving):
Calories: 350-400 Protein: 30-35g Sodium: 800-1000mg (depending on soy sauce used)
Conclusion:
This Sizzling Black Pepper Chicken with Umami Mushrooms recipe is a delicious and satisfying dish that is perfect for any occasion. With its quick preparation time, flavorful ingredients, and customizable options, it is sure to become a staple in your recipe repertoire. Enjoy the restaurant-quality flavors in the comfort of your own home and impress your family and friends with this easy-to-make and irresistible meal!
Questions and Answers:
Q1: Can I use chicken thighs instead of chicken breasts?
A1: Absolutely! Chicken thighs will work perfectly in this recipe. They tend to be more flavorful and stay more moist than chicken breasts. Just be sure to trim any excess fat before slicing them into strips. The cooking time might need to be adjusted slightly, so ensure the internal temperature reaches 165°F (74°C).
Q2: What if I don’t have oyster sauce? Is there a good substitute?
A2: While oyster sauce adds a unique umami flavor, you can definitely substitute it. A good alternative is hoisin sauce, which has a similar sweet and savory profile. You can also use a mixture of soy sauce and a touch of brown sugar (about 1/2 teaspoon) to mimic the sweetness and richness of oyster sauce. Keep in mind that the flavor will be slightly different, but still delicious!
Q3: Can I make this recipe ahead of time?
A3: Yes, you can prepare parts of this recipe in advance. You can slice the chicken and marinate it earlier in the day or even the night before. You can also chop the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the chicken and vegetables fresh for the best texture and flavor. If you do cook the entire dish ahead of time, be aware that the sauce might thicken as it sits, so you may need to add a little water when reheating it.
Q4: I like my food spicier. How can I increase the heat level?
A4: There are several ways to increase the spiciness of this dish. You can add a pinch of red pepper flakes to the sauce, or incorporate a finely chopped chili pepper (like a Serrano or Thai chili) during the vegetable sautéing step. You can also drizzle a little chili oil over the finished dish for an extra kick. Another option is to use a black pepper with a higher heat index, such as Tellicherry peppercorns.
Q5: Can I use dried mushrooms instead of fresh ones?
A5: Yes, you can use dried mushrooms, such as shiitake or wood ear mushrooms. To use them, rehydrate them in hot water for about 20-30 minutes, or until they are softened. Be sure to drain them well and squeeze out any excess water before adding them to the skillet. Dried mushrooms have a more concentrated flavor, so you might want to use slightly less than the amount of fresh mushrooms called for in the recipe. Also, reserve the soaking liquid and add a tablespoon or two to the sauce for even more mushroom flavor!
