Description: A flavorful and aromatic stir-fry featuring tender chicken, savory mushrooms, crisp bell peppers, and a generous dose of freshly cracked black pepper. This recipe delivers a satisfyingly spicy and umami-rich dish perfect for a quick weeknight dinner.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 8 oz (225g) mushrooms, sliced (button or shiitake)
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 2-3 tablespoons freshly cracked black pepper (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- 2 green onions, chopped (for garnish)
Preparation:
step 1: Marinate the Chicken: In a medium-sized bowl, combine the chicken pieces with the soy sauce and cornstarch. Ensure the chicken is well coated with the mixture. This marinade helps to tenderize the chicken and create a slight crust when cooked, enhancing its texture and flavor. The soy sauce contributes to the savory profile and imparts a beautiful color to the chicken. Allow the chicken to marinate for at least 15-20 minutes at room temperature, or longer if time permits. The longer the chicken marinates, the more flavorful and tender it will become. You can even prepare this step ahead of time and refrigerate the chicken for a few hours.
Step 2: Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. Wash and slice the mushrooms, bell pepper, and onion. Mince the garlic and ginger (if using). Having all the vegetables prepped and ready to go ensures a smooth and efficient cooking process. Uniformly slicing the vegetables helps them cook evenly and maintain a visually appealing presentation. Feel free to customize the vegetables to your liking; other options include broccoli florets, snap peas, or carrots.
Step 3: Heat the Wok or Skillet: Place a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up until shimmering. A hot wok or skillet is crucial for achieving a good sear on the chicken and vegetables, which contributes to the overall flavor and texture of the dish. Ensure the oil is evenly distributed to prevent sticking and promote even cooking. If you don’t have a wok, a large skillet with a wide base will work just as well.
Step 4: Cook the Chicken: Add the marinated chicken to the hot skillet or wok. Spread the chicken pieces in a single layer, ensuring they don’t overcrowd the pan. Cook the chicken until it is browned and cooked through, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside.
Step 5: Sauté the Vegetables: In the same skillet or wok, add the sliced mushrooms, bell pepper, onion, garlic, and ginger (if using). Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp. Stir frequently to prevent burning and ensure even cooking. The vegetables should retain a slight bite while being cooked through. If the vegetables start to stick to the pan, add a tablespoon or two of water to deglaze the pan and keep them moist.
Step 6: Combine and Season: Return the cooked chicken to the skillet or wok with the vegetables. Sprinkle in the freshly cracked black pepper and stir to combine. Adjust the amount of black pepper according to your preference for spice. If using, add the oyster sauce and mix well. The oyster sauce adds a rich, umami flavor to the dish and helps to bind the ingredients together. Cook for an additional 2-3 minutes to allow the flavors to meld and heat through.
Step 7: Garnish and Serve: Plate the Black Pepper Chicken with Mushrooms and garnish with chopped green onions. The green onions add a fresh, vibrant flavor and a pop of color to the dish. Serve hot over rice or noodles for a complete and satisfying meal. You can also serve it with a side of steamed vegetables or a fresh salad.
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, black pepper, garlic, and optional oyster sauce creates a complex and satisfying flavor profile.
- Versatile: You can easily customize the vegetables to your liking and adjust the level of spice.
- Healthy: It’s packed with protein and vegetables, making it a nutritious and balanced meal.
- Crowd-Pleasing: It’s a dish that everyone will enjoy, from kids to adults.
Serving Suggestions:
- Serve over steamed white or brown rice.
- Serve over noodles, such as egg noodles or udon noodles.
- Serve with a side of steamed broccoli or green beans.
- Serve with a fresh salad.
- Garnish with sesame seeds for added flavor and texture.
Tips:
- For a more intense black pepper flavor, use freshly cracked black pepper.
- Adjust the amount of black pepper to your preference for spice.
- If you don’t have oyster sauce, you can substitute it with a teaspoon of brown sugar and a dash of soy sauce.
- To prevent the chicken from sticking to the pan, make sure the skillet or wok is hot before adding the chicken.
- Don’t overcrowd the pan when cooking the chicken and vegetables. Cook in batches if necessary.
- For a vegetarian option, substitute the chicken with tofu or tempeh.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information: (per serving, approximate) (Please note that nutritional information can vary based on specific ingredients and serving sizes.)
- Calories: 350-450
- Protein: 30-40g
- Sodium: 500-700mg
Conclusion
This Black Pepper Chicken with Mushrooms recipe is a delicious, easy, and versatile dish that’s perfect for any night of the week. With its bold flavors and simple preparation, it’s sure to become a family favorite. Feel free to experiment with different vegetables and seasonings to create your own unique version of this classic stir-fry. Enjoy!
Questions and Answers about the Recipe:
Q1: Can I use different types of mushrooms for this recipe? A: Absolutely! While button or shiitake mushrooms are commonly used, you can easily substitute them with other varieties such as cremini, portobello, or even a mix of different types. Each type of mushroom will impart its own unique flavor and texture to the dish, so feel free to experiment and find your favorite combination.
Q2: Is it necessary to use oyster sauce? What can I substitute it with? A: Oyster sauce adds a wonderful umami richness to the dish, but it’s not essential. If you don’t have it on hand or prefer not to use it, you can substitute it with a mixture of 1 teaspoon of brown sugar and a dash of soy sauce. This will provide a similar sweet and savory flavor profile. Alternatively, you can simply omit the oyster sauce altogether and adjust the other seasonings to taste.
Q3: Can I make this recipe ahead of time? A: Yes, you can definitely prepare certain components of this recipe in advance. The chicken can be marinated several hours ahead of time and stored in the refrigerator. The vegetables can also be chopped and stored separately. However, it’s best to cook the chicken and vegetables just before serving to ensure optimal flavor and texture.
Q4: How can I make this recipe spicier? A: If you like your food with a kick, there are several ways to increase the spiciness of this Black Pepper Chicken with Mushrooms recipe. You can add a pinch of red pepper flakes to the stir-fry, or include a finely chopped chili pepper along with the garlic and ginger. Another option is to use a spicier variety of black pepper, such as Tellicherry peppercorns.
Q5: Can I use chicken thighs instead of chicken breasts? A: Yes, you can absolutely use chicken thighs in this recipe. Chicken thighs are often more flavorful and tender than chicken breasts. Just make sure to trim any excess fat from the thighs before cutting them into bite-sized pieces. You may also need to adjust the cooking time slightly, as chicken thighs typically take a bit longer to cook than chicken breasts.
