Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is a delightful stir-fry dish that brings together tender chicken, earthy mushrooms, and colorful vegetables, all enveloped in a robust, peppery sauce. This recipe is perfect for those busy weeknights when you crave something quick, flavorful, and satisfying. It’s a perfect dish to serve over rice or noodles, making it a complete meal packed with protein and vegetables.
why make this recipe
This recipe stands out not only due to its simplicity but also because it combines a variety of textures and flavors in every bite. The chicken is succulent, the mushrooms add a lovely umami flavor, and the peppers provide a crunchy contrast. The use of black pepper provides a slight kick that elevates the dish, making it an excellent choice for anyone looking to add a little excitement to their weeknight dinners. Moreover, it’s an adaptable recipe that can easily be modified to suit your taste preferences or dietary restrictions.
how to make Black Pepper Chicken with Mushrooms
Making Black Pepper Chicken with Mushrooms is a straightforward process that involves minimal preparation. Following the simple directions below will guarantee you a delicious meal in no time.
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
Directions:
- Mix the sliced chicken with cornstarch, salt, and ½ teaspoon of freshly ground black pepper until the chicken is evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and stir-fry until browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining oil and stir-fry the sliced onion and bell pepper for 2-3 minutes.
- Add the mushrooms and minced garlic, then cook for another 2-3 minutes until everything is tender.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of black pepper.
- Add the sauce mixture to the vegetables and return the chicken to the skillet. Toss everything until well-coated and heated through, about 1-2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
how to serve Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is best served hot and fresh, ideally over a bed of fluffy rice or steaming noodles. You can pair it with a side of steamed vegetables or a simple salad to complete your meal. For a little extra flavor, consider serving it with a slice of lime or a sprinkle of sesame seeds.
how to store Black Pepper Chicken with Mushrooms
To store leftovers, allow the dish to cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them on the stovetop or in the microwave until heated through.
tips to make Black Pepper Chicken with Mushrooms
- To enhance the flavor, marinate the chicken in the sauce for about 30 minutes before cooking.
- For added depth, include a splash of sesame oil in the stir-fry.
- Adjust the amount of black pepper based on your spice tolerance; you can reduce it for a milder taste or add more for a spicier kick.
- Use a mix of mushrooms for a variety of textures and flavors. Shiitake mushrooms, in particular, can add a more robust umami flavor.
variation
Feel free to customize this recipe by adding different vegetables such as broccoli, snap peas, or carrots. You can also swap chicken for tofu or beef to suit your preferences. For a gluten-free option, use tamari in place of soy sauce.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely and pat it dry before coating with cornstarch.
2. Is this dish spicy?
The level of spiciness depends on the amount of black pepper you use. Feel free to adjust the quantity to suit your taste.
3. Can this recipe be made in advance?
Yes, you can prepare the vegetables and chicken ahead of time. Simply store them separately and stir-fry them just before serving for the best texture.
Enjoy your culinary adventure with this flavorful and easy-to-make Black Pepper Chicken with Mushrooms!
Black Pepper Chicken with Mushrooms
Ingredients
Chicken Marinade
- 2 pieces boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch for coating chicken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper for marinating
Stir-Fry Ingredients
- 1 medium onion, sliced
- 1 piece bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
Sauce Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper for sauce
Garnish
- 2 tablespoons green onions, chopped for garnish
Instructions
Preparation
- Mix the sliced chicken with cornstarch, salt, and ½ teaspoon of freshly ground black pepper until the chicken is evenly coated.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and stir-fry until browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining oil and stir-fry the sliced onion and bell pepper for 2-3 minutes.
- Add the mushrooms and minced garlic, then cook for another 2-3 minutes until everything is tender.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of black pepper.
- Add the sauce mixture to the vegetables and return the chicken to the skillet. Toss everything until well-coated and heated through, about 1-2 minutes.
Serving
- Garnish with chopped green onions and serve hot over rice or noodles.
