Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is one of those dishes that feels both comforting and exciting. It’s a fantastic option when you’re looking for a quick meal that packs a punch in flavor. Picture this: tender chicken, earthy mushrooms, and colorful veggies all stir-fried in a deliciously savory sauce. Whether it’s a busy weeknight dinner or a casual gathering with friends, this dish is sure to impress. I have fond memories of making this recipe when I wanted something satisfying but didn’t have hours to spend in the kitchen. It’s a reliable go-to, and once you try it, you’ll understand why.
Why You’ll Love This Dish
This Black Pepper Chicken with Mushrooms stands out for several reasons. Firstly, it comes together in about 30 minutes, making it a perfect weeknight meal option. Not only is it delicious, but it’s also budget-friendly; you can find all the ingredients at your local grocery store without breaking the bank. The vibrant colors and rich flavors make it appealing to both kids and adults alike, ensuring that everyone at the dinner table will be asking for seconds.
"This dish changed our family dinners! Quick to make and so flavorful—definitely a winner!"
The Cooking Process Explained
Cooking this dish is straightforward yet satisfying. You’ll start by preparing the chicken, ensuring it’s coated with cornstarch for that perfect stir-fry texture. The process involves cooking the chicken, sautéing the vegetables, and then bringing everything together with an easy sauce that ties all the flavors together beautifully. It’s a simple flow that keeps things exciting in your kitchen, even on the busiest of nights.
What You’ll Need
Here’s a list of key ingredients for a delicious Black Pepper Chicken with Mushrooms:
- 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
If you’re looking for variations, you could easily substitute chicken with firm tofu for a vegetarian version or swap out the mushrooms for your favorite vegetables.
Step-by-Step Instructions
- Begin by mixing the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until 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 to 5 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining oil and stir-fry the sliced onion and bell pepper for about 2 to 3 minutes.
- Add the sliced mushrooms and minced garlic to the skillet, cooking for another 2 to 3 minutes.
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and the remaining black pepper in a bowl. Pour this sauce over the vegetables in the skillet.
- Return the chicken to the skillet and toss everything until well-coated and heated through, approximately 1 to 2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
Best Ways to Enjoy It
Serving Black Pepper Chicken with Mushrooms is an opportunity to be creative. Consider plating it over a fluffy bed of jasmine rice or cooked noodles to soak up the delicious sauce. A side of steamed broccoli or sautéed bok choy pairs perfectly for a splash of color and added nutrients. For a bit of crunch, serve it with toasted sesame seeds sprinkled on top.
Storage and Reheating Tips
Leftovers can often be just as delightful as the first meal! To store your Black Pepper Chicken with Mushrooms, place it in an airtight container in the fridge. It should stay fresh for up to 3 days. To reheat, simply microwave on medium heat until warm, or stir-fry briefly on the stovetop to reclaim that delicious crispness. If you want to store it for longer, this dish freezes well for up to 2 months—just ensure you defrost it in the refrigerator before reheating.
Helpful Cooking Tips
Want to elevate your dish? Here are some practical tips:
- For an extra kick, feel free to add red pepper flakes or a dash of hot sauce to the sauce mixture.
- Consider marinating the chicken in the sauce for 15 to 30 minutes before cooking for deeper flavor.
- Pay attention to the browning process of the chicken; this adds an important layer of flavor to the dish.
Creative Twists
The beauty of this recipe lies in its versatility. You can switch up the veggies to include snow peas or carrots. If you’re feeling adventurous, toss in some cashews for added crunch or replace the oyster sauce with a vegetarian substitute like hoisin sauce for a plant-friendly twist on the flavor profile.
Your Questions Answered
-
What is the prep time for this recipe?
Prep time is approximately 15 minutes, with a total cooking time of 15 minutes, making it a quick dish overall. -
Can I use chicken thighs instead of breasts in this recipe?
Absolutely! Chicken thighs will add more flavor and moisture, so feel free to make that swap. -
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months for later enjoyment.
This Black Pepper Chicken with Mushrooms recipe is both delicious and simple, making it a perfect option for any home cook looking to whip up something impressive yet manageable! Enjoy the cooking experience, and get ready for the compliments that will follow at the dinner table.
Black Pepper Chicken with Mushrooms
Ingredients
Chicken and Marinade
- 2 pieces boneless, skinless chicken breasts, thinly sliced Can substitute with chicken thighs for more flavor.
- 1 tablespoon cornstarch For stir-fry texture.
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper Use half for initial marinade.
Vegetables and Aromatics
- 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
- 2 tablespoons green onions, chopped for garnish
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce Can substitute with hoisin sauce for vegetarian option.
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper Use this for the sauce.
Instructions
Preparation
- Mix the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until 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 to 5 minutes. Remove the chicken from the skillet and set it aside.
Cooking Vegetables
- In the same skillet, add the remaining oil and stir-fry the sliced onion and bell pepper for about 2 to 3 minutes.
- Add the sliced mushrooms and minced garlic to the skillet, cooking for another 2 to 3 minutes.
Combining
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and the remaining black pepper in a bowl. Pour this sauce over the vegetables in the skillet.
- Return the chicken to the skillet and toss everything until well-coated and heated through, approximately 1 to 2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
