This Black Pepper Chicken with Mushrooms is a quick and tasty dish! Juicy chicken meets tender mushrooms, all coated in a simple, zesty sauce. It really packs a flavor punch!
You’ll love how fast this comes together. I whip it up on busy nights, and it always makes me feel like a superstar chef. Serve it over rice, and you have a complete meal that’s delicious!
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken breasts or thighs. If you’re looking for alternatives, try tofu or tempeh for a vegetarian dish. This adds a nice texture if you prefer plant-based meals.
Mushrooms: Button or cremini mushrooms are great choices. If you’re feeling adventurous, shiitake or portobello mushrooms can add a richer flavor. Don’t worry if you don’t have mushrooms—just skip them or use another veggie!
Oyster Sauce: This adds depth to the dish, but if you don’t have it or want a vegetarian version, you can substitute with hoisin sauce or just skip it entirely. You won’t lose much flavor, but it’ll be slightly different.
Cornstarch: It helps thicken the sauce perfectly. If you don’t have cornstarch, you can use flour or arrowroot powder. Just remember to adjust the amount a bit, as they may thicken differently.
How Do I Get the Chicken Browned Just Right?
To achieve that golden-brown chicken, here’s what to do:
- Make sure your skillet is hot enough before adding the chicken; this helps to sear the meat quickly.
- Avoid overcrowding the pan; cook in batches if needed. Proper spacing ensures that the chicken browns instead of steams.
- Let the chicken sit for a minute before stirring. This allows a nice crust to form.
Once browned, it’ll add great flavor to the dish that you’ll love!
How to Make Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil (or any neutral cooking oil)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, but adds great depth)
- 1 tsp sugar
- 1 tbsp freshly ground black pepper (adjust to taste)
- 1/2 cup chicken broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
- Salt to taste
- Chopped green onions or parsley for garnish (optional)
How Much Time Will You Need?
This recipe should take about 25 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and another 15 minutes cooking everything up. Quick and delicious dinner in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the chicken pieces. Stir-fry them for about 5-7 minutes, or until they are browned and cooked through. Once done, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Vegetables:
Using the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and minced garlic. Sauté for about 2 minutes until they become fragrant and the onions soften.
3. Add the Mushrooms:
Next, add the sliced mushrooms to the skillet. Cook them for about 5 minutes, stirring occasionally. You want them to release their moisture and become golden brown.
4. Combine Ingredients:
Return the cooked chicken to the skillet. Then, stir in the soy sauce, oyster sauce (if using), sugar, and chicken broth. Mix everything together so all the flavors blend nicely.
5. Season and Simmer:
Sprinkle in the freshly ground black pepper and stir again. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.
6. Thicken the Sauce:
Slowly add the cornstarch slurry while stirring constantly. This will help the sauce thicken. If it gets too thick, you can add a splash of broth or water to reach your desired consistency.
7. Adjust Seasoning:
Taste the dish and adjust the salt or additional pepper if needed. Remember, the flavors can be adjusted to your preference!
8. Serve and Enjoy:
Garnish with chopped green onions or parsley if you like. Serve hot over steamed rice or noodles for a comforting meal.
Enjoy your savory, peppery chicken with mushrooms! It’s a quick dish that never fails to please everyone at the table.
Frequently Asked Questions
Can I Use Different Proteins Instead of Chicken?
Absolutely! You can substitute chicken with tofu for a vegetarian option, or use shrimp, beef, or pork if you prefer a different meat. Just adjust the cooking time according to the protein used for best results.
Can I Prepare This Dish in Advance?
You can prepare the chicken and vegetables ahead of time. Chop them and store them in the refrigerator for up to a day. When you’re ready to cook, just follow the cooking instructions! If you need to make the dish ahead and reheat, just be mindful that the veggies may soften more upon reheating.
How Can I Make This Recipe Spicier?
If you love heat, add some crushed red pepper flakes or diced fresh chili peppers when you’re sautéing the onions and garlic. You can also serve with a side of sriracha or chili sauce to kick up the spice level further!
What’s the Best Way to Store Leftovers?
Store any leftover Black Pepper Chicken with Mushrooms in an airtight container in the fridge for up to 3 days. To reheat, simply microwave it or warm it on the stovetop until heated through, adding a splash of water or broth to keep it moist.
