Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavor-Packed: The combination of black pepper, soy sauce, and oyster sauce creates a rich and savory flavor.
- Versatile: Serve it with rice, noodles, or even in a wrap for a delicious meal.
- Healthy: Made with lean chicken and fresh mushrooms, it's a wholesome choice.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Directions
- Prepare the chicken: Slice the chicken breasts into thin strips. In a bowl, mix the chicken with cornstarch, salt, and black pepper until evenly coated.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the vegetables: Add the remaining vegetable oil to the skillet. Sauté the onion and mushrooms for about 5 minutes until softened.
- Add the sauce: Stir in the garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer.
- Thicken the sauce: Let the sauce cook for a few minutes until it thickens slightly.
- Combine everything: Return the cooked chicken to the skillet, stirring well to coat with the sauce and vegetables.
- Season and serve: Add freshly ground black pepper to taste. Garnish with green onions if desired and serve hot with rice or noodles.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add red pepper flakes or a dash of sriracha for extra heat.
- Vegetarian Option: Swap chicken for tofu or extra mushrooms.
- Extra Veggies: Add bell peppers, snap peas, or carrots for more texture and color.
- Low-Sodium Version: Use low-sodium soy sauce and oyster sauce to reduce salt content.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a splash of water to refresh the sauce. Alternatively, microwave for 1-2 minutes, stirring halfway.
- Freezing: Not recommended, as the sauce may separate and the texture of the mushrooms can change.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will add extra juiciness and flavor to the dish.
2. What type of mushrooms work best?
Button, cremini, or shiitake mushrooms are great choices for this recipe.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and reheat before serving.
4. How do I prevent the chicken from drying out?
Coating the chicken in cornstarch helps retain moisture and keeps it tender.
5. Can I use ground chicken instead?
Yes, ground chicken will work, but the texture will be slightly different.
6. What can I substitute for oyster sauce?
You can use hoisin sauce or a mix of soy sauce and a little sugar.
7. Can I add other proteins?
Yes, shrimp or beef can be used as alternatives to chicken.
8. Is this dish gluten-free?
Use gluten-free soy sauce and oyster sauce to make it gluten-free.
9. Can I double the recipe?
Absolutely! Just ensure you cook in batches to avoid overcrowding the pan.
10. What should I serve with this dish?
Steamed rice, fried rice, or noodles make great pairings.
Conclusion
Black Pepper Chicken with Mushrooms is a quick, easy, and flavorful dish perfect for any meal. With its savory sauce, tender chicken, and earthy mushrooms, it's sure to be a hit. Try it with your favorite sides and enjoy a delicious homemade meal!
Black Pepper Chicken with Mushrooms Recipe
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry featuring tender chicken, earthy mushrooms, and a rich black pepper-infused sauce. Perfect for busy weeknights, this dish pairs beautifully with rice or noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minute
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Instructions
- Prepare the chicken: Slice chicken breasts into thin strips. In a bowl, mix with cornstarch, salt, and black pepper until evenly coated.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
- Cook the vegetables: Add remaining vegetable oil to the skillet. Sauté onion and mushrooms for about 5 minutes until softened.
- Add the sauce: Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer.
- Thicken the sauce: Cook for a few minutes until slightly thickened.
- Combine everything: Return chicken to the skillet, stirring well to coat.
- Season and serve: Add freshly ground black pepper to taste. Garnish with green onions if desired and serve hot with rice or noodles.
Notes
- Add red pepper flakes or sriracha for a spicy kick.
- Use tofu or extra mushrooms for a vegetarian version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or microwave for 1-2 minutes, stirring halfway.
