Description

This Black Pepper Chicken with Mushrooms recipe offers a flavorful, easy-to-make stir-fry dish featuring tender chicken, savory mushrooms, and a robust black pepper sauce. Perfect for a quick weeknight dinner, this dish balances the heat of freshly cracked black pepper with the umami of oyster sauce, complemented by crisp vegetables and a glossy, thickened sauce.

Ingredients

Scale

Chicken Marinade

500 g (1 lb) boneless chicken breast or thighs, sliced thin
1 tablespoon soy sauce
1/2 tablespoon freshly cracked black pepper

Vegetables & Aromatics

1 cup mushrooms, sliced (white or cremini)
1 onion, sliced
1 bell pepper (optional), sliced
3 cloves garlic, minced

Sauce & Seasoning

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon freshly cracked black pepper
1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

Cooking Oil & Garnish

1 tablespoon oil (vegetable or sesame)
Green onions for garnish (optional)

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Instructions

Marinate the Chicken: In a bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce and half of the freshly cracked black pepper. Mix well and allow it to sit for 15 minutes to absorb flavors.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken slices and stir-fry until they are browned on the outside and nearly cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
Stir-fry Vegetables: In the same skillet, add the minced garlic, sliced onion, mushrooms, and optional bell pepper. Stir-fry these vegetables for 3 to 4 minutes until they become tender and fragrant.
Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Add the remaining soy sauce, oyster sauce, and the rest of the black pepper. Stir everything to mix thoroughly and heat through.
Thicken the Sauce: Pour the cornstarch slurry (cornstarch mixed with water) into the skillet. Stir continuously until the sauce thickens and evenly coats the chicken and mushrooms, about 1-2 minutes.
Garnish and Serve: Remove the skillet from heat. Garnish with chopped green onions if desired. Serve the black pepper chicken hot, ideally over steamed rice or noodles for a complete meal.

Notes

Use freshly cracked black pepper for the best flavor impact in this dish.
You can substitute oyster sauce with hoisin sauce for a slightly sweeter flavor.
For a spicier kick, add sliced chili peppers along with the garlic.
Make sure to slice the chicken thinly to ensure quick and even cooking.
This dish pairs wonderfully with jasmine rice or chow mein noodles.