Description
A quick and flavorful Black Pepper Chicken with Mushrooms recipe that’s perfect for a weeknight dinner. Tender chicken pieces are marinated in a savory black pepper sauce and stir-fried with mushrooms, garlic, and onions for a deliciously satisfying meal.
Ingredients
Scale
Chicken
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
Vegetables
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, sliced
- 2 garlic cloves, minced
- Chopped green onions for garnish (optional)
Sauces & Seasonings
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons oil (vegetable or sesame oil)
- Salt to taste
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with soy sauce, oyster sauce, freshly ground black pepper, and cornstarch. Let the mixture sit for 10 to 15 minutes to allow the flavors to infuse and to help tenderize the chicken.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 5 to 6 minutes. Once done, remove the chicken from the pan and set aside.
- Cook the vegetables: In the same pan, add the remaining tablespoon of oil. Sauté the minced garlic and sliced onion until fragrant and soft, approximately 1 to 2 minutes. Then add the sliced mushrooms and cook until they become tender and browned, enhancing their natural umami flavor.
- Combine ingredients: Return the cooked chicken to the pan with the vegetables. Add 2 tablespoons of water to loosen the sauce if it appears too thick. Stir everything well to coat the chicken and vegetables evenly with the sauce, and allow it to simmer together for another 2 to 3 minutes so the flavors meld.
- Finish and garnish: Drizzle the dish with sesame oil if using, adjust salt and pepper to your taste, and toss gently. Serve hot, garnished with chopped green onions to add a fresh burst of color and mild onion flavor.
Notes
- You can use either chicken breast or thighs depending on your preference for lean or slightly fattier meat.
- Adjust the amount of black pepper to your taste; the dish is meant to be peppery but not overwhelmingly spicy.
- Sesame oil is optional but adds a lovely nutty aroma and depth to the dish.
- For a gluten-free version, substitute soy sauce and oyster sauce with tamari or gluten-free alternatives.
- Serve with steamed rice or noodles for a complete meal.
