This Black Pepper Chicken with Mushrooms is a tasty and quick meal! The chicken is juicy and flavorful, nicely paired with tender mushrooms and a hint of spice from black pepper.
I love how this dish can be made in about 30 minutes. It’s perfect for busy evenings when you want something yummy and home-cooked, but you’re short on time!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs for their juicy flavor, but chicken breasts will also work well. You can use tofu for a vegetarian version or even shrimp if you prefer seafood.
Mushrooms: Button and cremini mushrooms are great choices, but feel free to mix in shiitake or portobello for more depth of flavor. If you’re not a fan of mushrooms, bell peppers or zucchini can be tasty substitutes.
Black Pepper: Freshly ground black pepper really packs a punch, but you can control the heat to your liking. If you need a milder option, try using white pepper instead.
Sauces: If you don’t have oyster sauce, hoisin sauce is a good alternative, giving a slightly different but equally delicious flavor. For a gluten-free option, choose tamari sauce.
How Do You Ensure Juicy Chicken in This Recipe?
Marinating the chicken is crucial for adding flavor and moisture. Use soy sauce, oyster sauce, and a sprinkle of sugar to enhance the chicken’s natural taste. Don’t skip this step! Letting it sit for at least 10 minutes will make a noticeable difference.
- Heat your skillet before adding the oil to sear the chicken well.
- Cook the chicken just until it browns, allowing it to finish cooking with the mushrooms and broth. This helps retain the juices!
Following these tips will help you achieve tender and flavorful chicken every time! Enjoy your cooking!
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Chicken and Marinade:
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon freshly ground black pepper (adjust to taste)
Vegetables:
- 200g (7 oz) mushrooms, sliced (button or cremini mushrooms work well)
- 1 large onion, sliced
- 4 cloves garlic, minced
For the Sauce:
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt, to taste
Others:
- 2 tablespoons vegetable oil
- Chopped green onions or fresh parsley, for garnish (optional)
Time Needed:
This recipe takes about 30 minutes to prepare and cook. Marinating the chicken takes at least 10 minutes, but while it marinades, you can prep your vegetables!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the chicken pieces in a bowl. Add the soy sauce, oyster sauce, sugar, and half of the ground black pepper. Mix everything together well and let it sit for at least 10 minutes. This will help the chicken absorb all the yummy flavors.
2. Sauté the Aromatics:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sliced onions. Sauté them for a few minutes until they become fragrant and the onions turn translucent. This step is key to boosting the flavor of your dish!
3. Cook the Chicken:
Add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken starts to brown and is nearly cooked through. The marinated chicken will give off a delicious aroma!
4. Add the Mushrooms:
Now it’s time to add the sliced mushrooms to the skillet. Cook them alongside the chicken for about 3-4 minutes, until they become tender. Stir everything together to let all the flavors meld.
5. Create the Sauce:
Pour in the chicken broth (or water) and stir to combine. Bring the mixture to a gentle simmer, letting it bubble away for a few minutes.
6. Season and Thicken:
Sprinkle the remaining black pepper into the skillet and season with salt to taste. If you like a thicker saucy consistency, stir in the cornstarch slurry now and cook for another 1-2 minutes until the sauce thickens to your liking.
7. Garnish and Serve:
Remove the skillet from heat and, if desired, garnish with chopped green onions or fresh parsley for a pop of color. Serve your delicious Black Pepper Chicken with Mushrooms hot over steamed rice or noodles.
Enjoy your savory, peppery creation! It’s bound to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to fully thaw it first. The safest way to thaw chicken is in the refrigerator overnight. If you’re short on time, you can also place it in a sealed plastic bag and submerge it in cold water until it’s completely thawed.
How Can I Adjust the Spice Level?
If you prefer a milder dish, reduce the amount of black pepper to your taste. You can also omit it entirely or replace it with a pinch of white pepper for a subtle flavor. Conversely, for extra heat, consider adding some crushed red pepper flakes or a dash of hot sauce.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or heat gently on the stovetop, adding a splash of water or broth to keep it moist.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken and prepare the sauce a day in advance. Just store them separately in the fridge. When you’re ready to cook, simply combine everything as per the recipe instructions!
