Black Pepper Chicken with Mushrooms

Why Make This Recipe

Black Pepper Chicken with Mushrooms is a delicious dish that combines tender chicken, fresh vegetables, and a savory sauce. It is quick to prepare, making it perfect for busy weeknights or a simple dinner with family and friends. The rich flavors of black pepper and the umami from the mushrooms will make your taste buds dance. Plus, this recipe is easy to customize, allowing you to add your favorite vegetables or adjust the spice level.

How to Make Black Pepper Chicken with Mushrooms

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon fine salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cups fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 60 millilitres water
• Sliced green onions (optional)

Directions:

1. Slice chicken breasts into thin, even strips. Place the chicken in a bowl, add cornstarch, salt, and black pepper. Toss to coat evenly.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the coated chicken strips and sauté until golden and cooked through, approximately 5 to 7 minutes. Transfer cooked chicken to a plate and reserve.
3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add chopped onion and sliced mushrooms, cooking until softened and lightly browned, about 5 minutes.
4. Stir in minced garlic, then immediately add soy sauce, oyster sauce, sesame oil, and water. Mix to combine and bring to a gentle simmer.
5. Allow the mixture to simmer for a few minutes until the sauce slightly thickens and the vegetables are infused with flavor.
6. Return the browned chicken to the skillet. Stir well to ensure chicken is coated in sauce and reheated through.
7. Season with additional freshly ground black pepper to taste, adjusting for desired spiciness.
8. Transfer to serving dishes and garnish with sliced green onions if desired. Serve immediately with steamed rice or noodles.

How to Serve Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms is best served hot. You can place it over a bed of steamed rice or alongside noodles for a filling meal. Garnishing with sliced green onions adds a fresh touch and a bit of crunch.

How to Store Black Pepper Chicken with Mushrooms

If you have leftovers, let the chicken cool down before storing it. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for longer storage, and it should be good for about 2 to 3 months.

Tips to Make Black Pepper Chicken with Mushrooms

• Use fresh chicken and vegetables for the best flavor.
• Slice the chicken breasts evenly for even cooking.
• Feel free to add other vegetables such as bell peppers or broccoli for added nutrition.
• For extra heat, add some sliced chili peppers or a dash of hot sauce.

Variation

You can make this recipe with tofu or shrimp instead of chicken for a different protein option. It will give the dish a completely different twist while keeping the same savory flavors.

FAQs

1. Can I use other types of mushrooms?
Yes, you can use any type of mushrooms such as shiitake, button, or portobello, depending on your preference.

2. Is this dish spicy?
The spice level can be adjusted by adding less black pepper or omitting it altogether. You can also add more if you like it spicier.

3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time, then reheat it before serving. However, it’s best to cook the mushrooms fresh to maintain their texture.

Black Pepper Chicken with Mushrooms

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A quick and delicious dish combining tender chicken, fresh vegetables, and a savory black pepper sauce.

• Total Time: 30
• Yield: 4 servings

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon fine salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cups fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 60 millilitres water
• Sliced green onions (optional)

Instructions

1. Slice chicken breasts into thin, even strips. In a bowl, coat chicken with cornstarch, salt, and black pepper.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sauté chicken strips until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
3. Add remaining 1 tablespoon vegetable oil to the skillet. Cook chopped onion and sliced mushrooms until softened, about 5 minutes.
4. Add minced garlic, then stir in soy sauce, oyster sauce, sesame oil, and water. Bring to a gentle simmer.
5. Simmer until the sauce thickens and vegetables are infused with flavor.
6. Return chicken to the skillet and stir to coat in sauce, reheating through.
7. Adjust seasoning with more black pepper. Garnish with sliced green onions if desired. Serve immediately over steamed rice or noodles.

Notes

For added nutrition, feel free to include other vegetables or adjust the spice level to your liking.

• Author: a-juana-m-benedict
• Prep Time: 15
• Cook Time: 15
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg

Keywords: black pepper chicken, mushrooms, quick dinner, weeknight meal, savory sauce, Asian cuisine

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