This Easy Black Pepper Chicken with Mushrooms is a tasty dish that’s quick to whip up! With tender chicken and flavorful mushrooms, it’s perfect for dinner.
I love how the black pepper gives it a nice kick without being too spicy. Serve it over rice, and you’ll have a meal that makes you feel like a chef—even if you just followed a simple recipe!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs as they stay juicier during cooking. If you prefer white meat, chicken breasts work too. Alternatively, diced tofu or tempeh can make a great vegetarian option.
Mushrooms: Button or cremini mushrooms are wonderful, but if you’re looking for a different flavor, try shiitake or portobello mushrooms. You can even use a mix for a more robust taste.
Onion: A yellow or white onion works well due to their sweet flavor when cooked. If you’re not a fan of onions, you could leave them out or substitute with green onions for a milder taste.
Sauces: Soy sauce adds umami, but if you’re avoiding soy, try coconut aminos as a gluten-free option. Oyster sauce adds a distinctive taste; if you’re vegetarian, look for mushroom-based alternatives.
Black Pepper: The star of this dish! Adjust the amount based on your spice preference. If you’re looking for something milder, white pepper serves as a good substitute, but it has a different flavor profile.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken properly is key to this dish. Here are some tips for great results:
- Cut the chicken into even, bite-sized pieces. This ensures they cook uniformly.
- Don’t overcrowd the pan; it should be hot enough to sear the chicken. If the pieces are too crowded, they’ll steam instead of fry.
- Cook until no longer pink. Use a meat thermometer if needed; internally, it should reach 165°F (74°C).
By paying attention to these steps, your chicken will come out juicy and flavorful every time!
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For the Chicken:
- 500g (about 1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
For the Vegetables:
- 200g (7 oz) mushrooms, sliced (such as button or cremini)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
For the Sauce:
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp ground black pepper (adjust to taste)
- 1/2 tsp freshly cracked black pepper (for extra flavor)
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Salt to taste
For Garnishing:
- Chopped green onions or parsley (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and another 15 minutes to cook. In just 25 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Heat Up the Skillet:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough to sear the meat but not so hot that it smokes excessively.
2. Aromatic Base:
When the oil is hot, add the minced garlic and ginger. Stir-fry them for about 30 seconds until they become fragrant—this step really brings out their flavors!
3. Sauté the Onions:
Next, toss in the sliced onions. Sauté for about 2 minutes, until they are soft and become slightly translucent.
4. Cook the Chicken:
Add the chicken pieces to the pan and stir-fry for about 5-6 minutes. Keep cooking until the chicken is no longer pink in the middle. This step is important to ensure your chicken is cooked through.
5. Add the Mushrooms:
Now, it’s time for the mushrooms! Add them to the pan and cook for about 4 minutes until they have released their moisture and begun to brown. This will add a wonderful texture and flavor to the dish.
6. Create the Sauce:
Stir in the soy sauce, oyster sauce, sugar, ground black pepper, freshly cracked black pepper, and chicken broth. Mix everything well to ensure the chicken and veggies are coated in the sauce.
7. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch slurry. Cook for an additional 1-2 minutes until the sauce thickens nicely.
8. Final Touches:
Give the dish a taste and add salt if needed. Adjust the seasoning to your liking!
9. Garnish and Serve:
Remove from heat and generously garnish with chopped green onions or parsley if desired. This adds a fresh touch!
10. Enjoy!
Serve hot alongside steamed rice or noodles for a complete meal. Enjoy your flavorful, easy-to-make Black Pepper Chicken with Mushrooms!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Chicken?
Absolutely! You can use either chicken thighs or breasts, depending on your preference. Thighs are juicier, while breasts are leaner. If you’re looking for a switch, diced tofu or tempeh makes a great vegetarian alternative.
How Can I Make This Recipe Spicier?
If you want more heat, consider adding red pepper flakes or sliced fresh chili peppers while stir-frying. You can also increase the amount of black pepper to suit your taste. Just be sure to start with small amounts and adjust as needed!
Can I Add Other Vegetables?
Yes, feel free to get creative! Bell peppers, broccoli, snap peas, or carrots would all be excellent additions. Just make sure to cook them until they’re tender but still crisp to maintain texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in a skillet or microwave. You may want to add a splash of water or broth to keep it moist during reheating.
