Black Pepper Chicken with Mushrooms is a tasty dish that’s quick to make! Juicy chicken meets tender mushrooms, all tossed in a flavorful black pepper sauce that gives it a nice kick.
This dish is perfect for a busy weeknight dinner. I love serving it over rice; the sauce makes everything extra delicious. Plus, it only takes about 30 minutes to cook—talk about a win!
Ingredients & Substitutions
Chicken: I love using boneless chicken thighs for their juiciness, but chicken breasts work fine too! For a healthier option, try turkey breast. You can also substitute with tofu or tempeh for a vegetarian dish.
Mushrooms: Button and cremini mushrooms are great choices because of their flavor. If you want something different, shiitake or portobello mushrooms can add an earthy taste. You can also use frozen mushrooms if fresh ones aren’t available.
Soy Sauce: I prefer low-sodium soy sauce to control the saltiness. Tamari is a great gluten-free alternative. For a soy-free option, try coconut aminos.
Oyster Sauce: If you’re vegetarian or vegan, mushroom sauce or hoisin sauce works well as a substitute. I always keep a bottle of hoisin on hand for a sweet touch!
How Can I Ensure My Chicken is Tender and Flavorful?
The key to tender chicken lies in proper marinating and cooking. Coating your chicken with black pepper and a little salt beforehand helps infuse flavors. When cooking, stir-fry over high heat to sear the chicken quickly, keeping it juicy inside.
- Make sure your skillet or wok is hot before adding the chicken to avoid steaming it.
- Cook the chicken in batches if you’re making a large quantity. This helps it brown nicely.
Lastly, avoid overcooking. Chicken is done when it’s no longer pink in the center. Use a meat thermometer if needed—165°F (75°C) is the magic number!
Enjoy your cooking!
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 500g (about 1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (button or cremini mushrooms work well)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp vegetable oil (or any neutral cooking oil)
- 2 tsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt to taste
- Chopped green onions or fresh cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to cook. You’ll have a delicious meal ready in about 30-35 minutes—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a bowl, season the chicken pieces with 1 tsp of black pepper and a pinch of salt. This simple step adds flavor to the meat. Set the seasoned chicken aside for a moment.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken. Stir-fry until the chicken is browned and cooked through, which takes about 5-7 minutes. When done, remove the chicken from the pan and set it aside.
3. Sauté Aromatics:
In the same skillet, add the remaining tablespoon of oil. Then, add the minced garlic, ginger, and sliced onions to the pan. Sauté until they become fragrant and the onions are translucent, about 2-3 minutes.
4. Add Mushrooms:
Next, add in the sliced mushrooms. Cook them until they release their moisture and start to brown, which should take about 4-5 minutes. This step brings out their delicious flavor!
5. Combine Ingredients:
Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce, sugar, and the remaining black pepper. Stir everything together well so that the flavors combine nicely.
6. Simmer the Sauce:
Pour in the chicken broth or water to add some moisture and bring it to a simmer. If you like a thicker sauce, you can add the cornstarch slurry (the cornstarch mixed with water) and stir until the sauce thickens.
7. Final Taste Adjustment:
Give the dish a taste and adjust the seasoning with salt or more black pepper if needed. It should be rich and flavorful!
8. Garnish and Serve:
Remove the skillet from the heat and garnish your dish with chopped green onions or cilantro if you like. Serve the Black Pepper Chicken hot with steamed rice or noodles for a complete meal.
Enjoy!
Relish the delicious flavors of your homemade Black Pepper Chicken with Mushrooms!
FAQ for Black Pepper Chicken with Mushrooms
Can I Substitute the Chicken with Other Proteins?
Absolutely! You can use tofu, shrimp, or even beef in place of chicken. Just adjust the cooking times accordingly. Tofu should be pressed and cubed, while shrimp cooks very quickly—about 3-5 minutes.
What Can I Use Instead of Oyster Sauce?
If you’re looking for a vegetarian or vegan option, try using mushroom sauce or hoisin sauce. Both will add a delicious sweetness and depth of flavor that complements the dish well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of water or broth to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and marinade mixture in advance. Just refrigerate it for up to 24 hours before cooking. This will give the chicken even more flavor! You can also cook the dish ahead and reheat it when ready to serve.
