Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms

Description

Black Pepper Chicken with Mushrooms is a classic Asian-inspired stir-fry that brings together tender chicken, earthy mushrooms, and a bold, peppery sauce. The flavor is rich, savory, and slightly spicy—perfect for serving over steamed rice or noodles. With a quick cooking time and restaurant-quality taste, this dish is a go-to for busy weeknights when you want something delicious yet easy.

Ingredients

For the Chicken Marinade:

• 1 lb (450 g) boneless, skinless chicken breast or thighs – thinly sliced

• 1 tbsp soy sauce

• 1 tsp cornstarch

• ½ tsp black pepper

• 1 tsp sesame oil

For the Stir-Fry:

• 2 tbsp vegetable or sesame oil

• 1 small onion – sliced

• 2 cups mushrooms (button, shiitake, or cremini) – sliced

• 1 green bell pepper – sliced (optional)

• 3 cloves garlic – minced

• 1-inch piece ginger – minced

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce (for deeper color, optional)

• ½ tsp sugar

• 1–2 tsp freshly ground black pepper (adjust to taste)

• ¼ cup chicken broth or water

• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

• Green onions – chopped, for garnish

Instructions

1. Marinate Chicken:
   In a bowl, combine chicken with soy sauce, cornstarch, black pepper, and sesame oil. Let it marinate for 15–20 minutes.

2. Cook Chicken:
   Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.

3. Sauté Aromatics and Vegetables:
   In the same pan, add remaining oil. Sauté onions, mushrooms, and bell peppers (if using) until slightly tender. Add garlic and ginger, cooking until fragrant.

4. Add Sauce:
   Stir in soy sauce, oyster sauce, dark soy sauce, sugar, and freshly ground black pepper. Pour in chicken broth and bring to a simmer.

5. Combine:
   Return the chicken to the pan. Mix well and simmer for 2–3 minutes. Add cornstarch slurry to thicken the sauce to your desired consistency.

6. Finish and Serve:
   Sprinkle with chopped green onions. Serve hot over steamed jasmine rice or noodles.

Notes

• Freshly ground black pepper gives the best flavor—avoid using pre-ground pepper if possible.

• For a richer taste, use a mix of light and dark soy sauce.

• You can substitute mushrooms with other vegetables like snow peas, carrots, or broccoli.

• To make it spicier, add crushed red pepper flakes or chili paste.

Tips

• Slice chicken thinly for quick and even cooking.

• Don’t overcrowd the pan—cook chicken in batches if necessary.

• Deglaze the pan with a splash of rice wine or chicken broth for extra flavor.

• A wok works best for achieving authentic stir-fry texture.

Servings

Serves 3–4 people.

Nutritional Information (Per Serving)

• Calories: 290 kcal

• Protein: 30 g

• Carbohydrates: 9 g

• Fat: 14 g

• Fiber: 2 g

• Sodium: 830 mg

• Sugar: 3 g

(Values are approximate and may vary based on ingredients used.)

Health Benefits

• High in protein: Supports muscle growth and repair.

• Rich in antioxidants: Black pepper and mushrooms help combat inflammation.

• Low in sugar and carbs: Ideal for balanced or low-carb diets.

• Boosts digestion: Black pepper stimulates digestive enzymes.

Q&A for Black Pepper Chicken with Mushrooms

Q1: Can I use beef or tofu instead of chicken?
Yes! Beef strips or firm tofu work wonderfully in this recipe—just adjust the cooking time accordingly.

Q2: What type of mushrooms work best?
Button mushrooms are great, but shiitake or oyster mushrooms add a deeper umami flavor.

Q3: How do I make it gluten-free?
Use tamari or a gluten-free soy sauce alternative.

Q4: Can I meal prep this dish?
Absolutely. Store in an airtight container for up to 3 days in the refrigerator. Reheat gently in a pan.

Q5: What can I serve it with?
Steamed jasmine rice, brown rice, or noodles are all excellent choices. For a low-carb option, try cauliflower rice.