This Easy Black Pepper Chicken with Mushrooms is a tasty dish that packs a punch! Juicy chicken and fresh mushrooms come together with a kick of black pepper that will wake up your taste buds.
It’s quick to make too! I love serving it over rice or noodles for a complete meal. You can whip this up even on a busy night—dinner is ready in a snap! 🍚🥢
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless thighs for juiciness, but breasts work just fine too. If you’re looking for a lighter option, you can use tofu or chickpeas for a vegetarian twist!
Mushrooms: Button or cremini mushrooms are my favorites for this dish. If you want to switch things up, you could use shiitake or portobello mushrooms for an earthy flavor.
Black Pepper: Freshly ground black pepper is key for that sharp kick. If you’re sensitive to spice, start with less and adjust to your liking. White pepper can be a milder alternative.
Oyster Sauce: This adds depth to your dish. If you don’t have it, you can skip it or try hoisin sauce as a substitute for a different flavor profile.
Cornstarch: It’s great for thickening sauces. If you prefer not to use it, you can skip the thickening step altogether for a lighter sauce.
How Do I Ensure the Chicken Stays Juicy While Cooking?
Cooking chicken can sometimes lead to dryness if not done carefully. Here’s how to keep it juicy:
- Cut your chicken into evenly-sized pieces for consistent cooking.
- Don’t overcrowd the pan—give each piece space to brown nicely.
- Cook over medium-high heat, ensuring it gets a nice sear on the outside but don’t overcook it. Just a few minutes until mostly cooked through is enough.
Follow these tips, and you’ll have tender chicken that’s bursting with flavor!
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (button or cremini work well)
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt to taste
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and approximately 15 minutes to cook. In total, you’re looking at just around 25 minutes before dinner is ready to serve! Perfect for a quick weeknight meal.
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the pan is hot before adding anything to get a nice sear.
2. Sauté Onions:
Add the sliced onions to the pan and cook, stirring occasionally, until they start to soften—about 2 minutes. This adds sweet flavor to the dish.
3. Add Garlic:
Next, stir in the minced garlic and cook for another 30 seconds, or until it’s fragrant. Keep an eye on it to prevent burning!
4. Cook the Chicken:
Toss in the chicken pieces and stir-fry them until they are starting to brown and mostly cooked through, which should take about 5-7 minutes.
5. Add Mushrooms:
Now, add the sliced mushrooms and continue to stir-fry for another 3-4 minutes, until the mushrooms are tender.
6. Mix in the Flavor:
Sprinkle the freshly ground black pepper over the mixture, then add the soy sauce, oyster sauce (if using), and sugar. Stir well to coat everything evenly.
7. Simmer:
Pour in the chicken broth or water and bring the mixture to a gentle simmer. Let it cook for about 2-3 minutes to combine those flavors.
8. Thicken the Sauce:
If you’d like a thicker sauce, stir in the cornstarch slurry now. Cook for another minute until the sauce thickens to your preference.
9. Final Taste Adjustment:
Give it a taste! Adjust with a little salt or more black pepper if you want extra heat.
10. Serve and Enjoy:
Garnish your dish with the chopped green onions for a fresh touch and serve hot over steamed rice or noodles. Enjoy your meal!
Now you’re all set to enjoy a delightful and flavorful Black Pepper Chicken with Mushrooms! 🌟
FAQ for Easy Black Pepper Chicken with Mushrooms
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to fully thaw the chicken before cooking. The best way to thaw it is in the fridge overnight, or you can use a cold water bath if you’re short on time—just ensure the chicken is in a sealed bag to keep it safe and avoid excess moisture.
Can I Substitute the Mushrooms?
Certainly! While button or cremini mushrooms are recommended, you can use shiitake, portobello, or even zucchini if you prefer. Each will give a different flavor, but they all work well in this dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet on low heat, stirring occasionally to ensure even warming.
Can I Make This Dish Spicier?
If you’re looking to add some extra heat, consider increasing the amount of black pepper or adding a pinch of red pepper flakes. For a real kick, try a dash of hot sauce or some chopped fresh chili peppers!
