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Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms is a flavorful stir-fry featuring tender chicken, savory mushrooms, and a bold black pepper sauce. This quick and easy dish is perfect for a weeknight dinner served over steamed rice or noodles.

Ingredients

Scale

For the Chicken Marinade:

  • 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • ½ tsp ground black pepper

For the Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp ground black pepper (adjust to taste)
  • ¼ cup (60ml) chicken broth or water

For the Stir-Fry:

  • 2 tbsp vegetable oil
  • 2 cups (200g) mushrooms, sliced (button or cremini work well)
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, minced or grated
  • ½ red bell pepper, sliced (optional)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Marinate the Chicken:
    • In a medium bowl, mix the chicken pieces with soy sauce, cornstarch, and black pepper. Set aside for 10-15 minutes to marinate.
  2. Prepare the Sauce:
    • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, black pepper, and chicken broth. Set aside.
  3. Cook the Chicken:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden and just cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
  4. Cook the Vegetables:
    • Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook for 2-3 minutes until they release their moisture and start to brown.
    • Add the onion, garlic, ginger, and bell pepper (if using). Stir-fry for another 2-3 minutes until fragrant and slightly tender.
  5. Combine and Sauce:
    • Return the cooked chicken to the skillet. Pour in the sauce and toss everything to coat evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
  6. Serve:
    • Garnish with sliced green onions and serve hot over steamed rice or noodles.

Notes

  • Adjust the amount of black pepper to suit your spice tolerance. Freshly ground black pepper works best for maximum flavor.
  • For extra heat, add ½ teaspoon of crushed red pepper flakes or a splash of chili oil.
  • This recipe works well with other vegetables like broccoli, snap peas, or carrots for added variety.

Find it online: https://ukfinda.com/black-pepper-chicken-with-mushrooms/