This Easy Black Pepper Chicken with Mushrooms is a quick dinner dish that packs a punch with its zesty pepper flavor. Juicy chicken and tender mushrooms come together in a simple stir-fry!
I love how it’s perfect for a busy night—just throw everything in the pan and let it sizzle! Pair it with rice or noodles for a meal that your family will want again and again!
Key Ingredients & Substitutions
Chicken: I recommend using boneless breasts for a leaner option or thighs for juiciness. If you prefer plant-based protein, tofu or tempeh can be great substitutes!
Mushrooms: Button mushrooms are a classic choice, but cremini add a deeper flavor. If mushrooms aren’t available, zucchini or bell peppers can work well too.
Black Pepper: Freshly ground black pepper gives the best flavor. If you like a milder hit, you could use less or substitute with white pepper.
Oyster Sauce: This adds a nice umami boost, but feel free to skip it if you’re aiming for a lighter dish. Try a vegetarian stir-fry sauce if needed.
Vegetable Oil: Vegetable or sesame oil works, but I prefer using sesame oil for a nuttier taste. Olive oil can also be used in a pinch, though it has a different flavor profile.
How Do I Perfectly Stir-Fry Ingredients?
Stir-frying is key to this dish. It’s about high heat and quick cooking. Follow these tips:
- Preheat your skillet before adding oil—you want it hot enough that the ingredients sizzle.
- Cook the chicken in batches if necessary to avoid crowding the pan; this helps achieve a nice sear!
- Always keep things moving in the pan, especially when adding sauce. This prevents burning and ensures even flavor distribution.
- Adjusting the heat while cooking is crucial. If things cook too quickly, lower the heat to prevent burning.
These simple techniques will help you achieve a delicious and well-cooked black pepper chicken with mushrooms every time!
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For The Chicken:
- 500g (1 lb) boneless chicken breast or thighs, thinly sliced
For The Vegetables:
- 200g (7 oz) mushrooms, sliced (button or cremini work well)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For The Sauce:
- 1 tbsp freshly ground black pepper
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional for extra umami)
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt to taste
For Cooking:
- 2 tbsp vegetable oil or sesame oil
For Garnishing:
- Chopped green onions or fresh parsley (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 10 minutes gathering and prepping the ingredients, and then about 20 minutes cooking and finishing the dish. Perfect for a quick, flavorful dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating one tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced chicken. Stir-fry the chicken for about 5-7 minutes until it is cooked through and slightly browned. When done, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics:
In the same skillet, add the remaining oil. Sauté the sliced onion and minced garlic for a few minutes until they become fragrant and the onion turns translucent. This step builds a delicious base for the dish!
3. Cook the Mushrooms:
Add the sliced mushrooms to the pan. Stir them around and cook until they release their moisture and start to brown, which should take about 5 minutes. The mushrooms add a nice meaty texture and flavor!
4. Combine Ingredients:
Now, return the cooked chicken to the skillet. Stir in the soy sauce, oyster sauce (if using), sugar, and freshly ground black pepper. Mix everything well until the chicken and mushrooms are coated with the sauce.
5. Add the Liquid:
Pour in the chicken broth or water to bring some moisture to the dish. Allow the sauce to come to a gentle simmer.
6. Thicken the Sauce:
Slowly add the cornstarch slurry while stirring constantly. Continue to cook for about 1-2 minutes, or until the sauce thickens to your desired consistency. This will give the dish a nice glossy finish!
7. Final Touches:
Taste your dish and adjust the seasoning with salt or more pepper if needed. Then, remove the skillet from heat.
8. Serve It Up:
Garnish the dish with chopped green onions or fresh parsley if you like. Serve hot alongside steamed rice or noodles, and enjoy this delicious and easy black pepper chicken with mushrooms!
Enjoy your flavorful creation!
FAQ for Easy Black Pepper Chicken with Mushrooms
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. The best way to thaw is overnight in the refrigerator or using the cold water method: place the chicken in a sealed bag and submerge it in cold water until thawed. Make sure to pat it dry before cooking to achieve a nice sear!
Can I Substitute the Mushrooms?
Absolutely! While button and cremini mushrooms work wonderfully, you can also substitute them with other veggies like zucchini, bell peppers, or even broccoli for a different flavor and texture. Just adjust the cooking time as necessary, as some veggies may cook faster or slower than mushrooms!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Spicier?
Definitely! If you enjoy a bit of heat, you can add crushed red pepper flakes or a splash of chili oil while cooking. Adjust the amount based on your spice preference to create the perfect balance for your taste buds!
