Description
Black Pepper Chicken with Mushrooms is a quick and flavorful dish perfect for busy weeknights. This recipe features tender chicken, sautéed mushrooms, and a zesty black pepper sauce, creating a satisfying meal with an explosion of savory and spicy notes. It’s a one-pan wonder that’s easy to customize and sure to impress.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 2 teaspoons freshly ground black pepper
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 bell pepper, sliced
- 2 green onions, chopped (for garnish)
- Salt, to taste
Instructions
- Prep the Ingredients: Thinly slice the chicken breast and mushrooms. Mince the garlic and ginger, and slice the bell pepper.
- Combine Sauces: In a small bowl, mix together the soy sauce, oyster sauce (if using), sugar, and half of the black pepper. Set aside.
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook Chicken: Add the sliced chicken to the skillet and cook for 5-7 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the garlic, ginger, and sliced mushrooms. Sauté for 3-4 minutes until the mushrooms are tender.
- Add Bell Pepper: Toss in the sliced bell pepper and cook for an additional 2-3 minutes until slightly softened.
- Return Chicken: Add the cooked chicken back into the skillet.
- Add Sauce: Pour the prepared sauce mixture over the chicken and vegetables. Stir everything together, ensuring it’s evenly coated.
- Season: Add the remaining black pepper and salt to taste. Cook for another 2-3 minutes until heated through.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve immediately.
Notes
- Adjust the spice level by reducing the black pepper for a milder dish.
- Fresh herbs like cilantro or basil can be added before serving for extra flavor.
- Leftover cooked chicken can be used to save time.
- For a vegetarian version, substitute chicken with firm tofu or tempeh.
- Increase soy sauce and add cornstarch slurry for a saucier dish.
- Add cashews or peanuts for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in an airtight container.
- Ensure soy sauce and oyster sauce are gluten-free for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A