why make this recipe
Black Pepper Chicken with Mushrooms is a delightful dish that brings together tender chicken, earthy mushrooms, and a flavorful sauce. It’s quick to make, perfect for a weeknight dinner or a weekend treat. The combination of black pepper and savory sauces adds a mouthwatering kick, making it a favorite for those who enjoy a bit of spice in their meals.
how to make Black Pepper Chicken with Mushrooms
Ingredients :
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Directions :
- Slice the chicken breasts into thin strips. In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining vegetable oil to the skillet and add the onion and mushrooms. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine and bring to a simmer.
- Let the sauce simmer for a few minutes until it thickens slightly.
- Return the chicken to the skillet and stir to combine with the sauce and vegetables.
- Add freshly ground black pepper to taste.
- Garnish with green onions if desired and serve hot with rice or noodles.
how to serve Black Pepper Chicken with Mushrooms
Serve Black Pepper Chicken with Mushrooms hot alongside steamed rice or noodles. The sauce is rich and goes well over grains or pasta, making the meal satisfying and complete. Feel free to add more green onions on top for extra flavor and color.
how to store Black Pepper Chicken with Mushrooms
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat or use a microwave until warmed through. Adding a splash of water can help keep it from drying out during reheating.
tips to make Black Pepper Chicken with Mushrooms
- Make sure the chicken is sliced thinly for even cooking.
- Adjust the amount of black pepper based on your taste preference; you can add more for extra heat.
- For added crunch, toss in some vegetables like bell peppers or broccoli as you cook the onions and mushrooms.
variation
You can substitute the chicken with tofu or shrimp for a different protein. The cooking times may vary, so ensure that shrimp are cooked until pink and tofu is heat through before serving.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it is fully thawed and sliced before cooking.
What if I don’t have oyster sauce?
You can omit the oyster sauce or use a soy sauce substitute for a similar flavor.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and store them separately. Simply reheat together before serving for a quick meal.
Black Pepper Chicken with Mushrooms
Ingredients
Chicken Preparation
- 2 pieces boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Ingredients
- 2 tablespoons vegetable oil
- 1 piece onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Instructions
Preparation
- Slice the chicken breasts into thin strips.
- In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining vegetable oil to the skillet and add the onion and mushrooms. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine and bring to a simmer.
- Let the sauce simmer for a few minutes until it thickens slightly.
- Return the chicken to the skillet and stir to combine with the sauce and vegetables.
- Add freshly ground black pepper to taste.
- Garnish with green onions if desired and serve hot with rice or noodles.