Black Pepper Chicken Mushrooms: A Flavorful Recipe for Savory Delight

Black Pepper Chicken Mushrooms are a delightful fusion of flavors that will tantalize your taste buds and elevate your dining experience. This dish combines tender chicken with earthy mushrooms, all enveloped in a rich, peppery sauce that is both comforting and invigorating. Originating from Asian cuisine, black pepper chicken has become a beloved staple in many households, celebrated for its bold flavors and simplicity. I love how this dish brings together the savory notes of chicken and the umami of mushrooms, creating a perfect harmony that keeps everyone coming back for more.

People adore Black Pepper Chicken Mushrooms not just for their incredible taste, but also for their delightful texture and convenience. Whether you’re preparing a quick weeknight dinner or impressing guests at a gathering, this recipe is sure to please. The combination of juicy chicken and tender mushrooms, all coated in a luscious black pepper sauce, makes for a satisfying meal that is both easy to prepare and utterly delicious. Join me as we dive into this mouthwatering recipe that is sure to become a favorite in your kitchen!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces fresh mushrooms, sliced (I prefer cremini or button mushrooms)
• 2 tablespoons vegetable oil (or any cooking oil of your choice)
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 bell pepper, sliced (red or green for color)
• 1 medium onion, sliced
• 1/4 cup soy sauce (low sodium if preferred)
• 1 tablespoon oyster sauce (optional, but adds great flavor)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth (or water)
• 1 tablespoon freshly ground black pepper (adjust to taste)
• 1 teaspoon sugar (to balance the flavors)
• 2 green onions, chopped (for garnish)
• Cooked rice or noodles (for serving)

Preparing the Chicken Marinade

1. In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of black pepper. This will help tenderize the chicken and infuse it with flavor. Mix well until the chicken is evenly coated. Let it marinate for at least 15-20 minutes while you prepare the other ingredients.

Preparing the Vegetables

2. While the chicken is marinating, slice the mushrooms, bell pepper, and onion. I like to keep the slices uniform for even cooking. Mince the garlic and grate the ginger, setting them aside for later.

Cooking the Chicken

3. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up until shimmering. This is crucial for achieving that nice sear on the chicken. 4. Once the oil is hot, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches. Cook for about 4-5 minutes without stirring, allowing the chicken to brown nicely. 5. After 5 minutes, stir the chicken to cook it evenly. Cook for an additional 2-3 minutes until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.

Cooking the Vegetables

6. In the same skillet, add the sesame oil. This adds a wonderful nutty flavor to the dish. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn them. 7. Next, add the sliced onions and bell peppers to the skillet. Stir-fry for about 2-3 minutes until they start to soften. Then, add the sliced mushrooms and continue to stir-fry for another 3-4 minutes until the mushrooms are tender and have released their moisture.

Combining Everything

8. Once the vegetables are cooked, return the chicken to the skillet. Stir everything together to combine. 9. In a small bowl, mix the remaining 1/4 cup of soy sauce, 1 tablespoon of oyster sauce (if using), chicken broth, sugar, and freshly ground black pepper. Pour this sauce mixture over the chicken and vegetables in the skillet. 10. Stir everything together, ensuring that the chicken and vegetables are well coated in the sauce. Let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly. If you prefer a thicker sauce, you can mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet, stirring until the sauce thickens to your liking.

Final Touches

11. Taste the dish and adjust the seasoning if necessary. You can add more black pepper for heat or a splash more soy sauce for saltiness. 12. Once everything is well combined and heated through, remove the skillet from the heat. Garnish with chopped green onions for a fresh touch.

Serving Suggestions

13. Serve the black pepper chicken and mushrooms over a bed of cooked rice or noodles. I love using jasmine rice or egg noodles, but feel free to use whatever you have on hand. 14. Enjoy your delicious homemade black pepper chicken mushrooms! This dish is perfect for a weeknight dinner or when you want to impress guests with a

Conclusion:

In summary, this Black Pepper Chicken with Mushrooms recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of elegance. The combination of tender chicken, earthy mushrooms, and the bold kick of black pepper creates a dish that is not only satisfying but also incredibly versatile. Whether you serve it over a bed of fluffy rice, alongside steamed vegetables, or even tossed with noodles, the possibilities are endless. For those who like to experiment, consider adding a splash of soy sauce for an umami boost, or throw in some colorful bell peppers for an extra crunch. You could also swap out the chicken for tofu or shrimp to cater to different dietary preferences. The beauty of this recipe lies in its adaptability, making it perfect for any occasion, from a casual family dinner to a more formal gathering with friends. I wholeheartedly encourage you to give this Black Pepper Chicken with Mushrooms a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Did you stick to the original recipe, or did you put your own spin on it? Share your thoughts and any variations you tried in the comments below. Happy cooking! Print