Black Pepper Chicken Mushrooms: A Delicious & Easy Recipe

Black pepper chicken mushrooms: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent pieces of chicken, perfectly seared and coated in a rich, peppery sauce, mingling harmoniously with earthy, umami-packed mushrooms. This isn’t just a meal; it’s an experience.

While the exact origins of this delectable dish are somewhat shrouded in mystery, its popularity has exploded across Asian-inspired cuisines. The vibrant flavors and satisfying textures have made it a staple in many homes and restaurants. It’s a dish that speaks to the heart of comfort food, elevated by the sophisticated kick of black pepper.

What makes black pepper chicken mushrooms so irresistible? It’s the symphony of flavors, of course! The bold, pungent black pepper dances with the savory chicken and the earthy mushrooms, creating a truly unforgettable taste sensation. The tender chicken and the slightly chewy mushrooms provide a delightful textural contrast. But beyond the taste and texture, it’s also incredibly convenient to make. This recipe is surprisingly simple and quick, making it perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this flavorful and easy-to-make dish!

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• For the Sauce:
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon honey (or sugar)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground black pepper, freshly cracked is best!
• 1/4 cup chicken broth (or water)
• For the Stir-Fry:
• 2 tablespoons vegetable oil, divided
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 medium yellow onion, sliced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped, white and green parts separated
• 1 red bell pepper, sliced (optional, for color)
• 1-2 dried red chilies, broken in half (optional, for heat)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• For Serving (Optional):
• Cooked white rice or brown rice
• Sesame seeds, for garnish

Preparing the Chicken:

1. In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, sugar, white pepper, and salt. Mix well with your hands, ensuring the chicken is evenly coated.
2. Add the vegetable oil to the chicken mixture. This helps to keep the chicken moist and tender during cooking. Mix again and let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator. The longer it marinates, the more flavorful it will be!

Making the Sauce:

1. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, honey (or sugar), sesame oil, black pepper, and chicken broth (or water).
2. Stir until the honey or sugar is completely dissolved. Taste the sauce and adjust the seasonings to your liking. If you prefer a sweeter sauce, add a little more honey. If you want it saltier, add a touch more soy sauce. Set the sauce aside.

Stir-Frying the Ingredients:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding the pan).
2. Sear the chicken for 2-3 minutes per side, until it’s lightly browned and cooked through. Remove the chicken from the wok and set aside. Don’t worry about cooking it completely at this stage, as it will continue to cook in the sauce later.
3. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 5-7 minutes. Mushrooms release a lot of water, so make sure to cook them until the water has evaporated and they start to brown.
4. Add the sliced onion, minced garlic, and minced ginger to the wok with the mushrooms. Stir-fry for another 1-2 minutes, until the onion is translucent and the garlic and ginger are fragrant. Be careful not to burn the garlic.
5. If using, add the sliced red bell pepper and dried red chilies to the wok. Stir-fry for another minute, until the bell pepper is slightly softened.
6. Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables.
7. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is heated through.
8. Give the cornstarch slurry a quick stir and then pour it into the wok. Stir constantly until the sauce thickens to your desired consistency. This usually takes about 30 seconds to a minute.
9. Stir in the white parts of the chopped green onions.

Serving:

1. Remove the wok from the heat.
2. Serve the black pepper chicken and mushrooms hot over cooked white rice or brown rice.
3. Garnish with the green parts of the chopped green onions and sesame seeds, if desired.
4. Enjoy your delicious homemade black pepper chicken and mushrooms!

Tips for Success:

• High Heat is Key: Stir-frying is best done over high heat to ensure the ingredients cook quickly and develop a nice sear.
• Prepare Everything in Advance: This dish comes together quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, marinating the chicken, and making the sauce.
• Don’t Overcrowd the Wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of stir-fry. If necessary, cook the ingredients in batches.
• Adjust the Spice Level: The amount of black pepper and dried red chilies can be adjusted to your preference. If you like a spicier dish, add more black pepper or more chilies. If you prefer a milder dish, reduce the amount of black pepper or omit the chilies altogether.
• Use Freshly Cracked Black Pepper: Freshly cracked black pepper has a much more intense flavor than pre-ground pepper. If possible, use a pepper grinder to grind the black pepper just before adding it to the sauce.
• Customize the Vegetables: Feel free to substitute or add other vegetables to this dish, such as broccoli, snow peas, or carrots.
• Make it Vegetarian: To make this dish vegetarian, substitute the chicken with tofu or tempeh. Be sure to press the tofu to remove excess water before marinating it. You can also use vegetable broth instead of chicken broth in the sauce.

Variations:

• Black Pepper Beef: Substitute the chicken with thinly sliced beef sirloin or flank steak.
• Black Pepper Shrimp: Substitute the chicken with peeled and deveined shrimp. Reduce the cooking time accordingly, as shrimp cooks very quickly.
• Black Pepper Tofu: Use firm or extra-firm tofu, pressed to remove excess water, and cut into cubes. Marinate the tofu in the same marinade as the chicken.

Storage and Reheating:

• Storage: Leftover black pepper chicken and mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the leftovers in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of water or chicken broth if the sauce has thickened too much.

Why This Recipe Works:

This recipe is a winner because it delivers a restaurant-quality dish right in your own kitchen. The combination of the savory marinade, the rich and flavorful sauce, and the perfectly stir-fried vegetables creates a symphony of flavors that will tantalize your taste buds. The use of high heat ensures that the chicken and vegetables are cooked quickly and evenly, while the cornstarch slurry thickens the sauce to a perfect consistency. Plus, the recipe is easily customizable to your liking, so you can adjust the spice level, add your favorite vegetables, or even substitute the chicken with other proteins.

Nutritional Information (Approximate):

(Per serving, based on estimated values and may vary depending on specific ingredients and portion sizes)

• Calories: 450-550
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 30-40g

Conclusion:

So, there you have it! This Black Pepper Chicken and Mushrooms recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it delivers an explosion of flavor with minimal effort. The savory chicken, earthy mushrooms, and that bold, peppery kick create a symphony of tastes that will tantalize your taste buds. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Trust me, this isn’t just another chicken recipe; it’s an experience!

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. Looking for some serving suggestions? I absolutely love serving this over a bed of fluffy white rice to soak up all that delicious sauce. Quinoa or brown rice are also fantastic, healthier options. For a low-carb alternative, try serving it over cauliflower rice or zucchini noodles. You could even toss it with some cooked pasta for a comforting and satisfying meal.

And the variations are endless! If you’re a fan of spice, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Want to add some extra veggies? Bell peppers, broccoli, or snap peas would all be delicious additions. For a richer flavor, try using bone-in, skin-on chicken thighs instead of chicken breasts. Just remember to adjust the cooking time accordingly. You can also experiment with different types of mushrooms. Shiitake, cremini, or even a mix of wild mushrooms would add a unique depth of flavor.

Don’t be afraid to experiment with the sauce too! A splash of soy sauce can enhance the umami flavor, while a squeeze of lemon juice can add a touch of brightness. A little bit of honey or brown sugar can balance out the pepperiness with a hint of sweetness. The key is to taste as you go and adjust the seasonings to your liking.

Why You Should Try This Recipe

This Black Pepper Chicken and Mushrooms recipe is more than just a meal; it’s a culinary adventure waiting to happen. It’s a chance to unleash your inner chef and create something truly special. It’s a way to impress your family and friends with your cooking skills without spending hours in the kitchen. And most importantly, it’s a delicious and satisfying way to nourish your body and soul.

Serving Suggestions

* Over rice (white, brown, or cauliflower)
* With noodles (egg noodles, spaghetti, or zucchini noodles)
* Alongside roasted vegetables
* In lettuce wraps for a lighter option

Variations

* Add different vegetables (bell peppers, broccoli, snap peas)
* Use different types of mushrooms (shiitake, cremini, wild mushrooms)
* Adjust the spice level with red pepper flakes or hot sauce
* Experiment with different sauces (soy sauce, lemon juice, honey)

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear what you think! Share your photos and comments on social media using #BlackPepperChickenAndMushrooms or tag me in your posts. I can’t wait to see your creations and hear about your experiences. Happy cooking! I am confident that this Black Pepper Chicken and Mushrooms will become a family favorite.

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