Description
A flavorful and easy-to-make Black Pepper Chicken with Mushrooms recipe that combines tender chicken pieces marinated in a savory black pepper sauce with sautéed mushrooms and onions. Perfect for a quick weeknight dinner, this dish offers a delightful balance of spicy, umami, and aromatic flavors.
Ingredients
Scale
Chicken Marinade
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 cup mushrooms, sliced (button or cremini work well)
- 1 small onion, sliced
- 2 garlic cloves, minced
Sauces and Oil
- 2 tablespoons oil (vegetable or sesame oil)
- 1 teaspoon sesame oil (optional)
- 2 tablespoons water
- Salt to taste
Garnish
- Chopped green onions for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, toss the chicken pieces with soy sauce, oyster sauce, freshly ground black pepper, and cornstarch. Allow the mixture to sit for 10 to 15 minutes to absorb the flavors and tenderize the chicken.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it is browned on the outside and cooked through, approximately 5 to 6 minutes. Remove the chicken from the pan and set it aside.
- Cook the veggies: In the same pan, add the remaining tablespoon of oil. Sauté the minced garlic and sliced onion until fragrant and translucent, which takes about 1 to 2 minutes. Then add the sliced mushrooms and cook until they become tender and browned.
- Combine: Return the cooked chicken to the pan with the vegetables. Add 2 tablespoons of water to loosen up the sauce if necessary. Stir everything well so the chicken and vegetables are evenly coated with the sauce. Allow the mixture to simmer for another 2 to 3 minutes to meld the flavors together.
- Finish and garnish: Drizzle sesame oil over the dish if using for added aroma. Adjust salt and black pepper to taste. Garnish with chopped green onions before serving for a fresh, colorful touch.
Notes
- You can use chicken thighs or breasts based on your preference; thighs tend to be juicier.
- Adjust the amount of black pepper according to your heat preference.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Serve this dish over steamed rice or noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
