Black Pepper Chicken with Mushrooms: A Delicious & Easy Recipe

Black Pepper Chicken with Mushrooms: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent pieces of chicken, stir-fried to perfection with earthy mushrooms, all coated in a rich, savory black pepper sauce. This isn’t just dinner; it’s an experience.

While the exact origins of this dish are debated, the influence of Cantonese cuisine is undeniable. Stir-frying, a hallmark of Cantonese cooking, allows for quick and even cooking, preserving the vibrant flavors and textures of the ingredients. The use of black pepper, a spice with a long and storied history, adds a warmth and depth that elevates the dish to new heights.

What makes Black Pepper Chicken with Mushrooms so irresistible? It’s the perfect balance of flavors and textures. The tender chicken, the slightly chewy mushrooms, and the bold, peppery sauce create a symphony in your mouth. It’s also incredibly convenient to make, perfect for a weeknight meal when you’re short on time but still want something delicious and satisfying. Plus, it’s a guaranteed crowd-pleaser, loved by both kids and adults alike. Get ready to discover your new favorite weeknight dinner!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing rice 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 Shaoxing rice wine (or dry sherry)
• 1 tablespoon honey (or brown sugar)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 tablespoon freshly ground black pepper, plus more to taste
• 1 teaspoon sesame oil
• For the Stir-Fry:
• 2 tablespoons vegetable oil, divided
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, sliced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped, for garnish
• Cooked rice, for serving

Marinating the Chicken:

1. In a medium bowl, combine the chicken pieces, soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, sugar, white pepper, and salt. Mix well with your hands, ensuring that each piece of chicken is coated evenly.
2. Add the vegetable oil to the bowl and mix again. This helps to keep the chicken moist and tender during cooking.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavorful it will become. I usually aim for at least an hour when I have the time!

Preparing the Sauce:

1. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing rice wine (or dry sherry), honey (or brown sugar), cornstarch, and chicken broth. Make sure there are no lumps of cornstarch.
2. Stir in the freshly ground black pepper and sesame oil. Taste the sauce and adjust the amount of black pepper to your liking. I love a peppery kick, so I sometimes add a little extra!
3. Set the sauce aside. It’s best to have it ready to go before you start stir-frying, as the cooking process moves quickly.

Stir-Frying the Chicken and Vegetables:

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is screaming hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
2. Add the marinated chicken to the wok in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches.
3. Stir-fry the chicken for 3-4 minutes, or until it is browned on all sides and cooked through. Remove the chicken from the wok and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced mushrooms and cook for 5-7 minutes, or until they are softened and browned. Stir occasionally to prevent them from sticking.
5. Add the sliced onion, minced garlic, and minced ginger to the wok. Cook for 1-2 minutes, or until the onion is translucent and the garlic and ginger are fragrant. Be careful not to burn the garlic!
6. Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables.
7. Stir-fry for 2-3 minutes, or until the sauce has thickened and is glossy. Make sure to stir constantly to prevent the sauce from burning.
8. Taste the dish and adjust the seasoning as needed. You may want to add more soy sauce for saltiness, honey for sweetness, or black pepper for more heat.

Serving:

1. Remove the Black Pepper Chicken with Mushrooms from the heat and transfer it to a serving dish.
2. Garnish with chopped green onions.
3. Serve immediately over cooked rice. I prefer jasmine rice, but any type of rice will work well.

Tips and Variations:

• Spice Level: Adjust the amount of black pepper to your liking. If you prefer a milder dish, use less black pepper. For a spicier dish, add a pinch of red pepper flakes to the sauce.
• Vegetables: Feel free to add other vegetables to the stir-fry, such as bell peppers, broccoli, or snow peas. Just be sure to adjust the cooking time accordingly.
• Protein: You can substitute the chicken thighs with chicken breast, but be careful not to overcook it, as it can become dry. You can also use tofu or shrimp for a vegetarian or seafood option.
• Make Ahead: You can marinate the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator until you are ready to cook.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Enjoy your homemade Black Pepper Chicken with Mushrooms! I hope you find this recipe as delicious and easy to make as I do. It’s a perfect weeknight meal that’s sure to satisfy your cravings for flavorful and comforting Chinese food.

Conclusion:

This Black Pepper Chicken with Mushrooms is truly a dish you need to experience. The savory, peppery sauce clinging to tender chicken and earthy mushrooms creates a symphony of flavors that’s both comforting and exciting. It’s quick enough for a weeknight meal but impressive enough to serve to guests. I promise, once you taste it, you’ll understand why I’m so enthusiastic!

Why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adjust the level of black pepper to suit your preference – go bold for a real kick, or tone it down for a more subtle warmth. The ingredients are readily available, and the cooking process is straightforward, even for beginner cooks. Plus, it’s a fantastic way to incorporate more vegetables into your diet. The mushrooms add a wonderful depth of flavor and texture, and you can easily add other veggies like bell peppers, broccoli, or snap peas for an even more nutritious and colorful meal.

Serving suggestions are endless! I personally love serving this Black Pepper Chicken with Mushrooms over a bed of fluffy white rice to soak up all that delicious sauce. Brown rice or quinoa are also excellent, healthier alternatives. For a low-carb option, try serving it over cauliflower rice or zucchini noodles. You could even toss it with your favorite pasta for a quick and easy weeknight dinner.

Looking for variations? Consider adding a splash of dry sherry or Shaoxing wine to the sauce for an extra layer of complexity. A touch of honey or brown sugar can balance the pepperiness with a hint of sweetness. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little extra heat. For a creamier sauce, stir in a tablespoon or two of heavy cream or coconut milk at the end of cooking. And if you’re short on time, you can even use pre-cut chicken and mushrooms to speed up the prep process.

But the real magic of this recipe lies in its simplicity. It’s a dish that allows the quality of the ingredients to shine through. Using fresh, high-quality black pepper is key to achieving that signature flavor. And don’t be afraid to experiment with different types of mushrooms – shiitake, cremini, or even a mix of wild mushrooms will all work beautifully.

I truly believe that this Black Pepper Chicken with Mushrooms will become a staple in your kitchen. It’s a dish that’s both satisfying and easy to make, and it’s sure to impress your family and friends.

So, what are you waiting for? Grab your ingredients, fire up your stove, and get cooking! I’m confident that you’ll love this recipe as much as I do. And don’t forget to share your experience with me! I’d love to hear how it turned out and any variations you tried. Leave a comment below and let me know what you think. Happy cooking! I can’t wait to see your culinary creations!