This Easy Black Pepper Chicken is a delightful mix of juicy chicken and tender mushrooms. It’s full of flavor and made in one pan for minimal cleanup!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness, but chicken breasts are great too if you prefer something leaner. You could also try tofu for a vegetarian option!
Mushrooms: Cremini mushrooms add a rich flavor, but feel free to use button mushrooms if that’s what you have on hand. If you’re allergic to fungi, zucchini can work as a substitute!
Black Pepper: Freshly ground black pepper gives the best flavor. If you need it milder, reduce the amount, or try white pepper for a different but still peppery taste!
Soy Sauce: Low-sodium soy sauce is a good choice to manage salt intake. For a gluten-free option, use tamari or coconut aminos instead.
How Do I Get a Great Flavor with Simple Techniques?
The key to making this dish pop is in the cooking techniques. Start by making sure your oil is hot before adding the chicken. This helps the chicken brown nicely, locking in flavor.
- Sauté garlic and onion just until fragrant; be careful not to burn them!
- When adding the mushrooms, don’t overcrowd the pan. They need space to release moisture, which enhances their flavor.
- Finally, when adding the sauces, make sure to stir well so every piece of chicken and vegetable is coated evenly.
Following these tips will ensure your black pepper chicken is bursting with flavor every time! Enjoy your cooking!
Easy Black Pepper Chicken with Mushrooms
Ingredients You Will Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups mushrooms, sliced (such as cremini or button mushrooms)
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 1 tsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt to taste
- Chopped green onions or cilantro for garnish (optional)
How Much Time Will You Need?
This delicious black pepper chicken with mushrooms takes about 10 minutes to prep and around 15 minutes to cook, giving you a total of about 25 minutes from start to finish! Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces and season them lightly with salt. Cook the chicken for about 5-7 minutes, or until they are browned and cooked through. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and sliced onions. Sauté them for about 2 minutes until they become fragrant and translucent. This step adds a lovely depth of flavor!
3. Stir-Fry the Mushrooms and Veggies:
Next, add the sliced mushrooms to the pan. If you’re using bell peppers, add them in too! Stir-fry everything together for about 4-5 minutes until the mushrooms release their moisture and become tender. Remember to keep stirring!
4. Combine and Add Sauces:
Now, it’s time to bring back the chicken! Add the cooked chicken back into the pan. Pour in the soy sauce, oyster sauce, sugar, and freshly ground black pepper. Mix everything well to ensure the chicken and veggies are coated in the delicious sauce.
5. Add Broth and Simmer:
Pour in the chicken broth or water and let it come to a gentle simmer. This will help blend all the flavors beautifully!
6. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the sauce thickens nicely.
7. Final Touches:
Give your dish a taste and adjust the seasoning with salt or more black pepper if you’d like. It should be flavorful!
8. Garnish and Serve:
Garnish your black pepper chicken with some chopped green onions or cilantro for a fresh touch. Serve it hot over steamed rice or noodles, and enjoy this delightful meal!
Your easy black pepper chicken with mushrooms is ready to impress! Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s important to fully thaw it first! The best way to thaw chicken is in the refrigerator overnight. If you’re in a hurry, seal it in a plastic bag and submerge it in cold water until thawed. Just make sure to pat it dry before cooking to avoid excess moisture.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply use tamari or coconut aminos instead of soy sauce. Additionally, ensure that your oyster sauce is labeled gluten-free. These substitutes will maintain the flavor while accommodating dietary restrictions!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in a skillet over low heat or in the microwave. If the sauce seems thickened after refrigerating, add a splash of water or chicken broth to loosen it up.
Can I Add More Vegetables?
Absolutely! This recipe is versatile, so feel free to add more veggies like broccoli, snow peas, or carrots. Just adjust the cooking time slightly to ensure all the vegetables become tender without losing their crunch!
