This Easy Black Pepper Chicken with Mushrooms brings tasty chicken together with fresh mushrooms all in one dish. It’s simple to make and packed with flavor!
If you love a little kick, the black pepper really shines here, making every bite pop. I enjoy serving it over rice or noodles for a cozy meal that everyone will love!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their moist texture, but chicken breasts work just as well. You can also use tofu for a vegetarian option or even shrimp if you’re in the mood for seafood!
Mushrooms: Fresh button or cremini mushrooms are ideal for this dish. If you’re not a fan, you might use bell peppers or zucchini instead for a different flavor and texture.
Soy Sauce: This adds a salty depth to the dish. If you’re avoiding soy, coconut aminos or tamari (gluten-free) can be great substitutes. Just taste for saltiness and adjust as needed!
Oyster Sauce: It gives a nice umami flavor but is not a must. You can skip it or replace it with hoisin sauce for a sweeter taste, or a mix of soy sauce and a bit of sugar for a similar effect.
Black Pepper: Freshly ground black pepper is key to the dish’s character! If you want less heat, you could reduce the amount or use white pepper for a milder, different flavor.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right is important to keep it juicy and tender. Here’s how to nail it:
- Ensure your skillet or wok is hot before adding the chicken; this helps to sear it and lock in moisture.
- Cut the chicken into even-sized pieces for uniform cooking; this prevents some pieces from being overdone while others are undercooked.
- Avoid crowding the pan; if necessary, cook in batches. This enhances browning and prevents steaming.
- Stir-fry the chicken just until it’s no longer pink inside—about 5-7 minutes should do the trick.
By following these tips, you’ll have perfectly cooked chicken in no time!
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For The Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For The Vegetables:
- 8 oz (225 g) fresh mushrooms, sliced (button or cremini mushrooms work well)
- 1 small onion, finely chopped (optional)
- 3 cloves garlic, minced
For The Sauce:
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 tablespoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes (optional for extra heat)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for subtle sweetness)
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
For Garnish:
- Sesame seeds
- Fresh chopped green onions or parsley (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, for a total of about 25 minutes. Perfect for a quick weeknight dinner that’s full of flavor!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough to give your chicken a nice sear!
2. Sauté Aromatics:
Add the minced garlic and chopped onion (if using) to the hot oil. Sauté them for about 1-2 minutes until they become fragrant and the onion is translucent. This step builds a delicious base for your dish!
3. Cook the Chicken:
Now, add the chicken pieces to the pan. Season them with salt and half of the freshly ground black pepper. Stir-fry the chicken for about 5-7 minutes until it starts to brown and is nearly cooked through. Make sure to stir frequently for even cooking!
4. Add the Mushrooms:
Next, toss in the sliced mushrooms with the chicken. Continue cooking while stirring occasionally until the mushrooms soften, about 4-5 minutes. They will add amazing flavor!
5. Create the Sauce:
Stir in the remaining black pepper, crushed red pepper flakes (if desired), soy sauce, oyster sauce, hoisin sauce (if using), sugar, and the chicken broth. Mix everything well so the chicken and mushrooms are coated in the sauce, and let it cook for 2-3 minutes.
6. Thicken the Sauce:
Stir the cornstarch mixture quickly and pour it into the skillet. Stir constantly for about 1-2 minutes until the sauce thickens and coats the chicken and mushrooms beautifully.
7. Final Adjustments:
Taste your dish and adjust the seasoning if necessary. If you love black pepper, feel free to add more or a splash of soy sauce for extra flavor.
8. Garnish and Serve:
Remove from the heat and garnish with sesame seeds and chopped green onions or parsley if you like. Serve hot over steamed rice or noodles for a delicious meal!
Enjoy your flavorful, peppery chicken and mushroom dish that’s quick and easy to make!
Frequently Asked Questions
Can I Use Regular Black Pepper Instead of Freshly Ground?
While you can use pre-ground black pepper, freshly ground pepper provides a more robust flavor and aroma. If you have the option, I recommend using freshly ground pepper for the best results!
What Should I Serve with Easy Black Pepper Chicken?
This dish pairs wonderfully with steamed rice or noodles to soak up the flavorful sauce. You can also serve it alongside a light salad or some stir-fried vegetables for a complete meal.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply use gluten-free soy sauce (like tamari) and ensure your oyster sauce is also gluten-free. The rest of the ingredients are naturally gluten-free!
How Can I Add More Vegetables to This Dish?
Adding veggies is a great idea! Consider including broccoli, bell peppers, or snap peas. Just chop them into bite-sized pieces and add them to the pan when you stir-fry the chicken for even cooking.
