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This hearty Black Pepper Chicken with Mushrooms delivers bold flavors in every bite while keeping prep simple. The combination of tender chicken pieces and earthy mushrooms creates a satisfying meal that comes together quickly on busy weeknights.
I first created this recipe when looking for a healthier alternative to takeout during a particularly busy work week. My family was so impressed they requested it twice the following week and now it's in our regular rotation.
Ingredients
- Boneless skinless chicken breasts: thinly sliced for quick cooking and maximum flavor absorption
- Cornstarch: creates a velvety texture on the chicken and thickens the sauce
- Mushrooms: provide earthy depth. I prefer shiitake for their meaty texture but button work wonderfully too
- Bell pepper: adds sweetness and color contrast to balance the savory elements
- Soy sauce: delivers that essential umami foundation. Look for naturally brewed varieties for best flavor
- Oyster sauce: provides rich complexity that brings the dish together
- Freshly ground black pepper: is absolutely essential. Pre ground simply wont deliver the same aromatic punch
Step-by-Step Instructions
- Prepare the chicken:
- Toss your thinly sliced chicken pieces with cornstarch salt and black pepper until evenly coated. This creates a protective layer that keeps the chicken tender while creating a silky texture in the final dish.
- Create the flavor base:
- Heat your first tablespoon of oil in a large skillet until it shimmers. Add the chicken in a single layer allowing it to develop a light golden crust before stirring. Cook for 4 to 5 minutes until just cooked through then remove to a clean plate.
- Build the vegetable foundation:
- Add your remaining oil to the same pan to capture all those flavorful bits. Cook the onions and bell peppers first as they need more time then add mushrooms and garlic once the first vegetables begin to soften. The mushrooms will release moisture helping to deglaze the pan.
- Prepare the sauce:
- Whisk together the soy sauce oyster sauce honey rice vinegar and that essential freshly ground black pepper. This combination creates the perfect balance of salty sweet tangy and spicy notes.
- Bring everything together:
- Pour your sauce over the vegetables letting it bubble and thicken slightly before returning the chicken to the pan. Toss everything together ensuring each piece is well coated in that glossy peppery sauce. The final minute of cooking allows all the flavors to meld beautifully.
The black pepper is truly the star ingredient here. I discovered its importance when I made this with pre ground pepper once during a kitchen renovation. The difference was remarkable fresh cracked pepper provides aromatic compounds that completely transform this simple dish into something special.
Serving Suggestions
This black pepper chicken shines when served over fluffy jasmine rice which soaks up the flavorful sauce beautifully. For a lower carb option cauliflower rice works wonderfully or try serving with zucchini noodles for a fresh twist. The dish pairs particularly well with a simple side of steamed broccoli or bok choy to complete the meal.
Storage and Meal Prep
This dish actually improves overnight as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of water or chicken broth to refresh the sauce. The recipe also freezes well for up to two months though the vegetables will soften slightly upon thawing.
Ingredient Substitutions
Dont let missing ingredients stop you from enjoying this versatile dish. Chicken thighs make an excellent substitute for breast meat offering even more flavor. Vegetarians can replace chicken with firm tofu or tempeh just be sure to press and dry the tofu thoroughly before cooking. For those avoiding oyster sauce a combination of extra soy sauce and a touch of brown sugar creates a similar depth of flavor.
Common Questions About This Recipe
- → How do I keep the chicken tender during stir-frying?
Coating the chicken with cornstarch helps lock in moisture and gives a silky texture, preventing it from drying out during the quick stir-fry process.
- → Can I use other mushrooms besides shiitake or button?
Yes, cremini, oyster, or even portobello mushrooms work well. Choose fresh, firm mushrooms for best texture and flavor.
- → Is the dish very spicy because of the black pepper?
The black pepper adds a bold, aromatic heat rather than intense spiciness. You can adjust the quantity based on your preference.
- → What are good side dishes or serving suggestions?
This dish pairs well with steamed rice, jasmine rice, or noodles. For a low-carb option, try serving it over cauliflower rice or alongside stir-fried vegetables.
- → Can I make it ahead or meal-prep this dish?
Yes, you can prepare the chicken and vegetables in advance. Stir-fry everything right before serving for best texture, or reheat gently to avoid overcooking.
- → Are there gluten-free substitutions for soy and oyster sauces?
Gluten-free tamari can replace soy sauce, and there are gluten-free oyster sauce options available at many stores.