Recipe Card
Black Pepper Chicken with Mushrooms
Ingredients
- 1 ½ lbsboneless (skinless chicken breast: Cut into bite-sized pieces, this is the protein base of the dish, providing flavor and texture.)
- 1 tbspsoy sauce: This adds umami and a touch of saltiness to the chicken marinade.
- 1 tspcornstarch: Essential for creating a velvety texture and helping the sauce adhere to the chicken.
- ½ tspblack pepper: Adds a warm heat that can be adjusted based on personal preference.
- ½ tspgarlic powder: Enhances the savory flavor of the marinade.
- 2 tbspsoy sauce: Brings depth and seasoning to the overall flavor profile.
- 1 tbspoyster sauce: Adds a rich (slightly sweet umami flavor that is characteristic of many Asian dishes.)
- 1 tbsphoney (or brown sugar: Balances the savory flavors with a touch of sweetness.)
- ½ tspsesame oil: Infuses a nutty aroma that rounds out the sauce.
- 1 tspfreshly ground black pepper: Enhances the dish's signature peppery flavor.
- ½ cupchicken broth: Provides moisture and helps create a sauce with the right consistency.
- 1 tspcornstarch (for thickening: Thickens the sauce for a perfect cling to the chicken and vegetables.)
- 2 tbspvegetable oil: Used for frying and adds a clean flavor.
- 3 clovesgarlic (minced: Releases a pungent aroma and enhances the overall flavor of the dish.)
- 1- inchpiece of ginger (grated: Adds warmth and complexity with its zesty note.)
- 1medium onion (sliced: Provides a sweet and savory base that complements the other ingredients.)
- 1 ½ cupsmushrooms (sliced: Choose shiitake, cremini, or button mushrooms; they add earthiness and texture.)
- ½red bell pepper (sliced, optional for color: Introduces sweetness and a vibrant hue.)
- ½green bell pepper (sliced, optional for color: Adds a crunchy texture and additional color.)
- 2green onions (chopped, for garnish: Brightens the dish with fresh flavor and color.)
- —Sesame seeds (optional, for garnish: Provides a decorative finish and nutty flavor.)
Instructions
- 1
Marinate the Chicken: In a bowl, mix together the 1 ½ lbs boneless, skinless chicken breast with 1 tbsp soy sauce, 1 tsp cornstarch, ½ tsp black pepper, and ½ tsp garlic powder. Let the mixture marinate for 10-15 minutes while you prepare the other ingredients. The cornstarch will create a velvety texture, and help the sauce cling to the chicken.
- 2
Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey (or brown sugar), ½ tsp sesame oil, ½ cup chicken broth, 1 tsp freshly ground black pepper, and 1 tsp cornstarch (for thickening). Set this mixture aside; it will act as the flavorful black pepper sauce that brings everything together.
- 3
Sear the Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 3-4 minutes, until they turn golden brown and are fully cooked. Once done, remove the chicken from the pan and set it aside.
- 4
Stir-Fry the Vegetables: Add another tablespoon of vegetable oil to the pan. Sauté the 3 cloves of minced garlic, 1-inch piece of grated ginger, and 1 medium sliced onion for 1-2 minutes, until fragrant. Stir in the 1 ½ cups of sliced mushrooms and the optional ½ red and ½ green bell peppers and cook for an additional 2-3 minutes, stirring frequently.
- 5
Combine Everything: Return the cooked chicken to the pan. Pour in the prepared black pepper sauce and mix well, ensuring the sauce coats all the ingredients. Stir-fry for another 2 minutes, allowing the sauce to thicken slightly.
- 6
Garnish and Serve: Remove the pan from heat and sprinkle chopped green onions and sesame seeds (if using) on top. Serve the flavorful Black Pepper Chicken hot, over a bed of steamed rice or noodles, and enjoy!