👉BlackPepperChicken with Mushroom

Black Pepper Chicken with Mushrooms Recipe

This Black Pepper Chicken with Mushrooms is a savory and satisfying dish that combines the bold flavor of black pepper with tender chicken and earthy mushrooms. The stir-fried chicken is perfectly coated with a flavorful sauce made with soy sauce, oyster sauce, and chicken broth. The dish is quick to make, taking only about 30 minutes from start to finish, and it’s perfect for a weeknight dinner or to serve at a casual gathering. Serve it over steamed rice or noodles for a complete meal that’s sure to please everyone.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 1 cup sliced mushrooms (button or cremini work well)
• 2 tbsp black pepper (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 2 tbsp vegetable oil

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken slices, black pepper, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.
2. Cook the garlic: Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Cook the chicken: Add the marinated chicken slices to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
4. Add the mushrooms: Stir in the sliced mushrooms and oyster sauce, cooking for another 3-4 minutes until the mushrooms soften and release their moisture.
5. Simmer: Pour in the chicken broth and stir to combine. Let the mixture simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
6. Serve: Serve the Black Pepper Chicken with Mushrooms hot, either over steamed rice or noodles for a complete meal.

Description:

This Black Pepper Chicken with Mushrooms is the perfect balance of savory, peppery heat and umami flavor, with tender chicken and juicy mushrooms. The rich, flavorful sauce brings all the ingredients together, creating a comforting dish that’s full of depth. Whether you’re looking for a quick weeknight dinner or something a bit more special, this dish fits the bill. It’s an easy, satisfying meal that’s packed with flavor and perfect for serving over rice or noodles.

Reheating & Storage Tips:

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to refrigerate the dish within 2 hours of cooking to maintain food safety.
• Reheating: To reheat, place the leftovers in a pan over medium heat with a splash of chicken broth or water to keep the dish from drying out. Stir occasionally until heated through. Alternatively, you can reheat in the microwave in 1-minute intervals, stirring between each interval until warm.
• Freezing: While it’s possible to freeze Black Pepper Chicken with Mushrooms, the texture of the chicken and mushrooms may change upon thawing. If you choose to freeze, store the dish in a freezer-safe container and freeze for up to 1 month. Reheat in the pan with a bit of chicken broth or water to restore the sauce.

Frequently Asked Questions (FAQ):

1. Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs work wonderfully in this recipe, as they are juicier and more flavorful than breasts.
2. Can I make this dish spicier? Absolutely! Add chili flakes, fresh chilies, or even a dash of hot sauce for an extra kick of spice.
3. Can I use a different type of mushroom? Yes, you can use any variety of mushroom you like, such as shiitake, portobello, or oyster mushrooms.
4. Can I substitute the oyster sauce? If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mixture of soy sauce and a little sugar for a similar sweet-savory flavor.
5. Is this dish gluten-free? You can make it gluten-free by using gluten-free soy sauce or tamari and ensuring your chicken broth is gluten-free.
6. What can I serve this with? This dish pairs perfectly with steamed rice, fried rice, or noodles. You can also serve it alongside a simple vegetable stir-fry for a more balanced meal.
7. Can I make this dish vegetarian? Yes, you can make this vegetarian by substituting the chicken with tofu or tempeh and using vegetable broth instead of chicken broth.
8. How can I adjust the saltiness of the dish? If you prefer less salt, use low-sodium soy sauce and chicken broth, or reduce the amount of soy sauce used in the recipe.
9. How do I make the sauce thicker? If you want a thicker sauce, add a little more cornstarch (mixed with water) to the pan during the simmering stage.
10. Can I use frozen chicken for this recipe? It’s best to thaw the chicken before cooking, but you can use frozen chicken if needed. Just be sure to cook it thoroughly.
11. Can I use a different oil for cooking? Yes, you can use any neutral oil, such as canola oil, sunflower oil, or even sesame oil for a slightly different flavor.
12. How do I prevent the chicken from becoming tough? To avoid tough chicken, don’t overcook it. Cook the chicken just until it’s browned and no longer pink inside.
13. Can I add vegetables to this dish? Yes! You can add bell peppers, broccoli, or snap peas for added flavor and color.
14. Can I make this dish ahead of time? You can prep the ingredients ahead of time, but it’s best to cook it fresh to maintain the flavor and texture.
15. Can I use a wok to cook this? Yes, a wok is a great tool for stir-frying this dish as it distributes heat evenly and helps with the quick cooking of the chicken.
16. Can I use low-fat versions of the ingredients? Yes, you can use low-fat versions of the soy sauce, oyster sauce, and even oil if you prefer a lighter dish.
17. Can I use boneless, skinless chicken thighs instead of breast? Yes, boneless, skinless chicken thighs would work wonderfully in this recipe and provide a richer flavor.
18. How do I store leftover mushrooms? If you have leftover mushrooms, store them in an airtight container in the fridge. They can last for up to 2 days.
19. Can I cook this dish in a slow cooker? This recipe is best cooked quickly in a pan to retain the texture of the chicken and mushrooms. A slow cooker may result in mushy mushrooms.
20. What is the best way to slice the chicken? Slice the chicken against the grain to ensure it remains tender. Thin slices work best for this recipe.

20 Best Tips to Make the Perfect Black Pepper Chicken with Mushrooms:

1. Use fresh black pepper for the best flavor, as pre-ground pepper can lose its potency.
2. Marinate the chicken for at least 15 minutes to infuse the flavors before cooking.
3. Slice the chicken thinly so it cooks quickly and evenly.
4. Don’t overcrowd the pan—cook the chicken in batches if needed to ensure it browns properly.
5. Stir-fry the garlic for just 1-2 minutes to avoid burning it and creating a bitter taste.
6. Use a large pan or wok to give the chicken and mushrooms enough space to cook evenly.
7. Cook the chicken on medium-high heat to achieve a nice sear without overcooking the meat.
8. Use a sharp knife to slice the chicken thinly for tender bites.
9. Add a splash of chicken broth as needed to keep the sauce from getting too thick.
10. Use a non-stick pan to prevent sticking, especially when using cornstarch.
11. For extra flavor, add a tablespoon of honey to the sauce for a sweet-savory balance.
12. Try adding a squeeze of lime to the finished dish for a fresh, tangy finish.
13. Use low-sodium soy sauce for a healthier version of the dish.
14. Let the mushrooms cook down before adding the broth for a deeper flavor.
15. Make sure the broth is hot before adding it to the pan to prevent cooling down the cooking process.
16. Taste the sauce before serving and adjust the seasoning with more soy sauce or pepper if needed.
17. Garnish with green onions or fresh cilantro for added freshness and color.
18. Pair with a simple side dish, like steamed broccoli or stir-fried vegetables, to balance the meal.
19. Add more black pepper if you love heat or want to intensify the flavor.
20. Let the dish rest for a couple of minutes after cooking to allow the flavors to meld before serving.