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Introduction
Black Pepper Chicken with Mushrooms is a savory, stir-fry-style dish that’s quick to prepare and full of bold flavor. Tender slices of chicken are pan-seared with onions and mushrooms in a black pepper-forward sauce that is both aromatic and satisfying. It’s a perfect go-to recipe for busy weeknights or when you’re craving something hearty yet uncomplicated.
Origin and Cultural Significance
This dish takes inspiration from classic Chinese-American takeout, where peppery, umami-rich sauces bring life to simple ingredients like chicken and mushrooms. While black pepper chicken itself is not a traditional Chinese dish, it reflects the Western adaptation of Chinese stir-fry, embracing bold sauces, fast cooking techniques, and savory profiles that appeal across cultures. The addition of mushrooms adds earthy depth and texture, giving this dish a comforting, home-cooked flair.
Ingredients and Quantities
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper (or more to taste)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 cup mushrooms, sliced (white button or cremini)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional, for depth)
- ½ teaspoon sugar (optional, to balance flavors)
- 2 tablespoons water or chicken broth (to loosen sauce if needed)
Optional Additions
- Add bell peppers or broccoli for color and added nutrients
- Use sesame oil in place of or alongside vegetable oil for extra flavor
- Sprinkle with chopped scallions or sesame seeds for garnish
- Serve over steamed rice or noodles
- Add a dash of chili flakes for heat
Tips for Success
- Slice the chicken thinly and evenly so it cooks quickly and stays tender.
- Coating the chicken with cornstarch gives it a slight crispness and helps thicken the sauce.
- Use high heat for a quick sear to avoid steaming the ingredients.
- Don’t overcrowd the pan—cook in batches if needed to keep the chicken from getting soggy.
- Adjust the seasoning to taste—black pepper is the star, but you can dial it up or down depending on your spice tolerance.
Instructions
Step 1: Prep the Chicken
In a medium bowl, toss the sliced chicken with cornstarch, salt, and black pepper until well coated.
Step 2: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
Add the remaining tablespoon of oil to the pan. Sauté the chopped onion and mushrooms for 4–5 minutes until softened and slightly browned. Add the garlic and cook for another 30 seconds.
Step 4: Combine and Sauce
Return the chicken to the pan. Add the soy sauce, optional oyster sauce, sugar, and a splash of water or broth to create a light sauce. Stir well to coat all ingredients evenly. Cook for 2–3 more minutes until everything is heated through and the sauce slightly thickens.
Step 5: Serve
Serve hot over steamed rice, noodles, or a bed of sautéed greens. Garnish with scallions or sesame seeds if desired.
Description
This dish is a delicious blend of savory and peppery flavors with juicy chicken and earthy mushrooms forming a comforting, satisfying combo. It’s rich without being heavy, quick without sacrificing depth, and ideal for anyone who loves bold but balanced flavors.
Nutritional Information (Per serving, serves 3–4)
- Calories: ~300–350 kcal
- Protein: ~30g
- Fat: ~15g
- Carbohydrates: ~10g
- Fiber: ~1g
- Sugar: ~2g
- Sodium: ~600mg (varies with soy/oyster sauce brands)
Adjustments may be needed based on portion size and additions like rice or extra vegetables.
Conclusion
Black Pepper Chicken with Mushrooms is an incredibly satisfying stir-fry that brings restaurant-style flavor into your own kitchen in less than 30 minutes. It’s budget-friendly, customizable, and endlessly adaptable to your family’s preferences.
Recommendation
Pair this dish with steamed jasmine rice, brown rice, or low-carb cauliflower rice. A side of lightly sautéed bok choy, snap peas, or Asian slaw makes for a well-rounded meal. It also reheats beautifully for meal prep or leftovers.
Embracing Healthful Indulgence
This recipe embraces indulgence through its bold flavor, while offering plenty of options for a healthful upgrade. Swap out vegetable oil for avocado or sesame oil, use low-sodium soy sauce, and load up on extra veggies. With lean protein and a modest amount of oil, this dish can be a smart and satisfying choice in your weekly rotation.
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