Black Pepper Chicken with Mushrooms

 

Description

This Black Pepper Chicken with Mushrooms is a bold, savory stir-fry packed with juicy chicken, tender mushrooms, and a rich black pepper sauce. It’s quick to make, perfect for a weeknight meal, and pairs beautifully with rice or noodles. The sauce is peppery, slightly sweet, and umami-rich, making every bite deliciously satisfying.

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Ingredients (Serves 4)

For the Chicken & Marinade:

• 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp black pepper
• ½ tsp garlic powder

For the Stir-Fry:

• 1 tbsp vegetable oil
• 2 cups mushrooms (button, cremini, or shiitake), sliced
• 1 small onion, sliced
• 1 bell pepper (red or green), sliced (optional for color and crunch)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• ½ tsp salt

For the Black Pepper Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar or Shaoxing wine
• 1 tbsp honey or brown sugar
• 1 tbsp freshly ground black pepper (adjust to taste)
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

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Instructions

1. Marinate the Chicken

1. In a bowl, mix chicken, soy sauce, cornstarch, black pepper, and garlic powder.
2. Let it sit for at least 15 minutes while prepping other ingredients.

2. Cook the Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add marinated chicken and stir-fry for 4-5 minutes until golden brown and cooked through.
3. Remove chicken and set aside.

3. Cook the Vegetables

1. In the same pan, add onions, mushrooms, and bell pepper. Stir-fry for 3 minutes until softened.
2. Add garlic, ginger, and salt, stir-frying for 30 seconds until fragrant.

4. Make the Sauce

1. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, vinegar, honey, and black pepper.
2. Pour sauce into the pan and bring to a simmer.

5. Combine & Serve

1. Return chicken to the pan and toss everything together.
2. Stir in the cornstarch slurry to thicken the sauce (about 1 minute).
3. Remove from heat and serve over steamed rice or noodles.

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Tips & Variations

• Extra Heat: Add crushed red pepper flakes or a sliced chili for spice.
• Sweeter Sauce: Increase honey for a milder black pepper kick.
• More Veggies: Add bok choy, snap peas, or baby corn.
• Gluten-Free: Use tamari instead of soy sauce and skip hoisin sauce.
• Meal Prep: Store in the fridge for up to 3 days and reheat gently.

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Nutritional Information (Per Serving)

• Calories: 320
• Protein: 35g
• Carbohydrates: 18g
• Fat: 12g
• Fiber: 2g
• Sugar: 6g
• Sodium: 900mg

Nutritional values may vary based on portion sizes and ingredients used.

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Health Benefits

• High-Protein Meal: Chicken provides essential amino acids for muscle growth.
• Antioxidant-Rich Mushrooms: Support immune function and reduce inflammation.
• Heart-Healthy Black Pepper: Contains piperine, which aids digestion and metabolism.
• Low in Sugar & High in Fiber: Helps maintain balanced blood sugar levels.

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Q&A

1. Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If using breast, be careful not to overcook.

2. What’s the best mushroom for this dish?

Cremini or shiitake mushrooms add the most flavor, but any will work.

3. How do I make this dish spicier?

Add 1 tsp chili paste or sliced Thai chilies for more heat.

4. Can I make this ahead of time?

Yes! Store in the fridge for up to 3 days. Reheat in a pan with a splash of water.

5. What’s the best way to serve this dish?

It pairs well with steamed jasmine rice, brown rice, or stir-fried noodles.

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Would you like any modifications to suit your preferences?