🍗 Black Pepper Chicken with Mushrooms Recipe

Description

This Black Pepper Chicken with Mushrooms is a savory stir-fry that balances tender chicken, earthy mushrooms, and bold black pepper flavor. It’s quick to prepare, making it an excellent weeknight dinner option. With its glossy sauce and aromatic spices, it pairs perfectly with steamed rice or noodles, while remaining light and protein-packed.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper (adjust to taste)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 medium onion, sliced
• 2 cups mushrooms, sliced (button, cremini, or shiitake)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced (optional but recommended)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for richer flavor)
• 1 teaspoon rice vinegar (or apple cider vinegar)
• ½ cup chicken broth (or water)
• 1 teaspoon cornstarch + 2 tablespoons water (for slurry, optional for thickening)
• Fresh green onions, chopped (for garnish)

Instructions

1. Marinate Chicken
   • Toss sliced chicken with 1 tablespoon cornstarch, salt, and black pepper. Set aside for 10 minutes.
2. Cook Chicken
   • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
   • Stir-fry chicken until lightly browned and nearly cooked through. Remove and set aside.
3. Cook Vegetables
   • In the same pan, add remaining oil.
   • Stir-fry onion, mushrooms, garlic, and ginger until softened and fragrant (about 3–4 minutes).
4. Make the Sauce
   • Add soy sauce, oyster sauce, vinegar, and chicken broth. Stir well.
   • Return chicken to the pan and toss to coat.
   • (Optional) Stir in cornstarch slurry and cook until sauce thickens.
5. Finish & Serve
   • Garnish with chopped green onions and a sprinkle of extra black pepper.
   • Serve hot with steamed rice, fried rice, or noodles.

Notes

• Use freshly cracked black pepper for the best aroma and flavor.
• Cornstarch in the marinade makes the chicken tender and silky (restaurant-style).
• Adjust soy sauce to taste—less if you want lower sodium.
• Mushrooms add umami, but you can swap with bell peppers or zucchini.

Tips

• Slice chicken thinly against the grain for quick cooking.
• Use a hot wok/skillet to sear the chicken fast and keep it juicy.
• Double the sauce if serving with noodles or rice (they absorb sauce).
• Add chili flakes for a spicy version.

Servings

• Makes 3–4 servings.

Nutritional Info (per serving, approx.)

• Calories: 280
• Protein: 30g
• Fat: 12g
• Carbs: 10g
• Fiber: 2g
• Sodium: 950mg

Benefits

• High-protein → Supports muscle growth and satiety.
• Mushrooms → Provide antioxidants, vitamin D, and immune-boosting properties.
• Black pepper → Aids digestion and enhances nutrient absorption.
• Quick & easy → Ready in under 30 minutes.

Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs stay juicier and work just as well.

Q: Can I make this without cornstarch?
A: Yes, just skip it or replace with arrowroot powder. The sauce may be thinner.

Q: What can I serve it with besides rice?
A: Cauliflower rice, stir-fried veggies, or zucchini noodles for a low-carb option.

Q: Can I meal prep this dish?
A: Definitely. Store in the fridge for up to 3 days. Reheat gently to avoid overcooking chicken.