Why Make This Recipe

Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that you can quickly whip up any night of the week. It’s packed with protein and veggies, making it a healthy choice for dinner. The blend of black pepper, garlic, and sauces adds a nice kick to the chicken, while the mushrooms provide a wonderful earthy taste. This recipe is not only delicious but also versatile, as you can serve it over rice or noodles for a hearty meal.

How to Make Black Pepper Chicken with Mushrooms

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium onion, sliced
1 bell pepper (red or green), sliced
8 ounces mushrooms (shiitake or button), sliced
3 cloves garlic, minced
2 green onions, chopped for garnish
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
½ teaspoon rice vinegar
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided

Directions

Mix sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir-fry the chicken until browned, about 4-5 minutes. Remove and set aside.
In the same skillet, add the remaining oil and stir-fry the onion and bell pepper for 2-3 minutes.
Add the mushrooms and garlic, cooking for another 2-3 minutes.
Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.
Add the sauce to the vegetables, then return the chicken to the skillet. Toss until well-coated and heated through, about 1-2 minutes.
Garnish with green onions and serve hot over rice or noodles.

How to Serve Black Pepper Chicken with Mushrooms

This dish is best served hot. You can serve it over a bed of fluffy rice or with a side of noodles. Some people enjoy it with a sprinkle of sesame seeds or alongside a fresh salad for added crunch. A light drizzle of additional soy sauce can enhance the flavors even more.

How to Store Black Pepper Chicken with Mushrooms

If you have leftovers, store them in an airtight container in the refrigerator. It can last for up to 3 days. When you are ready to eat it again, reheat in a skillet over medium heat or in the microwave until warmed through. You might want to add a splash of water or more sauce to keep it moist while reheating.

Tips to Make Black Pepper Chicken with Mushrooms

For extra flavor, marinate the chicken in soy sauce, garlic, and pepper for 30 minutes before cooking.
Use a variety of mushrooms for a more complex taste. Shiitake adds an earthy flavor while button mushrooms keep it mild.
Make sure the skillet is hot enough before adding the chicken to get a nice sear.

Variation

You can easily switch up the vegetables in this dish. Broccoli, snap peas, or carrots also work well. If you like it spicier, add slices of fresh chili peppers or a dash of chili oil in the sauce.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely and pat it dry before cutting and cooking.

What other sauces can I use?

Instead of oyster sauce, you can use hoisin sauce or a vegetarian alternative if you prefer.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and veggies ahead of time and store them separately in the refrigerator. Cook just before serving for the best taste.