This Easy Black Pepper Chicken with Mushrooms is a tasty dish that’s simple to make. Juicy chicken pieces are cooked with tender mushrooms, all tossed in a peppery sauce that adds a nice kick.
I love how quick this meal comes together—perfect for busy weeknights. Serve it over rice or noodles, and you’ll have a happy dinner ready in no time!
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts work just fine. You can also use tofu for a vegetarian twist!
Mushrooms: Button mushrooms are delicious, but cremini or shiitake add an intense flavor. If you’re not a mushroom fan, try bell peppers or zucchini instead for some color and crunch.
Black Pepper: Freshly ground black pepper gives the best flavor. If you want it milder, reduce the amount, or use white pepper for a different taste.
Oyster Sauce: This sauce adds depth. If you’re vegetarian, swap it for a mushroom sauce or soy sauce for a similar effect.
How Do I Achieve Tender Chicken?
Cooking the chicken just right makes all the difference. Here’s how to do it:
- Start with a hot pan and enough oil to prevent sticking.
- Don’t overcrowd the pan; cook in batches if needed for even browning.
- Cook until the chicken is lightly golden but not fully done, as it will cook more during the final steps.
What’s the Best Way to Cook Mushrooms?
Mushrooms need a little love to bring out their flavor:
- Make sure the pan is hot so they sauté instead of steam.
- Add them after onions and garlic, letting them sit to develop a nice color.
- Cook until they soften and their moisture reduces, around 4-5 minutes.
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
For the Main Dish:
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (button or cremini work well)
- 3 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For the Sauce:
- 1 tablespoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth or water
- 1 teaspoon sugar
- Salt to taste
For Garnish:
- 2 spring onions, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes in total—about 10 minutes for prep and 20 minutes for cooking. It’s a quick and delicious meal that fits perfectly into a busy schedule!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the cornstarch, chicken broth (or water), soy sauce, oyster sauce, sugar, and black pepper. This sauce will be the heart of the dish—let it sit while you prepare the chicken and vegetables.
2. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Stir-fry for about 5-7 minutes until they start to brown and are almost cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the sliced onion and minced garlic for a couple of minutes until they are fragrant and the onion is translucent.
4. Cook the Mushrooms:
Next, add the sliced mushrooms to the pan and cook them for about 4-5 minutes until they soften and their moisture is released. They should be nicely cooked and flavorful.
5. Combine Everything:
Return the cooked chicken to the pan and pour the prepared sauce over the top. Stir everything together, ensuring the chicken and mushrooms are well coated. Cook for another 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
6. Final Touches:
Now, taste your dish and add salt if needed. Once everything is nicely combined, remove from heat.
7. Serve:
Garnish with chopped spring onions for a fresh touch. Serve hot over steamed rice or noodles. Enjoy your flavorful black pepper chicken with mushrooms!
FAQ for Easy Black Pepper Chicken with Mushrooms
Can I Use Frozen Chicken?
Yes! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry before cutting to ensure a good sear!
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can substitute it with an equal amount of soy sauce or a mushroom sauce for a vegetarian version. For a bit of sweetness, adding a splash of hoisin sauce works too!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water or broth if it seems dry.
How Can I Make This Dish Spicier?
To give your Black Pepper Chicken an extra kick, consider adding some sliced fresh chili peppers or a dash of chili flakes when you sauté the garlic and onion. Just be careful not to overdo it if you prefer milder flavors!
