Black Pepper Chicken Mushrooms

This Black Pepper Chicken with Mushrooms is pure weeknight magic when you need big flavor in a hurry. Imagine juicy seared chicken tossed with a flood of peppery sauce and earthy mushrooms, all glazed until glossy. You get the best of savory and spicy in under thirty minutes and the aroma when it hits hot rice is absolutely restaurant worthy.

The first time I nailed the savory sweet sauce, my family polished off the entire pan in record time. This one brings everyone to the table fast.

Perfect Recipe Components

• Hand trimmed chicken breasts: Pick plump even pieces with rosy color for the juiciest texture
• Fresh black peppercorns: Look for tellicherry for vivid citrusy heat and grind right before cooking for a bolder kick
• Organic mushrooms: Use dry firm shiitakes or button mushrooms with tight caps and skip any that feel slimy or damp
• Pearl River Bridge light soy sauce: Choose this or another high end light soy for clean flavor without extra salt or bitterness
• Lee Kum Kee oyster sauce: Seek real oyster extractives on the label for deep umami
• Chinese rice wine: Shaoxing that is aged at least two years gives sauce warmth and complexity
• Aromatics: Grab heavy garlic bulbs with tight skins and green onions standing crisp in the produce section
• Neutral oil: Pick grapeseed or avocado oil for high heat without smoke or flavor transfer

Step-by-Step Instructions

Slicing and Prepping Chicken:

Slice chicken breasts against the grain at a forty five degree angle and keep pieces uniform and no thicker than a quarter inch Each piece should be the same size so it cooks at the same rate

Marinating the Chicken:

In a glass bowl mix cornstarch salt and plenty of fresh ground black pepper Add chicken pieces and rub with your hands until each one looks dusty and slick Let the coated chicken rest for five minutes to lock in the seasoning

Creating the Sauce:

Whisk together soy sauce oyster sauce Chinese rice wine and a drizzle of honey until the mixture is glossy and smooth A quick taste should hit every note salty sweet umami

Searing the Chicken:

Preheat a heavy wok over high heat You will know it is ready when a flick of water sizzles and vanishes in a second Swirl in neutral oil and add chicken in a loose single layer Cooking in batches prevents steaming Each piece should take on a golden crust before you remove it just shy of being fully cooked

Building Flavors with Aromatics and Mushrooms:

Let the wok recover heat then add a splash of oil Toss in minced garlic and green onions stirring until fragrant Now add mushrooms letting them sit untouched for a minute to caramelize then stir so everything picks up flavor Don t rush this step

Bringing It All Together:

Return chicken to the wok and pour in the sauce Toss with a big spatula until each piece is coated sauce bubbles and everything shines If you like more pepper this is the moment to finish with another grind

Finishing Touches:

Scatter over more green onion and an extra spoon of fresh black pepper Serve piping hot over jasmine rice to catch every drop of sauce

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Fresh ground tellicherry pepper really makes this dish stand out It always takes me back to the first chilly night my dad taught me to use whole peppercorns in stir fries The aroma filled the house and that little change transformed the whole meal

Storage Tips

Cool leftovers before storing in glass containers with snap lids Tuck sauce on the bottom and top with extra green onions It keeps three days in the fridge and reheats best if you use a hot skillet with a splash of water If freezing divide into bags press air out so it lays flat thaw in the fridge and crisp in a wok with a little chicken broth

Ingredient Substitutions

If chicken is not on hand sliced beef or peeled shrimp work beautifully Just adjust cooking times For mushrooms try oyster cremini or even thinly sliced portobello Skip rice wine for dry sherry in a pinch For gluten free use tamari and look for gluten free oyster sauce

Serving Suggestions

This stir fry is perfect over jasmine or basmati rice Try serving with roasted broccoli or snap peas for crunch For a low carb meal spoon over steamed cauliflower rice If you love extra spice add a few wafer thin slices of Thai chili at the end

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A Bit of Cultural Context

Black pepper in Chinese cooking is a southern tradition especially among Cantonese dishes Layering peppery heat instead of chili gives the sauce a complex aromatic bite It is a staple in Chinese takeout but the homemade version tastes cleaner and lets you control each note

Recipe FAQs

→ Can I use different mushrooms?

Yes, shiitake, button, or mixed mushrooms all add great flavor and texture to this dish.

→ How spicy is this dish?

It has a bold pepper flavor without overwhelming heat; you can adjust black pepper amounts to suit your taste.

→ Can I make it gluten-free?

Substitute with gluten-free soy and oyster sauces for a gluten-free version without compromising flavor.

→ What can I serve this with?

This pairs well with steamed rice, noodles, or cauliflower rice for a lighter option.

→ Can I prep ingredients ahead?

Yes, chicken and vegetables can be sliced and stored separately beforehand for efficient cooking later.

→ How do I keep the chicken tender?

Coating chicken in cornstarch before stir-frying and cooking in small batches helps achieve a juicy texture.