Black Pepper Chicken Mushrooms (Printable Version)
Tender chicken and mushrooms cooked with fresh vegetables in a bold, peppery sauce for a quick, savory meal.
# Ingredients:
→ Protein
01 -
300 grams chicken breast, sliced against the grain into 6 mm thick uniform pieces
02 -
10 grams cornstarch
→ Vegetables
03 -
100 grams shiitake mushrooms, cleaned and sliced
04 -
50 grams green bell pepper, sliced
05 -
50 grams onion, sliced
06 -
20 grams green onions, sliced for garnish
→ Sauce
07 -
15 ml light soy sauce (Pearl River Bridge preferred)
08 -
10 ml oyster sauce (Lee Kum Kee recommended)
09 -
10 ml Shaoxing rice wine, aged minimum 2 years
10 -
5 ml honey
11 -
Freshly ground Tellicherry black pepper, to taste
→ Aromatics and Oil
12 -
10 grams garlic, minced
13 -
15 ml neutral oil with high smoke point (grapeseed or avocado)
→ Seasoning
14 -
2 grams salt
# Steps:
01 -
Slice chicken breast against the grain at a 45-degree angle into uniform 6 mm thick pieces for even cooking.
02 -
In a bowl, combine cornstarch, salt, and freshly ground black pepper. Add chicken pieces and coat evenly using clean hands. Let rest for 5 minutes at room temperature to tenderize and absorb flavors.
03 -
Whisk together soy sauce, oyster sauce, Shaoxing rice wine, and honey until fully emulsified and glossy to provide a balanced savory glaze.
04 -
Preheat wok until a water droplet evaporates within one second. Add neutral oil and swirl to coat. Stir-fry chicken in small batches with space around pieces until about 80% cooked and golden brown. Remove and set aside.
05 -
Return wok to high heat. Add minced garlic and stir until fragrant. Incorporate mushrooms, onions, and green bell peppers sequentially, allowing each to caramelize slightly for optimal texture and flavor.
06 -
Return chicken to wok, pour in prepared sauce, and toss continuously to coat all components evenly until the sauce thickens and becomes glossy.
07 -
Grind additional fresh black pepper over the dish and sprinkle sliced green onions. Serve immediately over steamed jasmine rice while warm and glossy.
# Notes:
01 -
Do not use reactive metal bowls for marinating to avoid discoloration. Toast peppercorns prior to grinding for enhanced flavor complexity.