Name: Black Pepper Chicken Mushrooms: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon ground white pepper; 1/4 teaspoon salt; 1 tablespoon vegetable oil; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon honey (or sugar); 1 teaspoon sesame oil; 1/2 teaspoon ground black pepper, freshly cracked is best!; 1/4 teaspoon red pepper flakes (optional, for heat); 1 cup chicken broth; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 2 tablespoons vegetable oil; 8 oz mixed mushrooms (such as shiitake, cremini, oyster), sliced; 1 large onion, sliced; 4 cloves garlic, minced; 1 inch ginger, minced; 2 green onions, chopped, for garnish; Optional: 1 red bell pepper, sliced

Black pepper chicken mushrooms, a symphony of savory and spicy flavors, is about to become your new weeknight obsession. Imagine succulent chicken and earthy mushrooms, coated in a rich, peppery sauce that tingles on your tongue and leaves you craving more. This isn't just dinner; it's an experience!

While the exact origins of this particular dish are somewhat debated, the combination of black pepper and chicken has deep roots in both Asian and Western culinary traditions. Black pepper, once a prized spice traded along ancient routes, has long been used to enhance the flavor of poultry. The addition of mushrooms, a staple in many cuisines, adds a delightful umami depth that elevates the dish to another level.

What makes black pepper chicken mushrooms so universally loved? It's the perfect balance of flavors and textures. The tender chicken, the slightly chewy mushrooms, and the bold, peppery sauce create a truly satisfying meal. Plus, it's incredibly versatile! Serve it over rice, noodles, or even quinoa for a complete and healthy dinner. And the best part? It's surprisingly easy to make, even on a busy weeknight. Get ready to impress your family and friends with this flavorful and unforgettable dish!

Ingredients:

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1 tablespoon vegetable oil

For the Sauce:

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon honey (or sugar)
1 teaspoon sesame oil
1/2 teaspoon ground black pepper, freshly cracked is best!
1/4 teaspoon red pepper flakes (optional, for heat)
1 cup chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry:

2 tablespoons vegetable oil
8 oz mixed mushrooms (such as shiitake, cremini, oyster), sliced
1 large onion, sliced
4 cloves garlic, minced
1 inch ginger, minced
2 green onions, chopped, for garnish
Optional: 1 red bell pepper, sliced

Marinating the Chicken

In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine (or dry sherry), cornstarch, sugar, white pepper, and salt.
Mix well with your hands, ensuring the chicken is evenly coated. This helps the chicken stay tender and juicy during cooking.
Add the vegetable oil to the bowl and mix again. The oil helps to seal in the moisture and prevent the chicken from sticking together during the stir-fry.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer the chicken marinates, the more flavorful it will become. I usually aim for at least an hour if I have the time.

Preparing the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine (or dry sherry), honey (or sugar), sesame oil, black pepper, and red pepper flakes (if using).
Add the chicken broth to the bowl and whisk until everything is well combined. Taste the sauce and adjust the seasoning as needed. You might want to add a little more honey for sweetness or soy sauce for saltiness.
In a separate small bowl, prepare the cornstarch slurry by mixing the cornstarch with water until smooth. Set aside. This will be used to thicken the sauce at the end of the cooking process.

Stir-Frying the Chicken and Mushrooms

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is very hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
Add the marinated chicken to the wok in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry the chicken for 3-4 minutes, or until it is browned on all sides and mostly cooked through. Don't worry about cooking it completely at this stage, as it will continue to cook in the sauce later.
Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced mushrooms and stir-fry for 5-7 minutes, or until they are softened and browned. The mushrooms will release their moisture, so continue to cook them until the moisture has evaporated and they start to brown.
Add the sliced onion to the wok and stir-fry for 2-3 minutes, or until it is softened and translucent.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
If using, add the sliced red bell pepper to the wok and stir-fry for 2-3 minutes, or until it is slightly softened.
Return the cooked chicken to the wok.
Pour the prepared sauce over the chicken and vegetables. Stir well to combine.
Bring the sauce to a simmer and cook for 2-3 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir the cornstarch slurry and slowly pour it into the wok while stirring continuously. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. If the sauce becomes too thick, add a little more chicken broth to thin it out.

Serving

Remove the wok from the heat and stir in the chopped green onions.
Serve the black pepper chicken and mushrooms hot over steamed rice or noodles.
Garnish with extra green onions and a sprinkle of black pepper, if desired.

Tips for the Best Black Pepper Chicken and Mushrooms:

Use High Heat: Stir-frying is all about high heat. Make sure your wok or skillet is very hot before adding the ingredients. This will help to sear the chicken and vegetables and create that characteristic wok hei flavor.
Don't Overcrowd the Wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of stir-fry. Work in batches if necessary to avoid overcrowding.
Prepare Ingredients in Advance: Stir-frying is a quick cooking process, so it's important to have all of your ingredients prepped and ready to go before you start cooking. This includes chopping the vegetables, marinating the chicken, and preparing the sauce.
Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed. You might want to add a little more honey for sweetness or soy sauce for saltiness.
Freshly Cracked Black Pepper: Using freshly cracked black pepper will give the dish a much more intense and aromatic flavor.
Experiment with Mushrooms: Feel free to use any type of mushrooms you like in this recipe. Shiitake, cremini, and oyster mushrooms are all great options.
Add Vegetables: You can add other vegetables to this dish, such as broccoli, carrots, or snow peas.
Make it Spicy: If you like spicy food, add a pinch of red pepper flakes to the sauce or a sliced chili pepper to the stir-fry.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat until heated through.

Variations:

Black Pepper Beef: Substitute the chicken with beef sirloin, thinly sliced against the grain. Marinate the beef using the same marinade ingredients as the chicken.
Black Pepper Tofu: For a vegetarian option, use firm or extra-firm tofu, pressed to remove excess water. Cut the tofu into cubes and pan-fry or bake until golden brown before adding it to the stir-fry.
Black Pepper Shrimp: Use large shrimp, peeled and deveined. Marinate the shrimp for a shorter time (about 15 minutes) as they cook quickly.
Black Pepper Noodles: Serve the black pepper chicken and mushrooms over stir-fried noodles instead of rice.

Conclusion:

So, there you have it! This Black Pepper Chicken with Mushrooms recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it delivers an explosion of flavor with minimal effort. The savory chicken, earthy mushrooms, and that bold, peppery kick create a symphony of tastes that will tantalize your taste buds. It's comforting, satisfying, and surprisingly quick to prepare, making it perfect for busy weeknights or a relaxed weekend meal. But the best part? It's incredibly versatile! Feel free to experiment with different types of mushrooms. Cremini, shiitake, or even a mix would work beautifully. If you're feeling adventurous, add a splash of dry sherry or cooking wine to the sauce for an extra layer of depth. For a spicier kick, increase the amount of black pepper or add a pinch of red pepper flakes. Serving suggestions are endless! I personally love serving this Black Pepper Chicken with Mushrooms over a bed of fluffy white rice or quinoa to soak up all that delicious sauce. You could also pair it with egg noodles or even mashed potatoes for a heartier meal. For a lighter option, serve it alongside steamed broccoli, asparagus, or a simple green salad. And if you have any leftovers (which I highly doubt!), they're fantastic in stir-fries, sandwiches, or even as a topping for baked potatoes. Don't be intimidated by the seemingly simple ingredients. The magic lies in the combination and the cooking technique. The key is to sear the chicken properly to lock in the juices and develop a beautiful golden-brown crust. And don't be shy with the black pepper! It's the star of the show, so embrace its bold flavor. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a guaranteed crowd-pleaser that's sure to impress your family and friends. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won't regret it. This Black Pepper Chicken with Mushrooms is more than just a recipe; it's an experience. It's a celebration of simple ingredients transformed into something truly extraordinary. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos, comments, and feedback in the comments section below. I'm always eager to learn from your culinary adventures and see how you've made this recipe your own. Happy cooking, and bon appétit! I can't wait to see what you create! Let me know if you have any questions, and I'll do my best to help. Enjoy your delicious Black Pepper Chicken with Mushrooms!