Oh my gosh, get ready, because this **Black Pepper Chicken & Mushroom** recipe is about to become your new weeknight hero! Seriously, if you’re anything like me, you crave those amazing restaurant-style stir-fries but don’t always have the time (or energy!) for a huge production after a long day. That’s where this guy swoops in! It’s packed with flavor, super satisfying, and honestly, so quick to pull together you’ll barely believe it. We’re talking tender chicken, earthy mushrooms, all coated in this rich, peppery sauce that hits all the right notes. It’s got that perfect balance of savory, a little bit sweet, and that wonderful kick from the black pepper. I’ve been whipping up stir-fries for years, tweaking sauces and techniques, and let me tell you, this **Black Pepper Chicken & Mushroom** is one I come back to again and again. It just works!
Why You’ll Love This Black Pepper Chicken & Mushroom Recipe
Okay, so besides tasting absolutely incredible, why is *this* **Black Pepper Chicken & Mushroom** recipe going to be your new go-to? Let me tell you!
- It’s seriously fast: We’re talking dinner on the table in about 30 minutes, prep included. Perfect for those nights when you’re starving and have zero patience.
- Flavor explosion: That black pepper sauce is everything! It’s savory, a little bit sweet, and has that lovely warmth from the pepper without being overwhelmingly spicy. Plus, the mushrooms soak up all that goodness.
- Super versatile: Don’t have cremini? Button or shiitake work great! Chicken thighs or breasts? Your choice! You can even toss in other veggies if you want to clear out the fridge.
- Better than takeout: Honestly, once you make this at home, you’ll see how easy and delicious it is. You get that restaurant quality without leaving your kitchen!
See? It’s a winner for so many reasons. This **Black Pepper Chicken & Mushroom** just makes weeknight cooking so much easier and tastier.
Ingredients for Perfect Black Pepper Chicken & Mushroom
Alright, let’s talk about what you’ll need to make this magic happen! None of these ingredients are fancy or hard to find, which is another reason I love this **Black Pepper Chicken & Mushroom**. It’s all stuff you probably have or can easily grab at any grocery store.
You’ll start with about 1 pound of boneless, skinless chicken. You can use thighs or breasts, totally up to you! Just make sure it’s cut into nice, bite-sized pieces so they cook quickly and evenly in the stir-fry. Then, grab 8 ounces of cremini mushrooms. I love cremini because they have a great earthy flavor, and you’ll want to slice those up. For the sauce, we’re building a beautiful flavor base with 1/2 cup of chicken broth, 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce. The thickening power comes from 1 tablespoon of cornstarch, and of course, the star of the show for that peppery kick is 1 teaspoon of black pepper. A little pinch of sugar (about 1/4 teaspoon) helps balance everything out.
For the cooking part, you’ll need 1 tablespoon of vegetable oil. And don’t forget your aromatics! You definitely need 1 tablespoon of minced garlic – fresh minced is always best, trust me! And 1 teaspoon of grated fresh ginger. That little bit of ginger makes a huge difference in brightening up the flavors.
Ingredient Notes and Substitutions
Just a few quick notes on some of these! Like I said, chicken thighs or breasts work, but I usually lean towards thighs because they stay super tender and forgiving in a stir-fry. If you don’t have cremini mushrooms, regular button mushrooms are perfectly fine, or you could even get fancy with some shiitake! Just slice them evenly. For the soy sauce, use your favorite kind – regular, low-sodium, whatever you have. And hey, if you’re out of fresh ginger, you can usually find ginger paste in a tube in the produce section, which works in a pinch! Just remember to measure carefully.
Preparing Your Delicious Black Pepper Chicken & Mushroom
Okay, time to get cooking! This is where the magic happens, and honestly, it’s so straightforward, you’ll be amazed at how quickly this comes together. You’ve got your ingredients prepped, so let’s make some amazing **Black Pepper Chicken & Mushroom**!
First things first, let’s get that incredible sauce ready. In a small bowl, you’re going to whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, that all-important black pepper, and the little bit of sugar. Give it a good whisk until the cornstarch is totally dissolved and there are no lumps. This is your flavor bomb, so make sure it’s all mixed up nicely. Set this bowl aside for a minute, we’ll need it soon!
Now, grab your biggest skillet or a wok if you have one. You want something that gets nice and hot and gives you plenty of room to stir-fry. Heat up that tablespoon of vegetable oil over medium-high heat. You want it hot enough so the chicken gets a good sear, but not so hot that it smokes instantly. If you’re not sure, a tiny drop of water should sizzle and evaporate quickly.
Add your bite-sized chicken pieces to the hot skillet. Don’t crowd the pan! If you put too much chicken in at once, it’ll steam instead of brown, and we want that lovely browning for extra flavor. You might need to cook the chicken in batches depending on your pan size. Stir-fry the chicken until it’s browned on all sides and cooked through. That usually takes about 5-7 minutes. You’ll know it’s done when there’s no pink left inside. Once it’s cooked, scoop the chicken out of the skillet and set it aside on a plate for a moment.
Now, into that same skillet (no need to clean it!), add your sliced mushrooms. Cook them for about 3-5 minutes, stirring occasionally, until they’ve softened and gotten a little bit of color. They’ll shrink down quite a bit, don’t worry, that’s normal! They’re just releasing their moisture. The mushrooms are like little sponges and are going to soak up all the flavors we add next.
Next up, the garlic and ginger! Push the mushrooms to one side of the pan and add the minced garlic and grated ginger to the empty spot. Cook them for just about 30 seconds, stirring constantly, until they smell amazing. Be careful not to burn the garlic! It gets bitter if it gets too dark.
Alright, almost there! Return the cooked chicken back to the skillet with the mushrooms, garlic, and ginger. Give it a quick stir to combine everything.
Now, remember that sauce you mixed up earlier? Give it another quick whisk just in case the cornstarch has settled, and then pour it right over the chicken and mushrooms in the skillet. Stir everything really well so that gorgeous sauce coats every single piece of chicken and every mushroom slice.
Keep stirring and cooking for just 1-2 minutes. You’ll see the sauce start to bubble and thicken pretty quickly thanks to that cornstarch. It should become glossy and cling to the ingredients. Once it’s nice and thick and everything is coated, you’re done! You’ve just made delicious **Black Pepper Chicken & Mushroom**!
Tips for Black Pepper Chicken & Mushroom Success
Want to make sure your **Black Pepper Chicken & Mushroom** turns out absolutely perfect every time? Here are a few little tricks I’ve picked up along the way that make a big difference!
First, make sure your skillet or wok is *really* hot before you add the chicken. This is key for getting that lovely sear and preventing the chicken from steaming. Also, don’t overcrowd the pan! Cook in batches if you need to so everything gets a chance to brown nicely. When you add the sauce, make sure you give it a good whisk right before pouring it in – cornstarch can settle at the bottom. Lastly, don’t overcook the sauce once it’s added; it thickens quickly, and you want it just coating the chicken and mushrooms, not turning into a thick paste.
Serving Your Black Pepper Chicken & Mushroom
Okay, you’ve done it! Your kitchen smells amazing, and your **Black Pepper Chicken & Mushroom** is ready to go. The absolute classic way to serve this is over a bed of fluffy steamed white rice. The rice soaks up that incredible peppery sauce perfectly! If you’re not feeling rice, noodles are also fantastic – think lo mein or even simple ramen noodles. For a little extra pop, try topping it with some sliced green onions or a sprinkle of sesame seeds. And hey, a simple side of steamed broccoli or snow peas makes it a complete meal!
Storing and Reheating Black Pepper Chicken & Mushroom
Got leftovers of your delicious **Black Pepper Chicken & Mushroom**? Lucky you! Just let it cool completely, then pop it into an airtight container. It’ll keep happily in the fridge for 3-4 days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over medium heat. Add a tiny splash of water or chicken broth if the sauce seems a little thick. You could microwave it in a pinch, but the stovetop really helps keep that lovely texture.
Frequently Asked Questions About Black Pepper Chicken & Mushroom
Okay, so you might have a few questions bouncing around in your head after checking out this amazing **Black Pepper Chicken & Mushroom** recipe. Totally normal! Here are some of the things people often ask:
Q: Can I make this spicier? Absolutely! If you really love that peppery kick, feel free to add more black pepper to the sauce. You could even add a pinch of red pepper flakes to the skillet with the garlic and ginger for a little extra heat. Just taste and adjust as you go!
Q: What if I don’t have oyster sauce? Oyster sauce really adds a depth of savory flavor to this mushroom stir-fry. If you don’t have it, you could try substituting with a little extra soy sauce and a pinch of sugar, but the flavor won’t be quite as rich. It’s worth grabbing some if you plan on making Asian-inspired dishes often!
Q: Can I add other vegetables? Yes, please do! This is a super flexible chicken and mushrooms recipe. Bell peppers, broccoli florets, snap peas, or carrots would all be delicious additions. Just add them in with the mushrooms and cook until they’re tender-crisp before adding the garlic and ginger.
Q: Is this recipe gluten-free? As written, no, because soy sauce and oyster sauce typically contain gluten. However, you can easily make it gluten-free by using gluten-free soy sauce (like Tamari) and looking for a gluten-free oyster sauce alternative. Cornstarch is naturally gluten-free!
Estimated Nutritional Information
Just a quick note about the nutritional information provided for this **Black Pepper Chicken & Mushroom** recipe. Please remember that these values are just estimates! They can change depending on the exact ingredients you use, like the specific cut of chicken, the brand of soy sauce, or even the type of oil. Think of it as a helpful guideline, not a hard and fast rule!
Enjoy Your Homemade Black Pepper Chicken & Mushroom
Alright, you’ve got all the secrets! Now it’s your turn to whip up this incredible **Black Pepper Chicken & Mushroom**. Seriously, give it a try this week! I promise you won’t be disappointed. And when you do, please come back and let me know how it turned out! Leave a comment below or give the recipe a star rating. Happy cooking!
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Black Pepper Chicken & Mushroom in 30 Min!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A savory and satisfying stir-fry featuring tender chicken and earthy mushrooms coated in a rich black pepper sauce.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon black pepper
- 1/4 teaspoon sugar
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, black pepper, and sugar. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the sliced mushrooms to the skillet and cook until softened and lightly browned, about 3-5 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Pour the reserved sauce mixture over the chicken and mushrooms.
- Stir well and cook until the sauce thickens and coats the chicken and mushrooms, about 1-2 minutes.
- Serve hot over rice.
Notes
- Adjust the amount of black pepper to your preference.
- You can substitute other types of mushrooms like shiitake or button mushrooms.
- Serve with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: black pepper chicken, mushroom stir-fry, chicken and mushrooms, Asian chicken recipe