This Easy Black Pepper Chicken with Mushrooms is a tasty and quick meal. Chicken is cooked until juicy, then tossed with fresh mushrooms and a sprinkle of black pepper for extra flavor!
I love how simple this dish is. It’s perfect for busy weeknights when I want something delicious without spending hours in the kitchen. Serve it with rice, and you’re set!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs. Thighs tend to be juicier, but either works well. If you’re looking for a lighter option, you can use tofu or even shrimp as alternatives.
Mushrooms: Fresh mushrooms like button or cremini are perfect, adding a wonderful earthiness. If you can’t find fresh mushrooms, canned mushrooms can work in a pinch, just drain them well first.
Soy Sauce: This adds depth to the dish. Low-sodium soy sauce is a great option if you watch salt intake. Tamari is a gluten-free substitute if needed.
Oyster Sauce: While optional, this sauce adds a unique flavor. You can replace it with hoisin sauce or simply skip it if you’re vegetarian or vegan.
Vegetable Oil: I use vegetable or olive oil, but you can also use sesame oil for a nutty flavor, especially if you use it sparingly during the cooking process.
How Do I Ensure the Chicken is Cooked Perfectly?
Cooking chicken quickly and properly is key to keeping it juicy. Here’s how:
- Cut the chicken into evenly sized pieces to ensure they cook at the same rate.
- Don’t overcrowd the pan; giving space allows for better browning.
- You want to remove the chicken once it turns white and starts to brown; it’s okay if it’s not fully cooked yet, as it will finish cooking with the sauce.
- Always check that the internal temperature reaches 165°F (74°C) for food safety.
Following these tips will help you achieve perfectly cooked chicken every time, resulting in a delicious dish! Enjoy your cooking!
Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 200g (7 oz) fresh mushrooms, sliced (button or cremini mushrooms work well)
- 2 tablespoons vegetable oil or olive oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Salt, to taste
- Fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes for prep time and around 15 minutes to cook, making it a quick 25-minute meal. This means you can have a flavorful dish ready in no time!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces. Season them lightly with salt. Stir-fry the chicken until it turns white and begins to brown, which should take about 5-6 minutes. Once cooked, remove the chicken from the pan and set it aside.
2. Cook the Aromatics:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and thinly sliced onion. Sauté this mix for about 2 minutes, until the onion becomes fragrant and translucent.
3. Add the Mushrooms:
Now, add the sliced mushrooms to the pan. Cook them until they’re soft and any moisture they release has evaporated, which should take around 4-5 minutes.
4. Combine Everything:
Return the chicken to the skillet. Pour in the soy sauce, oyster sauce (if you’re using it), sugar, chicken broth (or water), and freshly ground black pepper. Give everything a good stir to combine.
5. Cook and Thicken:
Continue cooking for another 3-5 minutes, allowing the sauce to thicken a little and coat the chicken and mushrooms evenly. Taste your dish and adjust the seasoning with salt and more black pepper if needed.
6. Serve and Garnish:
Once done, take it off the heat and garnish with chopped parsley or green onions. Serve your delicious Easy Black Pepper Chicken with Mushrooms hot over steamed rice or noodles. Enjoy your meal!
Bon Appétit! 🍽️
FAQ for Easy Black Pepper Chicken with Mushrooms
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely first! Thaw it in the fridge overnight or in a sealed plastic bag submerged in cold water for quicker results. Ensure it’s patted dry before cooking to prevent excess moisture in the pan.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the chicken and sauce up to 2 days in advance and store it in the fridge. Just reheat it in a skillet over low heat until warmed through. You may want to add a splash of broth or water to refresh the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to make sure everything heats evenly.
What Are Some Good Substitutions for the Ingredients?
If you’re out of mushrooms, you can use bell peppers or zucchini. For a vegetarian option, swap the chicken for tofu or tempeh. You can also use coconut aminos in place of soy sauce for a gluten-free alternative.
