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Savory Black Pepper Chicken with Mushrooms

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  • Author: Michelle Davis
  • Total Time: 35 minutes
  • Yield: 3–4 servings 1x

Description

This savory black pepper chicken with mushrooms is a flavorful, comforting dish perfect for weeknight dinners or special occasions. Tender chicken, earthy mushrooms, and a bold black pepper sauce come together in a dish that’s quick to make and sure to impress.

Ingredients

Scale

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

  • 2 cups mushrooms, sliced (button, cremini, or your choice)

  • 1 medium onion, thinly sliced

  • 4 cloves garlic, minced

  • 1-inch piece ginger, minced

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon cornstarch

  • 1/2 teaspoon white pepper

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon sugar

  • 1/2 cup chicken broth or water

  • 2 tablespoons vegetable oil

  • 2 green onions, chopped (for garnish)

  • Optional: sesame seeds for garnish

Instructions

  • In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, cornstarch, and white pepper. Toss well to coat and set aside for 10–15 minutes.

  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and sliced onions. Stir-fry for 1–2 minutes until fragrant.

  • Add the marinated chicken to the skillet. Spread it out in a single layer and let it sear for 2–3 minutes on one side before stirring. Continue cooking until the chicken is no longer pink and lightly golden.

  • Toss in the sliced mushrooms and stir-fry for another 3–4 minutes until they soften.

  • In a small bowl, mix the remaining soy sauce, oyster sauce, black pepper, sugar, and chicken broth. Pour the sauce mixture over the chicken and mushrooms, stirring to coat evenly.

  • Lower the heat to medium and let the chicken and mushrooms simmer for 3–5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • Transfer the dish to a serving plate and sprinkle with chopped green onions and optional sesame seeds. Serve hot with steamed rice or noodles.

Notes

    • Use fresh mushrooms and chicken thighs for best results.

    • Adjust black pepper to taste for a milder or spicier dish.

    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://www.michellebites.com/savory-black-pepper-chicken-with-mushrooms/