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My go-to Black Pepper Chicken with Mushrooms has become a lifesaver for busy nights when I want something tasty but fast. The mix of juicy chicken, rich mushrooms, and the sharp kick of fresh black pepper makes a dish that tastes like takeout but comes together right in your kitchen.
I whipped up this dish while trying to match my takeout favorite without drowning everything in oil. Now it's on our dinner table twice monthly, and nobody can tell how incredibly easy it is to throw together.
Ingredients
- Boneless skinless chicken breasts: cut these thin so they cook fast and stay super soft
- Cornstarch: gives that smooth texture that helps everything stick to the meat
- Black pepper: don't skimp here—grab the pepper grinder since the bottled stuff just won't cut it
- Mushrooms: shiitake bring amazing flavor, but don't worry if you only have white ones
- Bell pepper: brings a pop of bright color and sweet crunch against the other savory bits
- Onion: forms the flavor foundation and gets naturally sweet as it cooks down
- Garlic: smash it yourself—the stuff in jars just isn't the same
- Soy sauce: grab the low sodium kind so you can control the saltiness
- Oyster sauce: this magic ingredient packs in deep flavor without taking over
- Honey: just a touch balances out the salt and pepper
- Rice vinegar: adds that subtle tang that makes everything pop
How To Make Black Pepper Chicken with Mushrooms
- Prepare the chicken:
- Mix your thin chicken slices with cornstarch, salt and black pepper until they're all coated evenly. This trick keeps all the juices inside while helping thicken your sauce later on. Try to cut everything about the same size—around 1/4 inch thick—so it all cooks at the same speed.
- Sear the chicken:
- Get your pan really hot before adding any oil. Once the oil starts to shimmer, drop in your chicken pieces without piling them up. Let them sit without touching for about 2 minutes to get those nice brown edges. Just cook until the pink disappears, roughly 4 minutes total. Then move to a clean plate.
- Cook the vegetables:
- Using that same pan, cook your onions and peppers first till they start getting soft. They'll pick up all that tasty chicken flavor left in the pan. Then toss in the mushrooms—they need some room to release their water and brown up nicely. Throw the garlic in last, just for a minute, so it won't burn and taste bitter.
- Create the sauce:
- Mix all your sauce stuff together in a small bowl before it goes in the pan. We add black pepper directly to the sauce to get that peppery taste through the whole dish, not just on the meat. Make sure to stir your honey in completely so you don't get sweet spots.
- Combine and finish:
- Put the chicken back in with all the veggies and sauce, letting everything bubble together just till hot. As it simmers, the cornstarch from earlier will naturally make your sauce thicker. Stir it around enough to coat everything but don't go crazy—you don't want to break up those nice chicken pieces.
This dish brings me back to my first shot at making Chinese food at home. I still remember how shocked I was that something as simple as fresh cracked pepper could turn basic ingredients into something so amazing. Even my picky kid who usually avoids mushrooms like the plague asks for extra in this dish.
Storing Leftovers
Put any extra Black Pepper Chicken in a sealed container in your fridge where it'll stay good for 3 days. The flavors actually get better overnight, so it's perfect for lunch the next day. When you warm it up, add a splash of water to thin the sauce a bit, then heat it slowly in a pan or microwave just until it's warm. Don't cook it too long or your chicken will get tough and chewy.
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Easy Substitutions
What makes this dish so great is how flexible it is. Can't find shiitake mushrooms? Regular white ones or baby bellas work just fine. Swap out chicken for thin slices of beef or even firm tofu if you don't eat meat. No oyster sauce in the pantry? Try using hoisin with a few drops of fish sauce, or just add extra soy with a pinch of sugar. Out of rice vinegar? Apple cider vinegar works too, though it's a bit stronger. If you can't have cornstarch, use the same amount of arrowroot powder instead.
Serving Suggestions
White rice is the classic choice, but this dish tastes amazing over so many things. Try brown rice for extra fiber or cauliflower rice if you're watching carbs. It's fantastic with noodles too, especially thicker ones like udon that can handle all that sauce. Want a complete meal? Throw in some steamed broccoli on the side or toss a handful of baby spinach into the pan right before serving. Some quick cucumber pickles on the side cut through the richness and make everything taste even better.
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Frequently Asked Questions
- → Which mushrooms taste best in this dish?
You can use any kind you like, but shiitake and button mushrooms work great. Try cremini for a deeper taste, or a mix of mushrooms for more complexity. Oyster mushrooms add a unique texture too.
- → How can I add more heat to it?
Just turn up the spice! Add more black pepper, stir in a bit of chili oil, toss in some red pepper flakes, or slice up fresh chilis. Adjust to how spicy you like it.
- → Is there a way to make it vegetarian?
Sure! Swap out the chicken for some firm tofu or tempeh. If you love mushrooms, just double the amount. Use vegetarian oyster sauce or just soy sauce with a pinch of sugar as a replacement.
- → How should I cut the chicken for this?
Slice the chicken thinly and against the grain for juicy results. If the chicken is a little firm from being in the freezer for 15-20 minutes, it’ll be easier to cut neatly. Keep the pieces similar in size for even cooking.
- → How do I store and warm up leftovers?
Store this in an airtight container in the fridge. It'll last up to three days. For reheating, add a little water or broth when warming it up in a pan so the sauce doesn’t get too thick. Heat gently so the chicken stays tender.
- → What can I serve it with besides rice?
If rice isn’t your thing, try cauliflower rice, zucchini noodles, or even serve it over quinoa or brown rice. For something fun, spoon it into lettuce wraps or enjoy it with steamed veggies.