Pin it
This timeless Chinese dish pairs juicy chicken chunks with earthy mushrooms, all wrapped in a deep black pepper coating. The sauce gives everything a smooth, glossy look, while crisp veggies bring natural sweetness that works against the warm kick from freshly crushed black peppercorns. Pair it with fluffy jasmine rice, and you'll get amazing smells that bring real Chinese cooking right to your home.
Want food that tastes like it came from a Chinese restaurant? It's all about getting your stuff ready and cooking things in the right order. Using chicken that isn't cold and making sure your wok is really hot will give you that perfect outside texture.
Must-Have Elements
- Chicken breasts: Go for top-grade ones that are the same thickness all over and show a fresh pinkish color
- Black peppercorns: Grab tellicherry ones for better taste depth
- Mushrooms: Look for sturdy shiitakes with chunky tops
- Light soy sauce: Better brands will taste cleaner
- Oyster sauce: Pick old-school types made with actual oyster extract
- Shaoxing wine: Matured wine from Chinese rice
- Fresh aromatics: Entire garlic bulbs and snappy green onions
- Cooking oil: Stuff that works in high heat like grapeseed
Making It Happen
- Getting Ready:
- Cut your chicken across the grain at an angle into thin pieces about 1/4 inch thick so they cook evenly.
- Soaking:
- Stir cornstarch, salt and new pepper in a container. Mix chicken in well and let it sit for 5 minutes.
- Sauce:
- Stir soy sauce, oyster sauce, rice wine and honey together until it looks shiny and mixed well.
- Cooking Part:
- Get your wok super hot. Pour in oil and cook chicken in small batches until it's almost done.
- Last Bits:
- Cook smelly stuff and mushrooms one after another. Put chicken back in, add your sauce, mix until everything looks shiny.
- Wrapping Up:
- Sprinkle with fresh pepper and green onion bits. Eat while hot with fresh rice.
Pin it
Ways To Serve
Try adding some Thai hot peppers or those tingly Sichuan peppercorns if you want more kick. This works great with shrimp or strips of beef too. If you don't eat meat, firm tofu that's been pressed works well. Throw in some snap peas or water chestnuts for extra crunch and variety.
Tweak It Your Way
Play around with Thai peppers or those numbing Sichuan peppercorns for a fiery touch. Switch chicken for shrimp or thin slices of beef flank. Make it meat-free using squeezed firm tofu. Toss in veggies like snap peas, baby corn, or water chestnuts, cutting them all the same size so they cook right.
Keeping It Fresh
Let it cool all the way before you put it in sealed boxes. Put the sauce on the bottom. It'll stay good in the fridge for three days. If you want to freeze it, split it into freezer bags, push out the air, and lay them flat for up to two months. Write the date and how to cook it on the bag. Thaw in your fridge and heat up in a hot wok with fresh toppings.You'll nail this dish if you set everything up first and watch your timing. Lay out all your stuff in the order you'll cook it for a smooth process and the best possible taste and feel.
Pin it
Frequently Asked Questions
- → Can I switch out the mushrooms?
- Of course! Use any mushroom type like button or shiitake, or mix them for added taste.
- → Is the dish really spicy?
- The black pepper flavor is bold, but it’s not overly spicy. Adjust the pepper to your liking.
- → What’s the gluten-free version?
- Just swap regular soy and oyster sauce for gluten-free ones!
- → What sides work best with this?
- It’s great over steamed rice, noodles, or even lighter options like cauliflower rice.
- → Can I prep anything early?
- You bet! Slice the chicken and chop the veggies in advance. Just store them separately until cooking.