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Flavorful chicken with mushrooms in spicy sauce

Featured in Juicy chicken done your way.

This chicken stir-fry combines bold Asian flavors, blending soy, oyster sauce, and aromatic black pepper into an irresistible dish. Cornstarch in the marinade makes the chicken juicy and tender, while mushrooms add a hearty touch. Rapidly cooked veggies stay fresh and crunchy, and the balancing act between sweet honey, tangy rice vinegar, and savory ingredients creates a rich, complex taste. Quick and easy to whip up, it’s perfect for busy weeknight dinners.
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alicia in the kitchen
Updated on Wed, 26 Feb 2025 13:00:35 GMT
Black Pepper Chicken and Mushrooms Pin it
Black Pepper Chicken and Mushrooms | Tasteofsavor.com

This classic Asian stir-fry combines tender chicken with savory mushrooms, enhanced by freshly ground black pepper for a rich depth of flavor. Perfected through years of home cooking, it's become a reliable weeknight favorite that delivers restaurant-quality taste in minimal time.

The aroma of freshly ground black pepper is key to this dish's appeal. When the peppercorns hit the hot wok, they release an enticing fragrance that fills the kitchen.

Essential Ingredients Guide

  • Chicken Breasts (2): Choose free-range for best flavor. Slice thinly across the grain
  • Fresh Mushrooms (250g): Mix shiitake and button mushrooms for complex flavors. Clean with a brush instead of washing
  • Black Peppercorns: Grind just before cooking for maximum aroma
  • Oyster Sauce (15ml): Select premium brands for authentic taste
  • Soy Sauce (15ml): Use naturally brewed for deeper flavor

Cooking Method

1. Marinate the Chicken
Combine sliced chicken with cornstarch, salt and half the freshly ground pepper. Gently massage to coat evenly. The cornstarch tenderizes the meat and thickens the sauce.
2. Cook the Chicken
Heat wok until smoking. Sear chicken in small batches until golden but not fully cooked. Remove and set aside. Avoid overcrowding for proper searing.
3. Cook the Vegetables
Sauté onions and bell peppers until slightly caramelized. Add mushrooms and garlic, allowing mushrooms to release moisture before browning.
4. Final Assembly
Return chicken to wok. Add combined sauce ingredients (soy sauce, oyster sauce, honey, rice vinegar). Simmer briefly to meld flavors. Finish with fresh ground pepper.

Traditional Asian cooking emphasizes thorough ingredient preparation before starting to cook. This mise en place approach ensures smooth cooking.

Presentation

Serve immediately topped with sliced green onions. Steamed white rice makes the perfect accompaniment to soak up the flavorful sauce.

Black Pepper Chicken with Mushrooms - Asian Recipe Pin it
Black Pepper Chicken with Mushrooms - Asian Recipe | Tasteofsavor.com

Storage Tips

Keeps for 2 days refrigerated. Reheat in a pan rather than microwave to maintain textures.

Pairing Suggestions

Japanese green tea or dry Riesling pairs well, balancing the peppery notes.

This dish embodies modern Asian cooking - quick yet flavorful, simple yet refined. It demonstrates how fast cooking can still deliver excellent results when proper technique meets quality ingredients.

Frequently Asked Questions

→ Can I swap in other types of mushrooms?
Absolutely! Use any fresh mushrooms, like oyster mushrooms or cremini, as they work great.
→ How can I make this dish less spicy?
Cut back on the black pepper and add it a little at a time to suit your taste.
→ Is there a substitute for oyster sauce?
For a vegetarian-friendly option, try mushroom sauce or simply add extra soy sauce.
→ Does this meal freeze well?
Yes, though the veggies might lose a bit of crunch after thawing.
→ Can I prep the ingredients in advance?
Definitely! Slice up the chicken and veggies the night before. Store them separately in the fridge.

Black pepper chicken mushrooms

Tender chicken and mushrooms in a bold black pepper sauce infused with Asian flavors—a quick, flavorful meal for any day.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Protein

01 2 boneless, skinless chicken breasts, sliced thinly

→ Veggies

02 1 medium onion, cut into slices
03 1 bell pepper (green or red), sliced
04 225g of mushrooms—shiitake or button, sliced
05 3 cloves of garlic, minced
06 2 green onions, finely chopped

→ Sauce and Flavorings

07 1 tablespoon cornstarch
08 1 teaspoon salt
09 1½ teaspoons of freshly ground black pepper, split into two parts
10 1 tablespoon soy sauce
11 1 tablespoon oyster sauce
12 1 teaspoon honey
13 ½ teaspoon rice vinegar

→ Oils

14 2 tablespoons of vegetable oil

Instructions

Step 01

Combine sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper.

Step 02

Stir-fry the chicken in 1 tablespoon of oil for 4–5 minutes, or until it’s fully cooked. Set it aside.

Step 03

Using the same pan, sauté the onion and bell pepper for about 2–3 minutes. Then toss in the mushrooms with the garlic and cook for another 2–3 minutes.

Step 04

Mix together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of black pepper. Pour the mixture into the pan, add the chicken, and let it cook for 1–2 minutes.

Notes

  1. Serve with rice or noodles
  2. Sprinkle chopped green onions on top for garnish

Tools You'll Need

  • Large skillet or wok
  • Mixing bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy
  • Shellfish (from oyster sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 15 g
  • Total Carbohydrate: 12 g
  • Protein: 28 g