Black Pepper Chicken with Mushrooms Recipe

Introduction

Black Pepper Chicken with Mushrooms is a flavorful, quick-to-make dish perfect for weeknight dinners. Tender chicken pieces are cooked with mushrooms and bell peppers, then tossed in a savory black pepper sauce that adds just the right amount of kick.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch
• 8 ounces mushrooms, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 green onions, sliced (for garnish)

Instructions

1. Step 1: In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated.
2. Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add the sliced mushrooms and bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
4. Step 4: Add the minced garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
5. Step 5: Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2-3 minutes until everything is heated through and well coated.
6. Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes when cooking the garlic and ginger.
• Swap the chicken for firm tofu or shrimp for a delicious variation.
• Use low-sodium soy sauce to reduce saltiness without sacrificing flavor.
• Serve over steamed rice or noodles to make it a complete meal.

Storage

Store leftover Black Pepper Chicken with Mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini, button, or shiitake mushrooms work well and add different flavors and textures to the dish.

Is this dish spicy?

The black pepper provides a mild heat, but it’s not very spicy. You can adjust the spice level by adding chili flakes or fresh chili peppers if desired.

Black Pepper Chicken with Mushrooms Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

This Black Pepper Chicken with Mushrooms is a flavorful and easy-to-make stir-fry dish featuring tender chicken pieces coated in a savory black pepper sauce with sautéed mushrooms and bell peppers. Perfect for a quick weeknight dinner, it combines the heat of black pepper with the umami of soy sauce and the sweetness of honey, garnished with fresh green onions for a vibrant finish.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch

Vegetables

• 8 ounces mushrooms, sliced
• 1 red bell pepper, sliced
• 2 green onions, sliced (for garnish)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Sauces and Oils

• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey

Instructions

1. Prepare the chicken: In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated to ensure a slightly crispy texture when cooked.
2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.
3. Sauté vegetables: In the same skillet, add the sliced mushrooms and red bell pepper. Sauté for 3-4 minutes until the vegetables are tender but still crisp.
4. Add aromatics: Stir in the minced garlic and ginger to the skillet with the vegetables, cooking for an additional 1 minute until fragrant, which enhances the flavor of the dish.
5. Combine and simmer: Return the cooked chicken to the skillet. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes until the dish is heated through and the sauce slightly thickens.
6. Garnish and serve: Remove from heat and garnish with sliced green onions. Serve the Black Pepper Chicken with Mushrooms hot, ideally alongside steamed rice or noodles.

Notes

• For a spicier kick, add crushed red pepper flakes or a dash of chili oil when cooking the chicken.
• You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier texture.
• If cornstarch isn’t available, potato starch or all-purpose flour can be used as a coating alternative.
• Adjust the sweetness by varying the amount of honey to your taste preference.
• This dish pairs well with steamed jasmine rice or fried rice for a complete meal.

Keywords: black pepper chicken, chicken stir-fry, mushrooms, Asian chicken recipe, quick chicken dinner