Black Pepper Chicken with Mushrooms Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
