Description
Savor the bold flavors of black pepper chicken with mushrooms, a spicy Asian-inspired dish that brings zesty warmth to your dinner table. Delicious tender chicken mingles with earthy mushrooms, creating a perfect balance of pepper’s kick and umami richness you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, sliced
Vegetables:
- 1 cup mushrooms, sliced
- 1/2 cup bell peppers, sliced (optional)
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Seasonings and Sauces:
- 1 tablespoon black pepper, freshly ground
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup chicken broth
- 1 teaspoon sugar
Instructions
- Combine chicken with soy sauce, oyster sauce, cornstarch, and sesame oil in a mixing bowl. Allow flavors to meld for 10 minutes at room temperature.
- Fire up a pan over medium-high heat with oil. Sear chicken pieces until they develop a golden-brown exterior, about 4-5 minutes. Transfer cooked chicken to a separate plate.
- Using the same pan, introduce additional oil and quickly toast minced garlic, ginger, and sliced onions until their aromatic essence emerges.
- Toss in sliced mushrooms and bell peppers, sautéing for approximately 2-3 minutes until vegetables soften slightly.
- Reintroduce the golden chicken into the pan, then generously sprinkle freshly cracked black pepper. Incorporate sugar and chicken broth, stirring thoroughly to distribute seasonings.
- Simmer the mixture for 2-3 minutes, allowing the sauce to reduce and thicken, creating a glossy coating on the chicken and vegetables.
- Transfer the vibrant, pepper-infused dish to a serving platter, accompanied by steamed rice or tender noodles for a complete meal.
Notes
- Choose high-quality, fresh chicken thighs or breasts for tender, juicy meat that absorbs marinade perfectly.
- Marinate chicken for at least 30 minutes to enhance flavor depth and ensure meat stays moist during cooking.
- Cut vegetables uniformly to guarantee even cooking and consistent texture throughout the dish.
- For a low-carb version, replace rice with cauliflower rice or serve over zucchini noodles to reduce carbohydrate intake.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg