This Easy Black Pepper Chicken with Mushrooms is a quick and tasty dish! Tender chicken pieces and soft mushrooms are coated in a spicy black pepper sauce that gives a lovely kick.
I always love how simple this dish is to whip up after a busy day. Just cook it all in one pan, and dinner is ready in no time. Who doesn’t love saving on dishes, right? 😄
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken thighs or breasts, depending on your preference. I find thighs more tender and flavorful, but breasts work well too. For a lower-fat option, consider using turkey instead!
Mushrooms: Button or cremini mushrooms are ideal for this dish, but feel free to swap in shiitake or portobello mushrooms for a different flavor. If you can’t find mushrooms, zucchini or bell peppers can add a nice touch too.
Soy Sauce: Low-sodium soy sauce is a good choice if you’re watching salt intake. Tamari is a great gluten-free alternative, and for a fun twist, coconut aminos can provide a slightly sweeter flavor.
Oyster Sauce: This ingredient adds depth, but if you want a vegetarian option, try using mushroom sauce instead. You can also skip it if you don’t have it on hand—soy sauce alone will work just fine!
How Do I Achieve Perfectly Cooked Chicken and Vegetables?
Getting perfectly cooked chicken and vegetables in this dish is simple with a few tricks. First, don’t overcrowd the pan when cooking the chicken—this helps it brown nicely. Here’s how to do it:
- Heat the skillet well before adding oil; it should shimmer.
- Cook the chicken in a single layer, so it sears instead of steams.
- For the veggies, add them in the order of cooking time: onions first, then garlic, and finally mushrooms. This ensures everything stays tender yet crisp.
Lastly, stirring often keeps everything cooking evenly and prevents sticking. Happy cooking!
How to Make Easy Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Protein and Veggies:
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (button or cremini mushrooms work well)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
For the Sauce:
- 1 tbsp freshly cracked black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sugar
- 1/2 cup chicken broth or water
Cooking Essentials:
- 2 tbsp vegetable oil or sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt, to taste
- Fresh spring onions or chopped parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, making it a quick and delicious meal to have on the table in about 25 minutes! Perfect for busy weeknights when you want something hearty but don’t have all evening to cook.
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Season them lightly with salt. Cook the chicken until it’s nicely browned and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
2. Sautéing the Vegetables:
In the same pan, add the remaining tablespoon of oil. This will help keep all those tasty flavors. Sauté the sliced onions until they become translucent, which will take about 2 minutes. Once the onions are ready, add the minced garlic and let it cook for another 30 seconds until it’s fragrant and golden.
3. Adding the Mushrooms:
Now it’s time to toss in the sliced mushrooms! Stir-fry them until they soften and release their moisture, which should take about 4-5 minutes. You’ll notice the delightful smell filling your kitchen!
4. Bringing It All Together:
Return the cooked chicken to the pan with the mushrooms and onions. Stir everything together. Next, pour in the soy sauce, oyster sauce (if using), sugar, and the freshly cracked black pepper. Give it a good mix to coat all the ingredients evenly.
5. Creating the Sauce:
Pour in the chicken broth or water and bring the mixture to a gentle simmer. This will create a lovely sauce. If you prefer a thicker sauce, stir in the cornstarch mixed with water at this stage. Cook it for another 1-2 minutes until the sauce thickens to your liking.
6. Final Touches:
Finally, taste the dish and adjust the seasoning with salt or add more black pepper according to your preference. Once everything is just right, garnish with chopped spring onions or parsley for a pop of color and freshness!
7. Serve and Enjoy:
Serve your delicious Black Pepper Chicken with Mushrooms hot, paired with steamed rice or noodles. Enjoy your meal with family or friends!
This dish is quick, satisfying, and bursting with flavor. Enjoy cooking!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken for a Different Protein?
Absolutely! You can use shrimp, beef, or even tofu for a vegetarian option. Just make sure to adjust the cooking time as different proteins require varying amounts of time to cook through.
How Spicy is This Dish?
The level of spice largely depends on how much black pepper you use. Start with 1 tablespoon and taste as you go; you can always add more if you prefer a stronger kick. If you’re sensitive to spice, you might want to reduce it a little!
Can I Make This Dish Ahead of Time?
You can prep the chicken and vegetables ahead of time and store them in the fridge for up to 24 hours before cooking. However, it’s best to cook and enjoy the dish fresh for the best flavor and texture.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or microwave, adding a splash of water or broth to help revive the sauce. Enjoy it over rice or noodles again for a quick meal!
