Title: Black Pepper Chicken with Mushrooms – Flavorful, Quick, and Easy Recipe
Enjoy this savory and tender Black Pepper Chicken with Mushrooms – a simple, delicious dish that’s perfect for weeknight dinners. Packed with flavor and ready in 30 minutes!
Why You’ll Love This Black Pepper Chicken with Mushrooms:
This Black Pepper Chicken with Mushrooms is the perfect combination of savory, spicy, and umami flavors, all cooked in one skillet for an easy weeknight meal. Here’s why you’ll love it:
- Quick & Easy: Ready in just 30 minutes, this dish is perfect for busy nights when you want something tasty but simple.
- Flavor Packed: The soy sauce, oyster sauce, sesame oil, and black pepper bring a rich depth of flavor that pairs beautifully with tender chicken and mushrooms.
- Healthy & Satisfying: With lean chicken, mushrooms, and minimal oil, this dish is both light and filling. Pair it with rice or noodles for a complete meal.
- One-Skillet Wonder: Cook everything in one pan for easy cleanup – a win for busy home cooks!
Nutritional Benefits:
- Chicken: A great source of lean protein to keep you full and satisfied.
- Mushrooms: Low in calories and rich in antioxidants, mushrooms provide essential vitamins like B vitamins and vitamin D.
- Black Pepper: Known for its ability to aid digestion, black pepper also adds a zesty, warming kick to the dish.
- Sesame Oil & Soy Sauce: These ingredients add healthy fats and a savory umami flavor that enhances the dish without the need for extra sodium.
Ingredients for Black Pepper Chicken with Mushrooms (Serves 2-3):
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Step-by-Step Instructions:
1. Coat the Chicken (Time: 5 minutes)
Slice the chicken breasts into thin strips. In a bowl, toss the chicken with 1 tablespoon cornstarch, 1 teaspoon salt, and ½ teaspoon black pepper until the chicken is evenly coated.
2. Cook the Chicken (Time: 7 minutes)
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté the Veggies (Time: 5 minutes)
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add 1 chopped onion and 2 cups sliced mushrooms. Sauté for 3-5 minutes, or until the mushrooms are softened and the onions are translucent.
4. Make the Sauce (Time: 2 minutes)
Add 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil to the skillet. Stir well and let it simmer for a couple of minutes, allowing the sauce to thicken slightly.
5. Combine & Heat Through (Time: 3 minutes)
Return the cooked chicken to the skillet, stirring to combine. Add ¼ cup water to help create the sauce. Stir and simmer for a few minutes until the chicken is heated through and coated in the sauce.
6. Season & Serve (Time: 1 minute)
Season with freshly ground black pepper to taste. Garnish with green onions if desired, and serve hot over rice or noodles for a complete meal.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Calories: Approx. 300-350 kcal per serving
Tips for the Best Black Pepper Chicken with Mushrooms:
- Adjust the Spice: If you like your dish spicier, feel free to add extra black pepper or a pinch of crushed red pepper flakes.
- Add More Veggies: Feel free to add other vegetables like bell peppers, snow peas, or spinach for more color and nutrients.
- Rice & Noodles: This dish pairs perfectly with steamed jasmine rice or soba noodles, but you can use any side you prefer.
- Make It Gluten-Free: For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
FAQ About Black Pepper Chicken with Mushrooms:
Q: Can I make this recipe ahead of time?
A: This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet or microwave.
Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work great for this recipe! They’re a bit juicier and add extra flavor to the dish.
Q: Can I make this without oyster sauce?
A: Yes! If you don’t have oyster sauce, you can substitute with more soy sauce or use a vegetarian oyster sauce alternative.
Q: Can I freeze this dish?
A: It’s best to freeze the chicken and mushrooms separately, as mushrooms can become soggy when thawed. You can reheat the chicken and veggies once thawed.
Final Thoughts:
This Black Pepper Chicken with Mushrooms is the perfect dish when you want something savory, flavorful, and quick to prepare. With tender chicken, earthy mushrooms, and a rich, savory sauce, this one-skillet meal will quickly become a weeknight favorite.
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