Black Pepper Chicken with Mushrooms Recipe
Black Pepper Chicken with Mushrooms is a flavorful and easy-to-make stir-fry dish featuring tender chicken breast pieces sautéed with fresh mushrooms, sweet red bell peppers, and aromatic garlic and ginger. Tossed in a savory soy sauce-based glaze with a touch of honey and rice vinegar, this dish offers a perfect balance of savory, sweet, and tangy flavors, making it an ideal weeknight dinner that comes together quickly in a skillet or wok.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 8 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
Other
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine the bite-sized chicken pieces with salt, black pepper, and cornstarch. Toss well to ensure the chicken is evenly coated with the seasoning and cornstarch, which helps to create a light crispy texture when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and fully cooked through. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: Using the same skillet, add the sliced mushrooms and red bell pepper. Sauté them for 3-4 minutes, stirring occasionally, until the vegetables become tender but still have a slight crunch.
- Add Aromatics: Stir in the minced garlic and fresh ginger into the skillet with the vegetables. Cook for an additional 1 minute until the garlic and ginger release their fragrant aroma, enhancing the overall flavor of the dish.
- Combine and Add Sauce: Return the cooked chicken to the skillet with the vegetables and aromatics. In a small bowl, whisk together the soy sauce, rice vinegar, and honey to create the sauce. Pour this mixture over the chicken and vegetables, stirring well to combine everything evenly. Cook for another 2-3 minutes to heat through and allow the sauce to thicken slightly and coat the ingredients well.
- Garnish and Serve: Remove the skillet from heat. Garnish the dish with the sliced green onions for a fresh, mild onion flavor and added color. Serve immediately while hot, pairing well with steamed rice or noodles.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust the amount of black pepper based on your preferred spice level.
- Add a splash of sesame oil at the end for extra aroma if desired.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- This recipe can be doubled for larger gatherings.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Keywords: black pepper chicken, chicken stir-fry, mushroom chicken, quick dinner, Asian chicken recipe, easy chicken recipe, one-pan meal
