Black Pepper Chicken with Mushrooms
A deliciously bold and comforting dish where tender chicken and earthy mushrooms meet the spicy kick of freshly cracked black pepper. Perfectly balanced with savory soy and oyster sauces, this recipe is a staple for easy weeknight dinners or meal prep with an Asian flair.
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Mixing bowls
- Measuring spoons and cups
- Wooden spoon or spatula
- Pepper grinder or mortar and pestle
Ingredients
- 1 lb (450g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz (225g) mushrooms (button, cremini, or shiitake), sliced
- 2 tsp whole black peppercorns, freshly cracked or ground
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (gluten-free if needed)
- 1 tbsp neutral oil (canola, vegetable)
- 1 tsp toasted sesame oil (optional, for finishing)
- 1/2 tsp chili flakes (optional)
- Salt, to taste
- Fresh scallions or cilantro, for garnish (optional)
Instructions
Prepare the Chicken:
- In a bowl, toss chicken pieces with 1 tablespoon soy sauce and half of the freshly cracked black pepper. Let marinate for 10 minutes if time allows.
Toast and Grind Peppercorns:
- Toast whole black peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind coarsely.
Cook Mushrooms:
- Heat oil in a large skillet or wok over medium-high heat. Add mushrooms and sauté without overcrowding until golden and slightly crispy, about 5-7 minutes. Remove and set aside.
Cook Chicken:
- Add chicken to the same pan and cook until browned and cooked through, about 6-8 minutes.
Add Aromatics and Sauces:
- Return mushrooms to the pan. Stir in garlic, ginger, oyster sauce, remaining soy sauce, and chili flakes if using. Toss well to coat.
Add Black Pepper:
- Sprinkle the remaining freshly cracked black pepper over the dish and stir. Drizzle toasted sesame oil if desired.
Serve:
- Garnish with scallions or cilantro. Serve hot over steamed rice or noodles.
Notes
- For a milder pepper flavor, add black pepper gradually and taste as you go.
- Use a hot pan and cook in batches if needed to avoid steaming the ingredients.
- Substitute oyster sauce with mushroom sauce for a vegetarian twist.
- Leftovers keep well refrigerated for up to 3 days and reheat quickly on the stove or microwave.