Description
Succulent black pepper chicken with mushrooms delivers bold Asian-inspired flavors in a quick weeknight dinner. Spicy, savory sauce coats tender chicken pieces, inviting home cooks to savor each delicious bite.
Ingredients
Scale
Protein:
- 1 lb (454 g) chicken breast, sliced
Vegetables and Aromatics:
- 1 cup (150 g) mushrooms, sliced
- 1/2 cup (75 g) bell peppers, sliced
- 1/2 cup (75 g) onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Green onions, for garnish
Sauces, Oils, and Seasonings:
- 1 tablespoon black pepper, crushed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup (60 ml) chicken broth
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- Combine chicken with soy sauce, cornstarch, and black pepper in a mixing bowl, allowing flavors to meld for 10 minutes at room temperature.
- Preheat a skillet over medium-high heat with cooking oil, searing marinated chicken pieces until golden brown and crispy exterior develops, then transfer to a separate plate.
- Using the same skillet, sauté aromatic ginger, garlic, and onions until fragrant and slightly translucent, releasing their essential oils.
- Introduce sliced mushrooms and bell peppers into the pan, cooking until vegetables become tender and slightly caramelized.
- Carefully reintroduce browned chicken to the vegetable mixture, creating a harmonious blend of textures and flavors.
- Pour oyster sauce, sugar, and chicken broth over the chicken and vegetables, stirring to ensure even coating and thorough integration of ingredients.
- Simmer the mixture for approximately 35 minutes at medium-low heat, allowing the sauce to reduce and thicken, creating a rich, glossy coating.
- Finish the dish by drizzling sesame oil for an additional layer of depth and aroma.
- Sprinkle freshly chopped green onions as a vibrant garnish and serve immediately alongside steamed rice.
Notes
- Marinate the chicken longer for deeper flavor penetration, ideally 30 minutes to 2 hours in the refrigerator.
- Choose high-quality, freshly ground black pepper for a more robust and aromatic taste profile.
- For a gluten-free version, substitute soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Cut chicken and vegetables into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 415 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 115 mg