Description
This Black Pepper Chicken and Mushroom dish features tender pieces of chicken and earthy mushrooms, complemented by vibrant orange bell peppers, all coated in a rich, glossy sauce. The prominent flavor of freshly cracked black pepper provides a warm, aromatic spice that balances the savory notes of the chicken and the umami depth of the mushrooms. The sauce, thickened to a perfect consistency, clings beautifully to each ingredient, offering a harmonious blend of textures and a satisfying finish. This dish is typically prepared by stir-frying, ensuring a quick cook time and vibrant flavors.
Ingredients
- * 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- * 1 tbsp soy sauce (for chicken marinade)
- * 1 tsp cornstarch (for chicken marinade)
- * 1 tbsp vegetable oil, plus more for cooking
- * 1 lb cremini mushrooms, quartered
- * 1 medium orange bell pepper, cut into 1-inch pieces
- * 4 cloves garlic, minced
- * 1 inch fresh ginger, grated
- * 1/2 cup chicken broth
- * 2 tbsp soy sauce
- * 1 tbsp oyster sauce (or vegetarian mushroom sauce)
- * 1 tbsp brown sugar
- * 1 tsp sesame oil
- * 2-3 tbsp freshly cracked black pepper (to taste)
- * 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
- * Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, combine the cut chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat and set aside to marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add a little more oil to the skillet if needed. Add the quartered mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes.
- Add the orange bell pepper, minced garlic, and grated ginger to the skillet. Sauté for 2-3 minutes until the bell pepper is slightly tender-crisp and the aromatics are fragrant.
- In a small bowl, whisk together the chicken broth, 2 tablespoons of soy sauce, oyster sauce, brown sugar, and sesame oil.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over everything. Bring to a simmer.
- Stir in the freshly cracked black pepper.
- Add the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
- Cook for another 1-2 minutes, ensuring the sauce is well incorporated and coats all ingredients.
- Garnish with fresh chopped parsley before serving.
Notes
* For the best flavor, use freshly cracked black pepper rather than pre-ground.
* Do not overcrowd the pan when cooking the chicken and mushrooms to ensure they brown properly. Cook in batches if necessary.
* Adjust the amount of black pepper to suit your preference for spice.
* This dish pairs wonderfully with steamed jasmine rice or noodles.
* For a vegetarian option, substitute chicken with firm tofu and use mushroom-based oyster sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 20g
- Protein: 35g