Description
This Black Pepper Chicken with Mushrooms is a savory and flavorful stir-fry dish combining tender chicken breast, earthy mushrooms, and crisp red bell pepper, all coated in a tangy and slightly sweet soy-based sauce. Perfect for a quick weeknight dinner, it delivers a delightful balance of peppery heat, umami, and freshness topped with green onions.
Ingredients
Scale
Chicken Mixture
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Vegetables and 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
- Prepare the chicken: In a large bowl, combine the bite-sized chicken pieces with salt, black pepper, and cornstarch. Toss thoroughly until every piece is evenly coated, which helps to create a light crust and thicken the sauce later.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they become browned and are cooked through. Once done, remove the chicken from the skillet and set aside to keep warm.
- Sauté vegetables: Using the same skillet, add the sliced mushrooms and red bell pepper. Sauté these vegetables for 3-4 minutes until they soften and develop a nice tender texture.
- Add aromatics: Add the minced garlic and fresh ginger to the skillet with the vegetables. Cook for an additional 1 minute, stirring frequently, until the garlic and ginger release their fragrances, enhancing the overall flavor.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables and aromatics. In a small bowl, whisk together soy sauce, rice vinegar, and honey until smooth. Pour this sauce over the chicken and veggies, stirring well to coat everything evenly. Continue cooking for another 2-3 minutes until the sauce thickens slightly and the dish is heated through.
- Serve: Remove from heat and garnish with sliced green onions. Serve the black pepper chicken hot alongside steamed rice or your favorite side dish for a satisfying meal.
Notes
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes when cooking the garlic and ginger.
- To make this gluten-free, use tamari or a gluten-free soy sauce alternative.
- Make sure to slice the vegetables uniformly for even cooking.
- This dish reheats well and can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Black Pepper Chicken, Chicken Stir Fry, Mushroom Chicken, Easy Dinner, Weeknight Recipe, Asian Chicken Recipe
