Black Pepper Chicken with Mushrooms

This vibrant dish with tender, juicy chicken strips that have been perfectly seared and tossed with sautéed mushrooms and colorful red and green bell peppers. I cook the vegetable just until tender-crisp, providing texture and freshness. I then coated everything in a rich, black pepper sauce that glistens on each bite, offering a bold kick of flavor.

Can You Add More Vegetables?

Yes, you can absolutely customize this recipe by adding more vegetables. Broccoli florets, snow peas, carrots, or baby corn are all great additions. These not only increase the nutrition profile but also add more color, crunch, and balance of the black pepper sauce. Just be sure to stir-fry them quickly to retain their natural texture and vibrant look.

Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms is a savory stir-fry featuring seared chicken strips, sautéed mushrooms, and bell peppers in a spicy black pepper sauce. This quick and flavorful dish pairs well with rice or noodles.

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Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Ingredients

  

• 1 pound Boneless Chicken Breast
• 16 oz Mushrooms
• 1 Red Bell Pepper Sliced
• 1 Onion sliced
• 4 to 5 Garlic Cloves chopped
• ½ teaspoon Chicken + 1 teaspoon (Sauce) Black Pepper
• 1 teaspoon Corn Starch
• 1 tablespoon Oyster Sauce
• ½ cup Chicken Broth
• 1 tablespoon Soy Sauce
• 2 tablespoon Vegetable Oil
• 1 tablespoon Honey
• 1 teaspoon Rice Wine Vinegar

Instructions

 

• Slice the boneless chicken breasts into thin strips. Clean and slice the mushrooms. Slice the red bell pepper and onion, and chop the garlic cloves.
• In a small bowl, combine the chicken strips with black pepper, season salt, and teaspoon cornstarch. Mix well and let it marinate for 10–15 minutes.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 4–5 minutes, until cooked through and lightly browned. Remove from the skillet and set aside.
• In the same skillet, add the remaining vegetable oil. Add the sliced onions and bell peppers. Sautee for 2 to 3 minutes. and mushrooms for another 2 minutes. Add the chopped garlic and sauté for 30 seconds until fragrant. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still crisp.
• In another bowl, whisk together the chicken broth, oyster sauce, honey, rice wine vinegar, tablespoon soy sauce, and 1 teaspoon black pepper. Set aside.
• Add sauce to same skillet. Return the cooked chicken to the skillet toss everything together, coating the chicken and vegetables evenly.
• Add your cornstarch slurry (teaspoon cornstarch + 2 teaspoons water)
• Let the mixture cook for another 2–3 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
• Transfer the black pepper chicken with mushrooms to a serving dish. Garnish with chopped green onions or sesame seeds if desired. Serve hot with steamed rice or noodles.

Video

Recipe Tips

To enhance the flavor, marinate the chicken for at least 15 minutes in soy sauce, garlic, and a pinch of black pepper before cooking. This will infuse more depth and make the meat extra juicy.

Keyword black pepper chicken, black pepper chicken with mushroom, chinese black pepper chicken

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