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To make Black Pepper Chicken with Mushrooms, you will need: - 500g boneless chicken breasts, cut into bite-sized cubes - 200g mushrooms, sliced (shiitake or button mushrooms) - 2 tablespoons black pepper, freshly ground - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 3 cloves garlic, minced - 1 teaspoon ginger, minced - 2 green onions, chopped for garnish - Salt to taste You can swap some ingredients based on what you have at home. - Use chicken thighs for a juicier option. - Swap soy sauce with tamari for a gluten-free dish. - Try any mushrooms you like, such as portobello or cremini. - If you don’t have oyster sauce, you can skip it or use hoisin sauce. - Use any kind of oil, like canola or peanut oil, if vegetable oil is not available. Choosing fresh ingredients is key for great flavor. - Look for chicken that is pink and firm. Avoid any with a gray color. - Select mushrooms that are firm and dry. Avoid slimy or dark spots. - Choose bell peppers that are bright and firm, with no soft spots. - Fresh garlic should be plump with no sprouting. - When buying green onions, pick ones that are green and crisp. {{ingredient_image_1}} Start by cutting 500g of boneless chicken breasts into bite-sized cubes. This helps the chicken cook evenly. In a mixing bowl, combine the chicken with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. Mix well until the chicken is fully coated. Let it marinate for at least 20 minutes. This step adds flavor and helps tenderize the chicken. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Cook it for about 5 to 7 minutes. You want the chicken to be browned and cooked through. After cooking, remove the chicken from the skillet and set it aside. This keeps it juicy. In the same skillet, add 3 cloves of minced garlic and 1 teaspoon of minced ginger. Sauté them for about 30 seconds until they become fragrant. Next, add 200g of sliced mushrooms and sliced red and green bell peppers. Cook these vegetables for about 4 to 5 minutes until they are tender. Once done, return the chicken to the skillet. Sprinkle 2 tablespoons of freshly ground black pepper over the mix. Toss everything together for 2 to 3 minutes. This ensures all the flavors blend well. Taste and add salt if needed. Finally, remove from heat and garnish with chopped green onions. Enjoy your meal! Marinating chicken adds depth and taste. For this dish, mix soy sauce, oyster sauce, and cornstarch. This blend makes the chicken tender and flavorful. Let it sit for at least 20 minutes. If you have time, marinate it longer for more flavor. You can also add a splash of rice vinegar for extra zing. Black pepper is the star of this dish. If you love heat, use more pepper. For a milder taste, cut back. You can even add red pepper flakes for a different spice. Remember, a little goes a long way. Always taste as you go to find your perfect level of spice. Heat your skillet well before adding the chicken. This helps it sear and brown nicely. Cook the chicken until it's fully done, about 5 to 7 minutes. Remove it before adding garlic and ginger. This keeps flavors fresh and bright. When you add the veggies, stir frequently. This way, they stay crisp and colorful. Finally, toss everything together at the end to coat well with black pepper. Enjoy your cooking! Pro Tips Marinade Time: Allow the chicken to marinate for at least 20 minutes, but for best results, marinate for 1-2 hours. This enhances the flavor and tenderness of the chicken. Black Pepper Freshness: Always use freshly ground black pepper for maximum flavor. Pre-ground pepper loses its potency, so invest in a good pepper mill. Veggie Variety: Feel free to add other vegetables like broccoli or snap peas for added color and nutrition. Just adjust cooking times accordingly to keep them crisp. Serving Suggestions: This dish pairs wonderfully with steamed rice or noodles. Consider garnishing with sesame seeds for extra crunch and flavor. {{image_2}} You can add more veggies to the black pepper chicken. Try using broccoli, snap peas, or carrots. These will add color and crunch. You can also use baby corn or zucchini for a twist. The more vegetables you add, the more nutrients you get. If you want to switch up the protein, use shrimp, tofu, or beef. Shrimp cooks fast and adds a nice flavor. Tofu absorbs the sauce well and is great for a vegetarian option. Beef gives a rich taste, so choose thin strips for easy cooking. Serve this dish over rice or noodles. White rice is classic, while brown rice offers more fiber. For a lighter option, try cauliflower rice. You can also serve it with a side salad or steamed vegetables to balance the meal. Don't forget to sprinkle some extra green onions on top for a fresh touch! To keep your Black Pepper Chicken with Mushrooms fresh, let it cool. Place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, reheat them in a skillet. Use medium heat and add a splash of water to keep it moist. Stir until heated through, about five to seven minutes. You can also use the microwave. Heat in short bursts, stirring in between, until warm. To freeze, divide the chicken into serving portions. Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. This dish can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat to enjoy a delicious meal again. Yes, you can use boneless thighs. They add a richer taste. Thighs stay juicy and tender during cooking. They may take a bit longer to cook through, so check them closely. You can use soy sauce or hoisin sauce as a substitute. Both add a nice flavor. If you want a sweeter taste, try hoisin sauce. You can also mix soy sauce with a bit of sugar. To make this dish gluten-free, use gluten-free soy sauce. Check the labels on sauces to be sure. Cornstarch is usually gluten-free, so you’re safe there. This way, you can enjoy the dish without worry. Yes, you can prepare this dish in advance. Cook it and let it cool. Store it in an airtight container in the fridge. Reheat it on the stove or microwave when you’re ready to eat. Just be sure to heat it well. In this post, we explored key ingredients and their substitutes for your dish. You learned how to prepare and cook chicken along with sautéing fresh veggies. I shared tips to boost flavors, tweak spice levels, and ensure great cooking. We also looked at variations and how best to store leftovers. Cooking can be fun and simple with fresh foods and good techniques. Enjoy making your meal and experimenting with variations. Happy cooking!

Spicy Black Pepper Chicken with Mushrooms

A flavorful dish featuring tender chicken, mushrooms, and bell peppers, seasoned with black pepper and soy sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g boneless chicken breasts, cut into bite-sized cubes
  • 200 g mushrooms, sliced (shiitake or button mushrooms)
  • 2 tablespoons black pepper, freshly ground
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 unit green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 unit green onions, chopped for garnish
  • None to taste salt

Instructions
 

  • In a mixing bowl, combine the cubed chicken with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 20 minutes.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated chicken to the skillet, cooking until it's browned and cooked through (about 5-7 minutes). Once cooked, remove the chicken from the skillet and set aside.
  • In the same skillet, add the minced garlic and ginger, sautéing until fragrant (about 30 seconds).
  • Add the sliced mushrooms and bell peppers to the skillet, cooking for about 4-5 minutes until they are tender.
  • Return the chicken to the skillet and sprinkle the freshly ground black pepper over the mixture. Toss everything together to ensure even coating and heated through (about 2-3 minutes).
  • Taste and season with additional salt if needed.
  • Remove from heat and garnish with chopped green onions before serving.

Notes

Adjust the amount of black pepper to taste for desired spiciness.
Keyword black pepper, chicken, mushrooms, spicy