Black Pepper Chicken with Mushrooms

Description:

A savory and aromatic dish, Black Pepper Chicken with Mushrooms combines tender chicken, earthy mushrooms, and the bold kick of freshly cracked black pepper. Tossed in a flavorful sauce and paired with steamed rice or noodles, this dish makes for a quick and satisfying weeknight meal or a crowd-pleasing dinner.

Origin:

Rooted in Asian cuisine, black pepper chicken is a popular dish in Chinese-style cooking, known for its balanced flavors of spice, umami, and a touch of sweetness. Adding mushrooms enhances its depth and earthy notes.

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce (optional, for color)
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 cup (60ml) chicken broth or water

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 2 cups (150g) sliced mushrooms (button, cremini, or shiitake)
• 1 small onion, sliced
• 1 green bell pepper, sliced (optional)
• 3 garlic cloves, minced
• 1 teaspoon freshly cracked black pepper (adjust to taste)
• 1/2 teaspoon ground white pepper (optional, for added spice)
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish:

• Chopped green onions
• Sesame seeds

Instructions:

Marinate the Chicken:

1. In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and let it marinate for 15-20 minutes.

Prepare the Sauce:

2. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and chicken broth. Set aside.

Cook the Chicken:

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.

Sauté the Vegetables:

4. In the same skillet, add the remaining vegetable oil. Sauté the mushrooms, onion, and bell pepper (if using) for 4-5 minutes until softened. Add the garlic and stir-fry for another minute.

Combine and Cook:

5. Return the chicken to the skillet. Pour in the prepared sauce and mix well. Add the freshly cracked black pepper and ground white pepper, adjusting the spice level to your taste.
6. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

Garnish and Serve:

7. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.

Tips for Success:

• Use freshly cracked black pepper for the best flavor and aroma.
• Adjust the vegetables based on preference; broccoli, snap peas, or zucchini are excellent additions.
• For a smokier taste, add a splash of rice vinegar or Shaoxing wine while stir-frying.

Recommendations:

• Serve with steamed jasmine rice or egg noodles for a complete meal.
• Leftovers can be refrigerated for up to 3 days; reheat in a skillet with a splash of water.

Nutrition (per serving, approximate for 4 servings):

• Calories: ~310
• Protein: 27g
• Fat: 14g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 5g
• Sodium: 680mg

This Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that brings a restaurant-quality experience to your home kitchen. ️