Description
Savory Black Pepper Chicken with Mushrooms: Tender chicken in a rich sauce, stir-fried with garlic, ginger, and fresh vegetables. Perfect over rice or noodles!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon honey (or sugar)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper, freshly cracked is best!
- 1/4 cup chicken broth (or water)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced (optional, but adds great flavor)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 green onions, chopped, for garnish
- 1/2 teaspoon red pepper flakes, for heat
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, soy sauce, Shaoxing wine (or dry sherry), cornstarch, white pepper, and salt. Mix well to coat. Cover and refrigerate for at least 30 minutes (up to overnight).
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine (or dry sherry), honey (or sugar), sesame oil, black pepper, and chicken broth (or water). Stir until well combined. Taste and adjust seasonings as needed. Set aside.
- Stir-Fry the Chicken and Vegetables: Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken in a single layer and sear for 1-2 minutes before stirring.
- Stir-fry the chicken until cooked through and lightly browned, about 5-7 minutes. Remove from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.
- Add the sliced mushrooms (cremini and shiitake, if using) and stir-fry for about 5-7 minutes, until softened and browned and the water has evaporated.
- Add the sliced onion and red bell pepper and stir-fry for another 3-5 minutes, until they’re tender-crisp.
- If using red pepper flakes, add them now and stir-fry for a few seconds to release their flavor.
- Return the cooked chicken to the wok.
- Pour the sauce over the chicken and vegetables. Stir everything together well.
- Bring the sauce to a simmer and let it cook for a minute or two, until it thickens slightly. If you want a thicker sauce, you can add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Stir the slurry well before adding it to the wok.
- Continue to stir-fry until the sauce has thickened to your desired consistency.
- Serve: Spoon the Black Pepper Chicken with Mushrooms over rice (or your choice of base). Garnish with chopped green onions. Serve immediately and enjoy!
Notes
- Spice Level: Adjust the amount of black pepper and red pepper flakes to your liking. Omit red pepper flakes for a milder dish.
- Vegetables: Feel free to add other vegetables to the stir-fry, such as broccoli, carrots, or snap peas.
- Protein: You can substitute the chicken thighs with chicken breast, beef, or tofu. Adjust the cooking time accordingly.
- Nuts: Add some toasted peanuts or cashews for extra crunch.
- Gluten-Free: Use tamari instead of soy sauce to make this dish gluten-free.
- Vegetarian: Use tofu instead of chicken and vegetable broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes