Description
Make Black Pepper Chicken with Mushrooms! This easy recipe brings bold flavor and tender chicken, perfect for a weeknight dinner.
Ingredients
Scale
- Chicken & Veggies:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- Sauce Essentials:
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp freshly ground black pepper (or more, to taste)
- 1 tbsp cornstarch (for chicken marinade)
- Flavor Boosters:
- 1/2 cup chicken broth
- 1 tbsp cornstarch (for sauce slurry)
- 1 tsp sesame oil
- 2 tbsp neutral oil (like canola or vegetable), divided
- Finishing Touches:
- 2 green onions, sliced
Instructions
- Prep the Black Pepper Chicken:: First things first, chop your chicken thighs into bite-sized pieces. I try for roughly 1-inch chunks, so they cook evenly. Then, toss them in a bowl with a tablespoon of cornstarch, a splash of soy sauce, and a good grind of black pepper. Mix it all up with your hands – honestly, it’s the best way to ensure every piece is coated. Let it sit for about 10-15 minutes while you get everything else ready. This little marinade step makes the chicken extra tender and ready to absorb all those amazing Black Pepper Chicken flavors.
- Sauté the Mushrooms:: Get a large skillet or wok screaming hot over medium-high heat. Add a tablespoon of oil, then toss in your sliced mushrooms. Don’t crowd the pan, hon! If you do, they’ll steam instead of sear, and we want those beautiful golden-brown edges. Let them cook, stirring occasionally, until they’re nicely browned and all their moisture has released and evaporated. This usually takes about 5-7 minutes. Once they’re done, scoop them out and set them aside. This step is crucial for flavor in your Black Pepper Chicken with Mushrooms.
- Cook the Chicken:: Add another tablespoon of oil to your hot pan. Now, carefully add your marinated chicken in a single layer. Don’t move it for a few minutes! Let it get a good sear on one side. This is where you develop that lovely golden crust. Flip the pieces and cook until they’re mostly cooked through and beautifully browned, about 3-4 minutes per side. You don’t need to cook it completely, as it will finish in the sauce. Remove the chicken from the pan and set it aside with the mushrooms for your Black Pepper Chicken.
- Whisk the Black Pepper Chicken Sauce:: In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, the remaining black pepper, and your cornstarch slurry (cornstarch mixed with a tablespoon of water). Make sure there are no lumps! This is the magic potion that brings all the flavors of this Black Pepper Chicken with Mushrooms together. Give it a good whisk until it’s smooth and uniform. Trust me, you don’t want a clumpy sauce.
- Combine & Thicken:: Reduce the heat to medium. Add your minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant – oh, that smell! It’s pure heaven. Pour in your whisked sauce, stirring constantly. It will start to thicken pretty quickly, so keep that whisk moving! Once it’s bubbling and thickened to your liking, about 1-2 minutes, you’re almost there. This is where the sauce really comes alive for your Black Pepper Chicken.
- Finish Your Black Pepper Chicken:: Return the cooked chicken and sautéed mushrooms to the pan with the thickened sauce. Toss everything gently to coat. Let it simmer for another minute or two, just to ensure the chicken is fully cooked through and has absorbed all that glorious sauce. Drizzle with a tiny bit of sesame oil for that extra aromatic touch. Taste and adjust seasoning if needed – maybe a bit more pepper? Garnish generously with fresh green onions. This Black Pepper Chicken with Mushrooms is ready to shine!