Description
Pepper Chicken with Mushrooms is a flavorful stir-fry recipe combining tender diced chicken thighs or breasts with sautéed mushrooms, infused with a spicy and savory black pepper sauce. This quick 30-minute dish features a delightful balance of soy, oyster, and hoisin sauces, accented with garlic, ginger, and optional chili, making it perfect for a satisfying weeknight dinner served over rice or noodles.
Ingredients
Scale
Chicken Marinade
- 500g boneless chicken thighs or breasts, diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Pinch of salt
Sauce
- 2 tbsp soy sauce (remaining from total 3 tbsp)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional, for sweetness)
- 2 tsp dark soy sauce
- 1 tbsp coarse black pepper (adjust to taste)
For Cooking
- 2 tbsp vegetable oil (divided)
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 red chili, finely chopped (optional)
- 200g mushrooms (button or cremini), halved or thickly sliced
- Salt to taste
Garnish
- Chopped scallions or cilantro
Instructions
- Marinate the Chicken: In a bowl, combine the diced chicken with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of cornstarch, and a pinch of salt. Mix thoroughly and let the chicken marinate for 15 minutes to absorb the flavors and tenderize.
- Make the Sauce: In a separate bowl, mix together the remaining soy sauce (2 tablespoons), oyster sauce, hoisin sauce if using, dark soy sauce, and coarse black pepper. Set this savory sauce mixture aside for later use.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the pieces turn golden brown and are cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
- Cook the Aromatics & Mushrooms: In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add minced garlic, minced ginger, and chopped red chili (if using) and sauté for about 30 seconds until fragrant. Then add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they are browned and tender.
- Combine & Finish: Return the cooked chicken to the pan with the mushrooms and aromatics. Pour in the prepared sauce and stir-fry everything together for 2 to 3 minutes until the chicken and mushrooms are well coated and the sauce thickens slightly. Finally, drizzle with the remaining 1 teaspoon of sesame oil and toss to combine thoroughly.
- Serve: Garnish the pepper chicken with chopped scallions or cilantro. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of coarse black pepper according to your spice preference.
- Use boneless chicken thighs for more tender and juicier results; chicken breasts are a leaner alternative.
- Hoisin sauce is optional and adds sweetness; omit for a less sweet sauce.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Red chili is optional; omit for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
