Can I adjust the spice level of this Black Pepper Chicken?

Absolutely! The amount of black pepper can be tailored to your preference. If you enjoy a fiery kick, feel free to add more. For a milder flavor, start with a smaller amount and add to taste.

What are the best serving suggestions for Black Pepper Chicken with Mushrooms?

This versatile dish pairs wonderfully with steamed white rice, brown rice, or even noodles. For a lighter meal, serve it alongside a crisp green salad or your favorite steamed vegetables like broccoli or snap peas.

Can I use chicken breast instead of chicken thighs?

Yes, you can substitute boneless, skinless chicken breast for thighs. Chicken breast tends to cook faster, so be mindful of the cooking time to prevent it from becoming dry. Cut it into similar bite-sized pieces for even cooking.

How do I store and reheat leftovers of this dish?

Store any leftover Black Pepper Chicken with Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or gently warm it on the stovetop over low heat. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it up.

Irresistible Black Pepper Chicken with Mushrooms: A Flavorful Weeknight Stir-Fry

Description

A quick and flavorful stir-fry featuring tender chicken and earthy mushrooms coated in a bold, savory black pepper sauce.

Ingredients

Scale

1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
8 ounces mushrooms, sliced (button or cremini work well)
1 tablespoon vegetable oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon black pepper (adjust to taste)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
2 green onions, chopped (for garnish)
Salt to taste

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Instructions

Step 1: Prep Chicken and Vegetables: Cut the chicken thighs into bite-sized pieces and slice the mushrooms. Mince the garlic and ginger.
Step 2: Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Step 3: Sear Chicken: Add the chicken pieces to the skillet, seasoning with salt. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Step 4: Sauté Garlic and Ginger: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Step 5: Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, or until they are tender and browned.
Step 6: Combine Ingredients: Return the cooked chicken to the skillet. Pour in the chicken broth, soy sauce, and black pepper. Stir to combine.
Step 7: Thicken the Sauce: Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Step 8: Garnish and Enjoy: Remove from heat, garnish with chopped green onions, and serve hot over rice or noodles.

Notes

For a spicier kick, add a pinch of red pepper flakes with the black pepper. This dish is excellent with a side of steamed broccoli or snap peas.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 2g
Sodium: 650mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg