Savory Pepper Chicken Mushrooms

This flavor-packed Chinese dish pairs juicy chicken with earthy mushrooms, all coated in a bold black pepper glaze. The velvety sauce hugs every ingredient perfectly, while crisp veggies add just enough sweetness to counter the warm kick from freshly crushed black peppercorns. Pair it with fluffy jasmine rice and you'll fill your kitchen with mouthwatering scents that bring real Chinese cooking right into your home.

Getting that restaurant-worthy taste depends on how you prep your stuff and the order you cook things in. Using chicken that's not cold from the fridge and making sure your wok is hot enough will give you that perfect sear and texture you want.

Essential Elements

• Chicken breasts: Go for top-quality ones that are evenly thick with a fresh, rosy color
• Black peppercorns: Grab tellicherry ones for richer taste
• Mushrooms: Look for sturdy shiitakes with chunky caps
• Light soy sauce: Better brands give a cleaner flavor
• Oyster sauce: Pick classic types containing real oyster extract
• Shaoxing wine: Matured Chinese rice wine
• Fresh aromatics: Complete garlic bulbs and crunchy green onions
• Cooking oil: Ones that can take heat, like grapeseed

Cooking Instructions

Getting Ready:

Cut chicken diagonally against the grain into thin slices about 1/4 inch thick so it cooks evenly.

Marinating:

Blend cornstarch, salt and fresh pepper in a container. Toss chicken pieces to cover them all over and let sit for 5 minutes.

Sauce:

Mix soy sauce, oyster sauce, rice wine and honey until it looks shiny and smooth.

Cooking Technique:

Get your wok smoking hot. Pour oil in and cook chicken in small batches until almost finished.

Last Steps:

Quickly fry aromatics and mushrooms one after another. Put chicken back in, pour sauce over, and toss everything until coated.

Garnishing:

Sprinkle with fresh pepper and sliced green onions. Dish up while hot alongside steamed rice.

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Pairing Suggestions

Try throwing in some Thai chilies or Sichuan peppercorns if you want more kick. You can swap chicken for shrimp or beef strips just fine. Want to go meatless? Firm tofu works great when pressed first. Tossing in snap peas or water chestnuts adds nice crunch and variety.

Dish Variations

Play around with Thai chilies or Sichuan peppercorns for extra zing. Switch out chicken for juicy shrimp or thin beef slices. Make it veggie-friendly with pressed firm tofu instead. Mix in extras like snap peas, baby corn, or water chestnuts - just cut them all the same size so they cook right.

Keeping It Fresh

Let everything cool down completely before packing in tight containers. Put the sauce at the bottom. Keeps in the fridge up to three days. For longer storage, divide into freezer bags, push the air out, and lay them flat for up to two months. Write the date and cooking tips on the bag. Thaw in the fridge and warm up in a hot wok with fresh toppings.

Getting it right comes down to good prep and timing. Set out your ingredients in the order you'll use them for smooth cooking and the best flavor and texture.

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Frequently Asked Questions

→ What can I use instead of mushrooms?

Feel free to swap in your favorite mushrooms like shiitake or button, or even mix them for variety!

→ Is this super spicy?

The black pepper adds some heat, but it’s not overpowering. Adjust the pepper level to match your taste.

→ Can I make this gluten-free?

Yes! Just use gluten-free versions of soy sauce and oyster sauce, and you’re all set.

→ What can I serve this with?

Pair it with steamed rice, noodles, or even cauliflower rice for a lighter touch.

→ Can I prep ahead of time?

For sure! Chop the veggies and slice your chicken earlier, and keep everything ready in separate containers until cooking time.