Pepper chicken mushrooms, a symphony of savory flavors, is a dish close to my heart. The aroma alone transports me back to my grandmother's kitchen, where hearty, comforting meals were a daily ritual. This version, elevated with a generous dose of black pepper, juicy chicken, and earthy mushrooms, is more than just food; it’s a hug on a plate. Today, I'm excited to share this cherished recipe, pepper chicken mushrooms, so you can experience the warmth and satisfaction it brings.
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Why You Will Love This pepper chicken mushrooms Recipe
This pepper chicken mushrooms recipe is guaranteed to become a family favorite. It’s incredibly comforting, perfect for a chilly evening or a simple weeknight dinner. The recipe is surprisingly quick and easy to prepare, meaning you can have a flavourful, satisfying meal on the table in under an hour. The bold pepper flavour combined with the umami of the mushrooms and the tenderness of the chicken creates an unforgettable culinary experience.
I remember struggling to find quick and exciting dinner ideas after a long day at work. That's when I perfected this iteration of pepper chicken with mushrooms. I wanted it to be something that was both satisfying and fun to make. Now, it's a recipe I share again and again. It’s a personal touch with quality ingredients that never disappoints.
Ingredients Needed for This pepper chicken mushrooms Recipe
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, sliced
- 8 oz cremini mushrooms, sliced
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon brown sugar
- 2 tablespoons freshly ground black pepper (adjust to taste)
- 1 teaspoon cornstarch (for slurry)
- 1 tablespoon water (for slurry)
- Chopped green onions, for garnish
How to Make This pepper chicken mushrooms Recipe
In a medium bowl, marinate the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and set aside for at least 15 minutes.
Prepare the sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce (if using), brown sugar, and black pepper. Set aside.
In a large skillet or wok, heat olive oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add garlic and ginger to the skillet and cook for about 30 seconds until fragrant. Add the sliced bell pepper and mushrooms and cook until softened, about 5-7 minutes.
Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer.
In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Add the slurry to the sauce and stir until the sauce thickens slightly.
Return the cooked chicken to the skillet with the sauce. Toss to coat and simmer for another 2-3 minutes to allow the flavors to meld.
Garnish with chopped green onions and serve hot over rice or noodles.
How to Serve This pepper chicken mushrooms Recipe
This delicious pepper chicken mushrooms recipe shines when served hot, right off the stove. It pairs perfectly with a bed of fluffy white rice or noodles. For a complete meal, consider adding a side of steamed broccoli or a fresh green salad.
You could also try serving it with a dollop of sour cream or Greek yogurt to balance the savory pepper flavor. A sprinkle of sesame seeds adds a nice textural element. Get creative with your plating!
How to Store This pepper chicken mushrooms Recipe
Leftover pepper chicken mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the chicken is cooled completely before refrigerating.
For longer storage, you can freeze the leftovers in an airtight container for up to 2 months.
To reheat, thaw in the refrigerator overnight. Then, reheat in a skillet over medium heat until heated through. You may need to add a splash of water or chicken broth to prevent it from drying out.
Tips to Make This pepper chicken mushrooms Recipe
- Ingredient Swap: If you don’t have chicken thighs, you can use chicken breasts. Just be careful not to overcook them.
- Success Tip: Don’t skip the marinating step. It helps tenderize the chicken and infuse it with flavour.
- Common Mistake to Avoid: Overcooking the chicken can make it dry and rubbery. Keep a close eye on it during cooking.
- Pro Tip: For an extra kick, add a pinch of red pepper flakes to the sauce.
Helpful Notes for This pepper chicken mushrooms Recipe
The quality of your black pepper drastically impacts the flavour. Freshly cracked black pepper is always best for this pepper chicken mushrooms recipe.
Oyster sauce adds a lovely savory depth, but if you don’t have it on hand, you can omit it. Just add a little extra soy sauce for flavour. Also, you may want to use an instant-read thermometer to be sure the chicken is cooked thoroughly.
If you enjoy bold, comforting chicken bowls, you may also love this Tasty Street Corn Chicken Bowl, another easy and flavour-packed meal perfect for busy nights.
Variation of This pepper chicken mushrooms Recipe
- Seasonal Twist: During the fall, add some roasted butternut squash cubes to the dish for a touch of sweetness.
- Optional Version: Use tofu instead of chicken for a vegetarian option. Make sure to press the tofu well before marinating for the best results.
- Creative Modification: Add diced pineapple for a sweet and savory twist.
Frequently Asked Questions
What goes well with pepper chicken mushrooms?
Pepper chicken mushrooms pairs well with steamed rice, noodles, or mashed potatoes. It can also be served as a flavorful filling for lettuce wraps or tacos.
How do you keep chicken moist in pepper chicken mushrooms?
To keep the chicken moist, avoid overcooking it. Marinating the chicken before cooking also helps retain moisture. Simmering the chicken in the sauce rather than frying it until dry is key.
Can I use other types of mushrooms in pepper chicken mushrooms?
Yes, you can substitute other types of mushrooms such as shiitake, cremini, or oyster mushrooms. Each type will bring a slightly different flavor profile to the dish.
What kind of peppers are best for pepper chicken mushrooms?
Black pepper is essential for pepper chicken mushrooms, but you can also add other peppers. Bell peppers add sweetness, while for a spicier kick, consider adding a pinch of cayenne or chili flakes.
Conclusion
Pepper chicken mushrooms is more than just a quick and easy dinner—it’s a comforting dish filled with bold flavors, tender chicken, and earthy mushrooms that bring warmth to every bite. Whether you’re making it for a busy weeknight or sharing it with loved ones, this recipe is sure to become a staple in your kitchen. Simple ingredients, rich aromas, and satisfying textures come together to create a meal that feels both nourishing and special.
If you enjoyed this recipe and are looking for more delicious, comforting meal ideas, I invite you to visit my Pinterest account and join me there for even more inspiration, tips, and easy recipes you’ll love.
Pepper Chicken Mushrooms: Ultimate Easy Recipe Tonight!
A flavorful and easy pepper chicken and mushrooms recipe perfect for a weeknight dinner. Tender chicken and earthy mushrooms in a bold black pepper sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Asian
Nutrition:
Protein: 30g
Carbs: 15g
Fat: 18g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, sliced
- 8 oz cremini mushrooms, sliced
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon brown sugar
- 2 tablespoons freshly ground black pepper (adjust to taste)
- 1 teaspoon cornstarch
- 1 tablespoon water
- Chopped green onions, for garnish
Instructions
- In a medium bowl, marinate the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well and set aside for at least 15 minutes.
- Prepare the sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce (if using), brown sugar, and black pepper. Set aside.
- In a large skillet or wok, heat olive oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add garlic and ginger to the skillet and cook for about 30 seconds until fragrant. Add the sliced bell pepper and mushrooms and cook until softened, about 5-7 minutes.
- Pour the prepared sauce into the skillet with the vegetables. Bring to a simmer.
- In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water to create a slurry. Add the slurry to the sauce and stir until the sauce thickens slightly.
- Return the cooked chicken to the skillet with the sauce. Toss to coat and simmer for another 2-3 minutes to allow the flavors to meld.
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
- Adjust the amount of black pepper to your liking. Freshly ground black pepper is recommended. Serve over rice or noodles.