Black Pepper Chicken with Mushrooms 9 Amazing Reasons
Juicy seared chicken, caramelized mushrooms, and a glossy black pepper sauce come together in one skillet. Fast technique, pantry ingredients, restaurant polish.
Equipment
- Large skillet or wok
- Cutting Board
- Chef’s knife
- Mixing bowls
- Spatula or tongs
- Measuring spoons and cup
Ingredients
For the chicken
- 2 boneless skinless chicken breasts thinly sliced across the grain
- 1 tbsp cornstarch to velvet the chicken and help sauce cling
- 1 tsp salt fine
- 1/2 tsp black pepper mixed into the coating
For the pan
- 2 tbsp vegetable oil divided use
For the vegetables
- 1 medium onion chopped
- 2 cups mushrooms sliced; cremini or button, shiitake optional
- 3 cloves garlic minced
For the sauce
- 2 tbsp soy sauce regular or low sodium
- 1 tbsp oyster sauce for glossy umami
- 1 tsp sesame oil add at the end
- 1/4 cup water or light chicken broth
To finish
- freshly ground black pepper to taste
- green onions thinly sliced, optional garnish
Instructions
- Set up your sauce. In a small bowl, combine soy sauce, oyster sauce, sesame oil, and water so it is ready when the pan is hot.
- Coat the chicken. Pat dry and toss with cornstarch, salt, and black pepper until evenly coated. Rest 5 minutes to hydrate the starch.
- Sear in batches. Heat 1 tbsp oil in a large skillet or wok over medium high until shimmering. Add half the chicken in a single layer. Cook 2 to 3 minutes, flip, then 1 to 2 minutes more until just cooked. Transfer to a plate and repeat with remaining chicken.
- Brown mushrooms. Add remaining 1 tbsp oil. Add mushrooms in a single layer and cook undisturbed 2 to 3 minutes to release moisture, then stir and cook 2 to 3 minutes more until browned and glossy.
- Soften onion. Add onion with a pinch of salt and cook 2 to 3 minutes until translucent and lightly golden.
- Build the sauce. Push vegetables to the edges, add garlic to the center, and cook 30 seconds until fragrant. Pour in the sauce mixture and 1/4 cup water. Scrape up browned bits and bring to a gentle simmer.
- Thicken to glossy. Simmer 1 to 2 minutes until the sauce lightly coats the back of a spoon. If too thick, add a splash of water. If thin, simmer 30 seconds more.
- Combine and finish. Return chicken and any juices to the pan. Toss until hot and coated. Grind in black pepper to taste and remove from heat. Garnish with green onions and serve over rice or noodles.
Notes
Slice chicken thin for quick searing. Give mushrooms space so they brown instead of steam. Keep sauces measured and ready; the finish moves fast. For gluten free, use tamari. For extra heat, add chili flakes with the garlic. If you prefer a thicker glaze, whisk 1 tsp cornstarch with 2 tsp cold water and stir into the simmering sauce.