Pin it
This black pepper chicken stir-fry combines tender meat with savory mushrooms, enhanced by the warmth of freshly ground black pepper to create a delicious Asian-inspired dish. Perfected over years of home cooking, it's become a reliable weeknight dinner option that delivers restaurant-quality flavor in minimal time.
The aroma of freshly ground black pepper filling the kitchen signals this dish's signature flavor. Using whole peppercorns freshly ground just before cooking makes all the difference in creating its distinctive taste.
Key Ingredients and Tips
- Chicken Breasts (2 pieces): Select free-range chicken for best flavor. Slice into uniform thin strips for even cooking
- Fresh Mushrooms (250g): Mix shiitake and button mushrooms for complex flavor. Clean with a brush instead of washing
- Whole Black Peppercorns: The star ingredient - grind just before use to maximize aroma
- Oyster Sauce (15ml): Provides essential umami - choose premium quality
- Soy Sauce (15ml): Use naturally brewed soy sauce for depth of flavor
Cooking Instructions
- 1. Marinate the Chicken
- Combine sliced chicken with cornstarch, salt and half the freshly ground black pepper in a bowl. Gently massage to coat evenly. The cornstarch tenderizes the meat and naturally thickens the sauce during cooking.
- 2. Cook the Chicken
- Heat wok or large skillet until smoking hot. Sear chicken in small batches until golden but not cooked through. Remove to a plate. Avoid overcrowding to ensure proper searing.
- 3. Cook the Vegetables
- In the same wok, stir-fry onion and bell pepper until slightly caramelized. Add mushrooms and garlic. Allow mushrooms to release their moisture before browning.
- 4. Final Assembly
- Return chicken to wok. Add combined sauce ingredients (soy sauce, oyster sauce, honey and rice vinegar). Simmer briefly to meld flavors. Finish with generous freshly ground black pepper.
The key to successful stir-frying lies in thorough preparation of all ingredients before heating the wok - a fundamental technique in Asian cooking.
Plating and Presentation
Serve hot, garnished with sliced green onions. Pair with steamed white rice to soak up the flavorful sauce.
Pin it
Storage Instructions
Keeps for 2 days when refrigerated. Reheat in a skillet rather than microwave to maintain texture.
Suggested Pairings
Japanese green tea or dry Riesling complements the peppery notes in this dish.
This dish exemplifies modern Asian cooking - quick yet flavorful, simple yet refined. The combination of proper technique and quality ingredients demonstrates how weeknight cooking can achieve restaurant-quality results.
Frequently Asked Questions
- → Can I use other mushroom types?
- Absolutely, any fresh mushrooms like oyster or baby bella will work perfectly.
- → How do I make it less spicy?
- Use less black pepper and add it in small amounts until the taste is just right for you.
- → What can I use instead of oyster sauce?
- A vegetarian alternative is mushroom sauce, or you can replace it with more soy sauce.
- → Does this freeze well?
- Yes, but keep in mind the veggies may lose a bit of crunch once thawed.
- → Can I prep ingredients ahead of time?
- Sure! Chop the veggies and chicken the day before and store them in the fridge in separate containers.