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This tasty Chinese dish pairs juicy chicken chunks with hearty mushrooms, all wrapped in a deep black pepper sauce. Every bite gets a rich coating, and the fresh veggies add sweet notes that work against the warmth from freshly ground black pepper. Pop it on top of fluffy jasmine rice and you'll smell the authentic Chinese cooking aromas filling your kitchen right away.
You can make this taste just like restaurant food if you prep everything right and cook things in the correct order. Using chicken that's not cold from the fridge and getting your wok really hot will help you get that perfect texture and sear.
Essential Elements
- Chicken breasts: Go for top-quality ones that aren't too thin or thick and look bright pink
- Black peppercorns: Try to find tellicherry ones for better taste complexity
- Mushrooms: Look for plump shiitakes with chunky tops
- Light soy sauce: The fancy brands really do taste cleaner
- Oyster sauce: Pick ones that actually contain real oyster extract
- Shaoxing wine: That special aged wine from Chinese rice
- Fresh aromatics: Full garlic bulbs and perky green onions
- Cooking oil: Something that can take serious heat like grapeseed
Cooking Instructions
- Getting Started:
- Cut your chicken pieces across the grain at an angle, making them about 1/4 inch thick so they'll cook evenly.
- Marinating:
- Throw cornstarch, salt and fresh pepper in a bowl. Toss your chicken in it and let it sit for 5 minutes.
- Sauce:
- Mix up soy sauce, oyster sauce, rice wine and honey until it looks shiny and smooth.
- Cooking Process:
- Get that wok smoking hot. Drizzle in oil and cook your chicken in small batches until it's almost finished.
- Next Steps:
- Cook your garlic and mushrooms one after another. Put the chicken back in, pour sauce over, and toss until everything's nicely coated.
- Last Touches:
- Sprinkle with some more fresh pepper and sliced green onions. Serve it hot with freshly cooked rice.
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Pairing Suggestions
You might want to throw in some Thai chilies or Sichuan peppercorns if you like it spicy. The sauce works great with shrimp or thin beef slices too. Don't eat meat? Firm tofu that's been pressed works just fine. You can also toss in extra veggies like snap peas or water chestnuts for more crunch.
Recipe Variations
Kick things up with Thai chilies or Sichuan peppercorns if you want more heat. Switch out chicken for some juicy shrimp or thin beef strips from the flank. Make it veggie-friendly with pressed firm tofu instead. Throw in extras like snap peas, baby corn, or water chestnuts - just cut them all roughly the same size so they cook right.
Keeping Leftovers
Let it cool all the way before you pack it up in sealed containers. Put the sauce on the bottom. It'll stay good in the fridge for about three days. Want to freeze it? Split it into portions in freezer bags, push all the air out, and lay them flat. They'll keep for about two months. Don't forget to write the date and heating instructions. Thaw it in your fridge and warm it up in a hot wok with fresh garnishes on top.The secret to getting this right is having everything ready and working with good timing. Set up all your ingredients in the order you'll use them and you'll end up with the best texture and taste.
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Frequently Asked Questions
- → Can I replace the mushrooms easily?
- Absolutely! Use shiitake, button, or mix them up. Swap with something else if you'd like more variety.
- → Is this dish super spicy?
- Not overly spicy, but black pepper brings a kick. Reduce or add pepper to fit your taste.
- → How can I make this gluten-free?
- Just switch to gluten-free soy sauce and oyster sauce—it’s that easy!
- → What pairs well with this dish?
- Serve it over steamed rice, noodles, or even cauliflower rice if you're cutting carbs.
- → Can I prep anything beforehand?
- Definitely! Chop your chicken and veggies ahead and keep them in the fridge till you're ready to cook.