Black Pepper Chicken Mushrooms: A Delicious & Easy Recipe

Focus Keyword: Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup: Is there anything more comforting on a chilly day or when you’re feeling under the weather? I think not! This isn’t just a recipe; it’s a warm hug in a bowl, a nostalgic trip back to childhood, and a testament to the healing power of simple, wholesome ingredients.

Chicken noodle soup boasts a history as rich and flavorful as the broth itself. Variations of this nourishing concoction have been simmered in kitchens around the world for centuries, each culture adding its unique twist. While its exact origins are debated, the belief in chicken soup’s restorative properties dates back to ancient times. It’s more than just food; it’s a remedy passed down through generations.

But what makes homemade chicken noodle soup so universally loved? It’s the perfect combination of savory chicken, tender noodles, and a medley of vegetables, all swimming in a rich, flavorful broth. The soft texture is incredibly soothing, especially when you’re not feeling your best. Plus, it’s a relatively easy and convenient meal to prepare, making it a go-to for busy weeknights or when you need a little extra TLC. So, grab your favorite pot, and let’s get started on creating a bowl of pure comfort!

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this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• For the Sauce:
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 1 tablespoon honey (or sugar)
• 1 tablespoon cornstarch
• 1/2 cup chicken broth (or water)
• 1 teaspoon sesame oil
• 1 teaspoon ground black pepper, freshly cracked preferred
• For the Stir-Fry:
• 2 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, seeded and sliced
• 8 oz cremini mushrooms, sliced
• 4 scallions, chopped, white and green parts separated
• 1/2 cup chopped cilantro, for garnish (optional)
• Cooked rice, for serving

Marinating the Chicken

Okay, let’s get started! First things first, we need to marinate our chicken. This is a crucial step because it tenderizes the chicken and infuses it with flavor, making it incredibly delicious in the final dish. I always find that marinating the chicken for at least 30 minutes, or even longer if you have the time, really makes a difference.

1. In a medium bowl, combine the chicken pieces, soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, sugar, white pepper, and salt.
2. Mix everything together really well, ensuring that each piece of chicken is coated evenly with the marinade. I like to use my hands for this, but a spoon or spatula works just fine too.
3. Add the vegetable oil to the bowl. This helps to seal in the moisture and prevent the chicken from sticking together during the stir-fry.
4. Give it another good mix, and then cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
5. Place the marinated chicken in the refrigerator for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful and tender it will be!

Preparing the Sauce

While the chicken is marinating, let’s whip up the sauce. This black pepper sauce is the star of the show, and it’s what gives this dish its signature flavor. It’s a perfect balance of savory, sweet, and spicy, and it’s incredibly easy to make.

1. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, Shaoxing rice wine (or dry sherry), honey (or sugar), cornstarch, chicken broth (or water), sesame oil, and ground black pepper.
2. Make sure everything is well combined and that there are no lumps of cornstarch. The cornstarch is important because it will help to thicken the sauce during the stir-fry.
3. Set the sauce aside for now. We’ll be using it later when we stir-fry the chicken and vegetables.

Stir-Frying the Chicken and Vegetables

Now for the fun part – the stir-fry! This is where all the flavors come together and create a truly amazing dish. It’s important to have all your ingredients prepped and ready to go before you start stir-frying, as the process moves quickly.

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok or skillet is nice and hot before adding the chicken.
2. Add the marinated chicken to the wok or skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Stir-fry the chicken for about 3-5 minutes, or until it’s cooked through and lightly browned. Remove the chicken from the wok or skillet and set it aside.
4. Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
5. Add the minced garlic and ginger to the wok or skillet and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the dish bitter.
6. Add the sliced bell pepper and mushrooms to the wok or skillet and stir-fry for about 3-5 minutes, or until they’re tender-crisp.
7. Return the cooked chicken to the wok or skillet.
8. Pour the prepared sauce over the chicken and vegetables.
9. Stir-fry everything together for about 1-2 minutes, or until the sauce has thickened and coated the chicken and vegetables evenly.
10. Add the white parts of the chopped scallions to the wok or skillet and stir-fry for another 30 seconds.

Serving and Garnishing

Alright, we’re almost there! Now it’s time to serve up this delicious Black Pepper Chicken with Mushrooms. I love serving it over a bed of fluffy rice, but you can also serve it with noodles or even just enjoy it on its own.

1. Serve the Black Pepper Chicken with Mushrooms over cooked rice.
2. Garnish with the green parts of the chopped scallions and chopped cilantro (if using).
3. Serve immediately and enjoy!

Tips and Variations:

• Spice Level: If you like your food extra spicy, you can add a pinch of red pepper flakes to the sauce or stir-fry.
• Vegetables: Feel free to add other vegetables to the stir-fry, such as broccoli, snap peas, or carrots.
• Protein: You can substitute the chicken with beef, pork, or tofu.
• Marinade Time: For the best flavor, marinate the chicken for at least 30 minutes, or up to overnight.
• Freshly Cracked Pepper: Using freshly cracked black pepper will give the dish a more intense and aromatic flavor.
• Rice Wine Substitute: If you don’t have Shaoxing rice wine, you can substitute it with dry sherry or even chicken broth.
• Dark Soy Sauce: Dark soy sauce adds color and a slightly sweeter flavor to the dish. If you don’t have it, you can omit it or use a little bit of molasses.
• Oyster Sauce: Oyster sauce adds a savory and umami flavor to the dish. If you don’t have it, you can substitute it with hoisin sauce or a little bit of soy sauce mixed with sugar.

I hope you enjoy this recipe as much as I do! It’s a family favorite in my house, and I’m sure it will be a hit with your family too. Happy cooking!

Conclusion:

This Black Pepper Chicken Mushrooms recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The savory chicken, earthy mushrooms, and that unmistakable kick of black pepper create a symphony of tastes that will leave you craving more. Seriously, the depth of flavor we achieve in such a short amount of time is truly remarkable. It’s the kind of dish that makes you feel like you’ve spent hours in the kitchen, even though it comes together in under an hour.

But what truly makes this recipe a must-try is its versatility. It’s perfect as is, served over a bed of fluffy rice or quinoa to soak up all that delicious sauce. But don’t be afraid to experiment! For a heartier meal, try adding some steamed broccoli or green beans to the stir-fry. Want to kick up the heat even more? A pinch of red pepper flakes will do the trick. And if you’re looking for a lower-carb option, serve it over cauliflower rice or zucchini noodles. The possibilities are endless!

Serving Suggestions and Variations:

* Rice or Quinoa: The classic pairing! These grains perfectly complement the savory sauce.
* Noodles: Toss the Black Pepper Chicken Mushrooms with your favorite noodles – egg noodles, udon, or even spaghetti work well.
* Vegetables: Add broccoli, green beans, bell peppers, or snap peas for extra nutrients and texture.
* Spice Level: Adjust the amount of black pepper and add red pepper flakes to customize the heat.
* Protein: While this recipe features chicken, you could easily substitute it with tofu, shrimp, or beef.
* Low-Carb Option: Serve over cauliflower rice or zucchini noodles.

I truly believe this Black Pepper Chicken Mushrooms recipe will become a staple in your kitchen. It’s quick, easy, and incredibly satisfying. The combination of simple ingredients and bold flavors makes it a winner every time. Plus, it’s a great way to use up any leftover chicken or vegetables you have on hand.

I’m so excited for you to try this recipe and experience the deliciousness for yourself! Don’t be intimidated by the black pepper – it adds a wonderful warmth and depth of flavor that you won’t find anywhere else. And remember, you can always adjust the amount to suit your personal preference.

Once you’ve given it a try, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. So go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. Happy cooking, and I can’t wait to hear what you think! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!