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This flavorful Chinese dish pairs juicy chicken chunks with hearty mushrooms in a deep black pepper glaze. The velvety sauce wraps each component, while crisp veggies bring natural sweetness that offsets the warm kick from freshly crushed black peppercorns. Paired with fluffy jasmine rice, this meal creates mouth-watering scents that deliver genuine Chinese tastes right at home.
Getting restaurant-worthy results depends on how you prep your ingredients and the order you cook them in. Using chicken at room temp and a fully heated wok will help you get that perfect browning and mouthfeel.
Essential Components
- Chicken breasts: Pick high-quality grade A with uniform thickness and bright pink coloring
- Black peppercorns: Go for tellicherry type for richer taste
- Mushrooms: Look for sturdy shiitakes with plump caps
- Light soy sauce: Higher-end brands give better flavor
- Oyster sauce: Go for classic versions containing actual oyster extract
- Shaoxing wine: Matured Chinese rice wine
- Fresh aromatics: Complete garlic bulbs and snappy green onions
- Cooking oil: Something that works well with heat like grapeseed
Making Process
- Getting Ready:
- Cut chicken across the grain at 45 degree angle into 1/4 inch strips for quick cooking.
- Marinating:
- Blend cornstarch, salt and ground pepper in container. Thoroughly coat chicken and let sit 5 minutes.
- Sauce:
- Whisk together soy sauce, oyster sauce, rice wine and honey until well-mixed and shiny.
- Cooking Technique:
- Get your wok smoking hot. Pour in oil and cook chicken portions until almost done.
- Last Steps:
- Quickly fry aromatics and mushrooms one after another. Put chicken back in, pour sauce, toss until coated.
- Last Touch:
- Sprinkle with fresh pepper and sliced green onions. Dish up hot with fresh rice.
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Pairing Suggestions
Try adding some Thai chilis or Sichuan peppercorns if you want more kick. This dish works great with shrimp or beef strips too. Want to go meatless? Firm tofu works wonderfully. You can toss in extra veggies like sugar snap peas or water chestnuts for more crunch and variety.
Customizing Your Dish
Play around with Thai chilis or Sichuan peppercorns for extra heat. Swap chicken out for shrimp or thinly sliced beef flank. Make it veggie-friendly with pressed tofu instead. Toss in more veggies like sugar snaps, baby corn, or water chestnuts, cutting everything the same size so they cook evenly.
Keeping It Fresh
Let everything cool down before putting in containers with tight lids. Put sauce at the bottom. Keeps in the fridge for up to three days. If freezing, divide into freezer bags, push out the air, and store them flat for up to two months. Write the date and heating instructions on each. Thaw in the fridge and warm up in a hot wok with new toppings.Getting it right comes down to good prep and timing. Arrange your stuff in cooking order so things go smoothly and you get the best texture and taste possible.
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Frequently Asked Questions
- → Can I use other vegetables instead of mushrooms?
- Of course! Swap in any mushroom variety you like or mix veggies for a unique twist.
- → Does this taste really spicy with black pepper?
- It’s peppery but not overly strong. Adjust the pepper amount to match your liking.
- → How can I make this without gluten?
- Replace the regular soy sauce and oyster sauce with gluten-free alternatives.
- → What’s a good side for this dish?
- It pairs great with plain rice, noodles, or try cauliflower rice for a lighter option.
- → Can I prep the ingredients ahead of time?
- Sure! Slice your chicken and chop the veggies earlier. Store them refrigerated till cooking time.