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This classic Chinese stir-fry combines tender chicken pieces and meaty mushrooms in a rich black pepper sauce. The sauce coats each ingredient with a silky glaze, while fresh vegetables add natural sweetness to balance the warming heat of freshly ground black peppercorns. When served with steamed jasmine rice, this dish creates an inviting aroma that brings authentic Chinese flavors to your table.
The key to restaurant-quality results lies in proper ingredient preparation and cooking order. Using room temperature chicken and a properly heated wok helps achieve the perfect sear and texture.
Key Ingredients
- Chicken breasts: Choose quality grade A with even thickness and fresh pink color
- Black peppercorns: Use tellicherry variety for complex flavor
- Mushrooms: Select firm shiitakes with thick caps
- Light soy sauce: Premium brands offer clean taste
- Oyster sauce: Traditional varieties with real oyster extract
- Shaoxing wine: Aged Chinese rice wine
- Fresh aromatics: Whole garlic heads and crisp scallions
- Cooking oil: High heat oils like grapeseed
Preparation Steps
- Prep Work:
- Slice chicken against grain at 45 degrees into 1/4 inch pieces for even cooking.
- Marinating:
- Mix cornstarch, salt and fresh pepper in bowl. Coat chicken evenly and rest 5 minutes.
- Sauce:
- Combine soy sauce, oyster sauce, rice wine and honey until smooth and glossy.
- Cooking Method:
- Heat wok until very hot. Add oil and cook chicken in batches until nearly done.
- Final Steps:
- Stir-fry aromatics and mushrooms in sequence. Return chicken, add sauce, toss until glazed.
- Finishing:
- Top with fresh pepper and green onions. Serve hot over fresh rice.
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Serving Ideas
Consider adding Thai chilies or Sichuan peppercorns for extra heat. This recipe works well with shrimp or beef strips. For a vegetarian version, use pressed firm tofu. Additional vegetables like snap peas or water chestnuts add variety and crunch.
Recipe Adaptations
Experiment with Thai chilies or Sichuan peppercorns for spice. Substitute chicken with shrimp or sliced beef flank. Create a vegetarian version using pressed tofu. Add vegetables like snap peas, baby corn, or water chestnuts, cutting each uniformly for proper cooking.
Storage Guidelines
Cool completely before storing in sealed containers. Place sauce on bottom layer. Refrigerate up to three days. For freezing, portion into freezer bags, remove air, and store flat up to two months. Label with date and instructions. Thaw in refrigerator and reheat in hot wok with fresh garnishes.Success comes from proper mise en place and timing. Organize ingredients in cooking order for smooth preparation and optimal results in texture and flavor.
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Frequently Asked Questions
- → Can I swap the mushrooms for something else?
- Sure! Try any mushroom variety like shiitake or button, or even mix them up for extra flavor.
- → Is this dish very spicy?
- It has a strong black pepper flavor, but it’s not super hot. You can adjust how much pepper you use to match your preference.
- → How do I make this gluten-free?
- Just replace soy sauce and oyster sauce with gluten-free versions, and you’re good to go!
- → What should I pair this with?
- It goes wonderfully with steamed rice, cooked noodles, or even cauliflower rice if you want a lighter option.
- → Can I prepare ingredients beforehand?
- Absolutely! Slice the chicken and chop your veggies ahead of time. Keep them in separate containers until you’re ready to cook.