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This traditional Chinese dish blends juicy chunks of chicken with hearty mushrooms in a bold black pepper coating. The thick sauce wraps around everything with a smooth finish, while crisp veggies provide natural sweetness that counters the warm kick from freshly crushed black peppercorns. Paired with fluffy jasmine rice, this meal creates a mouthwatering smell that delivers genuine Chinese tastes right at home.
Getting that restaurant-worthy outcome depends on how you prep your stuff and the order you cook things. Using chicken that isn't cold and making sure your wok gets really hot will help you nail that perfect sear and texture.
Essential Components
- Chicken breasts: Go for top-grade ones that are evenly thick with a fresh rosy color
- Black peppercorns: Grab tellicherry type for richer taste
- Mushrooms: Look for sturdy shiitakes with chunky caps
- Light soy sauce: Stick with top brands for better flavor
- Oyster sauce: Pick classic versions containing real oyster extract
- Shaoxing wine: Mature Chinese rice wine
- Fresh aromatics: Full garlic bulbs and snappy green onions
- Cooking oil: Ones that handle heat well like grapeseed
Cooking Instructions
- Getting Ready:
- Cut chicken diagonally against grain into thin 1/4 inch slices for quick cooking.
- Soaking:
- Blend cornstarch, salt and fresh pepper in container. Toss chicken until covered and let sit 5 minutes.
- Sauce:
- Stir soy sauce, oyster sauce, rice wine and honey together until silky and shiny.
- Cooking Technique:
- Get wok super hot. Pour oil and fry chicken in small amounts until almost finished.
- Last Parts:
- Cook aromatics and mushrooms one after another. Add chicken back, pour sauce, mix until coated.
- Last Touch:
- Sprinkle with fresh pepper and sliced green onions. Dish out hot with steamy rice.
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Pairing Suggestions
Try adding Thai chilis or Sichuan peppercorns for more kick. This dish works great with prawns or sliced beef too. Want a meat-free option? Use firm tofu that's been pressed. More veggies like sugar snap peas or water chestnuts can add nice texture and crunch.
Tasty Variations
Play around with Thai chilis or Sichuan peppercorns if you want it spicier. Swap chicken for prawns or thin beef strips. Make it veggie-friendly with pressed firm tofu. Toss in extras like sugar snaps, baby corn, or water chestnuts, cutting everything the same size so they cook right.
Keeping It Fresh
Let it cool all the way before putting in closed containers. Put sauce on the bottom. Keeps in fridge for three days max. If freezing, split into bags, push air out, and lay flat for up to two months. Write date and heating tips on label. Thaw in fridge and warm up in hot wok with new garnish.Getting it right comes down to good prep and timing. Set up ingredients in the order you'll use them for smooth cooking and the best texture and flavor.
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Frequently Asked Questions
- → What can I replace mushrooms with?
- Feel free to mix it up! Use shiitake, button mushrooms, or any variety you fancy for extra taste.
- → Does this have too much spice?
- It’s heavy on pepper flavor but not overwhelmingly spicy. Adjust the pepper to suit what you like.
- → How can I make it gluten-free?
- Swap soy sauce and oyster sauce with their gluten-free versions—it’s an easy fix!
- → What works well as a side?
- Pair it with fluffy rice, soft noodles, or cauliflower rice if you’d like something lighter.
- → Can I prep the ingredients early?
- Totally! Pre-slice chicken and chop veggies ahead, then store separately until it’s time to cook.