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If you're on the hunt for a dish that harmoniously blends savory flavors with a hint of earthiness, look no further than Savory Black Pepper Chicken with Umami Mushrooms. This recipe is not just a meal; it's an experience that tantalizes your taste buds with a delightful fusion of textures and flavors. The dish is built around tender chicken thighs, a perfect canvas for the robust spiciness of black pepper and the rich umami profile provided by a medley of mixed mushrooms.

Black Pepper Chicken with Mushrooms

Discover the irresistible flavors of Savory Black Pepper Chicken with Umami Mushrooms, a dish that masterfully combines tender chicken thighs and a rich medley of shiitake, cremini, and button mushrooms. The robust heat of freshly cracked black pepper elevates the umami taste, making every bite a delight. Perfect for any occasion, this simple yet sophisticated recipe is sure to impress. Unleash your culinary creativity and bring this delicious fusion meal to your table!
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Ingredients
  

500g boneless chicken thighs, sliced into bite-sized pieces

200g mixed mushrooms (shiitake, cremini, or button), sliced

2 tablespoons black peppercorns, coarsely crushed

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

2 garlic cloves, minced

1 tablespoon ginger, minced

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 medium red bell pepper, sliced

4 green onions, chopped

Salt, to taste

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken with soy sauce, oyster sauce, rice vinegar, minced garlic, minced ginger, and crushed black peppercorns. Mix well and let it marinate for about 30 minutes in the refrigerator.

    Prepare the Mushrooms: While the chicken is marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the mushrooms and a pinch of salt. Sauté for 5-7 minutes, until they are tender and browned. Remove from the skillet and set aside.

      Cook the Chicken: In the same skillet, add another tablespoon of vegetable oil. Heat until shimmering, then add the marinated chicken (discard any leftover marinade) and sauté for about 6-8 minutes, or until the chicken is cooked through and slightly caramelized. Toss in the cornstarch to thicken the sauce, stirring well.

        Combine Ingredients: Add the sautéed mushrooms and sliced red bell pepper to the skillet. Stir-fry for an additional 2-3 minutes, allowing the flavors to meld together. If desired, adjust seasoning with more salt and black pepper to taste.

          Garnish and Serve: Remove the skillet from heat and stir in the chopped green onions. Transfer to a serving dish and garnish with fresh cilantro. Serve hot over steamed rice or noodles.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings