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Rich and aromatic, this Chinese stir-fry combines tender slices of chicken with meaty mushrooms in a silky black pepper sauce. The savory glaze coats every piece with deep umami flavor, while the fresh-ground peppercorns add a complex warmth. When served over fluffy jasmine rice, this dish delivers restaurant-quality results with perfectly cooked ingredients and balanced seasoning.
The cooking technique focuses on proper heat control and timing. Using a well-seasoned wok and cooking ingredients in the right order develops those signature caramelized flavors.
Essential Ingredients
- Chicken breast: Choose fresh, evenly sized pieces without blemishes
- Tellicherry peppercorns: Fresh-ground for maximum aromatic flavor
- Shiitake mushrooms: Select firm caps with fresh aroma
- Light soy sauce: Use premium brands for clean taste
- Oyster sauce: Traditional sauce for authentic flavor
- Shaoxing wine: Aged rice wine adds depth
- Fresh aromatics: Whole garlic cloves and scallions
- Cooking oil: High-heat neutral oil like grapeseed
Preparation Method
- Chicken Preparation:
- Slice chicken diagonally into even 1/4-inch pieces. Uniform cutting ensures consistent cooking.
- Marinade:
- Mix cornstarch, salt and pepper in a bowl. Coat chicken pieces evenly and rest for 5 minutes.
- Sauce:
- Combine soy sauce, oyster sauce, wine and honey until smooth and glossy.
- Cooking Steps:
- Heat wok until smoking. Add oil and cook chicken in batches until nearly done. Remove from wok.
- Final Steps:
- Stir-fry aromatics and mushrooms in sequence. Return chicken, add sauce, toss until thickened.
- Finishing:
- Top with fresh pepper and sliced scallions. Serve hot over steamed rice.
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Serving Ideas
Adjust spice levels with fresh chilies or Sichuan peppercorns. The protein can be swapped with shrimp or sliced beef. Tofu makes an excellent vegetarian option when pressed and marinated. Add crisp vegetables like snow peas or water chestnuts for extra texture and nutrition.
Recipe Adaptations
Customize heat levels with fresh chilies or peppercorns. Use jumbo shrimp or beef flank for protein variations. Press firm tofu for a vegetarian version. Enhance with sugar snap peas, baby corn, or crisp water chestnuts cut to matching sizes.
Storage Guidelines
Store cooled leftovers in sealed containers with sauce on bottom. Keeps 3 days refrigerated. For freezing, portion into freezer bags without air, store flat up to 2 months. Label with date and instructions. Thaw overnight and reheat in wok with fresh garnish.Success depends on mise en place and precise timing. Organize ingredients before cooking for smooth execution and professional results. Proper preparation ensures each component cooks perfectly for an exceptional finished dish.
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Frequently Asked Questions
- → Can this work with other mushroom types?
- Definitely! Try it with button, shiitake, or even a mix for unique flavors.
- → Is this dish very spicy?
- Not really—it’s more about bold black pepper flavor. Add more or less to your liking!
- → Can I make this gluten-free?
- Sure! Just swap in gluten-free versions of soy and oyster sauce.
- → What should I serve alongside this dish?
- It’s delicious with noodles, rice, or even cauliflower rice for lighter fare.
- → Can I get a head start by prepping ingredients earlier?
- For sure! Slice the chicken and chop the veggies in advance, then store them separately until it’s time to cook.