Spicy Black Pepper Chicken with Mushrooms – A Flavorful, Bold Dish

Serving: Serve this dish hot over a bed of steamed white rice, brown rice, or noodles to soak up the flavorful sauce. Pair it with a light salad or sautéed vegetables for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to rehydrate the sauce.
Variants
Vegetarian Version: Substitute the chicken with tofu or tempeh for a plant-based option.
Add More Vegetables: Feel free to add bell peppers, snow peas, or baby corn for extra crunch and flavor.
Milder Version: Reduce the amount of black pepper and omit the chili paste if you prefer a less spicy dish.
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs work wonderfully in this recipe. They add extra flavor and stay juicier, making them a great option for this dish.

Q: How do I make this dish less spicy?
A: If you prefer a milder version, reduce the amount of black pepper and chili paste or sriracha. You can also add a little more sugar to balance out the heat.

Q: Can I use other types of mushrooms?
A: Absolutely! Cremini, shiitake, or even portobello mushrooms would all be delicious in this recipe.

Spicy Black Pepper Chicken with Mushrooms is a flavorful and satisfying dish with the perfect balance of heat, savory umami, and tender chicken. Whether you’re craving something bold for dinner or want to spice up your meal routine, this recipe delivers just the right amount of kick