Black Pepper Chicken With Mushrooms Recipe

There's nothing quite like the bold, peppery aroma of Black Pepper Chicken with Mushrooms sizzling in the pan. This dish is a perfect combination of tender chicken, earthy mushrooms, and a glossy, flavorful sauce that will make your taste buds dance. Whether you're serving it over rice or alongside steamed vegetables, this meal is sure to become a household favorite.

I first discovered this recipe when looking for a quick yet satisfying dinner option. What started as a simple experiment has now become a staple in my weekly meal rotation. It’s fast, full of bold flavors, and requires just a handful of ingredients—perfect for busy weeknights or when you need a restaurant-quality meal at home.

Why You'll Love This Black Pepper Chicken With Mushrooms

Get ready to fall in love with this easy and flavorful stir-fry. Here’s why it deserves a spot on your dinner table:

First off, it’s incredibly quick to make. With just 30 minutes from start to finish, you’ll have a delicious, home-cooked meal on the table faster than takeout could arrive.

The bold black pepper sauce is the star of the dish. It’s rich, slightly spicy, and packed with umami flavors that perfectly coat the chicken and mushrooms.

This recipe is also budget-friendly. It uses simple, affordable ingredients like boneless chicken, mushrooms, and pantry staples, making it a cost-effective option for families.

Finally, it’s endlessly versatile. Swap out the mushrooms for bell peppers, add some broccoli, or switch up the protein with shrimp or tofu—this dish is adaptable to whatever you have on hand.

Ingredients Notes

The beauty of this recipe lies in its balance of flavors, and that starts with carefully chosen ingredients.

Chicken: I recommend using boneless, skinless chicken thighs for this recipe. They stay juicy and tender throughout the cooking process, unlike chicken breast, which can dry out easily. If you prefer, you can use chicken breast, but be sure not to overcook it.

Mushrooms: Button or cremini mushrooms work best here. They add an earthy depth to the dish and soak up the delicious sauce beautifully. Feel free to experiment with shiitake or oyster mushrooms for a more intense flavor.

Black Pepper: Freshly ground black pepper is essential. Pre-ground pepper simply won’t provide the same punchy, aromatic heat that makes this dish so special. Grind it fresh for the best results!

Soy Sauce & Oyster Sauce: These two sauces form the base of the stir-fry sauce. Soy sauce adds saltiness and depth, while oyster sauce brings a touch of sweetness and umami richness.

Cornstarch: A bit of cornstarch helps tenderize the chicken and thickens the sauce, ensuring every bite is coated in flavor. If you’re out of cornstarch, arrowroot powder works as a great substitute.

How To Make This Black Pepper Chicken With Mushrooms

Making this dish is simpler than you might think. Let’s break it down step by step.

Start by marinating the chicken. Toss the bite-sized chicken pieces with soy sauce, cornstarch, and a pinch of black pepper. Let it sit for at least 10 minutes—this helps tenderize the meat and ensures it soaks up all the flavors.

While the chicken marinates, prep your mushrooms and sauce. Slice the mushrooms evenly and mix up a simple sauce using soy sauce, oyster sauce, a splash of water, and plenty of freshly ground black pepper.

Next, stir-fry the chicken. Heat a large skillet or wok over medium-high heat. Add a bit of oil and cook the chicken in batches until golden brown on the outside and fully cooked through. Remove the chicken and set it aside.

In the same pan, sauté the mushrooms. They’ll release their moisture as they cook, then begin to caramelize, adding even more depth to the dish.

Finally, combine everything. Return the chicken to the pan, pour in the sauce, and toss everything together. Let it simmer for a minute or two until the sauce thickens and coats each piece in glossy, peppery goodness.

This entire process takes just about 20 minutes, making it a perfect weeknight dinner option.

Storage Options

If you have leftovers, store them properly to keep the flavors fresh.

Refrigerator: Transfer the cooled dish to an airtight container and store it in the fridge for up to 3 days.

Freezer: For longer storage, freeze the chicken and mushrooms in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm the dish in a skillet over medium heat with a splash of water to loosen the sauce. Alternatively, microwave it in short intervals, stirring in between, until heated through.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to get creative with these variations:

Swap the protein: Instead of chicken, try shrimp, beef, or even tofu for a vegetarian-friendly version.

Add vegetables: Bell peppers, snap peas, or bok choy make excellent additions to this stir-fry, adding both color and crunch.

Adjust the spice level: If you love heat, add a pinch of red pepper flakes or sliced fresh chilies to the sauce for an extra kick.

Make it gluten-free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free.

No matter how you customize it, this Black Pepper Chicken with Mushrooms will remain a go-to meal in your kitchen. Give it a try, and let me know how you make it your own!

Print