Black Pepper Chicken with Mushrooms is a delightful stir-fry that perfectly balances bold spices with savory flavors. Imagine tender slices of chicken and juicy mushrooms enveloped in a rich, aromatic black pepper sauce—each bite bursting with warmth and umami. This quick and satisfying dish transforms simple ingredients into a comforting meal that pairs beautifully with steamed rice or noodles.
Perfect for busy weeknights or anytime you crave a flavorful yet easy-to-make dinner, this recipe brings restaurant-quality taste to your home kitchen. The combination of garlic, ginger, and freshly ground black pepper offers a depth of flavor that will keep you coming back for more.
- Quick to prepare, making it ideal for busy weeknights.
- Bold black pepper flavor adds a satisfying kick without overwhelming the palate.
- Versatile and pairs well with rice, noodles, or your favorite sides.
- Simple ingredients that come together for a deliciously savory meal.
Ingredients
- Boneless, skinless chicken breast or thighs (450 g / 1 lb): Thinly sliced for quick, even cooking and tender texture in the stir-fry.
- Mushrooms (2 cups, button or cremini): Sliced to add juicy, earthy flavor and complement the chicken perfectly.
- Small onion (1, sliced): Adds subtle sweetness and a slight crunch to the dish.
- Vegetable oil (1 tablespoon): Used to sauté chicken and vegetables for a clean, neutral cooking fat.
- Cornstarch (1 teaspoon, optional for chicken): Helps tenderize the chicken and create a velvety coating when cooked.
- Soy sauce (3 tablespoons): Provides a savory, salty base essential for the rich black pepper sauce.
- Oyster sauce (1 tablespoon, optional): Adds depth and umami for a more complex flavor profile.
- Freshly ground black pepper (1 teaspoon): Gives the dish its signature spicy and robust kick; adjust to taste.
- Sugar or honey (1 teaspoon): Balances the savory and spicy elements with a soft touch of sweetness.
- Chicken broth or water (½ cup): Adds moisture and enhances the sauce’s richness without overpowering.
- Cornstarch (1 teaspoon for thickening): Thickens the sauce to cling beautifully to chicken and mushrooms.
- Garlic (2 cloves, minced): Delivers aromatic pungency and depth in every bite.
- Grated ginger (1 teaspoon, optional): Adds a fresh, zesty brightness that complements the peppery sauce.
- Chopped green onions (optional garnish): Adds a refreshing crunch and mild onion flavor for finishing touch.
- Sesame seeds (optional garnish): Provides a nutty accent and subtle texture contrast.
Instructions
- Prepare the Black Pepper Sauce
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In a bowl, whisk together soy sauce, oyster sauce, freshly ground black pepper, sugar or honey, chicken broth, cornstarch, minced garlic, and grated ginger. This ensures the flavors blend seamlessly and the sauce thickens properly when cooked.
- Toss Chicken with Cornstarch
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Optionally, toss the thinly sliced chicken with a teaspoon of cornstarch to help keep it tender and encourage a smooth, slightly thickened coating when cooked in the sauce.
- Cook the Chicken
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Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken slices and sauté for 4 to 5 minutes until they are browned lightly and cooked through, ensuring they remain juicy but fully cooked. Remove the chicken from the pan and set aside.
- Sauté Onions and Mushrooms
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In the same pan, add the sliced onion and mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until the mushrooms release their moisture and turn tender and golden. The onions should soften and add a hint of sweetness.
- Combine Chicken and Sauce
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Return the cooked chicken to the pan with the vegetables. Pour the prepared black pepper sauce over the mixture and stir well to coat everything evenly. Simmer for 2 to 3 minutes, allowing the sauce to thicken and infuse the ingredients with its bold flavor.
- Serve and Garnish
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Remove the pan from heat and transfer to serving plates. Garnish with chopped green onions and sesame seeds if desired for an extra layer of flavor and appealing presentation. Serve hot alongside steamed rice or noodles.
- Adjust the black pepper quantity for desired spice level without overpowering the dish.
- Oyster sauce is optional but highly recommended for enhanced umami depth.
- Use fresh chicken broth for best sauce flavor, but water works in a pinch.
- Thin slices of chicken cook quickly—avoid overcrowding the pan for even cooking.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish also freezes well; thaw overnight before reheating.
Serving Suggestions
Serve Black Pepper Chicken with Mushrooms over steamed jasmine or basmati rice for a classic combination. It also pairs wonderfully with stir-fried noodles or a simple side of sautéed greens to complete your meal.
- Slice chicken thinly against the grain for maximum tenderness and easy cooking.
- Toast black peppercorns lightly before grinding to boost the pepper’s aromatic intensity.
- For a gluten-free version, use tamari instead of soy sauce and substitute oyster sauce with a mushroom-based alternative.
- To add color and nutrition, toss in bell peppers or snap peas during vegetable cooking.
FAQs
- Can I use chicken thighs instead of chicken breast?
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Yes, boneless skinless chicken thighs work well and add extra juiciness and flavor to the dish.
- Is the oyster sauce necessary?
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Oyster sauce adds rich umami depth but can be omitted or replaced with a vegetarian mushroom sauce if preferred.
- How can I make this dish spicier?
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Increase freshly ground black pepper or add chili flakes or fresh chilies when cooking for extra heat.
- Can I prepare this recipe ahead of time?
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Yes, you can prep the sauce and slice the ingredients ahead, then cook quickly when ready to serve.
- What other vegetables can I add?
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Bell peppers, broccoli florets, snap peas, or baby corn are great options to add texture and nutrition.
- Is cornstarch essential?
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Cornstarch helps thicken the sauce and tenderize the chicken but can be skipped or replaced with arrowroot powder.
- What’s the best way to serve leftovers?
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Reheat gently and serve over fresh rice or noodles to maintain texture and flavor.
Black Pepper Chicken Mushrooms
Equipment
- 1 large skillet or wok for stir-frying
- 1 bowl for whisking sauce
Ingredients
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 2 cups sliced mushrooms button or cremini
- 1 small onion sliced
- 1 tbsp vegetable oil
- 1 tsp cornstarch optional, for tender chicken
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp freshly ground black pepper adjust to taste
- 1 tsp sugar or honey
- 1/2 cup chicken broth or water
- 1 tsp cornstarch for thickening
- 2 cloves garlic minced
- 1 tsp grated ginger optional
- Chopped green onions optional garnish
- Sesame seeds optional garnish
Instructions
- Whisk together soy sauce, oyster sauce, black pepper, sugar, chicken broth, cornstarch, garlic, and ginger in a bowl and set aside.
- Optionally toss chicken slices with cornstarch for tenderness.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook 4 to 5 minutes until lightly browned and cooked through. Remove and set aside.
- In the same pan, sauté onion and mushrooms 3 to 4 minutes until mushrooms are tender and golden.
- Return chicken to the pan and pour in the prepared sauce. Stir to combine.
- Simmer 2 to 3 minutes until sauce thickens and coats the ingredients evenly.
- Remove from heat, garnish with green onions and sesame seeds if desired, and serve hot with rice or noodles.
Notes
- Increase black pepper for extra heat.
- Add bell peppers, broccoli, or snap peas for more veggies.
- Substitute beef, shrimp, or tofu for chicken.
- Store leftovers in the fridge up to 3 days.
