Black pepper chicken with mushrooms is a savory, stir-fried dish featuring tender chicken, earthy mushrooms, and a bold, peppery sauce. This quick and easy recipe delivers restaurant-quality flavors at home and pairs perfectly with steamed rice or noodles for a satisfying meal.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
- Bold flavor: A rich, peppery sauce complements the tender chicken and mushrooms.
- Customizable: Easily adapt with your favorite vegetables or adjust the spice level.
- Healthy and nutritious: A protein-packed dish with wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Marinade:
- Chicken breast or thighs, thinly sliced
- Soy sauce
- Cornstarch
- Sesame oil
For the Stir-Fry:
- Mushrooms (button, cremini, or shiitake), sliced
- Bell peppers, sliced (optional)
- Onion, thinly sliced
- Garlic, minced
- Ginger, minced
- Black pepper, freshly ground
For the Sauce:
- Soy sauce (low-sodium recommended)
- Oyster sauce
- Chicken broth or water
- Honey or brown sugar
- Cornstarch (for thickening)
Garnish:
- Green onions, chopped
- Sesame seeds (optional)
Directions
- Marinate the chicken: In a bowl, mix soy sauce, cornstarch, and sesame oil. Add the sliced chicken and toss to coat. Let marinate for 15 minutes while preparing other ingredients.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, honey, and cornstarch. Set aside.
- Cook the chicken: Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and stir-fry the chicken until lightly browned and cooked through. Remove from the pan and set aside.
- Stir-fry the vegetables: Add another tablespoon of oil to the pan. Stir-fry the garlic, ginger, mushrooms, onion, and bell peppers (if using) until tender, about 4-5 minutes.
- Add the chicken and sauce: Return the chicken to the pan. Pour the sauce over the chicken and vegetables, stirring to coat. Sprinkle generously with freshly ground black pepper and cook for 2-3 minutes, or until the sauce thickens.
- Garnish and serve: Remove from heat and garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.
Servings and Timing
- Servings: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Spicy kick: Add red pepper flakes or sliced fresh chili for extra heat.
- Vegetarian option: Substitute chicken with tofu or tempeh and use vegetable broth.
- Extra veggies: Include broccoli, snap peas, or zucchini for added color and nutrients.
- Gluten-free: Use tamari or gluten-free soy sauce and check the labels on the oyster sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
FAQs
1. What type of mushrooms are best for this recipe?
Button, cremini, or shiitake mushrooms work wonderfully, but any variety you prefer will do.
2. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are flavorful and work perfectly in this recipe.
3. How do I prevent the chicken from drying out?
Marinating the chicken and cooking it quickly over high heat helps keep it tender.
4. Can I make this dish in advance?
Yes, prepare the chicken and sauce ahead of time. Store separately and stir-fry just before serving.
5. Can I make this dish spicier?
Add extra black pepper, chili paste, or sliced fresh chilies for more heat.
6. Is oyster sauce necessary?
Oyster sauce adds depth and umami, but you can substitute with hoisin sauce or soy sauce if needed.
7. Can I use pre-ground black pepper?
Freshly ground black pepper is recommended for the best flavor, but pre-ground can be used if necessary.
8. What side dishes pair well with black pepper chicken?
Serve with steamed jasmine rice, fried rice, or stir-fried noodles. A side of sautéed greens or egg rolls complements it nicely.
9. Can I freeze this dish?
The dish is best enjoyed fresh, but you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.
10. Can I use pre-cooked chicken?
Yes, but add the chicken in the final step to avoid overcooking.
Conclusion
Black pepper chicken with mushrooms is a flavorful and satisfying dish that’s simple enough for a weeknight dinner yet impressive enough for entertaining. With its rich, peppery sauce and tender chicken, this stir-fry pairs wonderfully with rice or noodles for a complete meal. Try this recipe today and bring bold flavors to your table!
PrintBlack Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms is a flavorful stir-fry featuring tender chicken, savory mushrooms, and a bold black pepper sauce. This quick and easy dish is perfect for a weeknight dinner served over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- ½ tsp ground black pepper
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp ground black pepper (adjust to taste)
- ¼ cup (60ml) chicken broth or water
For the Stir-Fry:
- 2 tbsp vegetable oil
- 2 cups (200g) mushrooms, sliced (button or cremini work well)
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced or grated
- ½ red bell pepper, sliced (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken:
- In a medium bowl, mix the chicken pieces with soy sauce, cornstarch, and black pepper. Set aside for 10-15 minutes to marinate.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, black pepper, and chicken broth. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden and just cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
- Cook the Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook for 2-3 minutes until they release their moisture and start to brown.
- Add the onion, garlic, ginger, and bell pepper (if using). Stir-fry for another 2-3 minutes until fragrant and slightly tender.
- Combine and Sauce:
- Return the cooked chicken to the skillet. Pour in the sauce and toss everything to coat evenly. Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
- Serve:
- Garnish with sliced green onions and serve hot over steamed rice or noodles.
Notes
- Adjust the amount of black pepper to suit your spice tolerance. Freshly ground black pepper works best for maximum flavor.
- For extra heat, add ½ teaspoon of crushed red pepper flakes or a splash of chili oil.
- This recipe works well with other vegetables like broccoli, snap peas, or carrots for added variety.