If you’re on the hunt for a dinner that feels takeout-fancy but comes together with everyday staples, then Black Pepper Chicken with Mushrooms will sweep you off your feet! This savory, peppery stir-fry features juicy chicken and earthy mushrooms coated in a glossy black pepper sauce that strikes a bold balance between warmth and umami. Whether you’re sharing it with friends or whipping up a weeknight treat, this dish is the definition of lightning-fast comfort food without sacrificing that restaurant-level flavor.
Ingredients You’ll Need
Just a handful of vibrant, trusty ingredients deliver the classic flavors and textures in Black Pepper Chicken with Mushrooms. Each component has a role to play in creating a crave-worthy stir-fry that practically cooks itself!
- Chicken breast: Sliced thinly, it soaks up the sauce beautifully for juicy, tender bites every time.
- Fresh mushrooms: Cremini or button mushrooms add earthy depth and soak up the pepper sauce.
- Black pepper: Freshly cracked black pepper is an absolute star here, delivering signature heat and aroma.
- Soy sauce: A splash brings the salty backbone and umami punch that binds the sauce together.
- Oyster sauce: Adds a slightly sweet, complex richness that clings to every morsel.
- Garlic: A few cloves minced for aromatic lift and a savory base note.
- Onion: Sliced for a mellow sweetness that balances the heat.
- Bell pepper: For color, crunch, and a pop of fresh flavor.
- Cornstarch: Makes the chicken ultra-tender and the sauce beautifully thick and glossy.
- Oil: A neutral oil like vegetable or canola works best for high-heat stir-frying.
How to Make Black Pepper Chicken with Mushrooms
Step 1: Prep Your Ingredients
Before you even heat up the wok or skillet, slice the chicken thinly against the grain, halve or slice your mushrooms, and prep the onion and bell pepper. Mince the garlic so you’re ready for that signature sizzle. Having everything cut and measured means you can stir-fry with confidence and speed.
Step 2: Marinate the Chicken
Toss the sliced chicken with a bit of soy sauce, a healthy sprinkle of black pepper, and the cornstarch. This quick marinade makes the meat flavorful and helps lock in moisture for every bite in your Black Pepper Chicken with Mushrooms.
Step 3: Sear the Chicken
Heat oil in a hot pan or wok. When it shimmers, add the chicken in a single layer. Let it sear undisturbed for just a minute or two to develop a golden edge, then stir-fry the pieces until almost cooked through. Remove the chicken to a plate—this keeps it juicy.
Step 4: Stir-Fry the Vegetables
In the same pan, add a touch more oil if needed and toss in the onions, bell pepper, and mushrooms. Stir-fry over high heat so the veggies stay crisp-tender, with the mushrooms browning up and releasing their earthy aroma.
Step 5: Build the Sauce and Finish
Turn the heat down just a bit and add the garlic—give it a quick, fragrant stir. Slide the chicken back in, followed by more soy sauce, oyster sauce, and another generous grind of black pepper. Toss everything together until coated in that dazzling, glossy sauce and the chicken is cooked through. Serve hot and be prepared for applause!
How to Serve Black Pepper Chicken with Mushrooms
Garnishes
A flourish of fresh scallions or a sprinkle of toasted sesame seeds adds crunch and gentle onion flavor, brightening the look and flavor of your Black Pepper Chicken with Mushrooms. For an extra hit of heat, scatter on some thinly sliced fresh red chile.
Side Dishes
Nothing beats fluffy white rice or jasmine rice to soak up that glossy sauce, but you can also go lighter with steamed greens like bok choy or broccoli. For a full feast, try pairing your Black Pepper Chicken with Mushrooms with quick-fried noodles or a crisp cucumber salad to cool the palate.
Creative Ways to Present
Serve Black Pepper Chicken with Mushrooms family-style on a big platter for everyone to dig in, or portion into individual rice bowls for a casual dinner vibe. You can even spoon it into lettuce cups for a fun, hand-held appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken with Mushrooms in an airtight container in the fridge for up to three days. The flavors will meld as it sits, making the second day just as irresistible as the first.
Freezing
If you want to meal prep, portion the cooled chicken and mushrooms into freezer-safe containers. Freeze for up to two months. For best texture, try to thaw in the fridge overnight before reheating.
Reheating
To reheat, warm gently in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. A microwave works for speedy lunches, too—just be sure to cover so the chicken stays moist.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are wonderful here—they offer even more juiciness and deep flavor, so feel free to swap in what you have on hand.
What type of mushrooms work best for Black Pepper Chicken with Mushrooms?
Cremini, button, or even shiitake mushrooms are all terrific. The key is choosing fresh mushrooms that look plump and firm, as they’ll soak up the sauce and add lots of earthy flavor.
Is freshly cracked black pepper really that important?
Yes! Freshly cracked black pepper delivers a fragrance and heat that just isn’t the same as pre-ground. It’s the key to making your Black Pepper Chicken with Mushrooms stand out.
Can I make this dish gluten-free?
Swap in tamari or a certified gluten-free soy sauce, and check your oyster sauce to ensure it’s gluten-free. The rest of the ingredients are naturally gluten-free.
How do I keep the chicken tender?
Slicing the chicken thinly, marinating with cornstarch, and cooking just until done keeps the meat tender and juicy. Don’t overcook it or it may dry out in the sauce!
Final Thoughts
There’s something so satisfying about pulling together Black Pepper Chicken with Mushrooms in your own kitchen—especially when it rivals your favorite takeout. I hope you’ll give this peppery, mushroom-laden stir-fry a try soon and make it a regular in your dinner rotation!
Print
Black Pepper Chicken with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Savory, peppery, and full of umami, Black Pepper Chicken with Mushrooms is a lightning-fast stir-fry packed with juicy chicken, earthy mushrooms, and bold takeout-style flavor.
Ingredients
- 1 lb chicken breast, thinly sliced
- 1 cup fresh mushrooms, sliced (cremini or button)
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce (plus extra for sauce)
- 1 tbsp oyster sauce
- 1 tsp freshly cracked black pepper (plus extra for marinade)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
Instructions
- Slice chicken, mushrooms, onion, and bell pepper. Mince garlic and measure sauces before starting.
- Marinate sliced chicken with 1 tbsp soy sauce, 1/2 tsp black pepper, and cornstarch. Let sit for 10 minutes.
- Heat 1 tbsp oil in a wok or skillet over high heat. Sear chicken in a single layer for 2 minutes per side until browned but not fully cooked. Remove to a plate.
- Add remaining oil to the pan. Stir-fry onions, bell peppers, and mushrooms over high heat until crisp-tender and browned.
- Lower heat slightly. Add garlic and stir briefly until fragrant.
- Return chicken to pan. Add remaining soy sauce, oyster sauce, and black pepper. Toss everything together until chicken is cooked through and coated in sauce.
- Serve hot with rice or noodles and optional garnishes.
Notes
- Use freshly cracked black pepper for maximum flavor and aroma.
- Substitute chicken thighs for a juicier result.
- Serve with jasmine rice, fried noodles, or in lettuce cups for fun presentation.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Reheat in skillet with splash of water or microwave covered until warmed through.
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