Black Pepper Chicken with Mushrooms

Why You’ll Love This Recipe

This recipe comes together in under 30 minutes and delivers bold, restaurant-style flavor with simple ingredients. The combination of juicy chicken and meaty mushrooms is perfectly coated in a glossy, peppery sauce that’s both comforting and crave-worthy. It’s easy to customize, meal prep-friendly, and ideal for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, sliced thin
• Mushrooms (button, cremini, or shiitake), sliced
• Garlic, minced
• Ginger, grated or minced
• Black pepper, freshly ground
• Soy sauce
• Oyster sauce
• Dark soy sauce (optional, for color and depth)
• Cornstarch
• Water or chicken broth
• Brown sugar
• Sesame oil (optional)
• Green onions, for garnish
• Vegetable oil (for cooking)

Directions

1. In a bowl, mix sliced chicken with a spoonful of soy sauce, a pinch of black pepper, and cornstarch. Let marinate for 10–15 minutes.
2. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), water or broth, brown sugar, and black pepper. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until golden and nearly cooked through. Remove from pan and set aside.
4. In the same pan, add a little more oil and sauté mushrooms until browned and tender.
5. Add garlic and ginger to the mushrooms and cook for another 1–2 minutes.
6. Return chicken to the pan and pour in the prepared sauce.
7. Stir well and cook for 2–3 minutes until the sauce thickens and coats the chicken and mushrooms.
8. Drizzle with sesame oil (if using) and garnish with green onions before serving.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Use bell peppers or broccoli in place of or alongside mushrooms.
• Add chili flakes or a splash of chili oil for heat.
• Substitute chicken with tofu or beef strips for a different protein.
• Add cashews or peanuts for extra crunch.
• Serve with jasmine rice, brown rice, or noodles for a complete meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water or broth if the sauce thickens too much when cold. This dish is not ideal for freezing due to the mushrooms’ texture but can be frozen if needed for up to 1 month.

FAQs

Can I use pre-cooked chicken?

Yes, just add it when combining everything with the sauce and cook until heated through.

What kind of mushrooms work best?

Button, cremini, or shiitake mushrooms are all great. Use what you have on hand.

Is this dish spicy?

It’s mildly spicy from the black pepper. Add chili for more heat if desired.

Can I skip the oyster sauce?

Oyster sauce adds depth, but you can substitute with hoisin sauce or an extra splash of soy sauce with a pinch of sugar.

How do I get the sauce thick?

The cornstarch in the marinade and sauce will help thicken it once it simmers for a few minutes.

Can I make this ahead of time?

Yes, the dish holds up well and reheats beautifully, making it great for meal prep.

What cut of chicken is best?

Thighs are juicier and more flavorful, but breasts work fine if cooked quickly and not overdone.

Can I double the recipe?

Yes, but cook in batches to avoid overcrowding the pan.

What sides go well with this?

Steamed rice, fried rice, or stir-fried veggies pair perfectly with this dish.

How much black pepper should I use?

Use freshly ground black pepper to taste—start with 1–2 teaspoons for bold flavor.

Conclusion

Black Pepper Chicken with Mushrooms is a fast, flavorful dish that brings rich umami flavor and a peppery punch to your dinner table. With simple ingredients, a quick cook time, and a hearty, satisfying result, it’s a recipe you’ll return to again and again. Serve it over rice or noodles for a comforting meal with irresistible depth.

Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms is a quick stir-fry featuring juicy chicken, earthy mushrooms, and a bold black pepper sauce. Ready in 30 minutes, it’s a comforting, restaurant-style meal perfect with rice or noodles.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

1. 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
2. 8 oz mushrooms (button, cremini, or shiitake), sliced
3. 3 garlic cloves, minced
4. 1 tsp fresh ginger, grated
5. 2 tsp freshly ground black pepper
6. 2 tbsp soy sauce (for marinade)
7. 1 tbsp cornstarch (for marinade)
8. 2 tbsp soy sauce
9. 1 tbsp oyster sauce
10. 1 tsp dark soy sauce (optional)
11. 1/3 cup chicken broth or water
12. 1 tsp brown sugar
13. 1 tsp sesame oil (optional)
14. 2 tbsp vegetable oil (for cooking)
15. 2 green onions, sliced (for garnish)

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Instructions

In a bowl, mix sliced chicken with 2 tbsp soy sauce, 1 tsp black pepper, and cornstarch. Marinate for 10–15 minutes.

1. In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, dark soy sauce (if using), broth or water, brown sugar, and 1 tsp black pepper. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until golden and nearly cooked through. Remove and set aside.
3. Add another tbsp of oil to the pan and sauté mushrooms until browned and tender.
4. Add garlic and ginger, cooking 1–2 minutes until fragrant.
5. Return chicken to the pan and pour in the prepared sauce. Stir and simmer 2–3 minutes until sauce thickens and coats evenly.
6. Drizzle with sesame oil if desired and garnish with green onions. Serve hot with rice or noodles.

Notes

1. Use chicken thighs for juicier results; breasts work if cooked quickly.
2. Freshly ground black pepper is key for bold flavor.
3. Add broccoli, bell peppers, or snap peas for extra veggies.
4. To make spicier, add chili flakes or chili oil.
5. Reheat with a splash of broth if sauce thickens too much.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 820mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg