Name: Black Pepper Chicken With Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb (450g) chicken breast, thinly sliced; 1 cup mushrooms, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp black pepper, freshly ground; ½ tsp salt; ½ tsp sugar; 1 tbsp cornstarch; 2 tbsp water; 2 tbsp vegetable oil; 1 green onion, chopped (for garnish)

There’s nothing quite like the bold, savory aroma of Black Pepper Chicken with Mushrooms sizzling in a hot pan. This dish is packed with juicy chicken, earthy mushrooms, and a punchy black pepper sauce that coats every bite perfectly. Whether you’re cooking for a busy weeknight or looking for an easy takeout-inspired meal, this recipe is bound to become a favorite.

I first fell in love with this dish at a local Chinese restaurant, where the combination of tender chicken and rich, peppery sauce had me hooked from the first bite. After a few kitchen experiments, I found the perfect homemade version that’s even better than takeout. Plus, it’s a breeze to make with simple ingredients and comes together in under 30 minutes.

Why You'll Love This Black Pepper Chicken with Mushrooms

Get ready to add this dish to your regular dinner rotation! Here’s why this Black Pepper Chicken with Mushrooms is a must-try:

First, it’s incredibly quick and easy to make. With just a handful of ingredients and minimal prep, you can have a flavorful, restaurant-quality meal ready in no time.

Second, it’s packed with bold flavors. The combination of freshly ground black pepper, soy sauce, and garlic creates a deeply savory and slightly spicy sauce that pairs beautifully with the juicy chicken and tender mushrooms.

It’s also budget-friendly. This dish uses simple, affordable ingredients that you probably already have in your kitchen, making it a great option for an inexpensive yet satisfying meal.

Finally, it’s versatile. You can customize this recipe with different vegetables, proteins, or spice levels to suit your taste and dietary preferences.

Ingredients Notes

The magic of Black Pepper Chicken with Mushrooms lies in its carefully chosen ingredients. Each one plays a key role in balancing the flavors and textures of the dish.

Chicken – I prefer using boneless, skinless chicken thighs because they stay tender and juicy during cooking. However, chicken breast works well too if you prefer a leaner option.

Mushrooms – Baby bella (cremini) mushrooms add a deep, earthy flavor to the dish. You can also use button mushrooms or shiitake for a different texture and taste.

Black Pepper – Freshly ground black pepper is essential for the bold, peppery kick in this dish. Coarse ground pepper works best as it provides more pronounced heat and depth.

Soy Sauce – A combination of light and dark soy sauce adds both saltiness and rich umami to the sauce. Dark soy sauce helps deepen the color and flavor.

Cornstarch – Used to lightly coat the chicken, cornstarch helps lock in moisture and creates a velvety texture when stir-fried. It also thickens the sauce slightly.

A good-quality wok or large skillet is recommended to ensure even cooking and achieve the perfect sear on the chicken and mushrooms.

How To Make This Black Pepper Chicken with Mushrooms

Making this Black Pepper Chicken with Mushrooms at home is easier than you think. Let’s walk through the process step by step.

Start by prepping the chicken. Cut the chicken into bite-sized pieces and toss them with cornstarch, a splash of soy sauce, and a little oil. This coating helps create a tender texture when stir-fried.

Next, heat a wok or large skillet over medium-high heat. Add a bit of oil and let it shimmer before adding the chicken. Spread the pieces in an even layer and let them cook undisturbed for 3-4 minutes to develop a nice golden-brown sear. Flip and cook for another few minutes until fully cooked. Remove the chicken from the pan and set aside.

In the same pan, add a little more oil and sauté the mushrooms. Let them cook until they release their moisture and start to caramelize. This step enhances their natural umami flavor.

Once the mushrooms are golden, return the chicken to the pan and add the black pepper sauce. Stir in the soy sauces, freshly ground black pepper, garlic, and a touch of sugar. Let everything simmer together for a couple of minutes, allowing the flavors to meld beautifully.

The entire process takes about 25 minutes from start to finish, making it an ideal weeknight meal.

Storage Options

If you have leftovers, don’t worry—this dish stores beautifully!

To refrigerate, place the cooled black pepper chicken and mushrooms in an airtight container. It will stay fresh for up to 3 days.

For freezing, transfer the cooled dish to a freezer-safe container and store for up to 2 months. Let it thaw overnight in the fridge before reheating.

When reheating, warm the dish in a skillet over medium heat with a splash of water or extra soy sauce to restore moisture. You can also microwave it in 30-second intervals, stirring in between.

Variations and Substitutions

One of the best things about this dish is how easily you can tweak it to your liking.

Vegetarian option – Swap out the chicken for tofu or extra mushrooms to create a delicious meat-free version.

Different proteins – Try using shrimp, thinly sliced beef, or even pork instead of chicken for a unique twist.

Extra veggies – Bell peppers, onions, or snap peas make great additions if you want to add more color and crunch.

Spicy version – If you love heat, throw in some red pepper flakes or sliced Thai chilies along with the black pepper.

Low-sodium option – Use low-sodium soy sauce and reduce the amount of added salt to control sodium levels.

Experiment with these variations and make this recipe truly your own. No matter how you prepare it, this Black Pepper Chicken with Mushrooms is guaranteed to be a hit!