If you love the bold, spicy kick of freshly ground pepper combined with tender chicken and earthy mushrooms, you are going to adore this Black Pepper Chicken with Mushrooms Recipe. It’s a fabulous stir-fry that packs incredible layers of flavor while staying surprisingly quick and easy to prepare. The juicy chicken pieces soak up the bright soy and oyster sauce marinade, while the mushrooms add a wholesome texture that makes every bite satisfying. If you’re craving a dinner that feels both comforting and exciting, this recipe is genuinely a winner that I can’t wait for you to try.
Ingredients You’ll Need
The secret to this dish’s fantastic taste lies in its simple but essential ingredients. Each component brings a unique touch—whether it’s the umami from soy sauce, the sharp freshness from black pepper, or the tender texture of mushrooms, this is a combination that never disappoints.
- 1 pound boneless skinless chicken thighs or breasts: Choose thighs for juicier bites or breasts for a leaner option.
- 2 tablespoons soy sauce: Adds salty depth and balances the pepper’s heat perfectly.
- 1 tablespoon oyster sauce: Introduces rich, savory notes that elevate the overall flavor.
- 1 tablespoon cornstarch: Helps create a silky sauce that clings to the chicken and mushrooms.
- 2 tablespoons vegetable oil: For stir-frying and ensuring a nice, golden sear.
- 1 small onion, sliced: Provides sweetness and lovely texture contrast.
- 2 cups mushrooms (button or cremini), sliced: Earthy and meaty, these give the dish heartiness.
- 3 cloves garlic, minced: For that irresistible aromatic punch.
- 1 teaspoon freshly ground black pepper: The star ingredient, packing signature heat and complexity.
- 1/2 teaspoon sugar: Balances out the savory and spicy elements.
- 1 tablespoon rice vinegar or Chinese cooking wine: Adds subtle acidity and brightens the dish.
- 1 tablespoon water: Helps loosen the sauce for better coating.
- Chopped green onions and sesame seeds for garnish (optional): A fresh, crunchy finishing touch.
How to Make Black Pepper Chicken with Mushrooms Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a bowl with 1 tablespoon of soy sauce, the oyster sauce, and cornstarch. This simple marinade not only tenderizes the chicken but also allows the flavors to sink in beautifully. Let it sit for at least 10 to 15 minutes while you prepare the other ingredients.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 4 to 5 minutes until each piece is nicely browned and cooked through. Then, remove the chicken to a plate and set it aside. This step ensures the chicken stays tender without overcooking later.
Step 3: Sauté the Onion and Mushrooms
In the same pan, add the remaining tablespoon of oil. Toss in the onion slices and mushrooms, stir-frying for 3 to 4 minutes until they soften and start to brown slightly. This develops a natural sweetness and earthiness that perfectly complements the peppery chicken.
Step 4: Add Garlic and Combine
Stir in the minced garlic and cook for about 30 seconds until fragrant. Return the cooked chicken to the pan and pour in the remaining soy sauce, freshly ground black pepper, sugar, rice vinegar (or cooking wine), and water. Give everything a good stir so each piece is coated in the fragrant sauce.
Step 5: Simmer Until Thickened
Let the mixture simmer gently for 2 to 3 minutes. This step helps the sauce thicken slightly and marry all those beautiful flavors together into a luscious and glossy finish. Your Black Pepper Chicken with Mushrooms Recipe is now ready to be served hot.
How to Serve Black Pepper Chicken with Mushrooms Recipe
Garnishes
A sprinkle of chopped green onions and a handful of toasted sesame seeds add delightful color and texture on top. These little extras not only make the dish look stunning but also bring a fresh crunch and a hint of nutty aroma that elevates every mouthful.
Side Dishes
The wonderful thing about this Black Pepper Chicken with Mushrooms Recipe is how versatile it is. Serve it over fragrant steamed rice or fluffy noodles for a hearty meal. For something lighter, steamed greens or a crisp cucumber salad provide a refreshing contrast and balance the bold flavors beautifully.
Creative Ways to Present
For a fun twist, spoon the chicken and mushrooms into lettuce cups for a hand-held treat or pile it over crispy baked wonton wrappers to wow at parties. You can even add colorful bell peppers or snap peas in the stir-fry to jazz up the dish visually and texturally without losing any of that incredible taste.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors settle and deepen, making leftovers just as enjoyable as freshly made.
Freezing
You can freeze any extra portions in a freezer-safe container for up to 1 month. Just be mindful that mushrooms might soften a bit after freezing, but reheating the dish with a quick sauté can refresh the textures nicely.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave until warmed through. To bring back some fresh vibrancy, add a splash of water or soy sauce and toss well before serving again.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer leaner meat, though thighs stay juicier and more flavorful in this recipe. Just monitor the cooking time closely to avoid drying out the breast meat.
How important is freshly ground black pepper in this recipe?
Freshly ground black pepper is the star of this dish and provides the signature bold, aromatic heat. Using pre-ground pepper won’t deliver the same intensity and freshness, so try to grind your own if possible.
What mushrooms work best with this stir-fry?
Button or cremini mushrooms are your best bet as they hold their shape and have a nice earthy flavor, but shiitake or oyster mushrooms can also work beautifully for a different twist.
Can I make this dish spicy?
Definitely! Add a pinch of chili flakes or a splash of chili oil during cooking for extra heat that complements the black pepper perfectly without overpowering the dish.
Is this recipe gluten-free?
You can make it gluten-free by swapping soy sauce with tamari or coconut aminos and ensuring your oyster sauce is gluten-free as well. This way, all the flavors stay intact while accommodating dietary needs.
Final Thoughts
I truly hope you give this Black Pepper Chicken with Mushrooms Recipe a try soon. It’s one of those magical dishes that feels fresh, exciting, and utterly satisfying every single time. Whether for a busy weeknight or a casual dinner with friends, it’s simple yet packed with flavors that cheer you up from the very first bite. Happy cooking and enjoy every peppery, savory mouthful!
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
Description
This Black Pepper Chicken with Mushrooms is a flavorful and easy-to-make Asian-inspired stir-fry dish featuring tender chicken pieces marinated in soy and oyster sauce, then cooked with savory mushrooms, onions, and a punch of freshly ground black pepper. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner served over steamed rice or noodles.
Ingredients
Marinade and Chicken
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables and Sauce
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 cups mushrooms (button or cremini), sliced
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar or Chinese cooking wine
- 1 tablespoon water
Garnish (Optional)
- Chopped green onions
- Sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, oyster sauce, and cornstarch. Toss well to coat the chicken evenly and let it marinate for 10–15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until the pieces are browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add sliced onions and mushrooms, stir-frying for 3–4 minutes until they soften and develop a light golden color. Add minced garlic and cook for about 30 seconds until fragrant.
- Combine and Simmer: Return the cooked chicken to the pan with the vegetables. Pour in the remaining tablespoon of soy sauce, freshly ground black pepper, sugar, rice vinegar (or Chinese cooking wine), and water. Stir well to coat all ingredients with the sauce. Let the mixture simmer for 2–3 minutes until the sauce slightly thickens and flavors meld.
- Serve and Garnish: Serve the black pepper chicken hot over steamed rice or noodles. Garnish with chopped green onions and sesame seeds if desired for added color and texture.
Notes
- For an extra kick of heat, add a pinch of chili flakes during the stir-fry step.
- You can include bell peppers or snow peas to add color and crunch to the dish.
- Freshly ground black pepper is key to getting the signature bold flavor, so don’t skip it!
- If using chicken breasts, be careful not to overcook to keep them tender and juicy.
