Black Pepper Chicken Mushrooms is a savory, stir-fried dish that’s packed with bold flavor and juicy, tender chicken pieces tossed with earthy mushrooms and a punchy black pepper sauce. It’s quick to make, incredibly satisfying, and perfect for pairing with rice or noodles when I want something hearty and full of flavor.
Why You’ll Love This Recipe
I love how this dish delivers a big flavor with minimal effort. The black pepper sauce adds just the right amount of heat and depth, while the mushrooms soak up all the savory juices. It’s perfect for busy weeknights when I need something fast, filling, and better than takeout. I can easily tweak the ingredients depending on what I have on hand, and it’s a great way to enjoy a healthy, protein-packed meal without much fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless chicken breast or thighs (cut into bite-sized pieces)
fresh mushrooms (button, cremini, or shiitake, sliced)
garlic (minced)
onion (sliced)
soy sauce
oyster sauce
black pepper (freshly ground for best flavor)
cornstarch (for coating and thickening)
vegetable oil
water or chicken broth
optional: green onions or sesame oil for garnish
Directions
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I start by coating the chicken pieces in a little cornstarch and seasoning them with a pinch of salt and pepper.
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In a hot skillet or wok, I heat some oil and stir-fry the chicken until golden brown and cooked through. I then remove it from the pan and set it aside.
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In the same pan, I add a bit more oil and sauté the garlic and onions until fragrant.
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I toss in the mushrooms and stir-fry until they’re tender and have released their moisture.
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I return the chicken to the pan and pour in the soy sauce, oyster sauce, black pepper, and a splash of water or broth.
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I let everything simmer together for a few minutes until the sauce thickens slightly and coats everything well.
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I finish it off with extra cracked black pepper and a sprinkle of green onions or sesame oil if I’m using them.
Servings and timing
This recipe serves about 4 people and takes roughly 30 minutes from start to finish. It’s fast enough for weeknights but flavorful enough to feel special.
Variations
Sometimes I add bell peppers or snap peas for extra crunch and color. I’ve also made it with tofu instead of chicken for a vegetarian twist. When I want a richer sauce, I use a bit more oyster sauce and reduce the soy sauce slightly. And for a spicier version, I toss in a sliced chili or a dash of chili oil.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or microwave until it’s warmed through. If the sauce has thickened too much, I add a splash of water or broth while reheating to loosen it up.
FAQs
Can I use other types of mushrooms?
Yes, I use whatever I have—button, cremini, shiitake, or even a mix. They all work beautifully in this dish.
Is this dish very spicy?
It has a bold black pepper kick, but it’s not overly spicy. I can always adjust the pepper to suit my taste.
Can I use pre-cooked chicken?
Yes, I’ve made it with leftover cooked chicken. I just add it at the end and heat it through with the sauce.
Can I make the sauce thicker?
Yes, I mix a little extra cornstarch with water and stir it in while simmering to get a thicker, glossy sauce.
What goes well with this dish?
I love serving it over steamed rice, jasmine rice, or noodles. It also goes great with stir-fried veggies or a simple salad.
Conclusion
Black Pepper Chicken Mushrooms is one of those dishes I turn to again and again for its rich flavor and simplicity. It’s easy to make, endlessly flexible, and always hits the spot. Whether I’m cooking for myself or serving guests, this dish brings the savory satisfaction I crave—without ever being boring.
Print
Black Pepper Chicken Mushrooms
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Lactose
Description
Black Pepper Chicken Mushrooms is a bold, savory stir-fry featuring tender chicken and earthy mushrooms tossed in a spicy black pepper sauce. Quick to prepare and bursting with flavor, it’s perfect for weeknight dinners served over rice or noodles.
Ingredients
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 2 cups fresh mushrooms (button, cremini, or shiitake), sliced
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp freshly ground black pepper (or to taste)
- 1 tbsp cornstarch (divided: half for coating, half for thickening)
- 2 tbsp vegetable oil
- 1/4 cup water or chicken broth
- Optional: sliced green onions or a drizzle of sesame oil for garnish
Instructions
- Toss chicken with 1/2 tbsp cornstarch, salt, and pepper.
- Heat 1 tbsp oil in a skillet or wok over medium-high heat. Stir-fry chicken until golden and cooked through. Remove and set aside.
- Add remaining oil to the pan. Sauté garlic and onion until fragrant.
- Add mushrooms and cook until tender and moisture is released.
- Return chicken to the pan. Add soy sauce, oyster sauce, black pepper, and water or broth.
- If needed, mix remaining 1/2 tbsp cornstarch with a bit of water and stir into the pan to thicken the sauce.
- Simmer for 2–3 minutes until sauce thickens and coats everything.
- Garnish with green onions or sesame oil, and serve hot over rice or noodles.
Notes
- Add bell peppers or snap peas for more color and texture.
- Substitute chicken with tofu for a vegetarian version.
- Adjust black pepper for desired spice level.
- Use a mix of mushroom varieties for depth of flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
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