Black Pepper Chicken with Mushrooms Recipe

If you’re craving a quick and satisfying dinner that bursts with bold flavor, this Black Pepper Chicken with Mushrooms is the dish for you. Juicy chicken, earthy mushrooms, and a rich, peppery sauce come together in a skillet for a savory stir-fry that’s better than takeout and done in under 30 minutes!

This recipe hits all the high notes — tender protein, umami-packed sauce, and veggies that bring depth and texture. It’s an ideal weeknight meal that’s simple enough for beginners, yet tasty enough to impress guests. Let’s dig into why this dish deserves a spot on your dinner table!

Why You’ll Love This Recipe

There’s something irresistible about the combination of black pepper and mushrooms. The warmth of the spice perfectly balances the meaty mushrooms, and the chicken soaks up every drop of that glossy, savory sauce.

Here’s what makes this recipe a winner:

Fast & Flavorful: Ready in about 25 minutes — ideal for busy nights.

Budget-Friendly: Uses pantry staples and affordable ingredients.

Versatile: Serve it over rice, noodles, or with stir-fried veggies.

Customizable: Add bell peppers, snap peas, or broccoli to make it your own.

What You’ll Need

Before you begin, here’s your lineup of simple ingredients. You probably have most of these in your kitchen already:

Chicken:

2 boneless, skinless chicken breasts, sliced into strips or bite-sized pieces

1 tablespoon cornstarch – Helps the chicken brown nicely and gives the sauce a silky finish

1 teaspoon salt – For seasoning the chicken

1/2 teaspoon black pepper – The star of the show!

Vegetables & Aromatics:

2 tablespoons vegetable oil – For sautéing

1 medium onion, chopped

2 cups mushrooms, sliced (white or cremini mushrooms work great)

3 cloves garlic, minced – For that irresistible aroma

Sauce:

2 tablespoons soy sauce – Brings saltiness and umami

1 tablespoon oyster sauce – Adds depth and a touch of sweetness

1 teaspoon sesame oil – Adds rich, toasty flavor

1/4 cup water – To loosen the sauce slightly and bring it together

How to Make Black Pepper Chicken with Mushrooms

This recipe is all about layering flavors — seasoning the chicken, building the base with garlic and onion, and finishing with a delicious sauce. Here’s how to do it:

Step 1: Prep the Chicken

In a medium bowl, toss the sliced chicken with cornstarch, salt, and black pepper. This quick coating not only seasons the chicken but also helps lock in moisture and crisp up slightly when sautéed.

Step 2: Sear the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through — about 4-5 minutes. Remove the chicken and set it aside.

Step 3: Sauté the Veggies

In the same pan, add the remaining 1 tablespoon of oil. Add the chopped onion and cook for 2 minutes until softened. Toss in the sliced mushrooms and cook for 4–5 more minutes, letting them brown slightly. Add the minced garlic and cook for another minute until fragrant.

Step 4: Make the Sauce

Return the chicken to the skillet. Add the soy sauce, oyster sauce, sesame oil, and water, stirring everything to coat the meat and vegetables evenly. Let the sauce simmer for 2–3 minutes, until slightly thickened.

Step 5: Serve and Enjoy

Taste and adjust seasoning if needed — you can always add more black pepper if you like it spicier. Serve your Black Pepper Chicken hot, over steamed white rice, jasmine rice, or noodles. Garnish with green onions or sesame seeds if you’d like!

Tips for Success

Here are a few kitchen tips to take this dish from good to great:

Slice Chicken Evenly: This ensures the pieces cook at the same rate and remain tender.

Use High Heat: Don’t overcrowd the skillet and cook over medium-high heat for that classic stir-fry texture.

Fresh Garlic is Best: Don’t skip it — garlic adds depth and aroma that ties the dish together.

Want it saucier? Double the sauce ingredients for more to drizzle over your rice or noodles.

Add Veggies: Feel free to bulk up the dish with sliced bell peppers, broccoli, snow peas, or baby corn.

Serving Suggestions

This recipe is filling enough to stand on its own but shines when paired with complementary sides:

Steamed jasmine or basmati rice

Fried rice

Garlic noodles

Crispy egg rolls or spring rolls

Simple cucumber salad for a fresh bite

Want to turn it into a complete Asian-inspired dinner? Add a side of miso soup or stir-fried bok choy with garlic.

Make It Ahead or Freeze It

You can absolutely make this dish ahead and reheat it later for quick lunches or dinners. It keeps beautifully in the fridge for up to 4 days. Just store it in an airtight container and microwave it in 30-second bursts until heated through.

Freezing tip: To freeze, let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water or broth to loosen the sauce.

Final Thoughts

This Black Pepper Chicken with Mushrooms recipe proves that simple ingredients can create amazing flavor. It’s the perfect weeknight meal — fast, hearty, and endlessly customizable.

Whether you’re meal prepping, feeding a hungry family, or just looking for something new to spice up your dinner routine, this dish deserves a spot in your recipe box. Save it, share it, and most importantly, enjoy every delicious bite!

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