Black Pepper Chicken with Mushrooms Recipe

Today I’m bringing you a weeknight dinner that is an absolute game-changer—and it’s faster than ordering takeout! This Black Pepper Chicken with Mushrooms is everything you crave in a classic stir-fry: savory, a little bit spicy, bursting with fresh aromatics, and served with that irresistible glossy sauce. We’re talking tender chicken, earthy mushrooms, and a deep, peppery kick that will warm your soul. Trust me, once you see how quickly and easily this dish comes together, it’s going straight into your regular rotation.

Why You’ll Love This Recipe

• Lightning-Fast: You can have this flavor-bomb of a meal on the table in about 30 minutes flat. Perfect for those busy weeknights!
• A Punch of Flavor: The combination of savory sauces, fresh ginger, and that bold crushed black pepper creates an aroma and taste that is totally addictive.
• Better Than Takeout: Skip the delivery fee and the wait! This dish has that authentic, fresh, wok-tossed flavor you love, made right in your kitchen.
• Simple & Satisfying: It uses simple ingredients that you probably already have, and the whole dish comes together in one pan.

Ingredients

All you need for this incredible Black Pepper Chicken, and about 15 minutes of cook time! Yes, it’s that easy. But first, let’s gather up these key ingredients:

• Boneless, Skinless Chicken Breast: Sliced thinly to maximize surface area for the marinade and ensure it cooks super quickly and stays tender.
• Soy Sauce & Oyster Sauce: These form the foundational savory, umami-rich flavors of your sauce and marinade.
• Cornstarch: This is our secret weapon! It both tenderizes the chicken during the marinade and thickens the sauce into that signature glossy texture we love in a stir-fry.
• Vegetable Oil: Used to sauté the chicken and aromatics—it has a high smoke point perfect for stir-frying.
• Onion, Garlic, and Fresh Ginger: The aromatic trifecta that creates the fragrant, savory base for the whole dish. Don’t skip the fresh ginger, it adds such a bright pop!
• Mushrooms (Shiitake or Button): Earthy, tender, and soak up that amazing black pepper sauce like a sponge.
• Crushed Black Pepper: The star of the show! Use freshly crushed pepper for the boldest, warmest, and most aromatic flavor. You can always adjust this to your heat preference.
• Rice Vinegar or Lemon Juice: A little splash of acid at the end brightens up all the rich, savory flavors.
• Chicken Broth: Thins the sauce slightly while adding moisture and flavor, helping it simmer down to the perfect consistency.
• Sesame Oil: Drizzled in at the very end for that unmistakable nutty, toasted aroma that makes any Asian dish feel complete.
• Green Onions: Chopped and sprinkled on top for a fresh bite, color, and garnish.

Note: The precise amounts and measurements for all these ingredients can be found right below this article in the printable recipe card!

How to Make the Black Pepper Chicken with Mushrooms

Step 1: Marinate the Chicken for Maximum Flavor

In a bowl, combine your thinly sliced chicken with the soy sauce, oyster sauce, and cornstarch. Give it a good mix to ensure every piece is coated. Let this hang out for at least 15 minutes—this simple step is what makes the chicken so tender!

Step 2: Sear the Chicken

Heat half of your vegetable oil in a large skillet or a wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until it’s lightly golden and cooked through. Take the chicken out of the pan and set it aside for now.

Step 3: Sauté the Aromatics

Add the rest of the oil to the skillet. Toss in your sliced onion, minced garlic, and grated ginger. Sauté them for about 2 minutes until they become wonderfully fragrant. Your kitchen should smell amazing right now!

Step 4: Cook the Mushrooms

Now, add your sliced mushrooms (shiitake or button) to the skillet. Cook them for another 3–4 minutes until they soften up and start to release their moisture.

Step 5: Finish the Sauce

Bring the chicken back into the pan. Add that key ingredient—the crushed black pepper—along with the rice vinegar (or lemon juice) and chicken broth. Stir everything well to coat the chicken and veggies evenly with that savory, peppery sauce.

Step 6: Simmer and Serve

Let the sauce simmer gently for 2–3 minutes until it naturally thickens up thanks to that cornstarch coating on the chicken. Drizzle in the sesame oil for that final aromatic touch. Garnish generously with chopped green onions and serve it immediately while it’s piping hot!

Pro Tips for Making the Recipe

• Don’t Rush the Marinade: That 15 minutes is crucial! The cornstarch works wonders on the chicken protein, making it incredibly tender—it’s called velveting and it’s a pro move!
• Use Freshly Crushed Pepper: For the best results, use a pepper grinder or coarsely crush whole peppercorns. Pre-ground pepper just won’t give you the same bold, warm flavor this dish needs.
• High Heat is Your Friend: Stir-fries are meant to be cooked quickly! Use medium-high to high heat when cooking the chicken and veggies to get those nice seared edges without overcooking.
• Prep Everything First (Mise en Place): Once you start cooking a stir-fry, things move fast. Have your chicken sliced, sauces measured, and veggies chopped before you turn on the heat.

How to Serve

This Black Pepper Chicken is a powerhouse all on its own, but here’s how you can make it a full, glorious meal:

• Classic Pairing: Serve it over a big helping of fluffy steamed white rice. The rice perfectly soaks up all that savory, peppery sauce.
• Noodle Night: It’s fantastic served over lo mein or rice noodles for a heartier dish.
• Light & Healthy: Pair it with a side of steamed broccoli, sautéed bok choy, or a quick crunchy Asian-style slaw.
• Starter: Start your meal with a bowl of hot and sour soup or some simple pork egg rolls.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and keep them in the refrigerator for up to 3 days.

Freezing

While cooked chicken stir-fries can be frozen, the sauce can sometimes separate or become watery upon thawing. If you must freeze, place the cooled stir-fry in a freezer-safe container for up to 2 months.

Reheating

The best way to reheat is on the stovetop! Add a splash of water or chicken broth to a skillet over medium heat, then add the leftovers and stir-fry quickly until warmed through. This helps prevent the chicken from drying out.

FAQs

1. Can I use a different cut of chicken?Absolutely! Boneless, skinless chicken thighs are a great option for this recipe. They have more fat and stay incredibly moist and tender. Just be sure to slice them into thin, uniform pieces so they cook quickly and evenly with the rest of the ingredients.
2. What can I use instead of oyster sauce?If you need a substitution, you have a couple of great options. For a similar savory, sweet, and thick texture, you can use Hoisin sauce. If you are looking for a vegan or vegetarian alternative, use a vegetarian oyster sauce which is typically made from mushrooms—it will give you that perfect deep umami flavor!
3. How can I make this dish spicier?If you love the heat, you have a few ways to turn up the spice! You can simply add more crushed black pepper—don’t be shy! You can also throw in a few pinches of red pepper flakes when you’re sautéing the aromatics, or slice up a fresh jalapeño or serrano pepper and cook it with the mushrooms.
4. Why do I need to use cornstarch in the marinade?The cornstarch step is essential for that restaurant-quality texture! It acts as a protective coating on the chicken pieces, helping them retain moisture while cooking. This technique is called velveting, and it results in wonderfully tender, soft chicken, rather than chewy or dry pieces.