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Black Pepper Chicken with Mushrooms stir-fry served over white rice with a garnish of green onions in a large bowl.

Black Pepper Chicken with Mushrooms

A bold and flavorful stir-fry featuring tender chicken, earthy mushrooms, and plenty of freshly ground black pepper — perfect with steamed rice or noodles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g chicken breast thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Stir-Fry
  • 1 tbsp vegetable oil for frying
  • 2 cloves garlic minced
  • 1 onion sliced
  • 200 g mushrooms sliced (button or shiitake)
  • 1/2 cup bell peppers sliced (optional)
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1/2 tsp ground black pepper freshly cracked, more to taste
  • 1/4 cup water or chicken broth

Equipment

  • Wok or Large Skillet
  • Mixing bowls

Method
 

  1. In a bowl, mix chicken with soy sauce, cornstarch, and sesame oil. Let marinate for 10–15 minutes.
  2. In a wok or large skillet, heat oil over medium-high heat. Stir-fry chicken until lightly browned and nearly cooked through. Remove and set aside.
  3. In the same pan, add garlic and onion. Sauté for 1–2 minutes until fragrant.
  4. Add mushrooms (and bell peppers, if using) and stir-fry until softened and lightly browned.
  5. Return chicken to the pan. Pour in soy sauce, oyster sauce, sugar, water, and black pepper. Stir well to coat.
  6. Simmer for 2–3 minutes until sauce thickens slightly and chicken is fully cooked.
  7. Serve hot with steamed rice or noodles, garnished with extra black pepper and green onions if desired.

Notes

Use freshly cracked black pepper for the best flavor. For extra heat, add a pinch of crushed red chili flakes.