Stir-fry dishes are beloved for their quick cooking time, bold flavors, and versatility. This Black Pepper Chicken with Mushrooms is a savory, peppery, and umami-rich dish that combines tender chicken, earthy mushrooms, and a glossy black pepper sauce.
With minimal ingredients and simple cooking techniques, this dish is perfect for weeknight meals, meal prep, or when you’re craving something comforting yet full of bold flavors.
Why This Recipe Stands Out
1. A Perfect Balance of Heat and Umami
The freshly ground black pepper gives this dish a subtle heat that pairs perfectly with the deep, rich umami of mushrooms and soy-based sauce.
2. Quick and Easy to Prepare
✔ Ready in under 30 minutes
✔ Uses basic pantry ingredients
✔ Minimal prep work—perfect for busy weeknights
3. A Healthier Take on Takeout
Instead of ordering from a restaurant, this homemade dish allows you to:
✔ Control the sodium and spice levels
✔ Use lean protein like chicken breast or thighs
✔ Avoid unnecessary additives
4. Works with Different Proteins & Vegetables
While this dish is amazing with chicken, it can also be made with:
✔ Beef or pork for a heartier meal
✔ Shrimp or tofu for a seafood or vegetarian option
✔ Broccoli, bell peppers, or bok choy for extra vegetables
Secrets to Making the Best Black Pepper Chicken with Mushrooms
1. Use Freshly Ground Black Pepper for the Boldest Flavor
Pre-ground black pepper works, but for the strongest, most aromatic heat, use freshly ground black peppercorns.
2. Coat the Chicken in Cornstarch for a Velvety Texture
Tossing the chicken in cornstarch before cooking creates a silky texture and helps it absorb the sauce better.
3. Don’t Overcrowd the Pan
When cooking the chicken, spread it out in the pan so each piece gets a nice sear instead of steaming.
4. Sauté the Mushrooms Until Golden Brown
Cooking the mushrooms until golden brown releases their natural earthy, umami flavor, making them even more delicious in the sauce.
5. Simmer the Sauce for a Glossy Finish
Letting the sauce simmer for a few minutes ensures it thickens and clings to the chicken and mushrooms without being too watery.
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 2 cups mushrooms, sliced (such as cremini, shiitake, or button)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
Optional Garnish:
- Chopped green onions
Directions:
- Prepare the Chicken:
- In a bowl, combine the chicken strips with cornstarch, salt, and black pepper. Toss until evenly coated.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, approximately 5–7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the chopped onion and sliced mushrooms. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Sauces:
- Stir in the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix well to combine.
- Let the mixture simmer gently for a few minutes until the sauce thickens slightly.
- Combine and Serve:
- Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce and vegetables.
- Cook for an additional 2–3 minutes until everything is well combined and heated through.
- Season with additional freshly ground black pepper to taste.
- Garnish with chopped green onions if desired.
Nutritional Information (Per Serving):
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 320
- Protein: 28g
- Carbohydrates: 12g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 950mg
- Fiber: 2g
- Sugar: 5g
Variations to Try
1. Spicy Black Pepper Chicken
Add a dried red chili or extra crushed black pepper to turn up the heat.
2. Honey Garlic Black Pepper Chicken
Add a drizzle of honey for a slightly sweeter, more balanced dish.
3. Black Pepper Chicken with Vegetables
Toss in sliced bell peppers, broccoli, or bok choy for extra crunch and nutrition.
4. Black Pepper Beef with Mushrooms
Swap chicken for thinly sliced beef to create a hearty beef and mushroom stir-fry.
5. Creamy Black Pepper Chicken
Stir in a splash of coconut milk or heavy cream to create a creamy black pepper sauce.
Best Ways to Serve This Dish
1. Over Steamed Rice
The bold and peppery sauce soaks into warm white or brown rice, making it the perfect side.
2. With Noodles
Serve it with:
✔ Lo mein or ramen noodles for an Asian-inspired dish
✔ Spaghetti or rice noodles for a unique fusion
3. As a Low-Carb Option
Pair it with:
✔ Cauliflower rice
✔ Zucchini noodles
✔ Steamed or stir-fried vegetables
4. As a Meal Prep Dish
This dish stores well and tastes even better the next day, making it perfect for meal prepping lunches or dinners.
How to Store & Reheat
Refrigeration:
- Store leftovers in an airtight container for up to 4 days.
Freezing:
- Freeze in a sealed container for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
Reheating:
✔ Stovetop: Reheat over medium heat, adding a splash of water if needed.
✔ Microwave: Heat in 30-second intervals, stirring between each round.
Frequently Asked Questions
1. Can I Make This Dish Ahead of Time?
Yes! The flavors deepen over time, making it even more flavorful the next day.
2. What’s the Best Type of Mushrooms to Use?
- Cremini mushrooms for a deeper flavor
- Button mushrooms for a mild taste
- Shiitake mushrooms for a smoky, umami-rich profile
3. Can I Use a Different Protein?
Yes! Try beef, shrimp, tofu, or pork for a twist.
4. How Do I Make This Dish Gluten-Free?
Use gluten-free soy sauce or tamari in place of regular soy sauce.
5. What’s the Best Way to Adjust the Spice Level?
- For mild spice, use less black pepper.
- For extra heat, add crushed red pepper flakes or fresh chili peppers.
6. Can I Make This Dish Without Oyster Sauce?
Yes! Substitute oyster sauce with:
✔ Extra soy sauce + a pinch of sugar
✔ Hoisin sauce for a slightly sweeter taste
✔ Mushroom soy sauce for extra depth
Final Thoughts – A Must-Try Stir-Fry for Any Occasion
This Black Pepper Chicken with Mushrooms is a quick, bold, and flavorful dish that’s perfect for weeknight dinners, meal prep, or whenever you crave something savory and satisfying.
With its tender chicken, earthy mushrooms, and glossy pepper sauce, this dish is a delicious alternative to takeout and is easy to customize based on your preferences.
So next time you’re looking for a quick and flavorful meal, grab your wok, fire up the stove, and get ready to enjoy a restaurant-quality dish in the comfort of your home!
Print
One-Pan Black Pepper Chicken with Mushrooms
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Black Pepper Chicken with Mushrooms is a savory, peppery stir-fry packed with bold flavors. Tender chicken, earthy mushrooms, and a rich black pepper sauce come together in a quick and easy dish that tastes like takeout—but better. Perfect over rice or noodles, this dish makes a satisfying meal for any night of the week!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 medium onion, chopped
- 2 cups mushrooms, sliced (such as cremini, shiitake, or button)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
Optional Garnish:
- Chopped green onions
Instructions
Prepare the Chicken:
- In a bowl, combine the chicken strips with cornstarch, salt, and black pepper. Toss until evenly coated.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, approximately 5–7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the chopped onion and sliced mushrooms. Cook for about 5 minutes until the vegetables are softened and fragrant.
Add Aromatics and Sauces:
- Stir in the minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix well to combine.
- Let the mixture simmer gently for a few minutes until the sauce thickens slightly.
Combine and Serve:
- Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce and vegetables.
- Cook for an additional 2–3 minutes until everything is well combined and heated through.
- Season with additional freshly ground black pepper to taste.
- Garnish with chopped green onions if desired.
Notes
- Use freshly ground black pepper for the boldest flavor.
- Let the sauce thicken slightly before adding the chicken back in.
- Serve over rice or noodles for a complete meal.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
