Black Pepper Chicken with Mushrooms is a simple and hearty dish full of bold flavors. Tender chicken pieces are cooked with juicy mushrooms and plenty of freshly ground black pepper, giving the dish a nice kick without overpowering the taste. The combination of savory mushrooms and spicy pepper creates a really comforting meal that you can whip up any night of the week.
I love making this dish when I want something quick but still packed with flavor. The peppery aroma fills the kitchen and makes you hungry before you even start eating! One tip I have is to use freshly cracked black pepper instead of pre-ground—it really makes a difference and gives the dish that extra punch I love.
For serving, I usually pair this black pepper chicken with steamed rice or noodles to soak up all the delicious sauce. It’s one of those meals that feels both cozy and special, perfect for sharing with family or friends. This recipe reminds me of cool evenings when a warm, peppery dish hits the spot just right.
Key Ingredients & Substitutions
Chicken Breast: I like using chicken breast for its lean, tender texture. You can also use chicken thighs if you want juicier meat—they stay moist and add a bit more flavor.
Mushrooms: Button or cremini mushrooms work well here. If you want a deeper earthy taste, try shiitake or portobello sliced thinly. They soak up the sauce nicely.
Black Pepper: Freshly ground black pepper is a must for this recipe. It gives the dish its signature kick. If fresh pepper isn’t available, use coarse ground black pepper for a similar effect. Adjust the amount to your spice preference.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness and umami. Oyster sauce is optional but adds a nice sweetness and depth. You can skip oyster sauce or substitute with hoisin or mushroom soy sauce for a vegetarian twist.
How Do You Get the Chicken Tender and the Sauce Glossy?
Cooking chicken until just done keeps it tender and juicy. Overcooking will dry it out. Here’s how to do it:
- Cut the chicken into thin or bite-sized pieces so they cook fast and evenly.
- Use medium-high heat and don’t crowd the pan. This helps get a nice sear.
- Remove chicken once it turns lightly golden but still moist inside, then add back later to finish cooking with the sauce.
- For the sauce, stir in cornstarch mixed with broth slowly. This thickens it gently and creates that shiny glaze coating the chicken and mushrooms.
- Keep stirring after adding the sauce to avoid lumps and cook just until thickened.
Equipment You’ll Need
- Large skillet or wok – I recommend this for quick and even stir-frying, helping the ingredients cook properly without overcrowding.
- Small bowl – for mixing the cornstarch with broth to create that smooth thickening sauce.
- Wooden spoon or spatula – makes stirring easy and gentle on the pan, helping combine ingredients without scratching.
- Measuring spoons and cup – for accurate measurement of soy sauce, oyster sauce, and broth, ensuring the perfect balance of flavors.
Flavor Variations & Add-Ins
- Spice it up with sliced chili peppers or red pepper flakes—great for those who love a kick of heat.
- Add sliced bell peppers or snow peas for extra crunch and color—they brighten the dish and add sweetness.
- Use chicken thighs instead of breasts if you want greasier, more tender meat with more flavor.
- Stir in a splash of rice vinegar or a squeeze of lime at the end for a tangy twist that balances the pepper and soy flavors.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) chicken breast, thinly sliced or cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 2 tbsp vegetable oil or olive oil
- 4 cloves garlic, minced
- 1 medium onion, sliced thinly (optional)
Seasonings & Sauces:
- 2 tsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for deeper flavor)
- 1 tsp cornstarch
- 1/3 cup chicken broth or water
- 1 tsp sugar
- Salt to taste
- Fresh parsley or green onions, chopped, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes for preparation and around 15 minutes to cook. So, you can expect to have a tasty meal ready in roughly 25 minutes. It’s quick enough for a weeknight dinner but full of flavor and warmth.
Step-by-Step Instructions:
1. Prepare the Sauce Mixture:
In a small bowl, mix the cornstarch with chicken broth (or water) until smooth. Set this aside; it will help thicken the sauce later.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sprinkle with a pinch of salt. Stir-fry the chicken until it starts to turn golden and is almost cooked through, about 4-5 minutes. Remove the chicken and set it aside.
3. Sauté Aromatics and Mushrooms:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onion (if using), cooking for about 30 seconds until fragrant. Add the sliced mushrooms and cook until they soften and brown, around 5-6 minutes.
4. Combine and Season:
Return the chicken to the skillet and mix well with the mushrooms. Generously sprinkle the freshly ground black pepper over everything, stirring so all pieces get peppery goodness. Pour in the soy sauce, oyster sauce (if using), and sugar. Stir everything to combine flavors.
5. Thicken the Sauce and Finish:
Slowly stir in the cornstarch mixture. Keep stirring for 1-2 minutes until the sauce thickens and coats the chicken and mushrooms nicely. Taste the dish and add any extra salt or pepper if you like.
6. Serve and Garnish:
Turn off the heat, sprinkle chopped fresh parsley or green onions on top, and serve hot. This goes perfectly with steamed rice or noodles to soak up the delicious sauce.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it safely in the refrigerator overnight or use the cold water method by placing the chicken in a sealed bag and submerging it in cold water until thawed. Pat dry before cooking to avoid excess moisture.
Can I Substitute Mushrooms with Another Vegetable?
Absolutely! If you’re not a fan of mushrooms, try using bell peppers, zucchini, or snap peas for a different texture and flavor. Just adjust cooking times so vegetables stay crisp and vibrant.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Is It Possible to Make This Recipe Vegetarian?
Yes! Replace the chicken with firm tofu or tempeh, and swap the oyster sauce for a vegetarian-friendly hoisin or mushroom sauce. Cook tofu until browned and follow the same steps for a delicious vegetarian version.
