Black Pepper Chicken With Mushrooms Recipe

There's nothing quite like the bold, peppery aroma of Black Pepper Chicken with Mushrooms sizzling in the pan. This dish is a perfect blend of juicy chicken, earthy mushrooms, and a savory sauce packed with umami flavor. Whether you're cooking for a busy weeknight or a special occasion, this recipe delivers restaurant-quality taste right in your own kitchen.

this Recipe

I discovered this recipe while experimenting with different stir-fry combinations, and it quickly became a staple in my household. The rich, glossy sauce clings to every bite, while the mushrooms soak up all the delicious flavors. It's a dish that feels indulgent but is surprisingly easy to make.

Why You'll Love This Black Pepper Chicken With Mushrooms

Get ready to fall in love with a stir-fry that's bursting with flavor and incredibly easy to prepare.

First, it’s unbelievably quick to make. In just about 30 minutes, you’ll have a meal that tastes like it came straight from your favorite takeout spot.

The combination of black pepper and garlic-infused sauce gives this dish its signature bold taste. The slight heat from the pepper balances perfectly with the savory and slightly sweet sauce.

This recipe is also budget-friendly. Using simple pantry ingredients and readily available produce means you can enjoy a gourmet-style meal without breaking the bank.

Best of all, it’s highly customizable. You can swap the chicken for tofu, add extra veggies, or adjust the spice level to your liking.

Ingredients Notes

The magic of this dish comes from the balance of flavors in the ingredients, each playing a key role in making this meal unforgettable.

Chicken is the heart of this recipe. Boneless, skinless chicken thighs are ideal because they stay tender and juicy. If you prefer a leaner option, chicken breast works well too, though it may cook slightly faster.

Mushrooms bring an earthy depth to the dish. I love using cremini mushrooms for their rich flavor, but button mushrooms or shiitake work beautifully as well.

Black pepper is the star seasoning here. Freshly cracked black peppercorns give this dish a more intense, aromatic heat compared to pre-ground pepper. Adjust the amount based on your spice preference.

Soy sauce and oyster sauce form the base of the sauce, providing a salty, umami-rich depth. A splash of rice vinegar helps balance the flavors with a hint of acidity.

If you have a wok or a large skillet, it’s the perfect tool for stir-frying. A good nonstick pan also works well to prevent sticking and ensure even cooking.

How To Make This Black Pepper Chicken With Mushrooms

Cooking this dish is easier than you think, and once you start, the irresistible aroma will have you counting down the minutes until dinner is ready.

Start by cutting your chicken into bite-sized pieces. This helps it cook quickly and evenly. Pat the pieces dry with a paper towel to ensure a nice sear when they hit the pan.

Heat a large skillet or wok over medium-high heat. Add a bit of oil, then toss in the chicken. Let it cook undisturbed for a few minutes to develop a golden-brown crust before stirring. Once browned, remove it from the pan and set it aside.

In the same pan, add a little more oil and toss in your sliced mushrooms. Let them cook down until they release their moisture and start to brown, soaking up all the flavors left in the pan.

Next, add minced garlic and freshly cracked black pepper. Stir for about 30 seconds, just until fragrant, then pour in the soy sauce, oyster sauce, and a splash of water to create the sauce.

Return the chicken to the pan, tossing everything together so the sauce coats each piece evenly. Let it simmer for a couple of minutes, allowing the flavors to meld. If you prefer a thicker sauce, mix a small amount of cornstarch slurry (cornstarch mixed with water) and stir it in.

In just under 30 minutes, your Black Pepper Chicken with Mushrooms is ready to serve. Enjoy it over steamed rice or with a side of stir-fried vegetables.

Storage Options

If you have leftovers, this dish stores well and tastes just as good the next day.

To store, place the cooled chicken and mushrooms in an airtight container and refrigerate for up to 3 days.

For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating.

To reheat, simply warm it in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving for too long, as it can dry out the chicken.

Variations and Substitutions

This recipe is wonderfully versatile, making it easy to customize based on your preferences or dietary needs.

For a vegetarian option, swap the chicken for firm tofu or tempeh. Press and cube the tofu before pan-frying until golden, then proceed with the recipe as usual.

If you love extra heat, add red pepper flakes or a dash of Sriracha to the sauce for a spicy kick.

For a different twist, use beef or shrimp instead of chicken. Thinly sliced beef cooks quickly and pairs beautifully with the peppery sauce, while shrimp adds a delicate sweetness.

If you want more veggies, throw in bell peppers, snap peas, or baby corn for added crunch and color.

No oyster sauce? Use hoisin sauce instead for a slightly sweeter but still rich alternative.

Experiment with your favorite combinations and make this dish your own!

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