Black Pepper Chicken with Mushrooms – A Bold, Savory Skillet Dinner

When you’re craving a meal that’s bursting with flavor, easy to make, and guaranteed to impress, Black Pepper Chicken with Mushrooms should be at the top of your list. This classic stir-fry-inspired dish delivers the perfect combination of tender chicken, earthy mushrooms, and a rich, peppery sauce that’s both comforting and sophisticated. Whether you’re cooking for a busy weeknight dinner or hosting guests, this flavorful chicken dish is ready in less than 30 minutes and pairs beautifully with rice or noodles.

Why You’ll Love This Recipe

There’s something magical about the way black pepper transforms a dish. Unlike chili-based heat, black pepper provides a warm, aromatic spice that lingers gently on the palate. In this recipe, it’s balanced with the savory umami from soy sauce and the mild sweetness of oyster sauce, creating a perfect harmony of flavors.

Here’s why home cooks love this recipe:

• Quick and Easy: From prep to plate in under 30 minutes.
• Rich Flavor: Freshly ground black pepper adds depth and complexity.
• Flexible: Works with chicken breast, thighs, or even tofu.
• Family-Friendly: Mild spice and hearty mushrooms make it appealing to everyone.

Ingredients

For the Chicken and Marinade:

• 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp cornstarch
• 1 tsp vegetable oil
• ½ tsp freshly cracked black pepper

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey (or brown sugar)
• 1 tbsp cornstarch
• ¼ cup chicken broth (or water)

For Stir-Frying:

• 2 tbsp vegetable oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 cups cremini or button mushrooms, sliced
• 1 tbsp freshly ground black pepper (adjust to taste)
• ½ tsp salt
• 1 tsp sesame oil (optional for finish)
• Chopped parsley or green onions, for garnish

Instructions

1. Marinate the Chicken:
   In a medium bowl, combine sliced chicken with soy sauce, oyster sauce, cornstarch, vegetable oil, and black pepper. Mix well and let sit for at least 10 minutes while preparing the other ingredients.
2. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, cornstarch, and chicken broth. Set aside. This sauce will thicken beautifully when cooked.
3. Cook the Chicken:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 4–5 minutes. Remove chicken and set aside.
4. Sauté the Aromatics and Mushrooms:
   In the same skillet, add another tablespoon of oil. Sauté onion and garlic until fragrant, about 1 minute. Add mushrooms and cook until softened and slightly golden, around 4 minutes.
5. Combine and Simmer:
   Return the chicken to the pan. Pour in the prepared sauce and stir to coat everything evenly. Add freshly ground black pepper and salt to taste. Simmer for 2–3 minutes until the sauce thickens to a glossy consistency.
6. Finish and Serve:
   Drizzle with sesame oil (optional) and garnish with chopped parsley or green onions. Serve hot with steamed jasmine rice, brown rice, or stir-fried noodles.

Black Pepper Chicken with Mushrooms

A flavorful stir-fry of tender chicken and mushrooms in a bold black pepper sauce. Quick, savory, and perfect for weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Chicken and Marinade

• 1 lb boneless chicken breast thinly sliced
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp cornstarch
• 1 tsp vegetable oil
• 0.5 tsp freshly cracked black pepper

Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch
• 0.25 cup chicken broth

For Stir-Fry

• 2 tbsp vegetable oil
• 1 small onion sliced
• 3 cloves garlic minced
• 2 cups mushrooms sliced
• 1 tbsp freshly ground black pepper
• 0.5 tsp salt to taste
• 1 tsp sesame oil optional for finish

Equipment

• Mixing bowls
• Wok or large skillet
• Wooden spoon
• Measuring cups

Method

 

1. Marinate the chicken with soy sauce, oyster sauce, cornstarch, oil, and pepper for 10 minutes.
2. Whisk together sauce ingredients in a bowl and set aside.
3. Heat oil in a large skillet over medium-high heat. Stir-fry chicken until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until tender.
5. Return chicken to the skillet, pour in sauce, and stir to coat evenly. Simmer until thickened.
6. Add extra black pepper to taste, drizzle sesame oil, and garnish before serving.

Notes

Best served fresh over steamed rice or noodles.

Tips for the Best Black Pepper Chicken

• Use Freshly Cracked Pepper:
  The secret to this dish’s bold flavor lies in using coarse, freshly ground black pepper rather than pre-ground pepper.
• High Heat = Great Texture:
  Stir-frying at a high temperature sears the chicken quickly, keeping it juicy inside and slightly crisp outside.
• Don’t Overcrowd the Pan:
  Cook chicken in batches if necessary. Crowding the pan causes the meat to steam instead of sear.
• Choose the Right Mushrooms:
  Cremini or shiitake mushrooms add deep umami flavor, but button mushrooms work perfectly too.

Serving Suggestions

This black pepper chicken pairs beautifully with:

• Steamed jasmine or basmati rice – to soak up that peppery sauce.
• Garlic noodles – for a rich and aromatic side.
• Stir-fried vegetables – such as bok choy, snap peas, or broccoli.
• Cauliflower rice or quinoa – for a lighter, low-carb option.

For presentation, serve it in a shallow bowl or deep plate, drizzle some extra sauce on top, and sprinkle a touch of cracked black pepper right before serving for an irresistible finish.

Recipe Variations

• Creamy Version: Add a splash of coconut milk or cream for a velvety texture and slightly milder taste.
• Spicy Pepper Chicken: Add a dash of crushed red chili flakes or fresh Thai chilies for more heat.
• Vegan Option: Replace chicken with tofu or tempeh, and use mushroom-based oyster sauce.
• Extra Crunch: Add bell peppers, celery, or snap peas for texture and color.

Make-Ahead and Storage

You can make Black Pepper Chicken with Mushrooms ahead of time — it actually tastes even better the next day as the flavors meld together.

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Keep for up to 2 months. Reheat in a pan with a splash of water or broth.
• Meal Prep Friendly: Divide into lunch containers with rice or noodles for easy weekday meals.

Fun Fact: The Origins of Black Pepper Chicken

Black pepper chicken has roots in both Chinese and Southeast Asian cuisine. Pepper, once known as “black gold,” was a prized spice that shaped global trade centuries ago. While versions of pepper chicken exist across cultures — from Indian pepper fry to Chinese stir-fries — this particular version leans toward the comforting flavors of Cantonese-style cooking with a modern twist.

It’s a reminder of how humble ingredients, when combined with the right balance, can create something timeless and universally loved.

Conclusion

Black Pepper Chicken with Mushrooms is everything a weeknight dinner should be — quick, flavorful, and satisfying. The bold, peppery sauce complements the juicy chicken and earthy mushrooms perfectly, making it a dish you’ll want to make again and again.

With just a handful of pantry staples, a hot skillet, and 30 minutes, you can create a restaurant-quality meal right in your own kitchen. Add it to your regular rotation — your family will thank you.