Black Pepper Chicken with Mushrooms

If you love bold, savory flavors with a bit of heat, then this Black Pepper Chicken with Mushrooms is the perfect dish for you. This recipe features tender, juicy chicken stir-fried with earthy mushrooms in a flavorful black pepper sauce. The sauce, made from freshly ground black pepper, soy sauce, garlic, and a touch of honey, coats each piece of chicken and mushroom beautifully, creating an irresistible balance of heat, umami, and slight sweetness.

This dish is inspired by classic Chinese takeout flavors, but with a homemade touch that makes it even better. Unlike deep-fried versions, this stir-fried dish is light yet satisfying, making it a great option for a quick weeknight dinner, meal prep, or even an impressive dish to serve to guests.

Best of all, Black Pepper Chicken with Mushrooms can be made in just 30 minutes with simple ingredients that you likely already have in your kitchen. It pairs wonderfully with steamed rice, noodles, or even a light salad for a wholesome meal. Whether you’re looking for a healthy, homemade alternative to takeout or just a delicious new recipe to add to your rotation, this dish is sure to become a favorite!

Why You’ll Love This Recipe

Bold & Savory Flavor: The rich black pepper sauce adds just the right amount of spice and depth.
Quick & Easy: Ready in 30 minutes, perfect for busy weeknights.
Healthier Than Takeout: Uses lean chicken breast and light stir-frying instead of deep-frying.
One-Pan Recipe: Minimal cleanup required!
Versatile: Works with different proteins, vegetables, and spice levels.
Meal-Prep Friendly: Stores well for lunches or dinners throughout the week.

Preparation Time and Servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Serving Size: 1 plate

Nutritional Information (Per Serving)

Calories: 320
Carbohydrates: 15g
Protein: 38g
Fat: 12g
Fiber: 3g
Sugar: 5g

Ingredients

For the Chicken Marinade:

1 ½ lbs boneless, skinless chicken breast (cut into bite-sized pieces)
1 tbsp soy sauce
1 tsp cornstarch
½ tsp black pepper
½ tsp garlic powder

For the Sauce:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey (or brown sugar)
½ tsp sesame oil
1 tsp freshly ground black pepper (adjust to taste)
½ cup chicken broth
1 tsp cornstarch (for thickening)

For the Stir-Fry:

2 tbsp vegetable oil
3 cloves garlic (minced)
1-inch piece of ginger (grated)
1 medium onion (sliced)
1 ½ cups mushrooms (sliced, use shiitake, cremini, or button)
½ red bell pepper (sliced, optional for color)
½ green bell pepper (sliced, optional for color)
2 green onions (chopped, for garnish)
Sesame seeds (optional, for garnish)

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, mix the chicken pieces with soy sauce, cornstarch, black pepper, and garlic powder.
Let it marinate for 10-15 minutes while you prepare the other ingredients. The cornstarch helps create a velvety texture and helps the sauce cling to the chicken.

Step 2: Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, chicken broth, black pepper, and cornstarch.
Set aside—this will be the flavorful black pepper sauce that brings everything together.

Step 3: Sear the Chicken

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and stir-fry for 3-4 minutes, until the pieces are golden brown and fully cooked.
Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

Add another tablespoon of oil to the pan.
Sauté the garlic, ginger, and onion for 1-2 minutes, until fragrant.
Add the mushrooms and bell peppers and cook for 2-3 minutes, stirring frequently.

Step 5: Combine Everything

Return the cooked chicken to the pan.
Pour in the black pepper sauce and mix well, ensuring the sauce coats all the ingredients.
Stir-fry for another 2 minutes, allowing the sauce to thicken slightly.

Step 6: Garnish and Serve

Remove from heat and sprinkle with green onions and sesame seeds.
Serve hot over steamed rice or noodles and enjoy!

Ingredient Background

Black Pepper: The star ingredient! Freshly ground black pepper provides a bold, slightly spicy kick.
Mushrooms: Add a meaty texture and absorb the savory sauce beautifully.
Soy Sauce & Oyster Sauce: Key umami-packed ingredients for depth of flavor.
Honey: Balances the heat with a slight touch of sweetness.

Technique Tips

Use freshly ground black pepper for the best flavor—it makes a huge difference!
Don’t overcook the chicken—since it’s cut into small pieces, it cooks quickly.
Cook mushrooms on high heat so they sear instead of steaming.
Let the sauce thicken naturally—the cornstarch will help it coat the chicken perfectly.

Alternative Presentation Ideas

Wrap it in lettuce cups for a low-carb meal.
Serve in a rice bowl with steamed jasmine or brown rice.
Make a noodle stir-fry by tossing with lo mein or rice noodles.

Additional Tips for Success

For extra heat, add red pepper flakes or sliced chili peppers.
Substitute chicken with shrimp, tofu, or beef for different variations.
Store leftovers in an airtight container and enjoy for up to 3 days.

Recipe Variations

Spicy Version: Add more black pepper or a teaspoon of chili paste.
Low-Sodium Version: Use low-sodium soy sauce and skip the added salt.
Extra Veggies: Broccoli, snow peas, or bok choy make great additions.

Freezing and Storage

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months in a freezer-safe container.
Reheating: Warm in a pan over medium heat with a splash of broth.

Healthier Twist Ideas

Use skinless chicken breast instead of thighs for lower fat.
Reduce the oil by stir-frying in a nonstick pan.
Increase the veggies for more fiber and nutrients.

Serving Suggestions for Events

Family Dinners: Serve with rice and a side of stir-fried greens.
Meal Prep: Portion into containers with brown rice for balanced meals.
Dinner Parties: Serve with sesame noodles and spring rolls.

Special Equipment

Wok or Large Skillet – for high-heat cooking.
Sharp Knife – to slice chicken and vegetables evenly.

Frequently Asked Questions

1. Can I make this gluten-free?
Yes! To make this dish gluten-free, substitute regular soy sauce with gluten-free tamari or coconut aminos. Also, make sure to use a gluten-free oyster sauce or replace it with a bit of extra tamari and a dash of fish sauce for a similar umami boost.

2. Can I use chicken thighs instead?
Absolutely! Chicken thighs are a great option because they contain more fat, which makes them juicier and more flavorful. If using thighs, cut them into similar bite-sized pieces and increase the cooking time by 1-2 minutes to ensure they are fully cooked.

3. What mushrooms work best for this recipe?
Several types of mushrooms work well in this dish, including:

Shiitake mushrooms – Offer a deep, earthy umami flavor and a slightly chewy texture.
Cremini mushrooms – Also known as baby bella mushrooms, they are slightly firmer and richer in flavor than white button mushrooms.
Button mushrooms – Mild and widely available, these are a great budget-friendly option.
Portobello mushrooms – If sliced thinly, they can add a meaty texture to the dish.

4. Can I make this dish vegetarian or vegan?
Yes! Simply replace the chicken with tofu, tempeh, or seitan. If using tofu, go for extra-firm tofu, press out excess moisture, and pan-fry it first to achieve a crispy texture before tossing it with the sauce. If using tempeh, slice it into thin strips and pan-fry until golden brown before adding it to the stir-fry. Also, replace oyster sauce with vegetarian mushroom sauce or an additional tablespoon of soy sauce.

5. How can I make this dish creamier?
If you’d like a creamy version of this dish, you can:

Stir in ¼ cup of coconut milk at the end for a rich, slightly sweet balance.
Add a tablespoon of heavy cream if you don’t mind dairy.
Mix in a spoonful of tahini or cashew butter for a nutty, creamy texture.

6. Can I make this dish spicier?
Yes! If you enjoy heat, try these options:

Increase the black pepper – Add up to 1 ½ teaspoons of freshly ground black pepper.
Add crushed red pepper flakes or chili paste (like sambal oelek or sriracha).
Slice in fresh chili peppers (Thai chilies or jalapeños work well).

7. What can I serve with this dish?
This dish pairs well with:

Steamed white or brown rice – A simple and classic pairing that soaks up the sauce.
Fried rice – For an extra flavorful, complete meal.
Noodles – Such as lo mein, rice noodles, or udon.
Cauliflower rice or quinoa – A healthier, low-carb option.
Stir-fried vegetables – Bok choy, broccoli, or snow peas complement this dish well.

8. Can I meal prep this dish?
Yes! Black Pepper Chicken with Mushrooms is an excellent meal-prep dish. To store:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in meal-prep containers for up to 3 months.
Reheat: Microwave for 1-2 minutes or stir-fry in a pan with a splash of water or chicken broth.

Conclusion

This Black Pepper Chicken with Mushrooms is an incredibly flavorful, quick, and satisfying dish that you’ll want to make again and again. It’s a healthier, homemade alternative to takeout, packed with tender chicken, earthy mushrooms, and a bold black pepper sauce that delivers the perfect balance of spice, umami, and slight sweetness.

One of the best things about this recipe is how versatile and customizable it is. Whether you want to swap proteins, add extra vegetables, or adjust the spice level, this dish adapts easily to your personal preferences. Plus, since it’s a one-pan meal, you’ll have minimal cleanup—perfect for busy weeknights!

Whether you serve it with steamed rice, noodles, or a fresh side salad, this dish is guaranteed to impress your family and friends. Try making it for a cozy dinner, meal prep for the week, or even for a special occasion—it’s always a hit!

Give this Black Pepper Chicken with Mushrooms recipe a try today, and enjoy a restaurant-quality meal right from your own kitchen.

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