If you’re searching for a dish that’s rich, peppery, and packed with irresistible umami, look no further than Black Pepper Chicken with Mushrooms. This recipe delivers a symphony of flavors in every bite: perfectly seared chicken, earthy mushrooms, and a bold pepper sauce that clings to every morsel. It’s the kind of meal that’s both comfortingly familiar and excitingly new, guaranteed to be a weeknight favorite you’ll crave again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients come together to create a stir-fry that tastes like you spent hours in the kitchen, but is actually blissfully straightforward. Each one contributes an essential note — from the depth of the dark soy sauce to the fresh bite of ginger — making every forkful of Black Pepper Chicken with Mushrooms truly sing.
- Chicken thighs: Juicy and flavorful, chicken thighs stay moist and tender even after stir-frying; you can swap in chicken breast if you prefer a leaner cut.
- Cornstarch: This makes the chicken beautifully silky and helps thicken the sauce just the right amount.
- Soy sauce: Adds essential saltiness and depth; go for low-sodium if you’d rather control the seasoning.
- Oyster sauce: Provides an unmistakable umami punch and a touch of sweetness.
- Black pepper: The star of this show; use freshly ground for the most robust aroma and zing.
- Vegetable oil: Neutral and reliable, it’s perfect for achieving that lovely quick sear on the chicken.
- Onion: Sweet and aromatic, sliced onion brings a subtle crunch and roundness to the dish.
- Garlic: There’s no such thing as too much garlic when you want bold flavor.
- Fresh ginger: Zippy and fragrant, fresh ginger brightens the entire stir-fry.
- Mushrooms: Use button or cremini for a meaty texture that perfectly complements the chicken; they soak up all the delicious flavors.
- Dark soy sauce: Rich and slightly sweet, it deepens both color and taste — a splash goes a long way.
- Rice vinegar: Lifts the sauce with a gentle tang, balancing out the richness.
- Sugar: Just a hint helps round out the savory elements and brings everything into harmony.
- Green onions: The perfect fresh garnish, adding both crunch and color at the finish.
How to Make Black Pepper Chicken with Mushrooms
Step 1: Marinate the Chicken
Start your Black Pepper Chicken with Mushrooms by tossing chicken pieces with cornstarch, soy sauce, oyster sauce, and, of course, plenty of fresh black pepper. This quick, flavor-packed marinade not only seasons the chicken right through but also ensures every bite is succulent and coated just enough to absorb the sauce later.
Step 2: Sear the Chicken
Heat up your favorite large skillet or wok with a splash of vegetable oil until shimmering. Lay the marinated chicken pieces in a single layer, letting them sear undisturbed for a few minutes. This step locks in juices and achieves that gorgeous golden exterior — once they’re browned and cooked through, just set them aside for now.
Step 3: Sauté the Aromatics
Using the same pan (and all those delicious browned bits), toss in your sliced onion, minced garlic, and fresh ginger. Sauté these aromatics for a minute or two — you’ll know they’re ready when you catch that mouthwatering, inviting aroma wafting through your kitchen.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the pan and give everything a good stir. Mushrooms will absorb flavors and release their moisture as they brown and tenderize. This is where the body and earthy depth for your Black Pepper Chicken with Mushrooms come to life.
Step 5: Combine and Finish
Return the browned chicken to the pan and pour in the dark soy sauce, rice vinegar, and sugar. Stir everything together thoroughly; after a couple of minutes, the sauce will thicken and coat every piece until glossy. A final taste for seasoning, and you’re ready to serve this vibrant stir-fry piping hot!
How to Serve Black Pepper Chicken with Mushrooms
Garnishes
Sprinkle generously with freshly chopped green onions for a pop of color and fresh flavor. If you like a bit more heat, you can also crack a little extra black pepper over the top just before serving — it’s a simple touch that takes Black Pepper Chicken with Mushrooms right over the finish line.
Side Dishes
This dish is built for partnering with fluffy steamed white rice or a tangle of chewy noodles, which both soak up the sauce beautifully. If you want a veggie boost, pair it with quick-seared bok choy or crisp snow peas for even more color and crunch on your plate.
Creative Ways to Present
Try serving Black Pepper Chicken with Mushrooms family-style in a big, colorful platter at the center of your table, or artfully spooned into individual bowls for an easy but elegant presentation. For a fun twist, serve it lettuce-cup style for a lighter handheld option — it’s a playful way to mix things up for lunch or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring them to an airtight container. Refrigerated, Black Pepper Chicken with Mushrooms stays fresh and tasty for up to three days. It’s the kind of meal that actually tastes even better the next day, as the flavors meld together.
Freezing
If you want to save your stir-fry for longer, pop the cooled Black Pepper Chicken with Mushrooms into freezer-safe containers. Freeze for up to two months — just be aware that the mushrooms may change texture a little after thawing, but the dish remains flavorful and comforting.
Reheating
For the freshest taste, reheat in a skillet over medium heat with a splash of water to loosen the sauce. Stir frequently until hot throughout. You can also microwave individual portions, but be careful not to overcook the chicken so it stays tender and juicy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works wonderfully if you prefer a leaner option, though thighs do stay juicier and richer in flavor. Just be mindful not to overcook the breast pieces so they remain tender.
How spicy is Black Pepper Chicken with Mushrooms?
The main heat comes from freshly ground black pepper, which is bold but not overwhelming. Adjust the amount based on your spice preference — a little extra gives a bigger kick, while less keeps it gentler for sensitive palates.
What other vegetables can I add?
Bell peppers, snap peas, or even baby corn make excellent additions. These veggies bring extra crunch and color, allowing you to customize the Black Pepper Chicken with Mushrooms for each season or what you have on hand.
Can I make this dish gluten-free?
With a few swaps, yes! Look for gluten-free soy sauce and oyster sauce (many brands offer gluten-free versions now), and make sure your cornstarch hasn’t been processed with wheat.
Is this recipe good for meal prep?
It’s an ideal meal prep recipe! Cook and portion into containers with rice or noodles, and you’ll have delicious, microwave-ready lunches for the next few days. The flavors actually develop more as it sits, making Black Pepper Chicken with Mushrooms even tastier over time.
Final Thoughts
If you’re ready for a quick, crowd-pleasing dinner that doesn’t skimp on bold flavor, give Black Pepper Chicken with Mushrooms a try. It’s hearty, packed with satisfying textures, and absolutely guaranteed to win over anyone lucky enough to grab a fork. I can’t wait for you to fall in love with this recipe as much as I have!
Print
Black Pepper Chicken with Mushrooms Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, this Black Pepper Chicken with Mushrooms is a quick and easy Asian-inspired stir-fry that’s perfect for a busy weeknight dinner. Tender chicken pieces are coated in a savory black pepper marinade and combined with earthy mushrooms, creating a deliciously fragrant and satisfying meal.
Ingredients
Marinated Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons black pepper
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 oz mushrooms (button or cremini), sliced
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- green onions for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken, cornstarch, soy sauce, oyster sauce, and black pepper. Allow to marinate for 10–15 minutes.
- Cook the Chicken: Heat oil in a skillet, add marinated chicken, and cook until browned and cooked through. Set aside.
- Prepare the Stir-Fry: In the same pan, sauté onion, garlic, and ginger. Add mushrooms and cook until tender. Return chicken to the pan, add soy sauce, rice vinegar, and sugar. Cook until heated through.
- Serve: Garnish with green onions and serve hot with rice or noodles.
Notes
- Adjust black pepper to taste for desired spice level.
- Chicken breast can be used as a substitute for thighs.
- Enhance with bell peppers or snap peas for additional color and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
