Black Pepper Chicken with Mushrooms

I’m excited to share this bold and savory stir‑fry recipe—a dish that combines juicy chicken, earthy mushrooms, and a peppery sauce for a quick and satisfying meal.

Why You’ll Love This Recipe

I love how this recipe delivers familiar, restaurant-style flavors in under 30 minutes. From the first bite, the bold black pepper tang hits, and the mushrooms soak it up beautifully. It’s a favorite on busy nights when I want depth without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 500 g boneless chicken thighs or breasts, diced

• 200 g mushrooms (button or cremini), halved or thickly sliced

• 1 tbsp cornstarch

• 1 tbsp coarse black pepper (adjust to taste)

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce (optional)

• 2 tsp dark soy sauce

• 2 tsp sesame oil

• 1 tbsp vegetable oil (plus 1 tbsp for cooking)

• 1 tbsp minced garlic

• 1 tsp minced ginger

• 1 red chili, finely chopped (optional)

• Salt, to taste

• Chopped scallions or cilantro, for garnish

Directions

1. I marinate diced chicken with cornstarch, 1 tsp sesame oil, a pinch of salt, and whisk in 1 tbsp soy sauce. I let it sit for 15 minutes.

2. I heat 1 tbsp vegetable oil in a skillet over medium-high and sear chicken for 5–7 minutes until golden and cooked; then I remove it.

3. I add the remaining oil, garlic, ginger, and chili, cooking briefly until aromatic.

4. I toss in mushrooms and sauté until tender, roughly 4–5 minutes.

5. I whisk together the remaining soy sauce, oyster sauce, hoisin (if using), dark soy, and coarse black pepper, then pour the mixture in.

6. I return chicken to the pan and simmer 2–3 minutes, stirring until the sauce thickens and coats everything.

7. I finish with sesame oil and fresh scallions or cilantro, then serve hot over rice or noodles.

Servings and timing

• Serves: 4

• Prep time: 15 minutes (includes marinating)

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• I swap chicken for tofu or tempeh to make it vegetarian.

• For extra spice, I increase the black pepper or add chili flakes.

• I include bell peppers, snow peas, or broccoli for more veggies in the stir-fry.

• To make it gluten‑free, I sub tamari for soy sauce and use GF-certified oyster and hoisin sauces.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water to revive the sauce, or I microwave it for about 1–2 minutes.

FAQs

Can I use chicken breast or thighs?

Yes—both work well. Thighs stay juicier, but breasts are leaner and just as tasty .

How can I make it spicier?

I add extra black pepper or toss in chili flakes or diced fresh chili.

What mushrooms should I use?

Button, cremini, shiitake, or portobello all work and bring their own depth.

Is it gluten‑free?

Yes, if I swap soy-based sauces for gluten-free versions and ensure oyster/hoisin are GF-certified.

Can I prep ahead?

Definitely—I marinate the chicken and mix the sauce ahead, then cook everything fresh for best flavor and texture .

Conclusion

This Black Pepper Chicken with Mushrooms delivers restaurant-style flavor at home, fast. Between the bold peppery sauce, tender chicken, and savory mushrooms, it hits all the right notes. I hope this becomes a staple on your dinner rotation—I know it is in mine!

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