Get ready to meet your new go-to weeknight dinner: Black Pepper Chicken with Mushrooms! This is the kind of dish that feels like it came straight from your favorite stir-fry restaurant, yet you get to enjoy it in the comfort of your own kitchen. It’s bold, peppery, and absolutely irresistible, with juicy chicken, tender mushrooms, and a savory sauce that soaks into every bite. Whether you’re after the comfort of takeout flavors or craving something homemade and super satisfying, this Black Pepper Chicken with Mushrooms has you covered.

Black Pepper Chicken with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The magic of Black Pepper Chicken with Mushrooms is how it brings together simple ingredients for knockout flavor. Every component brings its own personality, from the earthy mushrooms to the sweet pop of bell pepper and the signature bite of black pepper, making this dish taste like much more than the sum of its parts.

Chicken breasts: Thinly sliced for quick, even cooking and a tender bite.
Cornstarch: Gives the chicken an ultra-light, velvety coating that thickens the sauce.
Salt: The essential seasoning for depth and balance.
Freshly ground black pepper: Used twice for maximum aroma and that unmistakable punch.
Onion: Sliced to bring sweetness and savoriness to the base of the stir-fry.
Bell pepper: Adds vibrant color and a delightful juicy crunch.
Mushrooms (shiitake or button): Use what you love; they soak up flavor beautifully.
Garlic: The aromatic heart of the dish, giving it warmth and complexity.
Green onions: For a fresh hit of flavor and a good-looking garnish.
Soy sauce: Packs plenty of umami and savory depth into the sauce.
Oyster sauce: Brings a glossy, rich, almost caramelized edge to the stir-fry.
Honey: Just a touch for gentle sweetness and balance.
Rice vinegar: Adds a welcome tang that brightens the entire dish.
Vegetable oil: Neutral in flavor and just right for stir-frying.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Season the Chicken

Start by slicing your chicken breast into thin pieces so they’ll cook quickly and stay super tender. Toss the chicken with cornstarch, salt, and the first measure of freshly ground black pepper until every piece is nicely coated. This is key for that delicate, restaurant-worthy coating and helps the sauce cling beautifully later on.

Step 2: Sear the Chicken

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high. Once it’s hot and shimmering, add the chicken in a single layer. Let it cook, undisturbed, for a couple of minutes to build some lovely color, then stir-fry until the chicken is just cooked through. Remove the chicken to a plate—you’ll bring it back for the grand finish.

Step 3: Stir-Fry the Vegetables

In the same skillet, add your remaining tablespoon of oil. Toss in the sliced onions and bell pepper, stir-frying for 2-3 minutes until just starting to soften but still crisp and bright. Next, scatter in the mushrooms and garlic; cook for another couple of minutes until the mushrooms are golden and everything smells amazing.

Step 4: Whisk Together the Sauce

While the veggies sizzle, quickly whisk the soy sauce, oyster sauce, honey, rice vinegar, and the finishing teaspoon of freshly ground black pepper in a bowl. This is the soul of Black Pepper Chicken with Mushrooms and where all the flavor fuses together in the pan.

Step 5: Bring It All Together

Pour the sauce over your veggies, then return the seared chicken (and any juices) to the pan. Toss everything to coat, letting the sauce bubble and thicken for 1-2 minutes. Watch as it glazes over the chicken and mushrooms—absolutely irresistible!

Step 6: Finish and Garnish

Turn off the heat and sprinkle the whole skillet with plenty of chopped green onions for a burst of freshness. Serve your Black Pepper Chicken with Mushrooms piping hot, spooned over rice or noodles to soak up every last drop of sauce.

How to Serve Black Pepper Chicken with Mushrooms

Garnishes

For true restaurant flair, finish your Black Pepper Chicken with Mushrooms with a cascade of chopped fresh green onions. If you want to get fancy, scatter on some toasted sesame seeds or a little extra cracked black pepper right before serving for a subtle crunch and gorgeous presentation.

Side Dishes

This dish loves a soft pillow of steamed jasmine rice or a tangle of chewy noodles to balance its bold flavors. For extra color and nutrition, try a simple sautéed bok choy, or a crisp cucumber salad on the side—the coolness is a perfect match for the peppery heat.

Creative Ways to Present

For a fun twist, pile the stir-fry into lettuce cups for a handheld appetizer, or layer it atop a fried rice bowl. You can even toss leftovers with cold noodles and extra veggies for a quick, punchy salad the next day. However you serve it, Black Pepper Chicken with Mushrooms is always ready to impress.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Black Pepper Chicken with Mushrooms completely, then transfer to an airtight container. It’ll happily keep in the fridge for up to three days. The flavors even deepen as it sits, making tomorrow’s lunch something to look forward to.

Freezing

If you want to get ahead, portion cooled Black Pepper Chicken with Mushrooms into freezer-safe bags or containers. Lay them flat for quick thawing, and enjoy within two months for the freshest taste. It’s a fantastic meal-prep option for busy weeks.

Reheating

For the best results, warm leftovers in a skillet over medium heat, adding a splash of water to loosen the sauce as needed. Microwave works too, just cover loosely and heat in short bursts, stirring in between so everything stays tender and juicy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are delicious here—just slice them thin like the breasts. They’ll bring some extra richness and juiciness to your Black Pepper Chicken with Mushrooms, so go with what you love.

What mushrooms work best in this recipe?

Both shiitake and button mushrooms work beautifully. Shiitake give an earthy, meaty bite, while button mushrooms are milder and a bit juicier. Feel free to mix them or use whichever you have on hand.

Is there a vegetarian version?

You can easily make a veggie version by swapping the chicken for tofu or tempeh and using a vegetarian oyster sauce. The Black Pepper Chicken with Mushrooms sauce is just as crave-worthy when paired with tofu and plenty of extra mushrooms!

Can I adjust the heat level?

Of course! If you crave more kick, add a pinch of chili flakes or a dash of hot sauce into the sauce mix. For a milder version, simply use a little less black pepper and skip any spicy extras.

How do I keep the chicken tender?

Coating the chicken with cornstarch and not overcooking are your secrets to juicy, tender pieces. The quick stir-fry method locks in moisture, and slicing thinly means the chicken cooks through without ever drying out.

Final Thoughts

If you’ve been looking for a fast, flavor-packed meal that feels both classic and a little bit special, Black Pepper Chicken with Mushrooms is going to win you over. It’s the kind of dish you’ll want to make again and again, so invite some friends over (or just treat yourself) and enjoy every peppery, saucy bite!