Black Pepper Chicken with Mushrooms
This Black Pepper Chicken with Mushrooms is a savory, slightly spicy stir-fry packed with umami flavors. Tender chicken is coated in a rich black pepper sauce and combined with earthy mushrooms, making it a perfect dish to serve with rice or noodles. This dish comes together quickly, making it a great choice for a weeknight dinner.
Prep Time & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken Marinade:
1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
For the Stir-Fry:
1 tbsp vegetable oil (or sesame oil for extra flavor)
1 small onion, sliced
2 cloves garlic, minced
1-inch piece ginger, minced
1 cup mushrooms (shiitake, cremini, or button), sliced
½ red bell pepper, sliced (optional for color)
½ green bell pepper, sliced (optional)
For the Black Pepper Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark soy sauce (for deeper color, optional)
1 tsp rice vinegar (or white vinegar)
1 tbsp freshly ground black pepper (adjust to taste)
½ tsp sugar
¼ cup chicken broth or water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
1. Marinate the Chicken
In a bowl, mix the chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 10 minutes while you prepare the other ingredients.
2. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), rice vinegar, black pepper, sugar, and chicken broth. Set aside.
3. Cook the Chicken
Heat a large pan or wok over medium-high heat. Add 1 tbsp of vegetable oil.
Add the marinated chicken and stir-fry for 3–4 minutes until lightly browned. Remove from the pan and set aside.
4. Stir-Fry Vegetables
In the same pan, add a little more oil if needed. Add onions and saute for 1 minute until slightly soft.
Add garlic, ginger, and mushrooms. Stir-fry for another 2 minutes.
If using bell peppers, add them now and cook for 1 more minute.
5. Combine & Finish Cooking
Return the cooked chicken to the pan.
Pour in the black pepper sauce and mix well.
Add the cornstarch slurry and stir until the sauce thickens and coats the chicken evenly.
Cook for another 1–2 minutes, then remove from heat.
6. Serve
Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.
Nutritional Information
(Per Serving – Approximate)
Calories: 280
Protein: 28g
Carbohydrates: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 850mg
Fiber: 2g
Sugar: 4g
Notes & Tips
Adjusting Spice Level: If you like it spicier, add more freshly ground black pepper or a pinch of red chili flakes.
Mushroom Options: Shiitake mushrooms add an extra depth of flavor, but button or cremini mushrooms work well too.
Velveting Chicken: For extra tender chicken, you can add ½ teaspoon of baking soda to the marinade and let it sit for 20 minutes before rinsing.
Low Sodium Option: Use low-sodium soy sauce and broth to control the saltiness.
Make It Vegetarian: Replace chicken with firm tofu or extra mushrooms and use a vegetarian oyster sauce alternative.
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! You can prep the chicken and sauce ahead of time. The dish is best served fresh, but it reheats well in a pan or microwave.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat for the best texture.
Q: Can I use ground black pepper instead of freshly cracked?
A: Freshly cracked black pepper gives the best flavor, but you can use pre-ground black pepper if needed—just reduce the amount slightly.
Q: Can I use a different protein?
A: Absolutely! Shrimp, beef, or even tofu work well in this recipe. Adjust cooking times accordingly.
This Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that’s perfect for a quick meal.