Black Pepper Chicken with Mushrooms Recipe

If you’re on the hunt for a dish that’s impossibly comforting yet lively with robust flavors, look no further than Black Pepper Chicken with Mushrooms. Tender chicken, earthy mushrooms, and a generous hit of cracked black pepper come together in a glossy, savory sauce that clings to every bite. The beauty of this dish lies in its balance: bright with fresh ginger and garlic, anchored by the gorgeous umami of toasted mushrooms, and lifted by the bite of pepper. It’s the kind of meal you’ll want to keep in your weekly rotation—and your family will cheer every time it appears on the table!

this Recipe

Ingredients You’ll Need

This Black Pepper Chicken with Mushrooms recipe uses simple, fresh ingredients, each with a starring role. When you bring together these few essentials, you’re rewarded with big restaurant-style flavor at home.

• Chicken breast or thighs: Sliced into bite-sized pieces, chicken soaks up all the flavors and stays unbelievably tender.
• Mushrooms: Choose button, cremini, or shiitake—whatever you have on hand for a deep, woodsy flavor and delicious texture.
• Black peppercorns: Freshly cracked black pepper is key here; its fiery aroma and spice make this dish sing.
• Garlic: Adds a fragrant base that infuses every bite with warmth and character.
• Ginger: Fresh ginger brings zing and depth, perfectly balancing the bold pepper.
• Onion: Sliced onion cooks down to sweet, golden goodness, rounding out the other flavors.
• Soy sauce: The savory soul of the sauce; use low-sodium if you prefer.
• Oyster sauce: Adds a hint of caramelized richness that gives the sauce its sumptuous sheen.
• Cornstarch: Helps create that irresistible glossy sauce and keeps the chicken plump and juicy.
• Vegetable oil: For sautéing—neutral oils work best so the other flavors shine.
• Green onions: For a burst of fresh color and crunch to finish the dish.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Prep Your Ingredients

Before you start cooking, have everything chopped, sliced, and measured. Cut the chicken into small strips or cubes, slice your mushrooms, mince the garlic and ginger, and thinly slice the onions and green onions. This will make your cooking process a breeze and keep everything moving quickly once you hit the stove.

Step 2: Marinate the Chicken

In a bowl, toss the chicken with half the soy sauce, a splash of oyster sauce, and a sprinkle of cornstarch. Give it a quick stir so each piece is coated. Let it rest while you prep the pan—that brief marinade helps tenderize the meat and ensures every bite is packed with savory flavor.

Step 3: Sauté the Mushrooms and Aromatics

Heat the vegetable oil in a large skillet over medium-high heat. Add the mushrooms and let them cook undisturbed for a minute or two to develop a lovely golden color. Stir in the onion, garlic, and ginger, letting the fragrant aromas fill your kitchen. The mushrooms will shrink and intensify in flavor while the onions soften and become sweet.

Step 4: Cook the Chicken

Push the veggies to one side of the pan and add the marinated chicken. Allow the chicken to sear so it’s golden on all sides, then mix everything together. The cornstarch will help lightly thicken the pan juices, making them clingy and delicious.

Step 5: Build the Black Pepper Sauce

Pour in the remaining soy sauce and oyster sauce, then crank up the black pepper—freshly cracked is a must here! Toss until everything is glossy and the sauce smells irresistible. If you like it saucier, add a splash of water or chicken broth, letting everything bubble for another minute or two.

Step 6: Finish and Serve

Turn off the heat and scatter over the green onions. Give everything one last quick toss. Serve your Black Pepper Chicken with Mushrooms piping hot, with plenty of sauce to scoop up with rice or noodles.

How to Serve Black Pepper Chicken with Mushrooms

Garnishes

Add a handful of thinly sliced green onion or a scattering of fresh cilantro for a pop of color. For extra crunch and a little visual flair, sprinkle toasted sesame seeds on just before serving—these little touches make every bowl feel special.

Side Dishes

This dish pairs wonderfully with steaming bowls of jasmine or basmati rice, which soak up all that savory, peppery sauce. For a lighter touch, try serving it over fluffy quinoa or with a side of crisp steamed broccoli or snap peas for a flash of brightness and texture.

Creative Ways to Present

If you’re feeling adventurous, serve your Black Pepper Chicken with Mushrooms lettuce wrap–style: simply spoon the stir-fry into crisp lettuce leaves. You can also pile it into warm rice bowls with pickled veggies for a modern twist, or use it as an amazing filling for flatbreads or bao buns.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken with Mushrooms will keep beautifully in an airtight container in the fridge for up to three days. Make sure it cools fully before sealing it up, and remember that the flavors will deepen overnight, making for an even tastier repeat meal!

Freezing

If you’d like to freeze this dish, pack it into sturdy, freezer-friendly containers. It’ll last for up to two months. When ready to enjoy, let it thaw in the fridge overnight. Take care not to freeze it too long, as mushrooms can become a bit softer once defrosted, but the flavor will still be delicious.

Reheating

To reheat, simply transfer Black Pepper Chicken with Mushrooms to a skillet over medium heat, adding a splash of water to loosen the sauce if necessary. Heat until piping hot throughout. You can also microwave individual portions in short bursts, stirring halfway through to distribute the heat.

FAQs

Can I use a different type of mushroom?

Absolutely! Shiitake, button, or cremini mushrooms all work beautifully in Black Pepper Chicken with Mushrooms. If you love a meatier bite, portobello mushrooms are also a great option; just slice them thin for even cooking.

Is it necessary to use freshly cracked black pepper?

Freshly cracked black pepper truly makes a big difference in this recipe! It releases oils and aromas that pre-ground pepper just can’t match. If you can, use a pepper mill for bold, aromatic flavor that really pops in your Black Pepper Chicken with Mushrooms.

Can I make it vegetarian?

It’s easy to make a vegetarian version: swap the chicken for firm tofu, tempeh, or hearty vegetables like eggplant or zucchini, and use vegetarian oyster sauce or just more soy sauce in the stir-fry base. The result will be just as satisfying and flavorful!

How spicy is this dish?

Black Pepper Chicken with Mushrooms delivers a pleasant tingly heat thanks to the black pepper, but it isn’t overpowering. If you want a more fiery kick, add a pinch of chili flakes or sliced fresh chilies to give it extra oomph.

What’s the best way to get tender chicken?

Marinating the chicken in soy sauce and cornstarch before cooking helps lock in moisture and tenderness. Searing over medium-high heat keeps it juicy, and slicing against the grain ensures each bite is perfectly tender.

Final Thoughts

Black Pepper Chicken with Mushrooms is a dinner dream come true: vibrant, unfussy, and bursting with flavor. Don’t be surprised if it finds a permanent place at your table. Grab your ingredients and give this a try—you’ll love showing off just how much taste and joy a simple homemade meal can bring!

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