Black Pepper Chicken Mushrooms

This hearty Black Pepper Chicken with Mushrooms has become my weeknight dinner hero whenever I need a flavorful meal without hours in the kitchen. The bold peppery sauce coats tender chicken pieces and meaty mushrooms for a dish that delivers restaurant-quality flavor with minimal effort.

I first created this recipe when looking for ways to use up mushrooms in my fridge and now my family requests it at least twice a month. The combination of earthy mushrooms with the bold pepper sauce creates a dish that feels indulgent but is actually quite healthy.

Ingredients

• 2 boneless skinless chicken breasts: thinly sliced for quick cooking and maximum flavor absorption
• 1 tablespoon cornstarch: creates the perfect light coating that helps sauce cling to the chicken
• 1 teaspoon salt: enhances all the flavors throughout the dish
• ½ teaspoon freshly ground black pepper: adds the first layer of peppery flavor
• 1 medium onion: sliced provides sweetness that balances the pepper
• 1 bell pepper (red or green): sliced adds color and a slight crunch
• 8 ounces mushrooms (shiitake or button): sliced for earthy depth look for firm caps without blemishes
• 3 cloves garlic: minced forms an aromatic foundation for the sauce
• 2 green onions: chopped for garnish adds fresh flavor and visual appeal
• 1 tablespoon soy sauce: provides umami depth choose low sodium if watching salt intake
• 1 tablespoon oyster sauce: adds richness and complexity
• 1 teaspoon honey: balances the pepper with subtle sweetness
• ½ teaspoon rice vinegar: brightens all flavors with gentle acidity
• 1 teaspoon freshly ground black pepper: the star ingredient for the signature flavor
• 2 tablespoons vegetable oil: divided for proper stir frying

Step-by-Step Instructions

Prepare the Chicken:

Combine your thinly sliced chicken with cornstarch salt and black pepper in a medium bowl. Toss everything together until each piece is evenly coated. This step creates a light protective layer that will keep the chicken tender while adding thickness to our final sauce. Let this sit for about 5 minutes while you prepare other ingredients.

Stir Fry the Chicken:

Heat 1 tablespoon of oil in a large skillet over medium high heat until it shimmers. Add the coated chicken pieces in a single layer allowing them to sear undisturbed for about 1 minute before stirring. Continue cooking for 3 to 4 more minutes until the chicken is golden brown on the outside but still juicy inside. Remove the chicken to a clean plate and set aside.

Cook the Vegetables:

Using the same skillet with all those flavorful bits from the chicken add the remaining tablespoon of oil. Add the sliced onions and bell peppers first cooking for 2 to 3 minutes until they begin to soften but still maintain some crispness. Then add the mushrooms and minced garlic cooking for another 2 to 3 minutes until the mushrooms release their moisture and begin to brown. The garlic should become fragrant but be careful not to let it burn.

Create the Sauce:

In a small bowl whisk together the soy sauce oyster sauce honey rice vinegar and that important teaspoon of freshly ground black pepper. Make sure the honey is fully incorporated into the mixture. This combination creates our signature peppery sauce that makes this dish special.

Bring Everything Together:

Pour the sauce mixture over the vegetables in the skillet stirring to coat everything evenly. Allow it to bubble for about 30 seconds then return the cooked chicken to the pan. Gently toss everything together for 1 to 2 minutes until the chicken is reheated and everything is gloriously coated in sauce. The cornstarch from the chicken will help thicken the sauce to the perfect consistency.

Finish and Serve:

Sprinkle the chopped green onions over the top of your completed dish. Serve immediately while piping hot for the best flavor and texture experience. This pairs wonderfully with steamed rice or noodles to soak up the delicious sauce.

Save This

The freshly ground black pepper truly makes this dish special. I discovered the difference between pre ground and freshly ground pepper when making this recipe years ago and have never looked back. The aromatic oils released from freshly ground peppercorns create a complex flavor that becomes the signature note of this dish rather than just heat.

Storage and Meal Prep

This Black Pepper Chicken with Mushrooms keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop further overnight making it an excellent meal prep option. Reheat gently in a skillet with a tablespoon of water to refresh the sauce or microwave until just hot. The texture of the vegetables will soften slightly upon reheating but the flavor remains outstanding.

Customization Options

Feel free to customize this recipe to suit your preferences. Chicken thighs can replace chicken breast for more richness. Vegetarians can substitute firm tofu pressed and cubed for the chicken. For extra vegetables consider adding snow peas water chestnuts or bamboo shoots during the vegetable cooking stage. If you enjoy heat add a thinly sliced fresh chili pepper or a teaspoon of chili flakes to the sauce mixture.

Serving Suggestions

While delicious on its own or over rice this versatile dish pairs wonderfully with several sides. Serve alongside steamed broccoli for added nutrients or cucumber salad for freshness and contrast. For a complete meal try serving with a side of hot and sour soup or vegetable spring rolls. For a lower carb option serve over cauliflower rice or alongside roasted vegetables.

Common Queries

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs will stay juicy and add extra flavor. Slice them thin and cook as directed.

→ How do I keep the chicken tender?

Coating the chicken in cornstarch before stir-frying helps seal in moisture and creates a silky texture.

→ What mushrooms work best in this dish?

Shiitake or button mushrooms bring a pleasant earthiness, but cremini can be used as well.

→ Is this dish spicy?

The black pepper adds a mild heat and bold flavor. Adjust the quantity to suit your taste.

→ Can I make this dish ahead of time?

It's best enjoyed fresh, but leftovers keep well in the refrigerator for up to two days.

→ What can I serve alongside?

Steamed jasmine rice, noodles, or extra sautéed vegetables make great accompaniments.