Name: Black Pepper Chicken with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb chicken breast or thigh, thinly sliced against the grain; 1 tablespoon cornstarch; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine; 1 teaspoon honey; 2 tablespoons vegetable oil; 1 cup mushrooms, sliced (button or shiitake work well); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2-3 green onions, sliced for garnish; Additional freshly ground black pepper for finishing

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This Black Pepper Chicken with Mushrooms recipe is a simple yet flavorful dish that’s both savory and satisfying. The juicy chicken, perfectly coated in a blend of black pepper and sauces, is complemented by the earthy mushrooms and the sharp kick of freshly ground pepper. It’s a perfect combination for a delicious weeknight meal or a special occasion.

Black Pepper Chicken with Mushrooms

Why You’ll Love This Recipe

I love this recipe because it has all the elements of a restaurant-quality dish but is so easy to make at home. The black pepper adds a spicy, aromatic kick, and the mushrooms provide a savory depth of flavor. The sauce, made from a blend of soy sauce, oyster sauce, rice wine, and honey, creates a glossy coating that envelops the chicken, making each bite irresistible. Plus, it’s quick to prepare, especially when served over rice, making it a perfect meal for busy days or when I’m craving something comforting and flavorful.

Ingredients

1 lb chicken breast or thigh, thinly sliced against the grain
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon honey
2 tablespoons vegetable oil
1 cup mushrooms, sliced (button or shiitake work well)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2-3 green onions, sliced for garnish
Additional freshly ground black pepper for finishing

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

Directions

Start by slicing the chicken against the grain at a 45-degree angle into uniform pieces, about 1/4 inch thick. This ensures even cooking and tenderness.
In a glass bowl, mix the cornstarch, salt, and freshly ground black pepper. Add the chicken pieces to the bowl and toss them to ensure they’re evenly coated. Let the chicken rest for about 5 minutes.
In a separate bowl, whisk together the soy sauce, oyster sauce, rice wine, and honey until the sauce is fully emulsified and smooth.
Heat a wok or large skillet over high heat. Once hot, add a drop of water to test the temperature—it should evaporate almost instantly. Add the oil and swirl to coat the surface of the wok.
Cook the chicken in small batches to avoid overcrowding. Stir-fry each batch until it’s about 80% cooked, then remove from the wok and set aside.
Return the wok to high heat, then add the garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced mushrooms and cook for another 2-3 minutes, allowing them to caramelize slightly.
Add the chicken back into the wok, then pour the sauce over the top. Toss everything together until the chicken and mushrooms are fully coated in the glossy sauce.
Finish the dish with a fresh grind of black pepper and sliced green onions for garnish. Serve immediately over steamed rice.

Servings and Timing

This recipe yields about 4 servings. The total time to prepare and cook this dish is roughly 30 minutes, making it a quick option for a flavorful dinner.

Variations

For extra heat: I love adding fresh Thai chilies or Sichuan peppercorns to the dish. I usually start with one minced chili and adjust the spice level to my taste.
Protein swaps: You can easily substitute the chicken with shrimp or thinly sliced beef for a change. Both options work beautifully with the sauce.
Vegetarian option: For a meatless version, firm tofu is a great alternative. Press the tofu for 30 minutes, then marinate it in the same seasoning as the chicken before cooking.
Add more veggies: For a more colorful dish, I add vegetables like sugar snap peas, baby corn, or water chestnuts. Just be sure to cut them evenly and add them at the right time so they maintain their texture.

Storage/Reheating

This Black Pepper Chicken with Mushrooms stores well in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend doing so on the stovetop over medium heat to maintain the dish’s texture and keep the sauce from separating. You can also microwave it, but it may lose a bit of its glossy finish.

FAQs

1. Can I use other types of mushrooms in this recipe?

Yes, you can use other types of mushrooms like shiitake, cremini, or even portobello mushrooms. The type of mushroom you choose will slightly alter the flavor, but all are delicious in this dish.

2. How can I make the dish spicier?

If you like things spicy, adding fresh Thai chilies or Sichuan peppercorns will elevate the heat. I typically start with one minced chili and adjust depending on how hot I want it to be.

3. Can I use boneless skinless chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs are a great substitute. They’re slightly fattier, which makes the dish even more flavorful and juicy.

4. Can I make the sauce ahead of time?

Absolutely! You can mix the sauce ingredients ahead of time and store it in the fridge. This makes the cooking process quicker when you’re ready to prepare the dish.

5. How can I ensure the chicken is cooked evenly?

For even cooking, be sure to slice the chicken pieces evenly and not overcrowd the wok. Cooking in batches allows the chicken to brown properly and avoid steaming, which can make it less crispy.

Conclusion

This Black Pepper Chicken with Mushrooms is one of those dishes that’s simple yet full of flavor. It’s a quick meal that feels luxurious, thanks to the savory sauce, tender chicken, and the earthy mushrooms. I always love making it when I want something comforting and satisfying, but don’t want to spend too much time in the kitchen. It’s a dish that everyone in my family enjoys, and I’m sure it’ll be a hit in yours too.