Black Pepper Chicken with Mushrooms is a quick, flavorful stir-fry featuring tender chicken, juicy mushrooms, and a bold, peppery sauce. With its glossy finish and irresistible aroma, this dish brings takeout-style comfort right to the home kitchen—ready in just 30 minutes.
Why You’ll Love This Recipe
I love how this recipe packs restaurant-quality flavor with very little effort. The spicy black pepper kick, rich umami from the sauces, and earthy mushrooms come together so effortlessly. It’s the perfect go-to for weeknights when I want something hearty, savory, and satisfying with minimal cleanup.
Ingredients
-
500g boneless chicken thighs or breasts, diced
-
200g mushrooms (button or cremini), halved or thickly sliced
-
1 tbsp coarse black pepper (adjust to taste)
-
3 tbsp soy sauce
-
1 tbsp oyster sauce
-
1 tbsp hoisin sauce (optional, for sweetness)
-
1 tbsp cornstarch
-
2 tsp dark soy sauce
-
2 tsp sesame oil
-
1 red chili, finely chopped (optional)
-
1 tbsp minced garlic
-
1 tsp minced ginger
-
2 tbsp vegetable oil
-
Salt to taste
-
Chopped scallions or cilantro for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Marinate the Chicken:
In a bowl, I combine the diced chicken with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, and a pinch of salt. I let it marinate for about 15 minutes. -
Mix the Sauce:
I whisk together the remaining soy sauce, oyster sauce, hoisin (if using), dark soy sauce, and black pepper in a small bowl. -
Cook the Chicken:
I heat 1 tbsp oil in a pan or wok, then sear the chicken until it’s golden and fully cooked, about 5–7 minutes. I set it aside once done. -
Sauté Aromatics and Mushrooms:
In the same pan, I heat the remaining oil and quickly sauté garlic, ginger, and red chili for about 30 seconds. Then, I toss in the mushrooms and cook for 4–5 minutes until they soften. -
Bring It All Together:
I return the chicken to the pan, pour in the prepared sauce, and stir-fry everything together for another 2–3 minutes until the sauce thickens slightly and coats all the pieces. -
Garnish and Serve:
I finish it with a drizzle of sesame oil and a generous sprinkle of scallions or cilantro before serving it hot.
Servings and Timing
-
Servings: 4
-
Prep Time: 15 minutes
-
Cook Time: 15 minutes
-
Total Time: 30 minutes
Variations
-
Spicier Version: Add extra chili or a dash of chili oil for more heat.
-
Vegetarian: Swap chicken for tofu or tempeh and use mushroom-based oyster sauce.
-
More Veggies: Add bell peppers or snap peas for extra color and crunch.
-
No Hoisin: Skip it or add a touch of brown sugar for mild sweetness.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or use the microwave in short bursts, stirring in between to maintain the sauce’s texture.
FAQs
What type of mushrooms should I use for this recipe?
I typically go with button or cremini mushrooms for their mild flavor and great texture. Shiitake also works well if I want a more intense, earthy bite.
Can I make this recipe ahead of time?
Yes, I often marinate the chicken and prep the sauce in advance. Cooking everything fresh takes just 15 minutes after that.
Is black pepper really that important?
Absolutely. It’s the star of the sauce. I use coarse ground black pepper for a bold, peppery punch that gives this dish its name and signature flavor.
How can I make this dish gluten-free?
To make it gluten-free, I simply use tamari instead of soy sauce and ensure the oyster and hoisin sauces are certified gluten-free.
What should I serve this with?
I usually pair this dish with steamed jasmine rice, but it’s also great with noodles, cauliflower rice, or even inside lettuce wraps for a lighter option.
Conclusion
This Black Pepper Chicken with Mushrooms has become one of my favorite fast and flavorful dinners. With a rich, spicy sauce, tender chicken, and juicy mushrooms, it’s a satisfying dish that always hits the spot. Whether I’m cooking for guests or meal-prepping for the week, this recipe delivers every time.
Print
Pepper Chicken with Mushrooms
- Total Time: 30 minutes
- Yield: 4 servings
Description
Black Pepper Chicken with Mushrooms is a bold and savory stir-fry that comes together in under 30 minutes. Tender chicken, juicy mushrooms, and a peppery, umami-rich sauce make this dish a must-try for lovers of Asian-inspired comfort food. Perfect for busy weeknights, meal prep, or a flavor-packed dinner, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
500g boneless chicken thighs or breasts, diced
200g mushrooms (button or cremini), halved or thickly sliced
1 tbsp coarse black pepper (adjust to taste)
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional, for sweetness)
1 tbsp cornstarch
2 tsp dark soy sauce
2 tsp sesame oil
1 red chili, finely chopped (optional)
1 tbsp minced garlic
1 tsp minced ginger
2 tbsp vegetable oil
Salt to taste
Chopped scallions or cilantro, for garnish
Instructions
Marinate the Chicken:
In a bowl, mix diced chicken with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, and a pinch of salt. Let marinate for 15 minutes.
Make the Sauce:
In another bowl, combine remaining soy sauce, oyster sauce, hoisin sauce (if using), dark soy sauce, and black pepper. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a skillet or wok over medium-high heat.
Sear the chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
Cook the Aromatics & Mushrooms:
In the same pan, heat remaining oil. Sauté garlic, ginger, and chili for 30 seconds.
Add mushrooms and cook for 4–5 minutes until browned and tender.
Combine & Finish:
Return the chicken to the pan.
Pour in the prepared sauce and stir-fry until everything is well coated and the sauce thickens slightly (2–3 minutes).
Drizzle with remaining sesame oil and toss to coat.
Serve:
Garnish with chopped scallions or cilantro. Serve hot with rice or noodles.
Notes
You can substitute chicken with tofu or shrimp for variation.
Adjust the amount of black pepper and chili to your spice preference.
Hoisin sauce adds a sweet depth but is optional for a more savory version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
