Name: Black Pepper Chicken with Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces); 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon freshly ground black pepper; 1 tablespoon cornstarch; 2 tablespoons neutral oil (like canola or avocado oil); 1 medium onion (sliced); 3 cloves garlic (minced); 8 ounces mushrooms (sliced); 1 green bell pepper (sliced); 1 tablespoon rice vinegar or water (to deglaze); Sliced green onions for garnish

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This Black Pepper Chicken with Mushrooms is an absolute weeknight hero for anyone craving bold, savory flavors with minimal fuss. Juicy chicken tossed in an aromatic marinade, seared to golden perfection and tumbled with earthy mushrooms and crisp green peppers—all enveloped in a rich black pepper sauce—makes every bite irresistible. The texture combo of tender chicken, silky mushrooms, and slightly crunchy veggies is so satisfying, and it all comes together in under 30 minutes. If you’ve been looking to add a punchy upgrade to your dinner routine, this dish is about to become your new favorite.

Black Pepper Chicken with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity yet each ingredient plays a starring role, coming together to make Black Pepper Chicken with Mushrooms sing with flavor. From umami-rich sauces to bright, fresh veggies, every component builds an irresistible taste and texture.

Chicken thighs or breasts: The perfect canvas; thighs deliver extra juiciness, but breasts keep it leaner—choose whichever you love most!
Low-sodium soy sauce: This forms the salty backbone of the marinade, infusing the chicken with deep, savory notes without overpowering.
Oyster sauce: Rich and a little sweet, this brings a glossy texture and umami depth.
Hoisin sauce: Adds a hint of sweetness and complexity that balances all the savory elements beautifully.
Freshly ground black pepper: The bold, zesty flavor star—use plenty for a real peppery kick!
Cornstarch: Helps seal in the chicken’s moisture during cooking and creates a glossy finish on the sauce.
Neutral oil: Go for canola or avocado oil to allow the bold flavors to shine without distraction.
Onion: Sliced onions add natural sweetness and delightful texture.
Garlic: Minced for punchy aroma and essential depth—it’s not optional!
Mushrooms: Earthy and tender, mushrooms soak up all those gorgeous juices.
Green bell pepper: For fresh color, crunch, and a subtle bittersweet edge.
Rice vinegar or water: Just a splash for deglazing, lifting all the caramelized deliciousness off the pan.
Sliced green onions: These make for a bright, peppery garnish that finishes the dish beautifully.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Marinate the Chicken

Start things off by tossing your chicken pieces in a bowl with soy sauce, oyster sauce, hoisin, lots of black pepper, and cornstarch. Give it a good mix so every bite gets coated in flavor, then let it sit for at least 10 to 15 minutes. This quick marinade locks in savory, umami goodness while the cornstarch paves the way for a gorgeous sear later.

Step 2: Sear the Chicken

Heat a splash of neutral oil in your biggest skillet or wok over medium-high. Add the marinated chicken, spreading it out in an even layer. Let it brown without stirring for a minute or two, then give it a toss every so often until the pieces are golden and mostly cooked through, usually about 5 to 6 minutes. Remove the chicken to a plate—you’ll bring it back soon.

Step 3: Sauté Aromatics and Vegetables

In the same skillet, add a bit more oil if needed and toss in your sliced onion and minced garlic. Stir-fry for just a minute or two until wonderfully fragrant—you’ll know when! Next, the mushrooms and green bell pepper join the party. Cook these for another 3 to 4 minutes, letting the veggies soften and get those tasty caramelized edges.

Step 4: Bring It All Together

Return the chicken to the skillet with the veggies. Pour in the rice vinegar or a little water to deglaze the pan and scrape up every bit of flavorful fond sticking to the bottom. Toss everything well so the chicken, mushrooms, and peppers are all coated in that luscious sauce. Let it cook together for a final 2 to 3 minutes; now, every ingredient is perfectly mingled and glossy.

Step 5: Garnish and Serve

Turn off the heat and shower with fresh green onions for zing and color. Black Pepper Chicken with Mushrooms is now ready to hit the table, delivering those craveable flavors in every forkful.

How to Serve Black Pepper Chicken with Mushrooms

Garnishes

A sprinkle of sliced green onions is the classic finish, but don’t stop there! For extra freshness, try a scattering of cilantro leaves or a pinch of toasted sesame seeds. A swirl of freshly ground black pepper over the top gives one last fragrance boost for this Black Pepper Chicken with Mushrooms masterpiece.

Side Dishes

Steamed jasmine rice is the ultimate partner for soaking up all that punchy sauce, but fluffy white or brown rice, tender noodles, or even cauliflower rice work just as well. For a bigger spread, add some sautéed greens, a cucumber salad, or crispy spring rolls on the side.

Creative Ways to Present

Transform Black Pepper Chicken with Mushrooms into lettuce wraps for a light, hand-held dinner. Or serve it piled over stir-fried noodles with a wedge of lime for a takeout-style bowl. You can even make it part of a family-style feast with other Asian-inspired dishes for a truly festive meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover Black Pepper Chicken with Mushrooms in an airtight container in the fridge for up to 3 days. The flavors meld and deepen overnight, so don’t be surprised if tomorrow’s lunch tastes even better!

Freezing

You can freeze this dish for meal-prep emergencies. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Defrost overnight in the fridge for best texture, especially since mushrooms can lose a little firmness after freezing.

Reheating

To reheat, gently warm leftovers on the stovetop over medium heat or microwave in short bursts, stirring between each zap. If it looks a bit dry, add a splash of water or broth to bring the sauce back to life.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Breasts work well and make the dish a bit leaner, but take care not to overcook them—just until they’re barely done keeps everything juicy.

Is Black Pepper Chicken with Mushrooms spicy?

It’s got a beautiful, bold black pepper flavor, but it’s more fragrant than hot. If you love spicy food, feel free to add a little chili or extra black pepper to turn up the heat.

Can I make this gluten-free?

Yes! Simply substitute tamari for the soy sauce, and double-check all your sauces for hidden gluten. The cornstarch is naturally gluten-free, and everything else is, too.

What mushrooms work best in this recipe?

Button or cremini mushrooms are reliable, but shiitake or oyster mushrooms add even more earthy flavor and a wonderful, meaty texture to your Black Pepper Chicken with Mushrooms.

How can I prep this dish ahead of time?

You can slice the chicken and marinate it up to a day ahead. Veggies can also be chopped and stored in airtight containers, ready for a lightning-fast dinner when you need it.

Final Thoughts

If you’re ready for vibrant, punchy flavors and a dish that feels both comforting and restaurant-fancy, you have to give Black Pepper Chicken with Mushrooms a try. It’s easy enough for any cook and guaranteed to win you fans at the table—so grab your wok and get sizzling!

Black Pepper Chicken with Mushrooms Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Black Pepper Chicken with Mushrooms recipe is a flavorful and easy-to-make dish that combines tender chicken with savory mushrooms and a kick of black pepper, all stir-fried to perfection. It’s a satisfying Asian-inspired meal that is sure to become a family favorite.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon freshly ground black pepper
1 tablespoon cornstarch

For Stir-Fry:

2 tablespoons neutral oil (like canola or avocado oil)
1 medium onion (sliced)
3 cloves garlic (minced)
8 ounces mushrooms (sliced)
1 green bell pepper (sliced)
1 tablespoon rice vinegar or water (to deglaze)
Sliced green onions for garnish

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Instructions

Marinate the Chicken: In a bowl, toss the chicken with soy sauce, oyster sauce, hoisin sauce, black pepper, and cornstarch. Set aside for 10–15 minutes.
Cook the Chicken: Heat oil in a skillet, cook the chicken until browned. Remove and set aside.
Prepare the Stir-Fry: Sauté onion and garlic. Add mushrooms and bell pepper. Return chicken to the pan, deglaze with rice vinegar. Cook until chicken is coated in sauce.
Serve: Garnish with green onions and serve hot.