Name: Black Pepper Chicken with Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon cornstarch; Salt to taste; 1 cup button or cremini mushrooms, sliced; 1 tablespoon freshly ground black pepper; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 2 tablespoons vegetable oil; 1 teaspoon sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 small onion, sliced; 2 green onions, chopped (optional for garnish)

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Get ready to fall in love with a meal that’s the very definition of weeknight comfort: Black Pepper Chicken with Mushrooms! This dish brings together tender bites of chicken, earthy mushrooms, and a bold peppery sauce, making every forkful totally crave-worthy. It’s bursting with robust flavors, comes together in half an hour, and fills your kitchen with the best kind of sizzle. Whether you’re a mushroom devotee, a pepper enthusiast, or a stir-fry fan seeking an easy but punchy meal, Black Pepper Chicken with Mushrooms is about to earn a top spot in your dinner rotation.

Black Pepper Chicken with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients, big flavors! Everything here plays a unique part—whether it’s lending juicy tenderness, a punch of savory umami, or that unforgettable black pepper warmth. Stock up on these basics and you’ll be amazed at how they transform into a restaurant-quality meal.

Chicken thighs: Bite-sized pieces of boneless, skinless chicken thighs ensure maximum flavor and juicy texture.
Button or cremini mushrooms: Sliced mushrooms absorb that peppery sauce beautifully and add earthy depth.
Freshly ground black pepper: The star of the show! Freshly ground gives a fragrant, zesty heat you just can’t get from pre-ground pepper.
Soy sauce: Adds the essential salty, umami goodness that tethers all the flavors together.
Oyster sauce: Deepens the savory notes and gives the sauce that signature glossy finish.
Hoisin sauce: A touch of sweetness and complexity makes the whole dish sing.
Cornstarch: Lightly coats the chicken for perfect searing and thickens the sauce later on.
Vegetable oil: Neutral flavor, perfect for stir-frying at high heat.
Sesame oil: Just a drizzle at the end lends a nutty richness—don’t skip it!
Minced garlic: Sautéed until fragrant, it’s the aromatic backbone of the dish.
Minced ginger: Bright, fresh, and a little peppery—ginger wakes up the entire stir-fry.
Small onion: Sliced for subtle sweetness and added texture.
Green onions (optional): For a pop of color and fresh flavor as a garnish.
Salt to taste: Balances and highlights all the other seasonings—taste before serving.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Coat the Chicken

Start by tossing your chicken thigh pieces with cornstarch and just a pinch of salt in a bowl. This quick coat helps lock in the juiciness while giving each piece a delicate golden crust when cooked, and it also sets the foundation for a thick, silky sauce later.

Step 2: Sear the Chicken

Heat up vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and let it sizzle away, turning occasionally, until the pieces develop gorgeous browning and are cooked through (about 6 to 8 minutes). Scoop the chicken onto a plate—don’t worry, it goes back in soon.

Step 3: Build the Aromatics

With the skillet still hot, add your minced garlic, ginger, and sliced onion. Stir and sauté for 2 to 3 minutes until they’re fragrant and the onions begin to soften. This is when your kitchen starts smelling amazing!

Step 4: Add in the Mushrooms

Turn up the anticipation by tossing in your sliced button or cremini mushrooms. Sauté for about 4 minutes, stirring often, until they let out their juices and turn tender. The mushrooms soak up those tasty aromatics like little flavor sponges.

Step 5: Combine and Sauce

Time for the main event! Return the chicken to the pan, then pour in soy sauce, oyster sauce, hoisin sauce, sesame oil, and (of course) the freshly ground black pepper. Stir everything together so the chicken and mushrooms are coated evenly. Let it cook for another 2 to 3 minutes—this allows the flavors to meld and the sauce to thicken beautifully. Taste and add a little more salt if needed.

Step 6: Garnish and Serve

If you’re feeling fancy, sprinkle a handful of chopped green onions over the top. Their fresh bite is a lovely finish and makes your Black Pepper Chicken with Mushrooms look extra inviting. Grab a bowl of steaming rice and dig in!

How to Serve Black Pepper Chicken with Mushrooms

Garnishes

A scatter of green onions is a classic choice—they bring color and a gentle crunch that balances the tender chicken and mushrooms. For an extra kick, add a dusting of extra black pepper or a few sesame seeds just before serving. You could even drizzle a touch of chili oil if you fancy a little spark!

Side Dishes

Black Pepper Chicken with Mushrooms loves company! Serve it over a bed of fluffy white or brown rice to soak up that luscious sauce. If you want some veggies on the side, lightly steamed broccoli florets or stir-fried bok choy are perfect partners, adding freshness and crunch.

Creative Ways to Present

Stir fries are endlessly versatile! Pile the Black Pepper Chicken with Mushrooms onto lettuce cups for a fun, hand-held appetizer. Or, tuck leftovers into warm wraps for a quick, flavorful lunch. You can even spoon it over saucy noodles for a comfort-packed twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), scoop the Black Pepper Chicken with Mushrooms into an airtight container and pop it in the fridge. It’ll stay delicious for up to 3 days—the flavors might deepen even more overnight.

Freezing

Want to batch-cook or stash some away for a future dinner emergency? Let the dish cool completely, then freeze it in single-serve portions. Well-wrapped, it keeps well for up to 2 months. Just be aware the mushrooms may become a bit softer after thawing, but the flavor remains top-notch.

Reheating

To reheat, warm the Black Pepper Chicken with Mushrooms in a skillet over medium heat with a splash of water to revive the sauciness. Stir until hot throughout. If you’re in a hurry, the microwave works too—cover the container and zap in 1-minute intervals, stirring in between, until piping hot.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine if you prefer it, just keep an eye on cook time to avoid drying out. Chicken thighs tend to stay juicier and are a bit more forgiving in a high-heat stir fry like Black Pepper Chicken with Mushrooms.

Is this dish very spicy?

Not overwhelmingly—the black pepper brings warmth and depth, but not real heat. Want to turn up the spice? Add some red pepper flakes or a splash of chili oil to give your Black Pepper Chicken with Mushrooms a bolder kick.

Can I make this gluten-free?

Definitely! Use tamari instead of regular soy sauce and double-check your oyster and hoisin sauces for gluten-free labels. That way, everyone at the table can enjoy Black Pepper Chicken with Mushrooms without worry.

What’s the best way to get the chicken super tender?

Coating the chicken in cornstarch before searing is key—it locks in moisture and gives you wonderfully tender bites. Also, don’t overcook: as soon as the pieces are browned and cooked through, they’re ready to go back in with the sauce and mushrooms.

Can I add extra veggies?

Absolutely, stir-fries like this adapt easily. Try adding bell peppers, snap peas, or baby corn for more color and crunch—just toss them in with the mushrooms for a medley that compliments the bold flavors of Black Pepper Chicken with Mushrooms.

Final Thoughts

There’s something truly special about cooking a dish that’s as fast, flavorful, and customizable as Black Pepper Chicken with Mushrooms. If you’re in the mood for a savory meal that’s both satisfying and simple, I can’t recommend it enough—give it a try and see how quickly it disappears from your dinner table!

Black Pepper Chicken with Mushrooms Recipe

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4.8 from 21 reviews

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

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Description

This flavorful Black Pepper Chicken with Mushrooms recipe is a quick and easy Asian-inspired dish that is perfect for a delicious weeknight meal. Tender chicken pieces are stir-fried with earthy mushrooms and a savory black pepper sauce, creating a dish that is sure to satisfy your taste buds.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon cornstarch
Salt to taste

For the Sauce:

1 cup button or cremini mushrooms, sliced
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small onion, sliced
2 green onions, chopped (optional for garnish)

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Instructions

Prepare the Chicken: Toss the chicken pieces with cornstarch and a pinch of salt.
Cook the Chicken: Brown the chicken in a skillet until cooked through; set aside.
Sauté Aromatics: In the same skillet, sauté garlic, ginger, and onion until fragrant.
Add Mushrooms: Cook sliced mushrooms until tender.
Combine and Finish: Return chicken to the skillet, add sauces, sesame oil, and black pepper. Cook until flavors meld.
Serve: Garnish with green onions and serve hot with rice.