This Black Pepper Chicken with Mushrooms is a quick, flavorful stir fry that delivers bold peppery heat, tender chicken, and earthy mushrooms in every bite. Made in just 30 minutes, it’s the perfect weeknight dinner that tastes like your favorite takeout but fresher and healthier.
With a simple cornstarch marinade, the chicken cooks up juicy and golden. Fresh vegetables like onions, bell peppers, and mushrooms add both nutrition and texture, while the sauce combines soy sauce, oyster sauce, and plenty of freshly ground black pepper for an irresistible glaze. Serve it over jasmine rice or noodles for a complete, satisfying meal.
Why You’ll Love This Recipe
✔️ Quick and easy: Ready in just 30 minutes, perfect for weeknights.
✔️ Restaurant-quality flavor: Freshly ground black pepper and authentic sauces make it taste just like Chinese takeout.
✔️ Customizable: Add more veggies, swap the protein, or turn up the heat with chilies.
✔️ Balanced and wholesome: A mix of protein, veggies, and savory sauce in every bite.
Key Ingredients
- Chicken breasts: Thinly sliced against the grain for tenderness.
- Cornstarch: Creates a light coating for juicy chicken with a subtle sear.
- Mushrooms: Shiitake or button mushrooms add earthiness and texture.
- Onion & bell pepper: Bright, fresh veggies balance the bold sauce.
- Garlic & green onions: Aromatics that deepen flavor.
- Soy sauce & oyster sauce: Provide umami depth and a glossy finish.
- Honey & rice vinegar: Add sweetness and tang to round out the sauce.
- Black pepper: Use freshly ground pepper for the best flavor—this is the star of the dish!
How to Make Black Pepper Chicken with Mushrooms
Step 1 – Marinate the chicken
In a bowl, toss sliced chicken with cornstarch, salt, and black pepper until evenly coated. Let rest for 5 minutes.
Step 2 – Cook the chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry chicken in batches until golden and about 80% cooked through, 4–5 minutes. Remove and set aside.
Step 3 – Sauté vegetables
In the same skillet, add the remaining oil. Stir-fry onion and bell pepper for 2–3 minutes, then add mushrooms and garlic. Cook another 2–3 minutes until tender.
Step 4 – Make the sauce
Whisk together soy sauce, oyster sauce, honey, rice vinegar, and freshly ground black pepper.
Step 5 – Bring it all together
Return chicken to the pan, pour in the sauce, and toss until everything is evenly coated and heated through.
Step 6 – Garnish and serve
Sprinkle with fresh green onions and an extra grind of black pepper. Serve hot over jasmine rice, noodles, or even cauliflower rice for a low-carb option.
Recipe Variations
- 🔥 Spicy kick: Add Thai chilies or Sichuan peppercorns for extra heat.
- 🥩 Protein swaps: Try shrimp, beef strips, or tofu instead of chicken.
- 🥦 Veggie boost: Sugar snap peas, baby corn, or broccoli make great additions.
- 🌿 Gluten-free option: Use gluten-free soy sauce and oyster sauce.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Portion into freezer bags, press flat, and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a hot skillet or wok with a splash of chicken stock to revive the sauce’s glossy texture.
Expert Tips
- Use freshly ground black pepper—pre-ground lacks the bold punch this dish needs.
- Slice chicken uniformly thin so it cooks quickly and evenly.
- Cook chicken in small batches to avoid steaming instead of searing.
- Prep all ingredients before cooking—the stir fry moves fast!
Black Pepper Chicken with Mushrooms (Recipe Card)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tbsp cornstarch
- 1 tsp salt
- 1 ½ tsp freshly ground black pepper (divided)
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 oz mushrooms (shiitake or button), sliced
- 3 garlic cloves, minced
- 2 green onions, chopped (for garnish)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey
- ½ tsp rice vinegar
- 2 tbsp vegetable oil (divided)
Instructions
- Toss chicken with cornstarch, salt, and ½ tsp pepper. Rest 5 minutes.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Stir-fry chicken until golden, 4–5 minutes. Remove.
- Add remaining oil to the pan. Stir-fry onion and bell pepper for 2–3 minutes, then add mushrooms and garlic. Cook another 2–3 minutes.
- Whisk soy sauce, oyster sauce, honey, vinegar, and 1 tsp pepper.
- Return chicken to the skillet. Pour in sauce, toss until coated and heated through.
- Garnish with green onions and extra pepper. Serve over rice or noodles.