This Black Pepper Chicken with Mushrooms is a stir-fry lover’s dream — tender chicken strips and earthy mushrooms tossed in a rich, peppery sauce with just the right balance of savory, spicy, and slightly sweet flavors. The dish comes together in only 30 minutes, making it a perfect go-to for busy weeknights when you still crave something restaurant-worthy.
Bold, Peppery Perfection
This dish combines thinly sliced chicken, crisp bell peppers, and meaty mushrooms in a glossy black pepper sauce that’s both bold and balanced. The freshly ground black pepper gives it a punchy aroma, while soy sauce, oyster sauce, and honey add layers of umami depth.
When paired with steamed jasmine rice or noodles, every bite delivers that irresistible mix of heat, savoriness, and tender texture — the kind of comforting flavor that keeps you coming back for more.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes.
- Restaurant-quality flavor: Rich, glossy sauce with authentic Chinese-inspired taste.
- Perfect balance: Savory, peppery, and slightly sweet flavors that work beautifully together.
- Versatile: Swap chicken for beef, shrimp, or tofu to suit your preference.
- Meal prep friendly: Stores well for up to three days — perfect for weekday lunches.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Vegetables:
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine chicken with cornstarch, salt, and pepper. Toss to coat evenly and let it sit for 5 minutes to tenderize.
Step 2: Stir-Fry the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining oil. Stir-fry onion and bell pepper for 2–3 minutes until slightly tender but still crisp. Add mushrooms and garlic, and cook another 2–3 minutes until fragrant.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and black pepper.
Step 5: Combine Everything
Return the chicken to the skillet and pour the sauce over top. Toss everything together for 1–2 minutes, just until the sauce coats each piece beautifully and turns glossy.
Step 6: Serve and Enjoy
Garnish with sliced green onions and serve hot over rice or noodles.
Tips for Success
- Use freshly ground black pepper for the best flavor — pre-ground pepper won’t give the same depth.
- Don’t overcrowd the pan — cook the chicken in batches if needed to achieve that perfect sear.
- For extra richness, stir in a small pat of butter at the end of cooking.
- Want more heat? Add a minced Thai chili or a pinch of crushed red pepper flakes.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Portion into bags, press out air, and freeze flat for up to 2 months.
- Reheat: Warm in a skillet with a splash of chicken broth or water to revive the sauce.
Variations
- Spicy: Add fresh Thai chilies or Sichuan peppercorns.
- Beef or Shrimp: Substitute with thinly sliced beef or peeled shrimp — cook just until tender.
- Vegetarian: Replace chicken with firm tofu or seitan.
- Extra Veggies: Try adding snow peas, broccoli, or baby corn.
FAQs
→ Can I use different mushrooms?
Yes! Shiitake, cremini, or button mushrooms all work beautifully.
→ Is this dish spicy?
It’s peppery rather than hot. Adjust black pepper to your taste.
→ How do I make it gluten-free?
Use gluten-free soy sauce and oyster sauce substitutes.
→ Can I make this ahead?
Yes! Slice the chicken and vegetables ahead of time and store them separately in the fridge.
→ What goes best with it?
Steamed jasmine rice, noodles, or even cauliflower rice for a lighter option.
Black Pepper Chicken with Mushrooms
Tender chicken and mushrooms stir-fried in a bold, peppery sauce — a quick, satisfying meal ready in just 30 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
By: Zaho
Category: Main Dishes
Difficulty: Easy
Cuisine: Asian
Yield: 4 servings
Dietary: Low-Carb, Gluten-Free, Dairy-Free