There's nothing quite like the bold, peppery bite of Black Pepper Chicken with Mushrooms sizzling in the pan. This dish combines tender chicken pieces, earthy mushrooms, and a savory black pepper sauce that coats every bite in rich, umami goodness.

I first stumbled upon this recipe while experimenting with quick weeknight dinners that still pack a punch of flavor. What started as a simple stir-fry has since become a go-to in my kitchen, especially when I need something fast, satisfying, and just a little bit spicy.

Why You'll Love This Black Pepper Chicken with Mushrooms

Get ready to add a new favorite to your dinner rotation. This Black Pepper Chicken with Mushrooms is the perfect balance of heat, savoriness, and freshness.

First off, it's quick and easy. In just 30 minutes, you can have a restaurant-quality stir-fry on the table, making it perfect for busy weeknights.

This recipe is also budget-friendly. With simple, everyday ingredients like chicken, mushrooms, and bell peppers, you won’t have to break the bank to enjoy a flavorful meal.

It’s incredibly versatile. You can swap out the chicken for tofu, shrimp, or even thinly sliced beef. Prefer a milder version? Simply adjust the amount of black pepper to suit your taste.

Best of all, it’s better than takeout. The rich black pepper sauce clings to each bite, and the freshness of homemade cooking takes it to the next level.

Ingredients Notes

The magic of this Black Pepper Chicken with Mushrooms lies in its simple yet well-balanced ingredients. Each element plays a crucial role in creating its bold flavor.

Chicken: Boneless, skinless chicken thighs work best for this dish. They remain tender and juicy throughout cooking, but you can use chicken breast if you prefer a leaner option.

Mushrooms: Cremini or button mushrooms add a deep, earthy note that pairs beautifully with the black pepper sauce. If you love a meatier texture, shiitake mushrooms are a fantastic alternative.

Black Pepper: Freshly ground black pepper is the star of the show. The coarse grind gives the sauce a bold, slightly spicy kick. Avoid using pre-ground pepper, as it won’t provide the same punchy flavor.

Soy Sauce & Oyster Sauce: A combination of these two creates a rich, umami-packed base for the sauce. Low-sodium soy sauce helps control the saltiness while oyster sauce adds depth and a touch of sweetness.

Cornstarch: A light coating of cornstarch on the chicken keeps it tender while also helping to thicken the sauce, ensuring every bite is coated in glossy, peppery goodness.

A good wok or large skillet is key to achieving the perfect stir-fry texture. High heat and quick cooking keep the ingredients crisp and flavorful.

How To Make This Black Pepper Chicken with Mushrooms

Making this dish is easier than you might think. Follow these steps for the best results.

Start by preparing your chicken. Cut it into bite-sized pieces and toss it with cornstarch. This step ensures the chicken stays tender and helps create a slightly crisp texture when stir-fried.

Next, heat a large skillet or wok over high heat. Add a drizzle of oil and let it shimmer before adding the chicken. Spread it out in a single layer and let it sear for a few minutes before stirring. Cook until the chicken is golden and cooked through, then transfer it to a plate.

In the same pan, add a bit more oil and toss in the mushrooms and bell peppers. Stir-fry for a few minutes until they become tender but still have a bit of crunch. The mushrooms should release their juices, adding extra flavor to the pan.

Now, it’s time for the sauce. Reduce the heat slightly and add minced garlic, soy sauce, oyster sauce, and a generous amount of freshly ground black pepper. Stir well to combine and let it bubble for a minute until slightly thickened.

Return the chicken to the pan and toss everything together until coated in the glossy, peppery sauce. Let it cook for another minute to allow the flavors to meld. Serve hot over steamed rice or noodles for a complete meal.

This entire process takes about 30 minutes from start to finish, making it an ideal weeknight dinner that doesn’t skimp on flavor.

Storage Options

Leftovers? No problem! This Black Pepper Chicken with Mushrooms stores well for later enjoyment.

For refrigeration, place leftovers in an airtight container and store in the fridge for up to 3 days. The flavors deepen over time, making it just as delicious the next day.

To freeze, portion the stir-fry into freezer-safe containers and store for up to 2 months. When ready to eat, let it thaw overnight in the fridge before reheating.

Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in short bursts, stirring in between, to ensure even heating.

Variations and Substitutions

One of the best things about this dish is how adaptable it is. Here are some great variations and swaps to try:

Want to make it vegetarian? Swap the chicken for tofu or tempeh. Be sure to press the tofu well before cooking to get the best texture.

For a spicier kick, add sliced red chilies or a dash of chili flakes along with the black pepper. The extra heat pairs beautifully with the savory sauce.

Prefer a different protein? Try this recipe with thinly sliced beef or shrimp. Both absorb the black pepper sauce well and bring their own unique flavors.

To make it gluten-free, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a mushroom-based alternative).

Feel free to add extra vegetables. Broccoli, snap peas, or carrots make great additions, adding crunch and color to the dish.

No matter how you customize it, this Black Pepper Chicken with Mushrooms is a foolproof recipe that’s bound to become a regular in your meal rotation. Enjoy!