Short Description
Black Pepper Chicken with Mushrooms is a savory stir-fry dish that combines tender slices of chicken breast with earthy mushrooms, all enveloped in a bold black pepper sauce. This quick and flavorful meal is perfect for weeknight dinners and pairs wonderfully with steamed rice or noodles.
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Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, making it ideal for busy evenings.
Rich and Flavorful: The bold black pepper sauce enhances the natural flavors of the chicken and mushrooms.
Healthy Choice: Packed with lean protein and nutritious vegetables.
Versatile: Serve it with rice, noodles, or even in a wrap for a different twist.
Customizable: Adjust the spice level to suit your preference.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 bell pepper (red or green), sliced
8 ounces mushrooms (such as shiitake or button), sliced
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
½ teaspoon rice vinegar
1 teaspoon freshly ground black pepper
2 green onions, chopped (for garnish)
Directions
In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. Mix well to coat the chicken evenly.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
Add the sliced mushrooms and minced garlic to the skillet. Continue to stir-fry for another 2–3 minutes until the mushrooms are tender.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of freshly ground black pepper. Pour this sauce into the skillet with the vegetables.
Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and vegetables are well-coated with the sauce. Cook for an additional 1–2 minutes to heat through.
Garnish with chopped green onions and serve hot over steamed rice or noodles.
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Servings and Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: Approximately 320 kcal per serving
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Variations
Spicy Version: Add red pepper flakes or diced chili for extra heat.
Vegetarian Option: Replace chicken with tofu or tempeh.
Additional Vegetables: Include carrots, broccoli, or snow peas for added nutrition.
Gluten-Free: Use tamari instead of soy sauce and check for gluten-free oyster sauce.
Nutty Flavor: Sprinkle toasted sesame seeds or cashews before serving.
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Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes.
Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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FAQs
How can I make this dish spicier?
Add extra freshly ground black pepper or a pinch of chili flakes for more heat.
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Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more flavor and tenderness to the dish.
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What type of mushrooms work best?
Shiitake, button, or cremini mushrooms are all excellent choices.
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Is this dish gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and checking the oyster sauce label.
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Can I make this ahead of time?
Yes, you can prepare the sauce and chop the ingredients in advance.
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What can I serve with this dish?
Steamed rice, noodles, or even quinoa make great pairings.
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Can I use frozen chicken?
Yes, just make sure to fully thaw and drain any excess moisture before cooking.
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How do I prevent the chicken from becoming dry?
Do not overcook the chicken and use a quick stir-fry method to retain moisture.
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Can I double the recipe?
Absolutely, just use a larger pan to avoid overcrowding.
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What other protein options can I use?
You can substitute chicken with beef, shrimp, or even tofu.
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Conclusion
Black Pepper Chicken with Mushrooms is a quick, flavorful, and satisfying dish that’s perfect for any night of the week. With its bold peppery taste and tender chicken, it’s sure to become a family favorite. Serve it with rice or noodles for a complete meal.
Black Pepper Chicken with Mushrooms
- Total Time: 25 minutes
- Yield: Serves 3–4
Description
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry that pairs tender chicken strips with earthy mushrooms and a bold black pepper sauce. Perfect for weeknight dinners, this savory Asian-inspired dish comes together in under 30 minutes and is better than takeout!
Ingredients
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2 boneless, skinless chicken breasts, sliced into thin strips
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1 tablespoon cornstarch
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1 teaspoon salt
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1/2 teaspoon black pepper (adjust to taste)
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2 tablespoons vegetable oil (divided)
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1 onion, chopped
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1 cup mushrooms, sliced (button or cremini work well)
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2 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (optional for deeper flavor)
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1/2 teaspoon sugar
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1/4 cup water or chicken broth
Instructions
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In a bowl, toss sliced chicken with cornstarch, salt, and black pepper until evenly coated.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
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Add the remaining tablespoon of oil to the skillet. Sauté onion and mushrooms for 3–4 minutes until softened.
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Stir in garlic and cook for another 30 seconds.
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Return the chicken to the skillet. Add soy sauce, oyster sauce (if using), sugar, and water or broth. Stir-fry for 2–3 minutes until everything is well coated and heated through.
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Serve hot with steamed rice or noodles.
Notes
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Add sliced bell peppers or snow peas for extra veggies.
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Adjust black pepper to suit your spice preference.
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Leftovers store well and can be reheated for lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
