Black Pepper Chicken with Mushrooms is a simple, comforting dish that brings together tender chicken pieces cooked in a rich, peppery sauce with earthy mushrooms. The bold flavor of black pepper really shines through, making every bite a little spicy and full of warmth. It’s a great way to enjoy chicken with a nice kick and a silky, tasty mushroom sauce.
I love this dish because it’s quick to throw together but tastes like you’ve spent hours cooking. The pepper gives it a fresh, lively taste that wakes up your taste buds without being too strong. I usually use a mix of button and cremini mushrooms for extra texture, but really any mushroom you have on hand works great. Plus, the sauce thickens just enough to coat the chicken perfectly.
My favorite way to eat Black Pepper Chicken with Mushrooms is over steamed rice or alongside some buttery noodles. It’s one of those meals that feels cozy and special, perfect for a weeknight dinner when you want something tasty but not complicated. Whenever I make this, I find myself sneaking extra spoonfuls of that peppery mushroom sauce—it’s just that good!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is tender and cooks fast. You could also use chicken thighs for a juicier, more flavorful bite.
Mushrooms: Button or cremini mushrooms add a nice texture and mild earthiness. If you prefer, shiitake or portobello mushrooms work well too and add deeper flavor.
Black Pepper: Freshly ground black pepper is key for that bold, spicy kick. Adjust the amount to your taste, and consider cracked pepper for extra texture.
Sauces: Soy sauce, oyster sauce, and dark soy sauce create a rich, umami-packed base. If you want a vegetarian version, use mushroom soy sauce and a plant-based oyster sauce alternative.
Cornstarch Slurry: This thickens the sauce so it clings nicely. Tapioca starch or arrowroot powder can be used if you avoid cornstarch.
How Do You Get the Chicken Tender and the Sauce Just Right?
Keeping chicken moist while making sure the sauce isn’t too thin or too thick can be tricky. Here’s how I do it:
- Marinate the chicken briefly with soy sauce, salt, and black pepper to flavor and tenderize.
- Cook chicken on medium-high heat just until golden and cooked through, then remove it before adding veggies. This prevents overcooking.
- Cook your veggies (especially mushrooms) well so they release flavor and moisture before adding the chicken back.
- Add your sauces and broth, simmer for a couple of minutes to blend flavors.
- Finally, stir in cornstarch slurry slowly, stirring constantly, until sauce thickens but isn’t gloopy.
- Adjust seasoning last; this is your chance to add more pepper or salt if needed.
These simple steps help your chicken stay juicy and your sauce perfectly coats every bite without being watery or too sticky.
Equipment You’ll Need
- Skillet or wok – I like using a wok because it heats evenly and makes stir-frying easier.
- Chef’s knife – helps dice chicken, chop vegetables, and mince garlic quickly and safely.
- Cutting board – provides a stable surface for prep work.
- Measuring spoons and cups – keep your sauce ingredients accurate.
- Small bowl – for mixing the cornstarch with water to make the slurry.
- Spatula or wooden spoon – nice for stirring everything together without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for sliced beef or tofu for different protein options.
- Add sliced green onions or a squeeze of lime for fresh finishing touches.
- Include sliced red chili peppers or a dash of chili oil for extra heat.
- Mix in other vegetables like snap peas, bok choy, or zucchini for variety and added nutrition.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup mushrooms, sliced (button or cremini mushrooms work well)
- 1 medium onion, coarsely chopped
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks (optional for color and sweetness)
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color and depth)
- 1 teaspoon sugar
- ½ cup chicken broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, chopped (for garnish)
- Salt, to taste
How Much Time Will You Need?
This recipe takes around 10 minutes for preparation and 15 minutes for cooking, totaling about 25 minutes from start to finish. It’s quick enough for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prep the Ingredients:
Cut the chicken into bite-sized pieces, slice the mushrooms, chop the onion, and cut bell peppers into chunks. Mince the garlic as well.
2. Marinate the Chicken:
In a bowl, toss the chicken with 1 teaspoon of black pepper, a pinch of salt, and 1 tablespoon of soy sauce. Let it rest for about 10 minutes to soak up the flavors.
3. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they turn lightly golden and are cooked through—about 5 to 6 minutes. Remove the chicken from the pan and set aside.
4. Cook the Vegetables:
If needed, add a little more oil to the pan. Sauté the minced garlic for about 30 seconds until fragrant. Then add the onions and cook for 2 minutes until they soften.
5. Add Mushrooms and Bell Peppers:
Stir in the sliced mushrooms and cook for 3 to 4 minutes until they release their moisture and begin to brown. Add the bell peppers and cook for another 2 minutes, keeping them a bit crisp.
6. Combine Chicken and Sauce Ingredients:
Return the chicken to the pan. Add the remaining 1 tablespoon soy sauce, oyster sauce, dark soy sauce, sugar, chicken broth, and the remaining 1 teaspoon of freshly ground black pepper. Stir well.
7. Simmer and Thicken:
Let the mixture simmer for 2 minutes so the flavors blend. Then slowly add the cornstarch slurry while stirring continuously. Cook for about 1 more minute, until the sauce thickens and coats everything nicely. Taste and adjust salt or pepper as needed.
8. Serve:
Turn off the heat, garnish with chopped green onions, and serve hot over steamed rice or your favorite noodles.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave before cooking. Pat the chicken dry to avoid excess moisture in the pan.
Can I Substitute Other Vegetables for the Bell Peppers?
Absolutely! Vegetables like snap peas, zucchini, or baby bok choy work well. Just adjust the cooking time so they stay tender-crisp and don’t overcook.
How Should I Store Leftovers?
Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Yes! Replace the chicken with firm tofu or tempeh and swap oyster sauce for a vegetarian alternative (such as mushroom-based sauce) to keep the umami flavor while keeping it plant-based.
