Black Pepper Chicken with Mushrooms

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Black Pepper Chicken with Mushrooms

If you love takeout-style stir-fry dishes that are bursting with flavor, you’ll want to try this Black Pepper Chicken with Mushrooms. Tender chicken pieces are seared to perfection, then tossed with earthy mushrooms, crisp vegetables, and a bold black pepper sauce that ties everything together.

This dish is quick, easy, and incredibly satisfying — perfect for busy weeknights when you want a meal that feels both comforting and restaurant-worthy. The key lies in the sauce: a savory blend infused with soy sauce, garlic, ginger, and freshly ground black pepper. The pepper provides a warming kick without overwhelming the palate, while the mushrooms add depth and umami. Serve it over rice or noodles for a complete meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in 25–30 minutes.
  • Healthier than Takeout: You control the ingredients and seasoning.
  • Bold, Peppery Flavor: The freshly cracked black pepper shines in every bite.
  • Versatile: Works with chicken breast or thighs, plus any mushrooms you have on hand.
  • Family Favorite: Balanced flavors that appeal to adults and kids alike.

Ingredients You’ll Need

For the Chicken:

  • 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 2 tbsp soy sauce (low sodium if preferred)
  • 1 tbsp sesame oil (or olive oil)

For the Vegetables:

  • 2 cups mushrooms (button, cremini, or shiitake), sliced
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced into strips
  • 1-inch piece of ginger, grated

For the Black Pepper Sauce:

  • ¼ cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp hoisin sauce (optional, for sweetness)
  • ½ cup chicken broth (or water)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
  • 1–2 tsp freshly ground black pepper (adjust to taste)

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl, combine chicken, cornstarch, soy sauce, and sesame oil. Toss well and let sit for 10–15 minutes while you prepare the other ingredients.

2. Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), chicken broth, and freshly ground black pepper. Set aside.

3. Cook the Chicken

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil, then add chicken in a single layer. Sear for 3–4 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

4. Sauté the Vegetables

In the same pan, add another tablespoon of oil if needed. Toss in mushrooms and onions, cooking for 3–4 minutes until softened and lightly browned. Add bell peppers, garlic, and ginger, then stir-fry for another 2 minutes.

5. Add Sauce and Chicken

Return the chicken to the pan. Pour in the sauce and stir to coat. Add the cornstarch slurry and cook until the sauce thickens slightly, about 1–2 minutes.

6. Serve

Remove from heat and garnish with extra black pepper or chopped scallions if desired. Serve hot over steamed rice, fried rice, or noodles.

Tips for Success

  • Use fresh cracked pepper: Pre-ground pepper won’t give the same depth of flavor.
  • Cook in batches if needed: Avoid overcrowding the pan so the chicken sears properly.
  • Add heat if you like: Toss in a sliced chili or a pinch of red pepper flakes for spice.
  • Don’t overcook the vegetables: Keep them crisp-tender for the best texture.
  • Mushroom variety matters: Shiitake mushrooms add earthiness, while button mushrooms give a milder flavor.

Serving Suggestions

  • With Rice: Classic steamed jasmine or basmati rice soaks up the sauce beautifully.
  • With Noodles: Toss with lo mein or rice noodles for a hearty stir-fry.
  • Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
  • Side Dishes: Pair with egg rolls, spring rolls, or a simple cucumber salad for a complete meal.

Variations

  • Black Pepper Beef with Mushrooms: Substitute chicken with thinly sliced beef for a richer dish.
  • Vegetarian Version: Use tofu or tempeh and increase mushrooms and bell peppers.
  • Extra Veggies: Add broccoli, snap peas, or baby corn for color and crunch.
  • Spicy Black Pepper Chicken: Increase pepper and add chili paste or sriracha.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a skillet over medium heat with a splash of broth or water to refresh the sauce.

Nutritional Snapshot (per serving, approx. 4 servings)

  • Calories: ~310
  • Protein: ~28g
  • Carbohydrates: ~14g
  • Fat: ~14g
  • Fiber: ~3g
  • Sugar: ~4g

(Values vary depending on ingredients and portion sizes.)

Why This Dish Works

The magic of this dish lies in the balance of flavors and textures. The tender chicken soaks up the peppery sauce, the mushrooms add umami depth, and the bell peppers provide sweetness and crunch. The black pepper ties everything together, offering just enough heat to make the flavors pop without overwhelming the dish.

It’s a recipe that can be adapted endlessly while still keeping that signature peppery kick that makes it so crave-worthy.

Frequently Asked Questions

Can I use ground chicken instead of chicken breast?
Yes, ground chicken works well, though the texture will be different. Cook it first, then add veggies and sauce.

What mushrooms are best?
Button mushrooms are classic, but shiitake, portobello, or cremini add more depth.

Is this dish spicy?
It has a warming kick from the black pepper, but it’s not overly spicy. Adjust the amount of pepper to your preference.

Can I make it ahead?
Yes, you can prep the sauce and chop the veggies in advance. Cook just before serving for the freshest taste.

Final Thoughts

Black Pepper Chicken with Mushrooms is a flavorful, satisfying stir-fry that comes together in less than 30 minutes. It’s the perfect combination of tender chicken, earthy mushrooms, crisp vegetables, and a peppery sauce that makes every bite irresistible.

Whether you’re craving a healthier version of your favorite takeout or need a quick dinner idea, this recipe delivers every time. Simple, versatile, and full of bold flavors — it’s a dish you’ll come back to again and again.

So grab your wok, crack some fresh black pepper, and enjoy this savory stir-fry tonight!

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