Black Pepper Chicken with Mushrooms – Bold, Savory & Ready in 30 Minutes
This Black Pepper Chicken with Mushrooms is a quick and savory stir-fry that’s perfect for busy weeknights. Tender chicken bites are seared and tossed with earthy mushrooms in a bold black pepper sauce that’s rich, slightly spicy, and full of umami. Serve it over steamed rice or noodles for a satisfying meal that’s better than takeout and ready in under 30 minutes. One pan, big flavor, zero fuss!
Equipment
- Wok or large skillet
- Sharp chef’s knife & cutting board
- Measuring spoons/cups
- Wooden spoon or spatula
- Small bowl for sauce mixing
Ingredients
- 1 ½ lbs chicken breast or thighs, thinly sliced
- 2 cups mushrooms (button, cremini, or shiitake), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin as substitute)
- ½ cup chicken broth
- 1 teaspoon cornstarch + 2 tablespoons water (slurry)
- 2–3 teaspoons freshly cracked black pepper (adjust to taste)
- 2 tablespoons vegetable oil (or sesame oil)
- 2 scallions, sliced (for garnish)
- Optional: chili flakes, sesame seeds
Instructions
- Prep Ingredients: Slice chicken evenly into strips. Prepare mushrooms, onion, garlic, and ginger.
- Make Sauce: In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, and black pepper. Set aside.
- Cook Chicken: Heat 1 tablespoon oil in a hot wok/skillet. Sear chicken until golden brown and just cooked through. Remove and set aside.
- Stir-Fry Vegetables: Add remaining oil, then sauté onion, garlic, ginger, and mushrooms until fragrant and tender.
- Combine & Sauce: Return chicken to the pan. Pour in sauce mixture and stir well. Add cornstarch slurry gradually, stirring until sauce thickens and coats everything.
- Serve: Garnish with scallions and sesame seeds. Serve hot over steamed rice or noodles.
Notes
- Use freshly cracked black pepper for best flavor – it’s the star ingredient.
- For a vegetarian option, swap chicken with tofu or tempeh.
- If sauce gets too thick, thin it with a splash of broth.
- Pair with jasmine rice, fried rice, or lo mein noodles.
- Leftovers keep well in the fridge for up to 3 days.