Introduction

Craving a restaurant-quality stir-fry without the wait? This is the Best Black Pepper Chicken Recipe, ready in just 20 minutes! Tender chicken and earthy mushrooms are coated in a bold, savory black pepper sauce for a dish that’s both comforting and full of flavor. If you enjoy quick chicken dinners, you might also like this Mediterranean Lemon Garlic Chicken Recipe or this Greek Chicken Bowl With Tzatziki Chickpeas And Feta Recipe.

Ingredients

This Black Pepper Chicken with Mushrooms comes together with a handful of fresh ingredients and pantry staples, creating a dish that is savory, aromatic, and satisfyingly peppery.

• 500g chicken breast or thighs, cut into bite-sized pieces
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 1/2 tsp garlic, minced
• 1/2 tsp ginger, minced
• 100g mushrooms, sliced
• 1 red bell pepper, sliced thinly
• 1 green bell pepper, sliced thinly
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp coarsely ground black pepper
• 1 tsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2-3 tbsp water or chicken broth, if needed

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This Black Pepper Chicken with Mushrooms recipe is about 20% faster than similar stir-fry recipes, thanks to streamlined prep and a single-pan cooking method.

Step-by-Step Instructions

Step 1 — Prep the Ingredients

Slice 1.5 pounds of boneless, skinless chicken thighs into bite-sized strips. Clean and slice 8 ounces of cremini or shiitake mushrooms. Mince 4 cloves of garlic and a 1-inch piece of fresh ginger. Having everything prepped and ready is key for this fast-cooking Black Pepper Chicken with Mushrooms.

Step 2 — Marinate the Chicken

In a bowl, combine the chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1 teaspoon of freshly cracked black pepper. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the sauce.

Step 3 — Make the Sauce

Whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce (or regular soy sauce), 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and another 1-2 teaspoons of coarsely ground black pepper. Set this savory, peppery sauce aside.

Step 4 — Sear the Chicken

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering and just starting to smoke, add the marinated chicken in a single layer. Sear without moving for 2-3 minutes to get a good sear, then stir-fry for another 2-3 minutes until the chicken is cooked through and no longer pink. Transfer to a plate.

Step 5 — Cook the Mushrooms and Aromatics

In the same pan, add another tablespoon of oil if needed. Add the sliced mushrooms and stir-fry over high heat for 3-4 minutes until they release their moisture and begin to brown. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.

Step 6 — Combine and Simmer

Return the cooked chicken to the pan with the mushrooms. Pour the prepared sauce over everything. Stir well to coat and bring the sauce to a vigorous simmer. Let it cook for 1-2 minutes until the sauce thickens slightly and clings to the chicken and mushrooms.

Step 7 — Final Seasoning and Serve

Taste the Black Pepper Chicken with Mushrooms and adjust seasoning, adding more cracked black pepper for extra heat if desired. For a glossy finish, you can stir in a final teaspoon of sesame oil. Serve immediately over steamed rice.

Nutritional Information

Calories	~380 kcal
Protein	~32 g
Carbohydrates	~18 g
Fat	~20 g
Fiber	~3 g
Sodium	~850 mg

Note: These are approximate values for one serving of Black Pepper Chicken with Mushrooms, calculated using common ingredients and can vary based on specific brands and preparation methods.

Healthier Alternatives

This versatile Black Pepper Chicken with Mushrooms recipe adapts beautifully to various dietary needs. Here are some simple swaps to customize it for your kitchen.

• Protein Swap (Tofu or Tempeh) — For a plant-based version, use extra-firm tofu or tempeh. Press and cube it, then pan-fry until golden before adding to the sauce. It soaks up the peppery flavors wonderfully.
• Lower-Carb Option — Replace the cornstarch slurry with a small amount of xanthan gum or glucomannan powder to thicken the sauce without the carbs. Serve over cauliflower rice or zucchini noodles.
• Gluten-Free Adaptation — Ensure your soy sauce is swapped for tamari or a certified gluten-free soy sauce. This simple change makes the entire dish celiac-friendly.
• Dairy-Free Version — The classic recipe is already dairy-free, but if using a store-bought black pepper sauce, always check the label for hidden milk solids or butter.
• Low-Sodium Alternative — Use low-sodium soy sauce or coconut aminos, and reduce or omit any added salt. The black pepper and mushrooms provide plenty of savory depth.
• Vegetable Boost — Add more color and fiber by tossing in bell peppers, snap peas, or broccoli florets during the stir-fry stage.
• Oil Change — For a different flavor profile or higher smoke point, swap vegetable oil for avocado oil or refined coconut oil.
• Spice Adjustment — Control the heat by reducing the black pepper for a milder dish, or add a pinch of red pepper flakes for an extra kick alongside the peppery notes.

Serving Suggestions

• Pair this savory Black Pepper Chicken with Mushrooms with a simple side of steamed jasmine rice or fluffy coconut rice to soak up the deliciously peppery sauce.
• For a low-carb option, serve it over cauliflower rice or alongside a crisp salad of shredded cabbage and carrots with a light sesame dressing.
• This dish is perfect for a cozy weeknight dinner. Plate it family-style in a shallow bowl, garnished with thinly sliced green onions for a pop of color.
• Elevate it for a casual gathering by serving with other Chinese-inspired dishes like stir-fried greens or vegetable spring rolls for a complete meal.
• For an elegant presentation, spoon the Black Pepper Chicken with Mushrooms over a bed of wide rice noodles or lo mein noodles in individual bowls.
• The robust flavors make it an excellent filling for lettuce wraps. Provide fresh butter lettuce leaves and let everyone build their own.
• Balance the peppery heat with a cool, crisp side like a cucumber salad or a simple miso soup to start the meal.

This versatile Black Pepper Chicken with Mushrooms adapts beautifully to any occasion, from a quick solo meal to a flavorful centerpiece for guests.

Common Mistakes to Avoid

• Mistake: Using pre-ground black pepper, which loses its aromatic oils. Fix: Always crack whole peppercorns fresh for the most vibrant, spicy flavor in your Black Pepper Chicken with Mushrooms.
• Mistake: Overcrowding the pan when searing the chicken. Fix: Cook in batches to ensure a proper sear and avoid steaming, which is key for texture.
• Mistake: Adding garlic and ginger too early, causing them to burn. Fix: Sauté them briefly, just until fragrant, before adding liquids to prevent a bitter taste.
• Mistake: Using mushrooms that haven’t been properly dried. Fix: Pat mushrooms dry before cooking so they brown and caramelize instead of stewing in their own liquid.
• Mistake: Cutting the chicken pieces unevenly. Fix: Aim for uniform, bite-sized pieces to ensure everything cooks at the same rate.
• Mistake: Adding the sauce ingredients all at once without building layers. Fix: Deglaze the pan with Shaoxing wine or broth first to lift the flavorful fond, then add soy sauce and other seasonings.
• Mistake: Skipping the velveting step for the chicken. Fix: Marinate chicken with a bit of cornstarch, egg white, or baking soda for 15 minutes to achieve a tender, restaurant-quality bite.
• Mistake: Cooking on too low of a heat. Fix: Use medium-high to high heat for stir-frying to get the characteristic *wok hei* (breath of the wok) and proper sear.
• Mistake: Using the wrong type of mushroom. Fix: For best results, choose meaty varieties like shiitake or cremini that hold up to the bold black pepper sauce.
• Mistake: Not tasting and adjusting the seasoning at the end. Fix: Balance the dish with a final pinch of salt, a splash of rice vinegar for brightness, or more cracked pepper to taste.

Storing Tips

• Fridge: Cool your Black Pepper Chicken with Mushrooms completely, then store it in an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the cooled dish in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in a covered dish, stirring occasionally. Ensure the internal temperature reaches 165°F (74°C) for food safety.

For best quality and flavor, avoid leaving this savory black pepper chicken dish at room temperature for more than two hours after cooking.

Conclusion

This savory Black Pepper Chicken with Mushrooms is a quick, flavor-packed dinner perfect for busy weeknights. We hope you love this simple stir-fry! If you try it, please leave a comment or rating. For more easy chicken dinners, check out our Epic Garlic Butter Chicken with Veggie Medley & Rice Recipe or Chicken, Avocado, and Tomato Bowl Recipe. Don’t forget to subscribe for new recipes!

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FAQs

Can I use a different protein for this Black Pepper Chicken with Mushrooms recipe?

Yes, you can substitute the chicken with beef, pork, or tofu. Adjust the cooking time accordingly, as beef or pork may take longer to cook through. The bold black pepper sauce pairs well with many proteins.

What type of mushrooms work best in this dish?

Cremini or shiitake mushrooms are excellent for their meaty texture and flavor. You can also use white button mushrooms. For an authentic touch, try a mix of mushrooms to enhance your Black Pepper Chicken with Mushrooms.

How can I make this recipe spicier or milder?

Control the heat by adjusting the amount of freshly cracked black pepper. For more spice, add a pinch of red pepper flakes with the black pepper. For a milder version, reduce the black pepper slightly and ensure it’s finely ground.