Black Pepper Chicken with Mushrooms – Savory, Spicy, and Delicious

Black Pepper Chicken with Mushrooms is a simple yet flavorful dish that combines tender chicken pieces with earthy mushrooms in a bold black pepper sauce. This dish is perfect for weeknight dinners, family meals, or even as a quick lunch. The rich, peppery aroma elevates the natural flavors of the chicken and mushrooms, while the savory sauce brings everything together in perfect harmony.

This recipe is easy to make, requiring minimal ingredients but delivering maximum taste. Juicy chicken, sautéed mushrooms, and a pepper-forward sauce make every bite satisfying and comforting. Whether served with steamed rice, noodles, or on its own, this dish is a versatile favorite that will impress both family and guests.

Ingredients:

• Chicken:
  • 500g boneless chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
• Vegetables & Aromatics:
  • 200g mushrooms, sliced (button or cremini)
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 small bell pepper, sliced (optional)
• Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (optional, for color)
  • 1 tsp sugar
  • 1 tsp black pepper, freshly cracked
  • ½ cup chicken broth or water
  • 1 tbsp oil for cooking
• Garnish:
  • Fresh parsley or spring onions
  • Extra cracked black pepper

Instructions:

1. Marinate Chicken – In a bowl, combine chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Mix well and let it sit for 10–15 minutes to tenderize and flavor the chicken.
2. Prepare Sauce – In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and chicken broth. Stir until sugar dissolves. Set aside.
3. Cook Chicken – Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add chicken pieces and sear until golden brown and cooked through, about 5–6 minutes. Remove chicken and set aside.
4. Sauté Vegetables – In the same pan, add onions, garlic, mushrooms, and optional bell peppers. Sauté for 3–4 minutes until mushrooms are tender and onions are translucent.
5. Combine Chicken and Sauce – Return cooked chicken to the pan. Pour in the prepared sauce and stir well. Simmer for 2–3 minutes until the sauce thickens slightly and coats the chicken and mushrooms evenly.
6. Adjust Seasoning – Taste and adjust seasoning with extra black pepper or salt if needed.
7. Serve – Transfer to a serving plate. Garnish with fresh parsley or chopped spring onions and sprinkle additional cracked black pepper for an extra kick. Serve hot with steamed rice, noodles, or your favorite side.

Tips & Tricks

• Use freshly cracked black pepper for the best aroma and flavor.
• Chicken thighs are juicier than breasts and work well for stir-fry dishes.
• Avoid overcrowding the pan to ensure the chicken sears properly instead of steaming.

Variations

• Add snow peas, baby corn, or broccoli for extra vegetables.
• Substitute mushrooms with shiitake or portobello for a richer flavor.
• Make a spicy version by adding chili flakes or fresh sliced chili.

Serving Suggestions

• Serve with steamed jasmine or basmati rice for a complete meal.
• Pair with garlic noodles or fried rice for a hearty Asian-style dinner.
• Add a side of simple stir-fried greens for balance.

Black Pepper Chicken with Mushrooms

A savory and spicy stir-fry of tender chicken and mushrooms in a bold black pepper sauce, perfect for a quick, flavorful dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Main Course, Stir-Fry

Cuisine: Asian, Fusion

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 500 g boneless chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp soy sauce for marinating
• 1 tsp cornstarch

Vegetables & Aromatics

• 200 g mushrooms, sliced button or cremini
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 small bell pepper, sliced optional

Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce optional
• 1 tsp sugar
• 1 tsp black pepper, freshly cracked
• 0.5 cup chicken broth or water
• 1 tbsp oil for cooking

Equipment

• Mixing bowls
• Wok or large skillet
• Knife and cutting board
• Spatula

Method

 

1. Marinate chicken with soy sauce and cornstarch. Set aside for 10–15 minutes.
2. Combine soy sauce, oyster sauce, dark soy sauce, sugar, black pepper, and chicken broth in a small bowl. Set aside.
3. Heat oil in a wok or skillet over medium-high heat. Sear chicken until golden and cooked through. Remove from pan.
4. Sauté onions, garlic, mushrooms, and optional bell pepper until tender.
5. Return chicken to the pan, pour in the sauce, and stir. Simmer 2–3 minutes until sauce thickens.
6. Taste and adjust seasoning with extra black pepper or salt if needed.
7. Transfer to a plate, garnish with parsley or spring onions, and serve hot.

Notes

Serve immediately for best taste. Leftovers can be refrigerated up to 3 days.

Storage Information

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan or microwave, adding a splash of water or broth to keep the sauce from thickening too much.
• Best served fresh for maximum flavor and texture.

FAQ

• Can I use frozen chicken? Yes, but thaw completely before cooking to ensure even cooking.
• Can I make this vegetarian? Replace chicken with firm tofu or tempeh.
• Is black pepper chicken spicy? It is mildly spicy; adjust the amount of pepper according to taste.

History / Fun Facts
Black pepper has been called the “king of spices” for centuries. This dish is inspired by Asian-style stir-fry recipes that highlight the bold, aromatic flavor of black pepper, balancing savory and slightly sweet flavors. Combining it with mushrooms adds earthiness and depth, making this a modern comfort food classic.