If you’re a fan of takeout-style stir-fries, this Black Pepper Chicken with Mushrooms will quickly become a weeknight favorite. Tender chicken pieces are cooked in a glossy, peppery sauce with earthy mushrooms and crisp vegetables — all in under 30 minutes. The sauce is rich, savory, and full of that irresistible kick from freshly cracked black pepper. I tried this once with a mix of shiitake and button mushrooms, and the flavor was incredible — earthy, peppery, and perfectly balanced.
Why You’ll Love This Recipe
This dish captures all the magic of classic Chinese black pepper chicken but with a comforting homemade touch. It’s bold, aromatic, and full of umami flavor from the soy and oyster sauces. The mushrooms add a satisfying depth, soaking up the savory sauce beautifully. Best of all, it’s easy, healthy, and cooks in one pan. Serve it over steamed rice or noodles for a meal that’s just as good — if not better — than your favorite takeout.
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Black Pepper Chicken with Mushrooms – So Savory!
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A savory and aromatic Black Pepper Chicken with Mushrooms dish featuring tender chicken, earthy mushrooms, and a bold, peppery sauce — a perfect weeknight stir-fry bursting with flavor and ready in under 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (optional for color)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon brown sugar
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil
Instructions
- In a bowl, mix chicken pieces with 1 tablespoon soy sauce and cornstarch. Let marinate for 10–15 minutes.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until browned and nearly cooked through. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Stir-fry mushrooms, onions, and bell peppers (if using) for 3–4 minutes until tender.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Return chicken to the pan, pour in the prepared sauce, and toss everything to coat.
- Cook for 2–3 more minutes until the sauce thickens and chicken is cooked through.
- Serve hot over steamed rice or noodles, garnished with extra cracked black pepper or green onions.
Notes
- Use freshly ground coarse black pepper for the most robust flavor.
- Adjust the pepper level to taste — add less for mild heat or more for extra spice.
- For a lighter option, replace some soy sauce with low-sodium soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken
Use boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Thighs stay juicy and flavorful, especially in stir-fries.
Mushrooms
Choose button, cremini, or shiitake mushrooms for a meaty texture and earthy depth. Slice them evenly for quick cooking.
Soy Sauce
Soy sauce forms the savory backbone of the dish, adding saltiness and umami. Use a mix of light and dark soy sauces for richer color and taste.
Oyster Sauce
Oyster sauce brings a slightly sweet, complex flavor that balances the pepperiness beautifully.
Black Pepper
Freshly ground black pepper is key — it adds both spice and aroma. Use coarse ground pepper for maximum flavor.
Garlic
Minced garlic adds a pungent base that enhances every bite.
Ginger
Fresh ginger adds warmth and complements the spiciness of the pepper.
Cornstarch
A bit of cornstarch helps thicken the sauce and gives the chicken a silky coating.
Vegetables
Add onions and bell peppers for color and sweetness, balancing the bold black pepper sauce.
Brown Sugar
A touch of brown sugar mellows the heat and rounds out the flavors.
Sesame Oil
Drizzle of sesame oil at the end adds a nutty, fragrant finish.
Chicken Broth
A splash of chicken broth keeps the sauce glossy and flavorful without being too salty.
Directions
- Marinate the chicken: In a bowl, mix soy sauce, cornstarch, and a bit of black pepper. Add the chicken and toss to coat. Let it marinate for 10–15 minutes while you prepare the vegetables.
- Make the sauce: In a small bowl, combine soy sauce, oyster sauce, chicken broth, brown sugar, and more black pepper. Whisk and set aside.
- Cook the chicken: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry until golden and cooked through, about 5 minutes. Remove and set aside.
- Sauté the vegetables: In the same pan, add garlic, ginger, onions, and mushrooms. Stir-fry for 3–4 minutes until fragrant and the mushrooms start to soften. Add bell peppers and cook for another minute.
- Combine and simmer: Return the chicken to the pan, pour in the sauce, and stir well. Simmer for 2–3 minutes until the sauce thickens and coats everything beautifully.
- Finish: Drizzle with sesame oil, toss again, and serve hot over rice or noodles.
Essential Equipment
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: Approximately 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce. You can also microwave it for 1–2 minutes, stirring halfway through. Avoid overcooking to keep the chicken tender.
Variations and Customizations
Extra Spicy Kick – Add red pepper flakes or a touch of chili paste for more heat.
Vegetarian Version – Replace chicken with tofu and use vegetable broth for a meat-free alternative.
Honey Pepper Twist – Add a teaspoon of honey for a sweet and spicy balance.
Ginger-Lover’s Delight – Double the ginger for a warming, aromatic flavor boost.
Cashew Crunch – Toss in roasted cashews or peanuts just before serving for extra crunch.
Broccoli Upgrade – Add steamed broccoli florets for color and nutrition.
Noodle Stir-Fry – Mix the chicken and sauce with cooked lo mein noodles instead of rice.
FAQs
What type of chicken works best?
Boneless, skinless chicken thighs are best for tenderness and flavor, but chicken breasts work too.
Can I use other mushrooms?
Yes, any variety — cremini, shiitake, or oyster mushrooms — will work beautifully.
How spicy is this dish?
The heat comes from black pepper, which adds warmth rather than intense spice. Adjust to taste.
Can I make this ahead of time?
Yes, prepare the sauce and marinate the chicken in advance for quicker cooking later.
What sides go best with this?
Steamed jasmine rice, brown rice, or stir-fried noodles pair perfectly.
Can I add more vegetables?
Absolutely — broccoli, snow peas, or bok choy are great additions.
How do I thicken the sauce more?
Mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in during the last minute of cooking.
Is it gluten-free?
Use gluten-free soy and oyster sauces to make it fully gluten-free.
Can I use pre-ground pepper?
Freshly ground black pepper gives the best flavor, but pre-ground will work in a pinch.
Can I double the recipe?
Yes, just cook the chicken in batches to avoid overcrowding the pan.
Conclusion
This Black Pepper Chicken with Mushrooms is a simple yet sophisticated stir-fry that brings bold, restaurant-quality flavor to your dinner table. The combination of tender chicken, earthy mushrooms, and the punchy black pepper sauce is pure comfort in every bite. Perfect for busy nights or when you’re craving something satisfying and full of flavor, this dish proves that homemade takeout can be just as quick — and even more delicious.
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