Black Pepper Chicken with Mushrooms
Have you ever thought that a quick stir-fry couldn’t rival your favourite take-out dish? If you’re looking for something better, this focus keyword: “black pepper chicken with mushrooms” recipe is going to change your mind. With tender thin-sliced chicken breasts, umami-rich mushrooms, and bold freshly-cracked black pepper, this dish delivers both depth and simplicity. Research shows that Asian-inspired pepper chicken recipes can be on the table in under 30 minutes.
Equipment
- Large Skillet or Wok
Ingredients
Chicken & Marinade
- 2 boneless, skinless chicken breasts (sliced thin) Use boneless thighs for extra tenderness
- 1 Tbsp cornstarch Tapioca starch or arrowroot for gluten-free option
- 1 tsp salt Use sea salt or lower amount for sodium-conscious cook
- 1/2 tsp black pepper Use freshly-cracked pepper for stronger aroma
Cooking & Sauce
- 2 Tbsp vegetable oil (divided) Use avocado oil or light olive oil for higher smoke point
- 1 onion (chopped) Shallot or red onion give slightly different nuance
- 2 cups sliced mushrooms (cremini or white) Portobello or shiitake for deeper flavour
- 3 cloves garlic (minced) Use garlic powder if fresh unavailable
- 2 Tbsp soy sauce Low-sodium soy or tamari for gluten-free option
- 1 Tbsp oyster sauce Vegetarian oyster sauce (mushroom based) if avoiding shellfish
- 1 tsp sesame oil Optional; omit if nut-allergy concern
- 1/4 cup water Or low-sodium chicken stock for richer taste
- freshly ground black pepper, to taste Extra pepper gives the dish its signature “pepper punch”
- green onions (chopped, optional) Use chives or parsley for garnish
Instructions
- Toss the thin-sliced chicken breasts in cornstarch, salt, and black pepper until evenly coated. Let rest 2–3 minutes to help coating adhere.
- Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until golden. Remove and set aside.
- Add remaining 1 Tbsp oil to the pan. Sauté onion for 30 seconds, then add mushrooms and garlic. Cook 2–3 minutes until mushrooms brown and garlic is aromatic.
- Pour in soy sauce, oyster sauce, sesame oil, and water. Stir well, return chicken, and toss to coat. Add freshly ground black pepper generously. Cook 1–2 minutes until sauce thickens.
- Taste and adjust seasoning. Garnish with chopped green onions if desired. Serve immediately over rice or noodles.
Notes
Serve with steamed rice or noodles. For a healthier version, use low-sodium soy and reduce oil. Works well as a meal prep dish too!