Flavorful Black Pepper Chicken With Mushrooms Recipe

Crispy, golden-brown chicken sings with vibrant black pepper notes in this hearty mushroom-packed dish.

Aromatic spices dance through tender meat, creating layers of complex flavor.

Home cooks adore simple yet impressive meals that feel restaurant-quality.

Each bite promises a delightful blend of umami and sharp peppery warmth.

Succulent chicken pieces nestle among earthy mushroom slices, promising a satisfying meal.

Minimal ingredients and quick preparation make this recipe perfect for weeknight dinners.

Why Black Pepper Chicken with Mushrooms Is A Savory Delight

• Boost Flavor Fast: Black pepper and oyster sauce create a bold, rich taste profile that transforms ordinary chicken into a restaurant-worthy dish.
• Streamline Meal Prep: Minimal ingredients and simple cooking steps make this recipe perfect for busy home cooks seeking a quick, delicious dinner solution.
• Nutrition-Packed Plate: Lean chicken and nutrient-rich mushrooms deliver a protein-packed meal that satisfies hunger while providing essential nutrients.
• Versatile Cooking Technique: Easily adaptable recipe allows swapping ingredients or adjusting spice levels to match personal preferences and dietary needs.

Ingredients for Black Pepper Chicken with Mushrooms

• Chicken Breasts: A lean protein that serves as the main component of this flavorful stir-fry dish.

• Cornstarch: A fine powder that helps create a crispy exterior and thickens the sauce.
• Salt: Enhances the overall flavor of the chicken.
• Black Pepper: Adds a sharp, spicy kick to the chicken and provides a signature seasoning.

• Onion: Provides a sweet and aromatic base for the stir-fry.
• Mushrooms: Adds an earthy flavor and meaty texture to the dish.
• Garlic: Contributes a pungent and robust flavor to the overall seasoning.
• Green Onions: Offers a fresh, mild onion flavor and serves as a garnish.

• Soy Sauce: Brings a salty and umami flavor to the dish.
• Oyster Sauce: Adds depth and a rich, savory taste to the sauce.
• Sesame Oil: Provides a nutty and distinctive Asian-inspired flavor.
• Water: Helps to create the right consistency for the sauce.

• Vegetable Oil: Used for cooking and sautéing the chicken and vegetables.

How to Make Black Pepper Chicken with Mushrooms

Step 1: Slice and Coat Chicken

Cut chicken breasts into slender strips. Mix chicken with cornstarch, salt, and black pepper in a bowl.

Massage the seasonings into the chicken until every piece is thoroughly covered.

Step 2: Brown Chicken

Warm vegetable oil in a large skillet over medium-high heat.

Carefully place chicken strips into the hot pan. Cook until golden brown and fully cooked, moving pieces around to ensure even coloring, approximately 5-7 minutes.

Transfer cooked chicken to a separate plate.

Step 3: Saute Vegetables

Add additional vegetable oil to the same skillet.

• Onions
• Mushrooms

Stir and cook until vegetables become soft and slightly translucent, around 5 minutes.

Step 4: Create Flavor Base

• Minced garlic
• Soy sauce
• Oyster sauce
• Sesame oil
• Water

Stir everything together and allow mixture to bubble gently.

Step 5: Develop Sauce Consistency

Let sauce simmer, stirring occasionally, until it slightly thickens and becomes glossy.

Step 6: Reunite Chicken and Sauce

Return chicken strips to the skillet.

Gently fold chicken into sauce, ensuring each piece gets thoroughly coated.

Step 7: Enhance with Black Pepper

Sprinkle freshly ground black pepper generously across the dish.

Stir to distribute flavors evenly.

Step 8: Plate and Garnish

Transfer chicken to serving plates.

Optional: Scatter chopped green onions on top. Serve alongside steamed rice or noodles.

Tips for Perfect Black Pepper Chicken with Mushrooms

• Cut chicken breasts against the grain for more tender, evenly-cooked pieces that absorb sauce better and ensure consistent cooking.
• Use medium-high heat to achieve perfect browning without burning the chicken, creating a delicious golden-brown exterior that locks in moisture.
• Choose fresh, firm mushrooms and avoid overcrowding the pan to ensure they caramelize instead of steaming, developing a rich, deep flavor.
• If the sauce is too thick, add a little water; if too thin, let it simmer longer or mix a small amount of cornstarch with cold water to thicken quickly.
• Taste and adjust salt and black pepper gradually, remembering that soy sauce and oyster sauce already contain salt content.

Variations on Black Pepper Chicken with Mushrooms

• Spicy Black Pepper Chicken: Add red chili flakes or sriracha sauce to intensify heat and create a fiery version of the original recipe.
• Ginger Black Pepper Chicken: Incorporate fresh grated ginger into the marinade for a zesty, aromatic flavor profile that complements the black pepper.
• Creamy Mushroom Black Pepper Chicken: Mix in heavy cream or coconut milk to transform the sauce into a rich, velvety texture with deeper flavor complexity.
• Low-Carb Black Pepper Chicken: Replace cornstarch with almond flour and serve over cauliflower rice for a keto-friendly alternative that maintains the dish's core essence.

What to Pair with Black Pepper Chicken and Mushrooms

• Pair with Crisp White Wine: Enhance the black pepper's spiciness with a chilled Sauvignon Blanc or Pinot Grigio, cutting through the rich chicken and mushroom flavors.
• Complementary Rice Selection: Serve with jasmine or basmati rice to absorb the savory sauce and provide a delicate, aromatic base that balances the dish's bold pepper notes.
• Create Refreshing Side Salad: Prepare a light cucumber and green onion salad with rice vinegar dressing to provide a cool, tangy contrast to the warm, peppery chicken.
• Match with Light Beer: Choose a Japanese lager like Sapporo or Asahi to cleanse the palate and refresh the taste buds between bites of the robust, spicy chicken dish.

Best Storage for Black Pepper Chicken with Mushrooms

Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3-4 days.

Transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 2 months.

Place chicken in a microwave-safe dish, sprinkle few drops of water to prevent drying. Cover with microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through.

Warm chicken in a skillet over medium-low heat. Add splash of water or chicken broth to restore moisture. Stir gently until heated thoroughly, about 3-4 minutes.

FAQs

• What makes black pepper the key ingredient in this dish?

Black pepper adds a bold, spicy kick that enhances the chicken’s flavor and creates a warm, aromatic profile that elevates the entire dish.

• Can I use different types of mushrooms?

Yes, you can substitute button mushrooms with shiitake, cremini, or oyster mushrooms to add variety and unique flavor depths to the recipe.

• Is this recipe considered a stir-fry technique?

While similar, this method is more of a sauté-and-simmer approach, which allows deeper flavor development compared to traditional quick stir-frying techniques.

• How can I make this dish more protein-rich?

You can increase protein content by adding extra chicken, incorporating tofu cubes, or serving the dish over quinoa instead of traditional rice.

Black Pepper Chicken With Mushrooms Recipe

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4.5 from 32 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Savor succulent black pepper chicken with mushrooms, a mouthwatering dish that blends bold Asian flavors with tender meat and earthy mushrooms. Spicy, aromatic, and deeply satisfying, you’ll enjoy this quick skillet sensation that brings restaurant-quality comfort right to your dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 2 boneless, skinless chicken breasts, sliced

Produce:

• 1 onion, chopped
• 2 cups sliced mushrooms
• 3 cloves garlic, minced
• Green onions for garnish

Seasonings and Sauces:

• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup water
• Freshly ground black pepper, to taste

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Instructions

1. Slice chicken breasts into thin, uniform strips to ensure even cooking and quick preparation.
2. Coat chicken thoroughly with cornstarch, salt, and black pepper, ensuring each piece is completely covered for a crispy exterior.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
4. Carefully place coated chicken strips into the hot skillet, allowing each piece to brown without overcrowding, cooking for 5-6 minutes until golden and fully cooked.
5. Transfer cooked chicken to a clean plate, keeping it warm while preparing vegetables.
6. In the same skillet, add remaining oil and sauté onions and mushrooms until they become tender and release their moisture, about 4-5 minutes.
7. Introduce minced garlic to the vegetable mixture, stirring quickly to prevent burning and release aromatic flavors.
8. Pour soy sauce, oyster sauce, sesame oil, and water into the skillet, creating a rich, glossy sauce.
9. Simmer the sauce for 2-3 minutes, allowing it to reduce and slightly thicken, which concentrates the flavors.
10. Gently return chicken to the skillet, coating each piece with the savory sauce and vegetable mixture.
11. Generously season with freshly ground black pepper, adjusting to personal taste preference.
12. Plate immediately, garnishing with chopped green onions for a fresh, sharp contrast, and serve alongside steamed rice or noodles.

Notes

• Cornstarch helps create a crispy exterior and locks in moisture, preventing the chicken from becoming dry during cooking.
• Use medium-high heat to achieve a golden-brown sear on the chicken without burning, ensuring juicy and flavorful meat.
• Allow the sauce to simmer and reduce slightly for a more concentrated flavor and thicker texture that clings perfectly to the chicken and mushrooms.
• For a gluten-free version, swap regular soy sauce with tamari and ensure oyster sauce is gluten-free or use a alternative like coconut aminos.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 320 kcal
• Sugar: 2 g
• Sodium: 1200 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 90 mg