Black Pepper Chicken with Mushrooms is a bold, savory stir-fry where juicy chicken and earthy mushrooms come alive in a peppery, umami-rich sauce. It’s fast, flavorful, and endlessly satisfying.
This quick dinner favorite brings together deep, complex flavors with simple ingredients in under 30 minutes—perfect for busy weeknights or impromptu dinner guests craving something warm and hearty.
Key Players in Black Pepper Chicken with Mushrooms
- Chicken breasts – Lean and tender, the perfect canvas to soak up that spicy, pepper-laced sauce.
- Freshly ground black pepper – The star of the dish, offering a sharp, warming bite that defines its signature flavor.
- Mushrooms – Meaty and earthy, they balance the heat and add umami depth.
- Bell pepper – A pop of sweetness and color, keeping the stir-fry vibrant and fresh.
- Onion – Brings a touch of sweetness and rounds out the aromatics beautifully.
- Garlic – Deepens the savory profile with a pungent kick.
- Soy and oyster sauces – The savory backbones of the sauce, rich with umami and depth.
- Honey – A subtle hint of sweetness to mellow the spice and create balance.
Quick & Tasty: How to Make Black Pepper Chicken with Mushrooms
Start by tossing thinly sliced chicken with cornstarch, salt, and black pepper—this creates a light crust that locks in juiciness. Sear the chicken until golden, then set it aside.
Next, stir-fry onion and bell pepper until just tender. Add mushrooms and garlic, letting their aromas mingle and deepen the base flavors.
Whisk together a quick sauce with soy, oyster sauce, honey, vinegar, and another punch of black pepper. Pour it into the pan and let it bubble slightly.
Toss the chicken back in, stirring everything together so the sauce coats every bite. Finish with green onions for a fresh, crisp contrast, and serve immediately.
Pro Tips & Flavor Swaps to Spice Things Up
To turn up the heat, add crushed red pepper or a dash of chili oil. Prefer a touch more tang? Increase the rice vinegar slightly for a brighter profile.
If you’re aiming for low-carb, serve this dish over cauliflower rice. For extra richness, use dark soy sauce or a splash of sesame oil just before serving. Want it more veggie-forward? Add snap peas or bok choy for crunch and color.
And for a silky sauce, double the cornstarch or include a splash of chicken stock before adding the sauce mixture—perfect for spooning over rice or noodles.
Keep It Fresh: Storing Your Leftover Black Pepper Chicken
Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, making sure to reheat gently over medium heat to preserve texture.
To freeze, portion the stir-fry into zip-top bags, pressing out excess air. Lay flat in the freezer for easy stacking—reheat from frozen in a skillet with a splash of water or stock to revive the sauce.
For best results, garnish with fresh green onions after reheating to bring back that just-cooked brightness.
Black Pepper Chicken with Mushrooms
Ingredients
- 1 medium onion thinly sliced
- 2 tablespoons vegetable oil divided
- 1 teaspoon honey
- ½ teaspoon freshly ground black pepper
- 2 green onions finely chopped (for garnish)
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce
- ½ teaspoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 3 cloves garlic minced
- 8 ounces mushrooms shiitake or button, sliced
- 1 bell pepper red or green, sliced
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper
Instructions
- Toss the chicken slices in a bowl with cornstarch, salt, and ½ teaspoon of black pepper, ensuring even coating.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok set over medium-high heat. Add the prepared chicken and stir-fry for 4 to 5 minutes until browned and cooked through, then transfer it to a separate plate.
- In the same skillet, pour in the remaining tablespoon of oil. Add the sliced onion and bell pepper and stir-fry for 2 to 3 minutes until just tender.
- Introduce the mushrooms and minced garlic to the pan. Continue stir-frying for an additional 2 to 3 minutes until the mushrooms become tender.
- In a small mixing bowl, combine the soy sauce, oyster sauce, honey, rice vinegar, and the remaining teaspoon of black pepper. Pour the mixture over the vegetables in the skillet.
- Return the cooked chicken to the pan, stirring thoroughly to coat all ingredients with the sauce. Let it heat through for 1 to 2 minutes.
- Sprinkle chopped green onions on top just before serving. Best enjoyed hot over steamed rice or noodles.
