Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms is one of those delightful dishes that’s perfect for any time you need a quick, satisfying meal. In my kitchen, this recipe has become a go-to for busy weeknights when I crave something flavorful yet easy to prepare. The combination of succulent chicken, earthy mushrooms, and a peppery kick brings everything together in a delicious stir-fry that even the kids can approve of. Not only does this dish offer a robust taste, but it also comes together in just under 30 minutes, making it a weeknight hero.

Why you’ll love this dish

There are countless reasons to fall in love with this Black Pepper Chicken with Mushrooms recipe. For starters, it’s incredibly quick to make, taking just about 30 minutes from start to finish. It’s also budget-friendly, allowing you to whip up a delicious meal without breaking the bank. The flavors are perfectly balanced—savory, slightly sweet, and with just enough heat from the black pepper.

Whether you’re cooking for a crowd or just for yourself, this dish is versatile enough to be served any night of the week. It’s great for an easy dinner after a long day or even a lovely dish for a cozy gathering with friends.

"I made this for my family last week, and they couldn’t stop raving about it! Even my picky eater loved it!"

Step-by-step overview

When making Black Pepper Chicken with Mushrooms, the process is straightforward and encourages a bit of flexibility. Start by coating the chicken pieces, then sauté them to golden perfection before tossing in fresh vegetables. Finally, combine everything with a rich, homemade sauce that elevates the dish to a new level. It’s a great opportunity for beginners to practice stir-frying techniques.

What you’ll need

To create this savory dish, gather the following ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 8 ounces mushrooms (shiitake or button), sliced
• 3 cloves garlic, minced
• 2 green onions, chopped for garnish
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon honey
• 1/2 teaspoon rice vinegar
• 2 tablespoons vegetable oil, divided

Feel free to use any type of mushroom you have on hand, or you can even replace the chicken with tofu for a vegetarian twist!

Directions to follow

1. Start by coating the sliced chicken in a bowl with cornstarch, salt, and 1/2 teaspoon of black pepper until every piece is covered.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and stir-fry until it turns golden brown, approximately 4-5 minutes. Remove the chicken and set it aside.
3. In the same skillet, add the remaining tablespoon of oil, then toss in the sliced onion and bell pepper. Stir-fry for about 2-3 minutes until they begin to soften.
4. Next, add in the sliced mushrooms and minced garlic, cooking for another 2-3 minutes.
5. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and the remaining black pepper. Pour this sauce over the vegetables in the skillet.
6. Return the chicken to the skillet, tossing everything together until heated through, which should take about 1-2 minutes.
7. Finally, garnish with chopped green onions and serve hot over a bed of rice or noodles of your choice.

Best ways to enjoy it

This dish can shine on its own, but there are plenty of ways to enhance your dining experience. Consider serving it over a fluffy bowl of jasmine rice or alongside some steamed vegetables for a vibrant, colorful meal. You could also pair it with a fresh salad or spring roll for added crunch and texture.

Keeping leftovers fresh

If you have leftovers (which might not happen!), store them in an airtight container in the refrigerator, where they can last for up to 3 days. Reheat thoroughly in a skillet or microwave before enjoying them again. For longer storage, you can freeze the dish, but it’s best consumed within a month for the best quality.

Helpful cooking tips

To make your Black Pepper Chicken with Mushrooms even better, consider these pro tips. Prep all your ingredients before you start cooking to make the process smoother. Have everything sliced and ready to go; stir-frying happens quickly! If you’re looking for a little extra spice, add some red pepper flakes to the sauce for a kick.

Creative twists

Feel free to customize this recipe based on your taste preferences. Adding broccoli, snap peas, or carrots can bring extra color and nutrition to the mix. For a healthy alternative, substitute the chicken with tofu or chickpeas. For a tropical twist, try adding pineapple chunks for a sweet contrast to the savory flavors.

Your questions answered

1. How long does it take to prepare?
   The total time to prepare and cook this dish is about 30 minutes, making it a perfect weeknight option.

2. Can I substitute any ingredients?
   Absolutely! Bell peppers can be swapped for any color you prefer, and you can use different types of mushrooms or even omit them completely.

3. Is it safe to store leftovers?
   Yes, leftovers should be stored in an airtight container and consumed within 3 days when kept in the fridge. Make sure to reheat until steaming hot for safe eating.

Now that you have all the details on making this delightful Black Pepper Chicken with Mushrooms, you’re ready to impress your family or friends with a meal that’s not only quick to prepare but utterly delicious! Enjoy every bite!

Black Pepper Chicken with Mushrooms

A quick and satisfying stir-fry featuring succulent chicken, earthy mushrooms, and a peppery kick, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon cornstarch For coating the chicken
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper Plus more for the sauce
• 1 medium onion, sliced
• 1 piece bell pepper (red or green), sliced
• 8 ounces mushrooms (shiitake or button), sliced Can substitute with any type of mushroom
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil, divided For cooking
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon honey
• 1/2 teaspoon rice vinegar
• 2 tablespoons green onions, chopped for garnish

Method

 

Preparation

1. Coat the sliced chicken in a bowl with cornstarch, salt, and 1/2 teaspoon of black pepper until every piece is covered.

Cooking

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken and stir-fry until it turns golden brown, approximately 4-5 minutes. Remove the chicken and set it aside.
2. In the same skillet, add the remaining tablespoon of oil, then toss in the sliced onion and bell pepper. Stir-fry for about 2-3 minutes until they begin to soften.
3. Next, add in the sliced mushrooms and minced garlic, cooking for another 2-3 minutes.
4. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and the remaining black pepper. Pour this sauce over the vegetables in the skillet.
5. Return the chicken to the skillet, tossing everything together until heated through, which should take about 1-2 minutes.
6. Garnish with chopped green onions and serve hot over a bed of rice or noodles of your choice.

Notes

For a vegetarian twist, substitute the chicken with tofu. Store leftovers in an airtight container in the refrigerator for up to 3 days.