When I’m craving something savory, slightly spicy, and full of umami, I whip up this Black Pepper Chicken with Mushrooms. It’s one of those dishes that checks all the boxes: quick to make, deeply flavorful, and way more satisfying than takeout. The tender slices of chicken are coated in a light crust from the cornstarch, seared to golden brown, and then tossed in a peppery sauce with mushrooms and onions that soak up every bit of flavor.
This dish has become one of my weeknight staples—simple enough to throw together after a long day, but bold enough in flavor that it feels like a treat. Pair it with steamed jasmine rice or stir-fried noodles, and you’ve got a complete, comforting meal in under 30 minutes.
Let me walk you through how I make it and the few key tricks that take it from good to can’t-stop-eating.
Why This Dish Works So Well
This isn’t your average stir-fry. It’s got a punch of black pepper heat balanced with savory sauces and juicy chicken. Here’s why it’s a winner:
- Cornstarch on the chicken = better texture: It gives a light crust and helps the sauce cling.
- Mushrooms soak up flavor: Earthy mushrooms pair perfectly with the umami-rich sauce.
- Sauce has depth without being heavy: Soy sauce, oyster sauce, and sesame oil make it glossy and rich.
- Quick and customizable: Use any veggies you have on hand—broccoli, snow peas, or bell peppers work too.
Ingredients You’ll Need
(Serves 2–3 | Prep Time: 10 mins | Cook Time: 15 mins)
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 onion, chopped
- 2 cups sliced mushrooms (white button or cremini)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Additional freshly ground black pepper, to taste
- Green onions for garnish (optional)
How I Make Black Pepper Chicken with Mushrooms
Step 1: Season and Coat the Chicken
In a bowl, I toss the sliced chicken with cornstarch, salt, and pepper. This light coating helps the chicken brown nicely in the pan and gives the sauce something to cling to later.
Step 2: Cook the Chicken
I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, I add the chicken and cook for 5–7 minutes until golden and just cooked through. Then I transfer the chicken to a plate and set it aside.
Step 3: Sauté the Veggies
In the same skillet, I add the remaining tablespoon of oil. I toss in the chopped onion and mushrooms, cooking them for about 5 minutes. The mushrooms will release their moisture, then start to brown and soak up the flavor from the pan.
Step 4: Build the Sauce
Once the mushrooms are golden and the onions are soft, I stir in the garlic and cook it for about 30 seconds until fragrant. Then I add the soy sauce, oyster sauce, sesame oil, and water. I let the sauce simmer for 2–3 minutes until it thickens slightly.
Step 5: Combine and Finish
I return the cooked chicken to the skillet and stir to coat everything in the sauce. I let it heat through for a minute or two, then season with a few extra grinds of black pepper to really bring out that signature kick.
Step 6: Serve and Enjoy
Right before serving, I like to sprinkle sliced green onions over the top for a fresh bite. I usually serve this hot over steamed rice, but it’s just as good with lo mein or even tucked into lettuce cups for something lighter.
My Favorite Add-Ins and Swaps
This recipe is super flexible. Here’s how I change it up depending on what I have:
- Add bell peppers or snap peas for color and crunch.
- Swap the chicken for shrimp or tofu for a different protein.
- Use dark soy sauce for a deeper, richer flavor (though regular soy sauce works fine).
- Add a pinch of sugar or honey if you like a hint of sweetness with your spice.
- Toss in chili flakes or sliced jalapeño for extra heat if you’re feeling bold.
FAQs From My Kitchen
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay extra juicy and hold up well to the bold sauce.
Q: What kind of mushrooms work best?
A: I use white button or cremini, but shiitakes or oyster mushrooms would take this up a notch.
Q: Can I make this ahead of time?
A: You can cook everything and reheat later, but it’s best served fresh. If reheating, splash in a little water or broth to loosen the sauce.
Q: Is oyster sauce necessary?
A: It really deepens the flavor, but if you don’t have it, substitute with hoisin sauce or a bit more soy sauce and a dash of brown sugar.
Why This Dish Deserves a Spot on Your Dinner Table
This Black Pepper Chicken with Mushrooms hits that perfect middle ground between fast and flavorful. It tastes like something you’d order from your favorite stir-fry spot, but you can make it at home with pantry staples in under 30 minutes.
Whether it’s a weeknight dinner or a quick meal to impress guests, this recipe delivers every single time. And once you make it once, you’ll start craving that bold peppery sauce all over again—trust me.
Quick, Bold, and Umami-Packed Chicken and Mushroom Stir-Fry
Ingredients
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 boneless, skinless chicken breasts, sliced thinly
- 1 cup mushrooms, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, mix cornstarch, salt, and black pepper. Toss the sliced chicken in the mixture until evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown, about 5-7 minutes.
- Add the sliced onions and mushrooms to the skillet and stir-fry for another 3-4 minutes until the vegetables are tender.
- Add the garlic and stir-fry for an additional minute.
- Pour in the oyster sauce and sesame oil, stirring to coat the chicken and vegetables in the sauce.
- Cook for another minute until everything is heated through.
- Serve hot, garnished with chopped green onions.
Leave a Reply