
Black Pepper Chicken with Mushrooms is my answer to cozy weeknight dinner cravings when I want something vibrant and full of flavor in hardly any time. Juicy chicken meets earthy mushrooms and crisp vegetables—all wrapped in the punchy heat of black pepper and a glossy, savory sauce. One bite and you get the comfort of takeout taste with the bonus of homemade healthfulness.
The first time I made this, my oldest wanted thirds—then asked me to pack it in his lunch the next day. It is now on repeat whenever time is short but we crave big flavor.
Ingredients
- Chicken breast: thinly sliced this cooks quickly and stays tender pick the freshest you can find
- Cornstarch: gives the chicken a light coating and helps the sauce thicken sift before using for best results
- Salt: balances the flavors sea salt works best here
- Black pepper: freshly ground packs more heat and aroma than pre-ground try Tellicherry if you want extra punch
- Onion: sliced these add sweetness and body look for a firm and shiny onion
- Bell pepper: red or green for bright color and crunch choose ones that feel heavy and tight-skinned
- Mushrooms: shiitake or button add a savory earthy note I love shiitakes for their meaty texture
- Garlic: minced for a deep savory kick use plump cloves free of green shoots
- Green onions: for garnish bring freshness and color pick ones with crisp green tops
- Soy sauce: the backbone of the sauce go for naturally brewed styles
- Oyster sauce: adds umami and depth make sure it lists oysters high up in the ingredients
- Honey: a touch of sweetness to balance the salty and spicy use local if you can
- Rice vinegar: delivers acidity for balance look for unseasoned
- Vegetable oil: neutral flavor and high smoke point use fresh oil for stir-frying
Step-by-Step Instructions
- Prepare the Chicken:
- Coat the sliced chicken breast in cornstarch salt and half your black pepper Toss everything together until the chicken is evenly glazed and set aside This step helps lock in juiciness and builds a delicate crust
- Brown the Chicken:
- Heat half of your oil in a large skillet over medium-high Once shimmering add the chicken in a single layer Stir-fry about four to five minutes letting it get light golden all over Transfer out to a plate but do not wipe out the pan
- Sauté the Vegetables:
- In the same skillet add the rest of the oil and toss in your onions and bell pepper Stir constantly for two to three minutes until slightly softened but bright Add the mushrooms and garlic Keep cooking and stirring another two to three minutes Let the mushrooms shrink a bit but not get mushy
- Make the Sauce:
- While veggies cook whisk together soy sauce oyster sauce honey vinegar and the rest of your black pepper Pour it all into the skillet and scrapes up any browned flavor from the bottom
- Finish the Stir Fry:
- Return the browned chicken to the pan Toss everything together so the sauce bubbles and everything turns glossy Let everything heat through for one to two minutes giving a final toss so the sauce clings to every piece
- Garnish and Serve:
- Sprinkle chopped green onions on top right before serving Plate up over hot rice or noodles and get ready to eat

Every time I reach for those shiitake mushrooms I remember my grandmother’s kitchen The way she always insisted on using fresh mushrooms because canned would never do This dish is my tribute to her rule if you can find fresh use those for the deepest flavor
Storage Tips
Let leftovers cool to room temperature before storing Transfer to airtight containers and keep in the refrigerator for up to three days I find reheating in a skillet over medium brings everything back to life better than the microwave
Ingredient Substitutions
No chicken breast Reach for chicken thighs for juicier results or even thinly sliced pork For a veggie version swap in firm tofu pressed dry Mushrooms are flexible too portobellos lend extra richness while creminis are affordable and meaty
Serving Suggestions
I love this over hot jasmine rice but udon or soba noodles make it slurpable For more greens serve with stir-fried bok choy or snap peas A sprinkle of toasted sesame seeds at the end adds a delightful nutty crunch
Cultural Context
Black pepper chicken is inspired by Chinese-American takeout classics It is a homey take on the bold robust flavors often found in Cantonese cooking The balance between peppery heat and savory sauce makes this dish comforting but also a little exciting at every bite
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts sliced thinly provide tender texture and quick cooking, but boneless thighs also work well for extra juiciness.
- → Can I use other mushrooms besides shiitake or button?
Yes, cremini or portobello mushrooms are great alternatives and add earthy flavor and meaty texture to the dish.
- → How do I achieve a bold peppery flavor?
Use freshly ground black pepper and be generous with it in both the marinade and sauce for a vibrant, spicy kick.
- → Is it possible to make this dish gluten-free?
Yes, simply substitute tamari for soy sauce and ensure your oyster sauce is gluten-free for a safe alternative.
- → What sides complement this meal?
Steamed white or brown rice, noodles, or even cauliflower rice make perfect pairings, balancing out the savory stir-fry flavors.
- → Can I prepare this meal in advance?
All ingredients can be sliced ahead of time, and the sauce can be mixed in advance, allowing for quick assembly at mealtime.