Get ready to fall in love with the bold, savory flavors of Black Pepper Chicken with Mushrooms! This dish brings together juicy, marinated chicken thigh pieces, tender mushrooms, and the irresistible bite of freshly ground black pepper in one glorious skillet. With a glossy, savory sauce and pops of aromatic garlic and onion, it’s the kind of weeknight dinner that feels a little extra special but is secretly super simple to make. If you’re craving a dish that brings restaurant vibes to your kitchen without fuss, you’ll want to make Black Pepper Chicken with Mushrooms a regular in your dinner rotation.
Ingredients You’ll Need
Let’s talk ingredients! The beauty of Black Pepper Chicken with Mushrooms is how every element brings a unique note to the harmony—nothing fancy or hard to find, just honestly good basics that add up to so much flavor and comfort.
- Chicken thighs (1 lb, boneless and skinless): Thighs stay incredibly juicy and soak up all the flavors—just make sure you cut them into bite-sized pieces for even cooking.
- Soy sauce (1 tablespoon, plus 1 tablespoon dark and 1 tablespoon light): Regular soy sauce seasons the chicken, while the dark and light varieties build depth and create the dish’s gorgeous caramel color.
- Oyster sauce (1 tablespoon): Adds that signature savory-sweet, umami backbone you’ll find in the best Asian stir-fries.
- Cornstarch (1 teaspoon): Gives the chicken a subtle silkiness and helps thicken the sauce in the end.
- Vegetable oil (2 tablespoons): Perfect for stir frying at high heat; use any neutral oil you have on hand.
- Onion (1 medium, sliced): Sweetens and adds crunch—yellow or white both work great.
- Garlic (3 cloves, minced): Fragrant and punchy, a must for kickstarting the aromatic base.
- Freshly ground black pepper (1 tablespoon): The star of the show! Grind it right before cooking for that unmistakable sharp, warming fragrance.
- Mushrooms (1 cup, sliced button or cremini): Both varieties soak up the sauce and bring mild earthiness.
- Sugar (1 teaspoon): Just a pinch balances the savory-salty sauce and enhances caramelization.
- Chicken broth or water (1/4 cup): Helps all those wonderful flavors mingle and creates plenty of glossy sauce to spoon over rice.
- Green onion (1, chopped, optional): Bright and fresh finishing touch—use it for garnish if you love a pop of color and crunch.
How to Make Black Pepper Chicken with Mushrooms
Step 1: Marinate the Chicken
In a medium bowl, combine your chicken thigh pieces with 1 tablespoon of regular soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of cornstarch. Give it all a good toss so every piece is coated, then let it marinate for 15 minutes on the counter. The marinade infuses the chicken with that signature umami kick and ensures each bite is unbelievably tender.
Step 2: Sauté the Onions
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Toss in the sliced onions and stir-fry for about 2 minutes, just until they begin to turn translucent and pick up a bit of color. The onions form a sweet, aromatic foundation for your Black Pepper Chicken with Mushrooms.
Step 3: Add Garlic and Black Pepper
Once the onions have softened, sprinkle in your minced garlic and—this is the magic—1 full tablespoon of freshly ground black pepper. Give it a quick stir for about 30 seconds, just until the garlic becomes fragrant and the pepper wakes up your senses. This step sets the whole flavor tone for the dish!
Step 4: Brown the Chicken
Add the marinated chicken to the skillet, spreading it out so the pieces sear rather than steam. Cook for 5 to 6 minutes, letting the chicken get golden-brown and cooked through, stirring occasionally so nothing sticks. This is when your kitchen starts smelling truly irresistible.
Step 5: Stir Fry the Mushrooms
Once the chicken is looking browned and juicy, toss in the sliced mushrooms. Stir everything together and let the mushrooms cook for another 3 to 4 minutes. They’ll begin to soften and take on some of that shiny, spiced sauce, giving your Black Pepper Chicken with Mushrooms its wonderful hearty texture.
Step 6: Build the Sauce
Pour in 1 tablespoon each of dark and light soy sauce, 1 teaspoon of sugar, and 1/4 cup of chicken broth (or water if you prefer). Let the whole mixture simmer gently for 2 to 3 minutes—the sauce will thicken slightly, glaze the chicken and mushrooms, and tie all the flavors together beautifully.
Step 7: Garnish and Serve
If you’re feeling fancy, sprinkle chopped green onions over the top just before serving. They add a crisp, colorful finish and a mild bite that balances the rich, peppery sauce. Now plate up your masterpiece and get ready to dig in!
How to Serve Black Pepper Chicken with Mushrooms
Garnishes
A big handful of fresh, chopped green onions is my go-to garnish for Black Pepper Chicken with Mushrooms—they’re bright, peppery in their own right, and provide a lovely color contrast. You can also add a dusting of extra black pepper or even a few toasted sesame seeds for crunch and a subtle nutty note.
Side Dishes
This dish is meant for steaming hot jasmine rice! The glossy sauce soaks into every grain, making each spoonful incredible. If you want to go lighter, a side of sautéed Asian greens like bok choy or snap peas works beautifully and adds color to your plate. Egg fried rice or even simple noodles are also perfect partners for Black Pepper Chicken with Mushrooms.
Creative Ways to Present
Try serving your Black Pepper Chicken with Mushrooms family-style, heaped on a large platter with a mound of hot rice in the center and the chicken and mushrooms fanned around it. For a dinner party, portion it into individual shallow bowls, top with a nest of microgreens, and drizzle a little of the glossy sauce over everything for an extra gourmet touch. You could even turn leftovers into a bold sandwich filling or wrap for an unexpected lunch!
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken with Mushrooms in an airtight container in the refrigerator. It keeps very well for up to 3 days, and the flavors actually mellow and mingle more deeply, making for an even tastier next-day meal.
Freezing
This dish freezes surprisingly well! Let it cool completely, then transfer to freezer-safe containers. It will keep in the freezer for up to 2 months. For smaller households, portion it before freezing for quick, convenient dinners you can thaw as needed.
Reheating
To reheat, simply warm leftovers in a skillet over medium heat, adding a splash of chicken broth or water to keep the sauce nice and glossy. If reheating from frozen, thaw overnight in the fridge first, then stir-fry as above. You can also microwave individual servings—just cover and heat in short bursts, stirring to ensure even warming.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are juicier, chicken breast works well for those who prefer leaner protein—just be careful not to overcook it so it stays tender. The marinade and quick stir-fry style keep breast meat from drying out, so you’ll still get delicious results in your Black Pepper Chicken with Mushrooms.
What if I don’t have oyster sauce?
If you’re out of oyster sauce, substitute with an equal amount of hoisin sauce or a smaller splash of Worcestershire sauce mixed with a bit more soy. It won’t be quite the same but will still taste fantastic—the umami depth is part of what makes Black Pepper Chicken with Mushrooms so crave-worthy.
Can I make this vegetarian?
Yes! Swap the chicken for firm tofu or even seitan for a deeply satisfying, plant-based version. Make sure to cook your tofu until golden and slightly crispy before adding mushrooms and sauce—every bite will be packed with flavor.
What kind of mushrooms work best?
Button or cremini mushrooms are classic, but shiitake mushrooms add even more earthiness and depth. Feel free to mix different varieties for extra texture and interest.
Is Black Pepper Chicken with Mushrooms spicy?
The warmth comes from the generous grind of black pepper, but it’s not hot in the chili sense. If you love heat, add a pinch of red pepper flakes or sliced fresh chili along with the garlic—totally customizable to your spice comfort zone!
Final Thoughts
If you love a dish that packs a punch with simple ingredients and big flavor, you will absolutely adore making Black Pepper Chicken with Mushrooms. It’s satisfying, wonderfully aromatic, and just the thing to brighten up any dinner table. Give it a try and enjoy the delicious harmony of peppery chicken and tender mushrooms—you might just find your new favorite stir fry!
Print
Black Pepper Chicken with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, this Black Pepper Chicken with Mushrooms is a classic Asian stir-fry that combines tender chicken, earthy mushrooms, and the bold kick of freshly ground black pepper. Serve it over steamed rice for a satisfying and delicious meal.
Ingredients
Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1 cup sliced button or cremini mushrooms
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 green onion, chopped (optional, for garnish)
Instructions
- Marinate the Chicken: Combine chicken with soy sauce, oyster sauce, and cornstarch. Marinate for 15 minutes.
- Prepare the Stir-Fry: Heat oil in a skillet, sauté onions, add garlic and black pepper. Cook marinated chicken until browned. Add mushrooms, dark soy sauce, light soy sauce, sugar, and broth. Simmer until the sauce thickens.
- Serve: Garnish with green onions and serve hot with rice.
Notes
- For a spicier version, add red pepper flakes or sliced chili.
- You can use chicken breast for a leaner option.
- Shiitake mushrooms are a great alternative in this dish.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg
