If you’re craving a bold, savory, and comforting dish that comes together in a snap, Black Pepper Chicken with Mushrooms is about to become your new go-to dinner. Succulent pieces of chicken get a flavorful marinade before being tossed in a glorious mixture of mushrooms, onions, and a deeply peppery sauce, all finished with a flourish of fresh green onions. It’s the ultimate weeknight crowd-pleaser—totally satisfying for the whole family, yet surprisingly simple to whip up in under half an hour!
Ingredients You’ll Need
One of the greatest joys of Black Pepper Chicken with Mushrooms is its reliance on straightforward, easy-to-find ingredients that work together perfectly. Each element brings something special to the dish—whether it’s umami depth, peppery heat, or irresistible aroma—creating a melody of flavor and texture in every bite.
- Chicken Thighs: Opt for boneless, skinless chicken thighs for juicy, tender pieces that soak up every bit of flavor.
- Mushrooms: Both cremini and button mushrooms bring earthy notes and a lovely bite, while absorbing that tasty sauce.
- Freshly Ground Black Pepper: Don’t be shy here—the black pepper is the soul of the dish, offering a robust kick you’ll crave.
- Soy Sauce: Classic soy sauce lays down an unmistakable savory base and gives the chicken a gorgeous golden color.
- Oyster Sauce: This adds a rich, slightly sweet umami flavor, elevating the sauce to restaurant-quality deliciousness.
- Hoisin Sauce: For a sticky touch of sweetness and complexity, a little hoisin works magic in the sauce.
- Sesame Oil: Just a splash adds nutty aroma and depth to the finished dish.
- Cornstarch: Cornstarch brings silkiness to the sauce and helps seal in the chicken’s moisture.
- Garlic: Fresh, minced garlic creates a mouthwatering aromatic base—don’t skip it!
- Ginger: Adds warmth and a hint of zing that wakes up all the flavors.
- Neutral Oil: Use vegetable or canola oil to sauté—these keep the flavors focused on the main ingredients.
- Onion: Sliced onions soften and sweeten, balancing the peppery, savory sauce.
- Green Onions: Chopped right before serving, they bring fresh color and a burst of brightness to every plate.
How to Make Black Pepper Chicken with Mushrooms
Step 1: Marinate the Chicken
Start by combining your bite-sized chicken thighs in a bowl with a tablespoon of soy sauce, a teaspoon of cornstarch, and a generous pinch of black pepper. Mix everything together thoroughly, so every piece gets coated in that flavorful marinade. Let it sit and work its magic for about 10 minutes while you prep the rest of your ingredients. This step ensures the chicken will be juicy, flavorful, and super tender.
Step 2: Sear the Chicken
Get your skillet or wok nice and hot, then add a tablespoon of oil. Carefully add the marinated chicken, spreading it out so each piece has room to brown. Resist the urge to stir too soon—let the chicken sear undisturbed for several minutes before flipping, which gives you those irresistible golden edges! After about 5–6 minutes, once the chicken is cooked through, transfer it to a plate and set it aside.
Step 3: Sauté the Aromatics
In the same pan (just the way we love—fewer dishes to clean!), add the second tablespoon of oil. Toss in the onions, garlic, and ginger, then sauté for 1–2 minutes until everything is fragrant, tender, and making your kitchen smell heavenly. That sizzling garlic and ginger combo? It’s the flavor foundation for our Black Pepper Chicken with Mushrooms.
Step 4: Cook the Mushrooms
Sprinkle in your mushrooms and keep things moving. As the mushrooms cook, they’ll release their moisture and start to brown—this is when the magic happens! Let them sizzle for about 4 minutes until they become a little golden and glossy. Their earthy flavor will soak up all the aromatics lingering in the pan.
Step 5: Stir in the Sauce and Finish
In a small bowl, whisk together the rest of the soy sauce, oyster sauce, hoisin, sesame oil, and that glorious hit of black pepper. Add the cooked chicken back to the pan, pour in the sauce, and toss everything until it’s coated completely. Let the whole mixture simmer for 2–3 minutes. The sauce will thicken and get glossy, clinging to every bite-sized piece. Finish with a generous sprinkle of fresh green onions before plating up.
How to Serve Black Pepper Chicken with Mushrooms
Garnishes
A handful of fresh green onion tops scattered over the Black Pepper Chicken with Mushrooms does wonders for both flavor and color. If you love a little more kick, a sprinkle of red pepper flakes or a few rings of fresh chili make a pretty and spicy finishing touch. Even a shower of toasted sesame seeds can add some lovely crunch!
Side Dishes
This dish positively shines when paired with a bowl of fluffy steamed white rice—it soaks up all that savory sauce, ensuring nothing goes to waste. For a lighter option, serve with steamed veggies like bok choy or snap peas, or toss over chewy noodles for an Asian-inspired twist. It’s versatile and perfect for rounding out a simple weeknight meal.
Creative Ways to Present
For a stylish spin, try serving Black Pepper Chicken with Mushrooms over a bed of forbidden black rice or in crisp lettuce cups for a playful, hand-held option at parties. You can even pile it onto a sizzling platter for that classic restaurant sizzle, guaranteed to wow anyone at your table!
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken with Mushrooms keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, making your next meal even more irresistible. Just be sure to let it cool slightly before sealing it up to prevent condensation.
Freezing
If you want to meal prep, you’re in luck! This dish freezes well. Portion cooled Black Pepper Chicken with Mushrooms into freezer-safe containers; it’ll stay delicious for up to two months. Thaw overnight in the fridge before you plan to enjoy it again.
Reheating
The best way to reheat is in a skillet over medium heat, adding a splash of water to loosen the sauce and keep everything nice and saucy. The microwave works in a pinch—just cover and use low power so the chicken stays tender. Give everything a good stir before serving!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs bring extra juiciness and flavor, chicken breast works perfectly too if you prefer leaner meat. Just be careful not to overcook breast pieces so they stay tender.
What mushrooms work best in this recipe?
Cremini or button mushrooms are classic choices because they’re mild and soak up sauce beautifully. However, feel free to experiment—shiitake or portobello add extra richness and aromatic depth if you want to customize your Black Pepper Chicken with Mushrooms.
Is this dish gluten-free?
As written, some sauces contain gluten. To make it gluten-free, choose tamari instead of regular soy sauce and make sure your oyster and hoisin sauces are gluten-free certified.
How can I make it spicier?
For some extra heat, toss in a pinch of red pepper flakes or sliced fresh chilies when you sauté the ginger and garlic. You’ll have a Black Pepper Chicken with Mushrooms that’s both bold and fiery!
Can I double the recipe for a bigger crowd?
Definitely! Just double all the ingredients and cook in batches if needed, making sure not to overcrowd your pan. You’ll have a table full of happy guests in no time.
Final Thoughts
There’s something so inviting about sharing a big pan of Black Pepper Chicken with Mushrooms—each bite packed with savoriness, heat, and comfort. It’s tried-and-true for busy nights and special gatherings alike. Give it a try and discover why this quick weeknight favorite deserves a place in your recipe rotation!
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 delicious and flavorful recipe for Black Pepper Chicken with Mushrooms, a classic Asian-inspired dish that is easy to make and perfect for a quick weeknight dinner.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon freshly ground black pepper
- 2 tablespoons neutral oil (like vegetable or canola)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 cup cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 small onion, sliced
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken with soy sauce, cornstarch, and black pepper. Let marinate for 10 minutes.
- Cook the Chicken: Heat oil in a skillet, sear the chicken until browned and cooked through. Set aside.
- Prepare the Stir-Fry: Sauté onions, garlic, and ginger. Add mushrooms and cook until browned.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper.
- Combine and Simmer: Add chicken back to the pan, pour in the sauce, and simmer until thickened.
- Serve: Garnish with green onions and serve hot.
Notes
- For a spicier version, add red pepper flakes or sliced chili.
- Pair with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4 g
- Sodium: 810 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
