Black Pepper Chicken with Mushrooms is a delicious, comforting dish that combines tender chicken pieces with earthy mushrooms, all coated in a spicy, peppery sauce. The bold kick of black pepper brings a lively flavor that makes every bite exciting, while the mushrooms add a lovely depth and texture to the dish. It’s simple but full of personality.
I love making this dish when I want something quick yet satisfying. It’s one of those meals where the ingredients come together easily, but the taste feels like you put in extra effort. The peppery aroma always fills the kitchen and gets everyone curious about what’s cooking. I usually add a little extra black pepper because I enjoy that sharp, spicy touch—it’s such a nice contrast against the tender chicken and the soft mushrooms.
I like to serve this with a side of steamed rice or simple noodles to soak up all the tasty sauce. Sometimes I add a handful of fresh green onions or a splash of soy sauce for an even richer flavor. It’s a great dish for a weeknight dinner or when friends come over because it’s easy to make and always gets compliments. This is definitely a meal I keep going back to whenever I want something a little different but still cozy and familiar.
Key Ingredients & Substitutions
Chicken: I prefer boneless thighs for juiciness, but breasts work well if you want leaner meat. Cutting into small pieces helps them cook evenly and soak up the peppery sauce.
Mushrooms: Button or cremini mushrooms are my go-to. They hold up well when stir-fried and add a mild earthiness. You can also try shiitake or portobello for a deeper flavor.
Black Pepper: Using coarsely crushed black peppercorns gives a nice texture and a bold kick. If you don’t have a mortar and pestle, fresh ground black pepper works fine but avoid pre-ground for better flavor.
Sauces: Soy sauce and oyster sauce add salty, umami richness. If you’re vegetarian, substitute oyster sauce with mushroom sauce or a vegetarian stir-fry sauce. Dark soy sauce is optional but adds a lovely color.
How Do You Get the Perfect Peppery Flavor and Texture?
Getting the black pepper just right is key for this recipe. Here’s how to make sure the pepper flavor shines and your chicken stays tender:
- Crush the Pepper: Crush the peppercorns coarsely for bursts of spice in each bite. Use a mortar and pestle or put them in a zip bag and gently crush with a rolling pin.
- Marinate Chicken: Marinate chicken with soy sauce and some crushed pepper to let the flavor infuse before cooking.
- Cook Chicken Properly: Use medium-high heat and sear the chicken pieces until golden but not overcooked to keep them juicy.
- Add Pepper at the Right Time: Add the remaining crushed pepper toward the end to keep its fresh aroma and boldness intact.
- Thicken the Sauce: Use cornstarch slurry to thicken the sauce. Stir while pouring it in to avoid lumps and get a nice glossy coat on the chicken and veggies.
Equipment You’ll Need
- Large skillet or wok – I recommend a wok if you have one; it heats evenly and makes stir-frying easier.
- Spatula or wooden spoon – helps toss ingredients without scratching the pan and keeps everything moving smoothly.
- Mortar and pestle or spice grinder – perfect for crushing black peppercorns to get that fresh, bold flavor.
- Measuring spoons – for soy sauce, oyster sauce, and other seasonings; makes the recipe precise.
- Mixing bowl – for marinating the chicken, so flavors absorb well.
Flavor Variations & Add-Ins
- Swap chicken for beef or tofu for a different protein and texture in the dish.
- Add sliced bell peppers or snap peas for extra color, crunch, and freshness.
- Stir in a splash of rice wine or vinegar for a subtle tang that brightens the flavor.
- Include a teaspoon of chili flakes or a dash of sriracha if you like some heat with your peppery punch.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 1 medium onion, cut into chunks
- 1 green bell pepper, chopped (optional, adds color and flavor)
- 3 cloves garlic, minced
For the Sauce and Seasoning:
- 2 tbsp black peppercorns, coarsely crushed (or freshly ground black pepper)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 2 tsp cornstarch mixed with 3 tbsp water (slurry for thickening)
- 3 tbsp vegetable oil (or other neutral oil)
- 2–3 green onions, chopped for garnish
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients and marinate the chicken. Cooking time is roughly 15 minutes, making the total time around 25 minutes. It’s quick enough for a weeknight dinner but packed with flavor!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Cut the chicken into bite-sized pieces. Slice the mushrooms, chop the onion and green bell pepper (if using), and mince the garlic.
2. Crush Your Black Pepper:
Using a mortar and pestle or spice grinder, coarsely crush black peppercorns to get that fresh, bold flavor. If you don’t have one, freshly ground black pepper works well too.
3. Marinate the Chicken:
In a bowl, combine the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon of the crushed black pepper. Mix well to coat and let it sit for 10-15 minutes to absorb the flavors.
4. Cook the Chicken:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes until the pieces are golden and cooked through. Remove the chicken from the pan and set it aside.
5. Stir-Fry the Vegetables:
In the same pan, add the remaining 1 tablespoon oil. Sauté the minced garlic until it becomes fragrant (about 30 seconds). Add the chopped onion, mushrooms, and bell pepper if you’re using it. Stir-fry until softened and just starting to caramelize, about 4-5 minutes.
6. Bring It All Together:
Return the cooked chicken to the pan. Add oyster sauce, dark soy sauce (if using), sugar, the remaining crushed black pepper, and 1 tablespoon soy sauce. Stir everything thoroughly so the chicken and veggies are coated in the flavorful sauce.
7. Thicken the Sauce:
Slowly pour the cornstarch slurry into the pan while stirring constantly. This will thicken the sauce and give it a lovely, glossy finish. Cook for another 1-2 minutes until the sauce clings to the chicken and mushrooms.
8. Final Seasoning & Serve:
Taste and adjust with salt or extra soy sauce if needed. Garnish generously with chopped green onions and serve the dish hot alongside steamed rice or noodles for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better searing.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use vegetarian mushroom sauce or hoisin sauce as a substitute. They add similar umami richness but with a slightly different flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heat distribution.
Can I Add Other Vegetables?
Absolutely! Bell peppers, snap peas, or broccoli work well and add great color and texture. Add them when stir-frying the mushrooms to keep everything crisp-tender.