Black Pepper Chicken Mushrooms

When dinner time sneaks up on me, I often whip up this black pepper chicken stir-fry with mushrooms. It’s bold, punchy, and way easier to pull together than you’d think. Juicy chicken, mushrooms, and that peppery sauce mix together for a homemade dish that feels like a fancy takeout win—without all the hassle or a big bill.

I whipped this up for the first time when everyone was craving Chinese food during a blizzard. We couldn’t leave the house, so I made do—and now my crew asks for it every single week. It’s a keeper in our meal rotation for sure.

Tasty Ingredients

• Onion: Chopped up, it softens and adds a bit of sweetness when cooked
• Oyster sauce: Brings some sweet, rich flavor that takes things to the next level
• Cornstarch: Helps make the chicken super soft and gives the dish that classic gloss you get from takeout
• Black pepper: The key flavor—go fresh and grind it yourself for the most bite and aroma
• Fresh mushrooms: Meaty, earthy goodness—crimini for more flavor, buttons for something mellow
• Soy sauce: Packs in umami; go with low-sodium if you want more control over saltiness
• Boneless skinless chicken breasts: The real MVP for soaking up all those tasty flavors fast

Simple Step-by-Step

Thicken and Combine:

Mix a teaspoon of cornstarch with a splash (about a tablespoon) of water in a little bowl until smooth. Add your cooked chicken back into the skillet, making sure any juices come along for the ride. Stir in the cornstarch mix right at the edges, keep stirring, and let it bubble for a minute until the sauce gets glossy and thick enough to stick to a spoon.

Create the Sauce:

While the veggies are cooking, grab a small bowl and whisk together oyster sauce, soy sauce, some ground black pepper, sugar, and chicken broth until everything’s blended. Pour it into your pan and gently let it bubble, scraping up the tasty bits from the bottom as you stir.

Cook the Vegetables:

Skip washing your skillet—add the rest of your oil, then lower the heat a smidge. Toss in chopped onions and let them go for a couple minutes until soft and see-through. Dump in your mushrooms and give them a few minutes, stirring every so often, until they shrink up and brown a bit at the edges.

Sear the Chicken:

Get your skillet hot, then swirl in some oil. Put the chicken in (don’t crowd it). Leave it alone for two minutes to get a golden crust, then flip and cook the other side for another couple minutes. It should be a bit crispy outside but still juicy. Move it to a plate while you work on the rest.

Marinate the Chicken:

Cut chicken breasts into nice thin strips, about a quarter inch thick. In a bowl, toss them up with cornstarch, salt, and pepper until they’re coated all over. Let this sit for ten minutes so that cornstarch works its magic, making the chicken super tender (just like your favorite takeout spot).

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That trick with the cornstarch is called velveting. I picked it up during a Chinatown cooking class, where the chef showed us how Chinese restaurants get that seriously soft chicken. My family noticed right away when I started doing it at home—now, it’s a must!

Flavorful Pairings

This bold black pepper chicken tastes awesome over plain jasmine rice—the rice soaks up the sauce. Want fewer carbs? Try cauliflower rice, or just steam up some broccoli on the side. Or, toss some quick noodles with a bit of sesame oil and green onion, then serve it up with those.

Storing and Planning Ahead

This dish holds up great. Let it cool, then pack it in a sealed container—it’ll chill in the fridge for up to three days. When it’s time to heat it up, splash in a tablespoon of water to loosen the sauce since it’ll go thick in the fridge. For meal prep, slice and marinate the chicken up to a day ahead—just keep the sauce in a separate container until you’re ready to cook.

Ways to Make it Yours

It’s easy to switch things up. Swap the chicken for sliced beef, shrimp, or go with tofu to make it meatless. Toss in whatever extra veggies you’ve got—try bell peppers, baby corn, or some snow peas. If you like things fiery, add sliced jalapeño or a sprinkle of chili flakes along with your black pepper for some real kick.

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This is one dish you can change up as much as you want. Once you try it, you’ll probably want to put it on repeat.

Frequently Asked Questions

→ Can I substitute other proteins in this dish?

Definitely! Try shrimp, tofu, or even beef strips if you want to switch it up. Make sure to cook beef a bit longer, while tofu and shrimp will need less time than chicken.

→ How spicy is this black pepper chicken?

The pepper adds some kick but it’s not super hot. Use one teaspoon for a nice zing, more or less to fit what you like best. Freshly cracked black pepper has the boldest flavor.

→ What kind of mushrooms work best?

Go with cremini, button, or shiitake—they’re all great. Shiitake is heartier, while button and cremini are a bit milder. Mix and match if you want extra flavor and fun textures.

→ Is oyster sauce necessary for this dish?

Oyster sauce brings extra savoriness but you can skip it. Try a spoonful more soy sauce plus a pinch of sugar, or use a veggie-based oyster sauce for a plant-friendly swap.

→ What sides pair well with black pepper chicken?

Serve it over jasmine or basmati rice soaks up the sauce just right. Stir-fried noodles or rice noodles are tasty, too. For something light, go with steamed veggies or some cauliflower rice.

→ How can I make this dish ahead of time?

Slice your chicken and chop the veggies a day ahead; stash them in the fridge. Mix the sauce ingredients and keep separately chilled. When you’re ready, just cook everything up fresh because stir-fry is best right off the stove.