Black Pepper Chicken with Mushrooms is a bold, savory dish that brings together tender chicken breast and earthy mushrooms in a rich, peppery sauce. It’s a one-pan wonder that’s quick enough for weeknights yet flavorful enough to impress guests. The star of the show is freshly ground black pepper, which adds a warm, spicy kick that’s perfectly balanced by the umami depth of soy sauce and the creaminess of a light sauce base. Whether served over steamed rice, noodles, or with crusty bread, this dish is a comforting, satisfying meal that’s both hearty and elegant.
Ingredients (Serves 4):
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper (plus more to taste)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cups mushrooms (button or cremini), sliced
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ¼ cup chicken broth or water
- ½ teaspoon sesame oil
- Optional: 1 teaspoon crushed red pepper flakes or chili oil for heat
- Optional garnish: sliced green onions or sesame seeds
Instructions:
- Prep the Chicken:
In a bowl, toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated. This step helps create a light crust and keeps the chicken juicy when cooked. - Sear the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear for 2–3 minutes per side until golden and cooked through. Remove from the pan and set aside. - Sauté the Vegetables:
In the same pan, add the remaining tablespoon of oil. Sauté the sliced onions for 2 minutes until slightly softened. Add the mushrooms and cook for another 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. - Add Garlic and Build Flavor:
Stir in the minced garlic and cook for 30 seconds until fragrant. Return the cooked chicken to the pan and toss everything together. - Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, and sesame oil. Pour the sauce into the pan and stir to coat the chicken and vegetables evenly. Let it simmer for 2–3 minutes until slightly thickened. Add more black pepper to taste—this is where the dish gets its signature kick. - Finish and Serve:
Once the sauce has thickened and everything is well coated, remove from heat. Garnish with green onions or sesame seeds if desired. Serve hot over steamed jasmine rice, noodles, or even mashed potatoes for a fusion twist.
Tips & Variations:
- Use freshly cracked black pepper for the most aromatic and spicy flavor.
- Add greens like baby spinach or bok choy at the end for extra nutrition.
- Swap proteins: Try thinly sliced beef, tofu, or shrimp for a different take.
- Make it creamy: Stir in a splash of heavy cream or coconut milk for a richer sauce.
- Meal prep friendly: Store leftovers in an airtight container for up to 3 days—flavors deepen overnight!
This Black Pepper Chicken with Mushrooms is a flavor-packed dish that’s easy to love and even easier to make. Want to turn it into a spicy stir-fry bowl or pair it with a tropical pineapple slaw? I’ve got ideas for that too. Let’s keep the skillet sizzling! 🍄🍗🔥
Would you like a printable version or a fusion twist next?