Black Pepper Chicken with Mushrooms
Bold, fragrant, and deliciously satisfying — a savory stir-fry you’ll crave again and again
Black pepper chicken is a takeout favorite, but this homemade version kicks things up a notch with the earthiness of mushrooms and a deeply flavorful, pepper-forward sauce. The chicken is tender thanks to a quick cornstarch marinade, and the mushrooms soak up all the umami goodness in the pan.
This dish comes together quickly and pairs beautifully with jasmine rice, noodles, or steamed vegetables. It’s restaurant-quality comfort food made fast at home.
Ingredients
→ Chicken
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
→ Sauce & Stir-Fry
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional, but highly recommended)
1 tablespoon dark soy sauce (for deeper color and richness; substitute with more regular soy sauce if needed)
1 tablespoon rice vinegar or Shaoxing wine
1 tablespoon honey or brown sugar
1 teaspoon freshly ground black pepper (more if you like it spicy!)
2 tablespoons vegetable oil
2 cloves garlic, minced
1-inch piece of ginger, minced
1 small onion, sliced
1 bell pepper, sliced (any color)
1½ cups mushrooms, sliced (cremini, white button, or shiitake)
2 green onions, chopped (for garnish)
Cooked white or jasmine rice, for serving
Instructions
Step 1: Marinate the Chicken
In a bowl, toss the sliced chicken breasts with cornstarch, salt, and black pepper. Let it sit for 10–15 minutes while you prepare the vegetables and sauce. This helps tenderize the chicken and gives it a silky, glossy coating when stir-fried.
Step 2: Make the Sauce
In a small bowl, whisk together:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon vinegar or Shaoxing wine
1 tablespoon honey or brown sugar
1 teaspoon black pepper
Taste and adjust—if you like it sweeter, add more honey; if you like it more savory, add an extra dash of soy sauce.
Step 3: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (do it in batches if needed). Sear until golden and cooked through, about 4–5 minutes. Remove and set aside.
Step 4: Stir-Fry the Veggies
Add the remaining tablespoon of oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
Add the onions, bell peppers, and mushrooms. Stir-fry for 4–5 minutes, or until the mushrooms release their moisture and the veggies are tender-crisp.
Step 5: Combine & Finish
Return the chicken to the pan. Pour in the sauce and toss everything together over medium-high heat until the chicken and vegetables are evenly coated and the sauce has thickened slightly—about 2 minutes.
Step 6: Serve
Garnish with chopped green onions and a little more cracked black pepper.
Serve hot over steamed rice or noodles.
Tips & Variations
Use thighs instead of breasts for juicier chicken.
Add zucchini, broccoli, or snow peas for more veggie variety.
Spice it up with chili flakes or a splash of sriracha.
Want it saucier? Double the sauce ingredients and add a splash of chicken broth.
Why You’ll Love It
This Black Pepper Chicken with Mushrooms hits that sweet spot between spicy, savory, and slightly sweet. The black pepper provides a warming kick, the mushrooms add umami depth, and the chicken is perfectly tender. It’s better than takeout, and it’s ready in under 30 minutes.