Name: Black Pepper Chicken with Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 500g boneless chicken thighs or breasts, diced; 1 tbsp soy sauce (for marinade); 1 tsp sesame oil (for marinade); 1 tbsp cornstarch; Salt to taste (small pinch for marinade); 2 tbsp soy sauce (remaining after marinade); 1 tbsp oyster sauce; 1 tbsp hoisin sauce (optional for sweetness); 2 tsp dark soy sauce; 1 tbsp coarse black pepper (adjust to taste); 200g mushrooms, halved or thickly sliced (button or cremini preferred); 1 tbsp minced garlic; 1 tsp minced ginger; 1 red chili, finely chopped (optional for heat); 2 tbsp vegetable oil; 1 tsp sesame oil (additional for finishing); Chopped scallions or cilantro for garnish

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Introduction

Get ready to spice up your dinner routine with this bold and savory Black Pepper Chicken with Mushrooms. This quick and easy stir-fry combines tender chicken, juicy mushrooms, and a glossy black pepper sauce for a flavorful meal in under 30 minutes. Perfect for busy weeknights or anytime you want a satisfying Asian-inspired dish.

The image shows a close-up of sautéed mushrooms with a glossy texture, piled in a white bowl. The mushrooms are golden brown with some darker seared edges, mixed with small green herb pieces and red chili flakes scattered on top. The mushrooms' smooth and slightly wrinkled surface contrasts with the scattered seasoning, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g boneless chicken thighs or breasts, diced
200g mushrooms, halved or thickly sliced (button or cremini work well)
1 tbsp coarse black pepper (adjust to taste)
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional for sweetness)
1 tbsp cornstarch
2 tsp dark soy sauce (for deeper color)
2 tsp sesame oil
1 red chili, finely chopped (optional for heat)
1 tbsp minced garlic
1 tsp minced ginger
2 tbsp vegetable oil
Salt to taste
Chopped scallions or cilantro for garnish

Instructions

Step 1: In a mixing bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and a small pinch of salt. Mix well to coat each piece and let it marinate for at least 15 minutes to tenderize the meat and lock in flavor.
Step 2: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce (if using), dark soy sauce, and black pepper. Set the sauce mixture aside.
Step 3: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about 5–7 minutes, turning occasionally until golden brown and cooked through. Remove the chicken and set aside.
Step 4: Add the remaining tablespoon of oil to the same pan. Toss in the minced garlic, ginger, and chopped chili. Stir for about 30 seconds until fragrant. Add the mushrooms and stir-fry for 4–5 minutes, or until tender and most of their moisture has evaporated.
Step 5: Return the cooked chicken to the pan. Pour in the prepared sauce and stir everything together. Cook for 2–3 minutes over medium heat until the sauce thickens slightly and evenly coats the chicken and mushrooms.
Step 6: Finish with a drizzle of sesame oil and sprinkle chopped scallions or cilantro on top. Serve hot with steamed rice, noodles, or stir-fried vegetables.

Tips & Variations

Use boneless chicken thighs for juicier results; chicken breasts work well if you prefer leaner meat.
For a vegetarian version, substitute chicken with firm tofu or tempeh and increase the mushroom amount.
Adjust the amount of black pepper and chili to control the heat level.
Try different mushrooms like shiitake, oyster, or portobello for varying textures and flavors.
For a gluten-free dish, replace soy sauce with tamari and ensure oyster and hoisin sauces are gluten-free certified.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat to avoid drying out the chicken. This dish is best enjoyed fresh but can be reheated successfully with careful warming.

How to Serve

The image shows a close-up view of sautéed mushrooms, sliced thickly and cooked to a golden brown with a slight shine from oil or butter. The mushrooms are layered unevenly, with some pieces overlapping each other, revealing soft, juicy textures and a light sprinkling of green herbs and red pepper flakes scattered throughout for color contrast. The background is a white marbled texture, which makes the warm colors of the mushrooms stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken works best for this recipe?

Boneless chicken thighs are preferred for their juiciness and tenderness, but chicken breasts are a good leaner alternative if you prefer.

Can I make it vegetarian?

Yes, you can replace the chicken with firm tofu or tempeh and increase the amount of mushrooms to keep the dish hearty and flavorful.