Black Pepper Chicken with Mushrooms Recipe
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry featuring tender diced chicken thighs or breasts, juicy mushrooms, and a bold black pepper sauce infused with Asian seasonings. This savory dish is perfect for a busy weeknight dinner or anytime you want a comfort meal with a spicy kick. Ready in about 30 minutes, it pairs beautifully with steamed rice or noodles for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken and Marinade
- 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)
Sauce
- 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)
Vegetables and Aromatics
- 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)
Oils and Garnish
- 2 tbsp vegetable oil
- 1 tsp sesame oil (additional for finishing)
- Chopped scallions or cilantro for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, combine diced chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and a small pinch of salt. Mix well until each piece is coated. Let it rest for at least 15 minutes to tenderize and lock in flavor.
- Prepare the Sauce: In a separate bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce (if using), dark soy sauce, and coarse black pepper. Set aside this pungent, peppery sauce with a glossy finish.
- Sear the Chicken: Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Spread the marinated chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Mushrooms: Add the remaining 1 tablespoon vegetable oil to the same pan. Add minced garlic, ginger, and chopped chili; stir for about 30 seconds until fragrant. Then add the mushrooms and stir-fry for 4 to 5 minutes until tender and their moisture has released.
- Combine and Simmer: Return the cooked chicken to the pan and pour in the prepared sauce. Stir well to coat the chicken and mushrooms evenly. Cook for 2 to 3 minutes on medium heat until the sauce thickens slightly.
- Garnish and Serve: Drizzle with a little sesame oil and sprinkle chopped scallions or cilantro on top. Serve hot with steamed rice, noodles, or a simple stir-fried vegetable side.
Notes
- Use boneless chicken thighs for juiciness; chicken breasts can be used for a leaner dish.
- For a vegetarian version, substitute chicken with firm tofu or tempeh and add more mushrooms.
- Adjust black pepper and chili to control spice level.
- Try shiitake, oyster, or portobello mushrooms for different flavors and textures.
- Make it gluten-free by using tamari instead of soy sauce and certified gluten-free oyster and hoisin sauces.
- Pairs well with jasmine rice, garlic noodles, or sautéed Asian greens.
- Marinate chicken and prepare sauce ahead for convenience; cook fresh for best texture.
- Do not overcook chicken to prevent dryness; searing quickly locks in moisture.
Keywords: black pepper chicken, chicken with mushrooms, Asian stir-fry, quick chicken recipe, dinner ideas, mushroom chicken, spicy chicken
