Black Pepper Chicken with Mushrooms 9 Amazing Reasons

Here’s Chef Andrew. Black Pepper Chicken with Mushrooms is the kind of stir fry that wakes up the kitchen the moment the pepper hits the heat. You get juicy strips of chicken, browned mushrooms with real depth, and a glossy sauce that clings to every bite. The flavor is bold yet balanced. Soy sauce and oyster sauce bring umami, sesame oil adds a nutty finish, and freshly cracked black pepper provides the clean lift that keeps you coming back for another forkful.

My job is to give you control. We use thin slices of chicken for quick searing and a light cornstarch coat for tenderness and sheen. Mushrooms go in after the chicken so they have space to release moisture, then they caramelize instead of steaming. Onions soften to sweeten the base, garlic blooms for aroma, and a splash of water creates just enough steam to fuse everything into a silky sauce. I will point out the visual cues you need. Oil should shimmer, chicken should turn opaque with golden edges, mushrooms should look glossy and browned, and the sauce should lightly coat the back of a spoon.

Serve it over steamed rice or bouncy noodles, finish with green onions for freshness, and grind pepper at the table so the aroma arrives last. Fast technique, honest ingredients, and clean flavors. That is dinner done right.

Black Pepper Chicken with Mushrooms 9 Amazing Reasons

Andrew BELLETT

Juicy seared chicken, caramelized mushrooms, and a glossy black pepper sauce come together in one skillet. Fast technique, pantry ingredients, restaurant polish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Asian Inspired, Chinese-American

Servings 4 servings

Calories 300 kcal

Equipment

• Large skillet or wok
• Cutting Board
• Chef’s knife
• Mixing bowls
• Spatula or tongs
• Measuring spoons and cup

Ingredients

  

For the chicken

• 2 boneless skinless chicken breasts thinly sliced across the grain
• 1 tbsp cornstarch to velvet the chicken and help sauce cling
• 1 tsp salt fine
• 1/2 tsp black pepper mixed into the coating

For the pan

• 2 tbsp vegetable oil divided use

For the vegetables

• 1 medium onion chopped
• 2 cups mushrooms sliced; cremini or button, shiitake optional
• 3 cloves garlic minced

For the sauce

• 2 tbsp soy sauce regular or low sodium
• 1 tbsp oyster sauce for glossy umami
• 1 tsp sesame oil add at the end
• 1/4 cup water or light chicken broth

To finish

• freshly ground black pepper to taste
• green onions thinly sliced, optional garnish

Instructions

 

• Set up your sauce. In a small bowl, combine soy sauce, oyster sauce, sesame oil, and water so it is ready when the pan is hot.
• Coat the chicken. Pat dry and toss with cornstarch, salt, and black pepper until evenly coated. Rest 5 minutes to hydrate the starch.
• Sear in batches. Heat 1 tbsp oil in a large skillet or wok over medium high until shimmering. Add half the chicken in a single layer. Cook 2 to 3 minutes, flip, then 1 to 2 minutes more until just cooked. Transfer to a plate and repeat with remaining chicken.
• Brown mushrooms. Add remaining 1 tbsp oil. Add mushrooms in a single layer and cook undisturbed 2 to 3 minutes to release moisture, then stir and cook 2 to 3 minutes more until browned and glossy.
• Soften onion. Add onion with a pinch of salt and cook 2 to 3 minutes until translucent and lightly golden.
• Build the sauce. Push vegetables to the edges, add garlic to the center, and cook 30 seconds until fragrant. Pour in the sauce mixture and 1/4 cup water. Scrape up browned bits and bring to a gentle simmer.
• Thicken to glossy. Simmer 1 to 2 minutes until the sauce lightly coats the back of a spoon. If too thick, add a splash of water. If thin, simmer 30 seconds more.
• Combine and finish. Return chicken and any juices to the pan. Toss until hot and coated. Grind in black pepper to taste and remove from heat. Garnish with green onions and serve over rice or noodles.

Notes

Slice chicken thin for quick searing. Give mushrooms space so they brown instead of steam. Keep sauces measured and ready; the finish moves fast. For gluten free, use tamari. For extra heat, add chili flakes with the garlic. If you prefer a thicker glaze, whisk 1 tsp cornstarch with 2 tsp cold water and stir into the simmering sauce.

Keyword Black Pepper Chicken with Mushrooms, Chicken and Mushroom Stir Fry, one-skillet, Pepper Chicken, Weeknight Dinner

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Why You’ll Love This Recipe “Black Pepper Chicken with Mushrooms”

• Fast weeknight win ready in about 25 minutes
• Juicy chicken and savory mushrooms coated in a glossy pepper sauce
• Pantry friendly ingredients with big restaurant flavor
• Cornstarch velvet for tenderness and a clean sheen on every bite
• Balanced salt and umami so the pepper shines without overpowering
• Flexible heat level adjust the grind from gentle to bold
• Works with rice, noodles, or lettuce cups for lighter meals
• Scales easily for meal prep and reheats beautifully in a skillet

What sets this Black Pepper Chicken with Mushrooms apart is control and clarity. The chicken is sliced thin for quick searing, then removed so the mushrooms have room to brown. Onions soften to sweeten the base, garlic blooms for aroma, and a splash of water lifts the fond to build a silky sauce. Cornstarch gives the right body without heaviness, while sesame oil finishes with a nutty perfume. Every step has a purpose so you get clean flavors, a peppery kick, and a polished texture that tastes like takeout made smarter at home.

Ingredients Needed for Black Pepper Chicken with Mushrooms

For the chicken

• 2 boneless skinless chicken breasts, thinly sliced across the grain for quick, tender cooking
• 1 tablespoon cornstarch, to velvet the chicken and help the sauce cling
• 1 teaspoon fine salt, to season early for even flavor
• 1/2 teaspoon black pepper, mixed into the coating

For the pan

• 2 tablespoons vegetable oil, divided use for searing then sautéing

For the vegetables

• 1 medium onion, chopped small so it softens and sweetens quickly
• 2 cups mushrooms, sliced; cremini or button work well, shiitake adds extra savor
• 3 cloves garlic, minced until paste like for even aroma

For the sauce

• 2 tablespoons soy sauce, regular or low sodium
• 1 tablespoon oyster sauce, for glossy body and deep umami
• 1 teaspoon sesame oil, added at the end for a nutty finish
• 1/4 cup water, or light chicken broth for more depth

To finish

• Freshly ground black pepper to taste, added just before serving for vibrant aroma
• Green onions, thinly sliced, optional garnish for color and freshness

Chef notes

• Pat the chicken dry before slicing so the cornstarch sticks evenly.
• Slice mushrooms on the thicker side so they brown without collapsing.
• Keep the soy and oyster sauce measured and ready; the dish moves fast once the garlic hits the pan.

How to Make Black Pepper Chicken with Mushrooms

1. Set up for speed. Measure soy sauce, oyster sauce, sesame oil, and water into a small bowl so they are ready. Pat the chicken dry, then toss with cornstarch, salt, and pepper until every strip is lightly coated. Let it stand 5 minutes so the coating hydrates and clings.
2. Heat the pan. Place a large skillet or wok over medium high heat. Add 1 tablespoon vegetable oil and wait until it shimmers. A small piece of chicken should sizzle on contact.
3. Sear the chicken in batches. Add half the chicken in a single layer. Cook 2 to 3 minutes until the underside is golden, then flip and cook 1 to 2 minutes more until just cooked through. Transfer to a plate and repeat with the remaining chicken, adding a touch more oil only if the pan looks dry. Keep any juices from the plate.
4. Brown the mushrooms. Add the remaining tablespoon oil. Scatter mushrooms in a single layer and leave them alone for 2 to 3 minutes so they release moisture and begin to caramelize. Stir and cook 2 to 3 minutes more until glossy and browned at the edges.
5. Soften the onion. Add the chopped onion with a pinch of salt. Sauté 2 to 3 minutes until translucent and lightly golden. This sweetness balances the pepper.
6. Build the sauce. Push the vegetables to the edges and add the minced garlic to the center. Cook 30 seconds until fragrant. Pour in the soy mixture along with 1/4 cup water. Scrape up browned bits so the sauce tastes deep and savory. Bring to a gentle simmer.
7. Thicken to glossy. Simmer 1 to 2 minutes until the sauce looks slightly thick and coats the back of a spoon. If it gets too thick, add a splash of water. If it looks thin, simmer another 30 seconds.
8. Combine and pepper. Return the chicken and any juices to the pan. Toss until every piece is coated and hot, about 1 minute. Stir in sesame oil. Grind in fresh black pepper to taste. The sauce should be shiny and cling to the chicken and mushrooms.
9. Taste and serve. Adjust salt if needed. Sprinkle with green onions. Serve hot over steamed rice or your favorite noodles.

Mini tips of Black Pepper Chicken with Mushrooms

• Crowding cools the pan and causes steaming. Work in batches for real browning.
• Mushrooms need initial undisturbed time to sear. Stir only after they take on color.
• Visual cue for doneness: chicken is opaque with golden edges, mushrooms are browned and glossy, sauce lightly coats a spoon without running off.

Serving and Storage Tips of Black Pepper Chicken with Mushrooms

Serving ideas of Black Pepper Chicken with Mushrooms

• Spoon over steamed jasmine rice or nutty brown rice.
• Toss with lo mein or rice noodles and a splash of cooking sauce.
• Add crunch with sliced cucumbers, toasted sesame seeds, and green onions.
• Brighten with a squeeze of lime and a few cilantro leaves.
• Round out the plate with steamed broccoli or a quick cabbage slaw.

Storage of Black Pepper Chicken with Mushrooms

• Cool quickly, then refrigerate in an airtight container for up to 4 days.
• Freezing is possible for up to 2 months, though mushrooms soften after thawing. For best texture, enjoy fresh or within a few days.

Reheating of Black Pepper Chicken with Mushrooms

• Skillet method: medium heat with 1 to 2 tablespoons water until hot and glossy.
• Microwave: medium power in short bursts, stirring once to prevent overcooking.
• If sauce looks tight, loosen with a spoon of water or broth.

Helpful Notes of Black Pepper Chicken with Mushrooms

• Grind the black pepper fresh. Medium coarse grind gives aroma and a pleasant bite.
• Pat the chicken dry so the cornstarch adheres and browns cleanly.
• Give mushrooms space. Start them in a single layer and stir only after they take on color.
• Keep soy and oyster sauce measured and ready. The finish comes together fast.
• Gluten free option: use tamari in place of soy sauce.
• Extra heat: add a pinch of chili flakes with the garlic.
• Thicker sauce: stir 1 teaspoon cornstarch into 2 teaspoons cold water, then whisk into the simmering pan.
• Variations: swap in boneless chicken thighs, add bell peppers or snap peas in the last 2 minutes, or finish with a drizzle of chili crisp.

Conclusion of Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms delivers the kind of weeknight dinner that feels effortless yet polished. Thin slices of chicken stay tender thanks to a light cornstarch coat, mushrooms pick up a deep golden color when given space, and the sauce turns glossy and savory without extra steps. The balance is the best part. Soy and oyster sauce provide umami, sesame oil adds a soft nutty finish, and freshly ground pepper brings a bright lift that you can adjust to taste. Every bite has contrast and clarity. You get juicy chicken, meaty mushrooms, and a peppery glaze that coats the rice or noodles underneath.

This method fits busy schedules because the prep is sensible and the cooking is quick. Once the knife work is done, dinner moves from pan to plate in minutes. It is also flexible. You can turn the heat up or down with the grind of the pepper mill, add a vegetable for color and crunch, or finish with herbs to match the season. The leftovers reheat nicely in a skillet, which makes this a smart choice for lunch the next day.

If you make this recipe, I would love to hear how it went. Leave a comment and a star rating to share your results with other cooks. Save and share this post on Pinterest or Facebook so it is easy to find the next time you crave a fast peppery stir fry. What twist did you try? Extra mushrooms, a splash of chili oil, or a handful of snow peas. Tell me your favorite combination so we can all cook it even better.

Frequently Asked Questions of Black Pepper Chicken with Mushrooms