This Easy Black Pepper Chicken with Mushrooms is a yummy stir-fry dish that’s packed with flavor. Juicy chicken pieces, tender mushrooms, and a spicy black pepper sauce come together in no time!
Whenever I make this, it feels like a mini celebration in my kitchen. Don’t be surprised if you find yourself going back for seconds—it’s that good! 😄
I love serving it with rice, which soaks up all that tasty sauce. Plus, it’s so quick to whip up that it makes a perfect weeknight dinner. Enjoy!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs for their tenderness and flavor. If you prefer leaner meat, chicken breasts work well too. In a pinch, you could use tofu for a vegetarian option.
Mushrooms: White button or cremini mushrooms are great for this recipe. If you can’t find them, any type of mushroom will do. Shiitake or portobello mushrooms add a deeper flavor, too.
Soy Sauce: Regular soy sauce adds saltiness; low-sodium soy sauce is a healthier alternative. If you want to make this gluten-free, look for tamari or coconut aminos.
Oyster Sauce: This is optional but adds a nice umami flavor. If you want to skip it, use hoisin sauce or a bit more soy sauce. For a vegan choice, look for mushroom sauce.
How Do I Make the Chicken Tender and Flavorful?
Marinating the chicken is a crucial step in this recipe. Combining it with soy sauce, sugar, and half the black pepper not only flavors the meat but also helps break down the proteins, making it tender.
- Make sure to marinate for at least 10-15 minutes. If you have more time, longer marination adds more flavor.
- When cooking, don’t overcrowd the pan. It helps the chicken get a nice brown color instead of steaming.
What’s the Best Way to Cook the Mushrooms?
Cooking mushrooms properly enhances their flavor and texture. You want to add them after the chicken is mostly done to avoid overcooking.
- Add sliced mushrooms after chicken and sauté for 3-4 minutes. This way, they remain tender but not mushy.
- Don’t forget to stir regularly to ensure even cooking and to avoid sticking to the pan!
Easy Black Pepper Chicken with Mushrooms
Ingredients
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (white button or cremini)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tbsp rice wine or dry sherry (optional)
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- Salt to taste
- Fresh green onions or parsley for garnish (optional)
Time Needed
This delicious dish will take you about 30 minutes to prepare and cook. You’ll spend around 15 minutes marinating the chicken, and another 15 minutes cooking everything together. It’s quick enough to whip up on a busy weeknight!
Instructions
1. Marinate the Chicken
In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce, the sugar, and half of the black pepper. Mix well, making sure all chicken pieces are coated. Let it marinate for 10-15 minutes while you prepare the other ingredients.
2. Sauté Onions and Garlic
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic and sliced onions. Sauté them for about 2-3 minutes until they are fragrant and the onions are translucent.
3. Cook the Chicken
Add the marinated chicken to the pan. Stir-fry the chicken for about 5-6 minutes, or until it is mostly cooked through and lightly browned. Make sure to stir frequently for even cooking.
4. Add the Mushrooms
Next, add the sliced mushrooms to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the mushrooms are softened and have released some moisture.
5. Combine the Sauces
Pour in the oyster sauce, remaining soy sauce, rice wine (if using), and chicken broth or water. Stir everything together until well combined.
6. Season to Taste
Sprinkle the remaining black pepper over the mixture. Taste and adjust the salt according to your preference.
7. Thicken the Sauce
Stir in the cornstarch slurry to thicken the sauce. Continue to cook for another 1-2 minutes until the sauce thickens and nicely coats the chicken and mushrooms.
8. Garnish and Serve
Remove the skillet from heat. If you like, garnish your dish with freshly chopped green onions or parsley. Serve hot with steamed rice or noodles for a complete meal!
Enjoy your flavorful and easy Black Pepper Chicken with Mushrooms!
Can I Use Different Proteins in This Recipe?
Absolutely! While chicken is the star here, you can easily substitute it with beef, shrimp, or tofu to suit your preference. Just adjust the cooking times as needed—for example, shrimp cooks quickly, while beef may need a little longer.
Can I Make This Recipe Gluten-Free?
Yes, you can make this dish gluten-free! Simply substitute regular soy sauce with a gluten-free soy sauce or tamari. Ensure that the oyster sauce you use is also gluten-free, or you can omit it entirely!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to prevent drying out.
What Can I Serve with Black Pepper Chicken?
This dish pairs wonderfully with steamed rice, but you can also serve it with noodles, quinoa, or even a fresh salad for a lighter option. Feel free to add more vegetables to the stir-fry for a colorful and nutritious meal!
