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Black Pepper Chicken with Mushrooms Recipe

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Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry featuring tender chicken, earthy mushrooms, and a rich black pepper-infused sauce. Perfect for busy weeknights, this dish pairs beautifully with rice or noodles for a satisfying meal.

Ingredients

  • 2 boneless, skinless chicken breasts, sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 cup water
  • Freshly ground black pepper, to taste
  • Green onions for garnish (optional)

Instructions

  • Prepare the chicken: Slice chicken breasts into thin strips. In a bowl, mix with cornstarch, salt, and black pepper until evenly coated.
  • Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
  • Cook the vegetables: Add remaining vegetable oil to the skillet. Sauté onion and mushrooms for about 5 minutes until softened.
  • Add the sauce: Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer.
  • Thicken the sauce: Cook for a few minutes until slightly thickened.
  • Combine everything: Return chicken to the skillet, stirring well to coat.
  • Season and serve: Add freshly ground black pepper to taste. Garnish with green onions if desired and serve hot with rice or noodles.

Notes

  • Add red pepper flakes or sriracha for a spicy kick.
  • Use tofu or extra mushrooms for a vegetarian version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet with a splash of water or microwave for 1-2 minutes, stirring halfway.