Black Pepper Chicken with Mushrooms is savory, peppery, and packed with tender chicken in a rich garlic sauce—perfect for quick dinners or meal prep.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Rich and Flavorful: The bold black pepper sauce enhances the natural flavors of the chicken and mushrooms.
- Healthy Choice: Packed with lean protein and nutritious vegetables.
- Versatile: Serve it with rice, noodles, or even in a wrap for a different twist.
- Customizable: Adjust the spice level to suit your preference.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (such as shiitake or button), sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 green onions, chopped (for garnish)
Directions
- In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. Mix well to coat the chicken evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
- Add the sliced mushrooms and minced garlic to the skillet. Continue to stir-fry for another 2–3 minutes until the mushrooms are tender.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of freshly ground black pepper. Pour this sauce into the skillet with the vegetables.
- Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and vegetables are well-coated with the sauce. Cook for an additional 1–2 minutes to heat through.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Variations
- Spicy Version: Add red pepper flakes or diced chili for extra heat.
- Vegetarian Option: Replace chicken with tofu or tempeh.
- Additional Vegetables: Include carrots, broccoli, or snow peas for added nutrition.
- Gluten-Free: Use tamari instead of soy sauce and check for gluten-free oyster sauce.
- Nutty Flavor: Sprinkle toasted sesame seeds or cashews before serving.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How long does Black Pepper Chicken with Mushrooms last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This dish freezes well for up to 2 to 3 months. Reheat in a skillet over medium heat or microwave until warmed through.
Can I substitute butter in this recipe?
This recipe uses vegetable oil, not butter, for stir-frying. For similar results, I’ve found that canola, grapeseed, or peanut oil are excellent alternatives. They all have high smoke points suitable for the quick, high-heat cooking required, maintaining the dish’s intended flavor.
What internal temperature should chicken reach?
Chicken should always reach an internal temperature of 165°F measured with a meat thermometer, per USDA FSIS guidelines. After cooking, letting the chicken rest for a few minutes helps redistribute juices, ensuring it remains tender and flavorful.
What goes well with Black Pepper Chicken with Mushrooms?
I’ve found that steamed white or brown rice is a classic pairing. Noodles, like lo mein or ramen, also work wonderfully. For a lighter option, consider serving it with a simple side salad or some steamed broccoli to complement the rich sauce.
Is Black Pepper Chicken with Mushrooms gluten-free?
This recipe contains gluten from the soy sauce. To make it gluten-free, simply swap out the regular soy sauce for tamari, which is a gluten-free alternative, and ensure your oyster sauce is also certified gluten-free.
Conclusion
Black Pepper Chicken with Mushrooms is a quick, flavorful, and satisfying dish that’s perfect for any night of the week. With its bold peppery taste and tender chicken, it’s sure to become a family favorite. Serve it with rice or noodles for a complete meal.
Explore More Flavors to Savor
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- Ruth's Chris Stuffed Chicken Breast: This creamy stuffed chicken breast recipe is my go-to for a fancy-feeling dinner that's ready in under 40 minutes.
- Texas Roadhouse Smothered Chicken: Craving comfort? This easy Smothered Chicken recipe is ready in under an hour, featuring juicy chicken, caramelized onions,.
Black Pepper Chicken with Mushrooms
- Total Time: PT30M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Savory black pepper chicken with mushrooms, stir-fried in a bold savory garlic sauce—quick, easy, and perfect for a weeknight family dinner.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 bell pepper (red or green), sliced
8 ounces mushrooms (such as shiitake or button), sliced
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
½ teaspoon rice vinegar
1 teaspoon freshly ground black pepper
2 green onions, chopped (for garnish)
Instructions
- In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. Mix well to coat the chicken evenly.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
- Add the sliced mushrooms and minced garlic to the skillet. Continue to stir-fry for another 2–3 minutes until the mushrooms are tender.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of freshly ground black pepper. Pour this sauce into the skillet with the vegetables.
- Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and vegetables are well-coated with the sauce. Cook for an additional 1–2 minutes to heat through.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Notes
- Black Pepper Chicken with Mushrooms is a flavorful, protein-packed dish with a bold peppery kick, perfect for a quick and satisfying meal.
- This dish pairs tender chicken with earthy mushrooms in a rich, savory sauce, making it ideal for low-carb and high-protein diets.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Asian