Black Pepper Chicken with Mushrooms: Fast, Flavorful & Packed with Umami 🍄🍗
Spicy, savory, and ready in minutes—this Black Pepper Chicken with Mushrooms is your new go-to weeknight recipe. It’s everything you want in a stir-fry: tender chicken, earthy mushrooms, a bold black pepper kick, and a silky, glossy sauce that clings to every bite. All you need is a pan, 20 minutes, and a craving for real flavor.
Why This Recipe Works
✔️ Quick and simple
✔️ Uses pantry staples
✔️ High protein and low carb
✔️ Easily customizable
✔️ Bold, takeout-style flavor at home
Ingredients
📝 For the Chicken
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
🍄 For the Sauce & Stir-Fry
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but great for umami)
- 1 teaspoon sugar
- 2 tablespoons water
- 1 tablespoon vegetable or sesame oil
- 1 cup mushrooms, sliced (button or shiitake)
- 2 garlic cloves, minced
- ½ teaspoon freshly ground black pepper (extra for finishing)
- Chopped scallions or sesame seeds (for garnish)
How to Make Black Pepper Chicken with Mushrooms
👨🍳 Instructions
- Prep the chicken: Toss sliced chicken with cornstarch, salt, and ½ tsp black pepper. Set aside.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water.
- Cook the chicken: Heat oil in a skillet or wok over medium-high heat. Sauté chicken for 3–4 minutes until lightly browned and just cooked through. Remove and set aside.
- Cook mushrooms: In the same pan, add a bit more oil if needed. Sauté mushrooms until browned, about 5–6 minutes. Add garlic and cook for 30 seconds.
- Combine: Return chicken to the pan, pour in the sauce, and toss everything to coat. Simmer for 2 minutes until sauce thickens slightly.
- Finish: Sprinkle with extra cracked black pepper and garnish with scallions or sesame seeds. Serve hot over rice or with steamed veggies.
Chef Insights
- Gordon Ramsay: “Black pepper isn’t just heat—it adds depth. Pair it with earthy mushrooms and you’ve got something special.”
- Ree Drummond: “I love how fast this dish comes together. You could meal prep it or serve it fresh—it’s always a hit.”
- Ina Garten: “The balance of salt, sweet, and umami in this stir-fry makes it incredibly satisfying.”
Nutrition Breakdown (Per Serving, Based on 2 Servings)
| Nutrient | Amount | Highlights |
|---|---|---|
| Calories | 320 kcal | Lean and satisfying |
| Protein | 34 g | High-protein dish |
| Fat | 12 g | From healthy cooking oils |
| Carbs | 10 g | Low-carb option |
| Sodium | 650 mg | Use low-sodium soy sauce if needed |
FAQs: Black Pepper Chicken with Mushrooms
- Can I use chicken thighs?
Yes—thighs stay juicy and add rich flavor. - Is oyster sauce required?
No, but it adds great depth. Substitute with hoisin or leave out. - Can I use ground chicken?
Sure! Cook until browned and follow the same steps. - What mushrooms work best?
Button, cremini, or shiitake all work beautifully. - Can I make this spicy?
Add red pepper flakes or sliced chili peppers to heat it up. - How do I store leftovers?
Refrigerate up to 4 days. Reheat in a skillet or microwave. - Can I double this recipe?
Yes—use a larger pan and don’t overcrowd for best browning. - What can I serve this with?
Great with jasmine rice, noodles, or stir-fried greens. - Can I meal prep it?
Yes! Stores and reheats well—perfect for lunches. - Is it gluten-free?
Use tamari instead of soy sauce and check your oyster sauce.
More Fast Dinners to Try
Final Thoughts: Big Flavor, Little Time
This Black Pepper Chicken with Mushrooms is the answer to your busy weeknight cravings. It’s fast, bold, satisfying, and endlessly customizable. Keep it in your back pocket and serve up gourmet flavor with minimal fuss. 🍗🌶️
