Description
Black Pepper Chicken with Mushrooms is a flavorful stir-fry dish that combines succulent chicken breast, earthy mushrooms, and the bold heat of freshly cracked black pepper. Enhanced with umami-rich soy and oyster sauces and sweetened with onions, this Asian-inspired recipe delivers restaurant-quality taste in less than 30 minutes. Perfect for busy weeknights, meal prep, or whenever you’re craving a protein-packed, nutritious meal that doesn’t skimp on flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cups mushrooms, sliced (button, cremini, or shiitake)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup water
- Additional freshly ground black pepper, to taste
- Green onions, for optional garnish
Instructions
- Slice the chicken breasts thinly against the grain. In a mixing bowl, toss the chicken with cornstarch, salt, and freshly ground black pepper. Allow to sit for about 5 minutes.
- While the chicken marinates, slice the mushrooms, chop the onion, mince the garlic, and if using, thinly slice the green onions for garnish.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Let it sear without moving for 2-3 minutes, then stir and cook until golden on all sides. Transfer the browned chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the pan. Add the chopped onion and sauté for 1-2 minutes until fragrant and just starting to soften.
- Add the sliced mushrooms and continue to cook, stirring often, until the mushrooms are golden and their moisture has evaporated (about 4-5 minutes).
- Push the vegetables to the sides of the pan and add the minced garlic to the center. Stir for 30 seconds until fragrant, then pour in the soy sauce, oyster sauce, sesame oil, and water. Stir everything together, scraping any browned bits from the bottom of the pan.
- Return the browned chicken to the pan. Toss all ingredients together, coating the chicken and mushrooms in the sauce. Continue to stir-fry for another 2-3 minutes until everything is evenly coated and heated through.
- Remove the pan from heat and finish with a generous crack of fresh black pepper. Sprinkle with sliced green onions if desired.
- Serve hot over steamed rice, noodles, or cauliflower rice.
Notes
- Use high heat for stir-frying to achieve a great sear without overcooking the ingredients.
- Prep all ingredients before you start cooking since this recipe moves quickly.
- Don’t crowd the pan when browning the chicken; cook in batches if necessary.
- Freshly ground black pepper provides the best flavor punch compared to pre-ground pepper.
- For better texture, let cornstarch-coated chicken rest for 10-15 minutes before cooking.
- Taste and adjust the sauce before serving – add more soy sauce for saltiness, extra pepper for heat, or a dash of sugar for balance.
- Feel free to add vegetables like bell peppers, snap peas, broccoli, or carrots for extra color and nutrition.
- Leftovers can be refrigerated for 3-4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken stir-fry, black pepper chicken, mushroom chicken, Asian chicken recipe, quick dinner, weeknight dinner, meal prep, protein-rich