After a long day of balancing work, errands, and family life, the kitchen becomes my safe haven. When I’m craving something quick, satisfying, and comforting, this Black Pepper Chicken with Mushrooms is my go-to. It’s the kind of meal that fills the house with a warm, savory aroma. The heat from the black pepper combined with the earthiness of mushrooms gives it that perfect balance.
Years ago, I remember trying to make a black pepper chicken for the first time. It seemed like such a simple dish, yet it turned out to be a bit of a challenge. I spent hours researching recipes and adjusting the seasoning to get it just right.
Now, I’ve perfected it, and every time I make it, my family devours it within minutes. It’s easy to cook, packed with flavor, and the best part? It takes no time at all, which means there’s more time for me to unwind after a busy day. For a working mom like me, that’s everything.
Short Description
This Black Pepper Chicken with Mushrooms is a quick, delicious stir-fry that combines tender chicken, savory mushrooms, and a spicy black pepper kick. Served with rice or noodles, it’s the perfect family meal that’s both comforting and full of flavor.
Key Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons vegetable oil (divided)
- 1 onion, chopped
- 2 cups sliced mushrooms (cremini, button, or shiitake work well)
- 2 cloves garlic, minced (optional, for extra flavor)
- 1 tablespoon soy sauce (optional, for added umami)
- 1 teaspoon sugar (optional, to balance flavors)
- Cooked rice or noodles, for serving
Tools Needed
- Large skillet or wok
- Knife
- Cutting board
- Spoon or spatula
- Small bowl for marinating
Cooking Instructions
Step 1: Marinate the Chicken
In a small bowl, combine the sliced chicken, cornstarch, salt, and black pepper. Mix well to ensure the chicken is evenly coated with the cornstarch and seasoning.
Let it marinate for 10-15 minutes while you prep the rest of the ingredients. The cornstarch helps create a crispy exterior when stir-frying.
Step 2: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for about 2-3 minutes, or until softened and slightly translucent.
Add the sliced mushrooms and cook for another 4-5 minutes, stirring occasionally, until they release their moisture and become tender.
Once cooked, remove the vegetables from the skillet and set them aside. This allows the chicken to have a fresh cooking surface when you return the vegetables later.
Step 3: Cook the Chicken
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken strips and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned.
Be sure to stir occasionally to ensure the chicken cooks evenly and gets that lovely brown color.
Step 4: Combine Everything
Once the chicken is cooked, return the sautéed onions and mushrooms to the skillet. Stir in the minced garlic (if using), soy sauce, and sugar (if you prefer a bit of sweetness to balance the spice).
Cook for an additional 1-2 minutes, stirring frequently to combine all the flavors. The soy sauce adds a nice umami boost, while the sugar helps mellow the heat from the black pepper.
Step 5: Serve
Taste and adjust seasoning with extra salt, pepper, or soy sauce if needed. Serve hot over cooked rice or noodles, and garnish with extra black pepper or green onions if desired. You can also add a little extra soy sauce or a splash of vinegar for added zing.
Why You’ll Love This Recipe
Quick & Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Full of Flavor: The black pepper packs a punch, while the mushrooms bring a savory depth to the dish.
Customizable: Add your favorite veggies, or adjust the seasoning to match your personal taste.
Family-Approved: A hearty, comforting meal that even the pickiest eaters will love.
Healthy: Lean chicken, fresh veggies, and simple seasonings make this a wholesome meal.
Mistakes to Avoid & Solutions
Chicken too dry: Make sure not to overcook the chicken, as it can dry out quickly. Stir-fry just until browned and cooked through.
Not enough seasoning: Black pepper is the star, so don’t be shy! Taste as you go and adjust the seasoning, especially with the salt and soy sauce.
Overcrowding the pan: If your pan is too crowded, the chicken will steam rather than brown. Cook in batches if needed to get that crispy, caramelized texture.
Serving and Pairing Suggestions
Main Course: Serve this black pepper chicken with a side of steamed jasmine rice or a simple noodle stir-fry.
Pair with Vegetables: Consider a side of sautéed greens or a light cucumber salad to balance the heat of the dish.
Drink Pairing: A cold glass of iced green tea or a light, crisp white wine like Sauvignon Blanc pairs well with this meal.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat, stirring occasionally, until warmed through. Alternatively, you can microwave it, but stir every 30 seconds to ensure even heating.
FAQs
1. Can I make this dish ahead of time?
Yes! You can marinate the chicken earlier in the day or even the night before. When you’re ready to cook, just stir-fry and serve.
2. Can I use a different protein?
Absolutely! You can swap the chicken for tofu, shrimp, or even thinly sliced beef. Adjust the cooking time depending on the protein you use.
3. Can I freeze the leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months. Reheat thoroughly before serving.
4. Is there a substitute for soy sauce?
If you’re looking for a soy-free option, try using coconut aminos, which offer a similar umami flavor.
5. Can I add more vegetables?
Definitely! You can add bell peppers, snap peas, or carrots for extra color and crunch. Just make sure to cook them until tender before adding the chicken back to the pan.
Tips & Tricks
For a thicker sauce: Add a splash of chicken broth or water mixed with an extra tablespoon of cornstarch to thicken the sauce.
Make it spicy: Add red pepper flakes or fresh chopped chili for a little extra heat.
Recipe Variations
Spicy Black Pepper Chicken: Add fresh sliced chilies or red pepper flakes to the stir-fry for an extra kick of heat. Adjust the black pepper accordingly to balance the spice.
Sweet & Sour Twist: Stir in a tablespoon of honey or pineapple chunks for a sweet and tangy variation that contrasts with the pepper’s heat.
Vegetarian Version: Swap the chicken for tofu or tempeh. Use vegetable broth instead of soy sauce for a lighter flavor profile.
Final Thoughts
Black Pepper Chicken with Mushrooms is comforting, flavorful, and adaptable to your preferences. Plus, it’s super quick to prepare, making it ideal for busy weeknights or a no-fuss weekend dinner. The heat from the black pepper, paired with the rich mushrooms, creates a mouthwatering combination that’s hard to resist.
You can keep it simple or add your own flair with different vegetables or seasonings. No matter how you make it, this dish is guaranteed to be a family favorite. It’s proof that even a simple stir-fry can become a cherished meal at the dinner table.
Black Pepper Chicken With Mushrooms
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons vegetable oil divided
- 1 onion chopped
- 2 cups sliced mushrooms cremini, button, or shiitake work well
- 2 cloves garlic minced (optional, for extra flavor)
- 1 tablespoon soy sauce optional, for added umami
- 1 teaspoon sugar optional, to balance flavors
- Cooked rice or noodles for serving
Instructions
- Combine sliced chicken, cornstarch, salt, and black pepper in a small bowl. Mix to coat evenly and let marinate for 10-15 minutes.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté chopped onion for 2-3 minutes, then add sliced mushrooms. Cook for 4-5 minutes until tender. Remove from the skillet.
- In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add marinated chicken and stir-fry for 5-7 minutes until cooked through and browned.
- Return the cooked vegetables to the skillet. Stir in minced garlic (if using), soy sauce, and sugar. Cook for 1-2 minutes, stirring to combine.
- Taste and adjust seasoning with salt, pepper, or soy sauce. Serve over rice or noodles, garnished with extra black pepper or green onions.
