If you’re looking for a dish with bold flavor, quick cooking time, and restaurant-style deliciousness, Black Pepper Chicken with Mushrooms is the perfect recipe. Loaded with tender chicken pieces, earthy mushrooms, crisp onions, and a rich, aromatic black pepper sauce, this meal delivers everything you love about Asian-style stir-fries — depth, heat, sweetness, and savory umami in every bite.

What makes this dish especially irresistible is its star ingredient: freshly crushed black pepper. Unlike pepper that gets lost in a recipe, this dish celebrates it. The pepper brings warm spice, aromatic punch, and an unmistakable flavor profile that pairs beautifully with soy sauce, garlic, ginger, and caramelized onions. Combined with mushrooms that soak up the sauce, this stir-fry becomes an incredibly satisfying meal ready in under 30 minutes.

Whether you’re planning a weeknight dinner, meal prep, or craving takeout flavors at home, Black Pepper Chicken with Mushrooms is one of the easiest and most flavorful recipes you can make.

What Makes This Dish So Good?

1. Freshly crushed black pepper

Black pepper gives the dish its signature fragrance, heat, and depth. Freshly ground pepper makes all the difference.

2. Tender chicken pieces

Lightly coated in cornstarch, the chicken cooks quickly and stays juicy.

3. Mushrooms that absorb the sauce

Mushrooms add richness, moisture, and earthy flavor.

4. A glossy, sticky, savory sauce

The sauce blends soy sauce, garlic, ginger, and black pepper into a crave-worthy glaze.

5. Just 20–25 minutes total

A full, restaurant-quality meal faster than delivery.

Ingredients

For the Chicken

• 1.25 lbs chicken breast, thinly sliced
• 2 tbsp cornstarch
• ½ tsp salt
• ½ tsp black pepper

For the Stir-Fry

• 2 tbsp oil
• 8 oz mushrooms, sliced
• 1 medium onion, sliced
• 1 green bell pepper, sliced (optional)
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 3 green onions, sliced

For the Black Pepper Sauce

• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp freshly crushed black pepper
• ½ cup chicken broth
• 2 tsp cornstarch (mixed with 1 tbsp water)

Instructions

1. Coat the chicken.
   Toss sliced chicken with cornstarch, salt, and pepper.
2. Sear the chicken.
   Heat oil in a wok or skillet. Cook chicken for 4–5 minutes until lightly browned. Remove and set aside.
3. Cook the vegetables.
   Add onions and mushrooms to the pan. Sauté 4 minutes until softened. Add garlic and ginger; cook 30 seconds.
4. Mix the sauce.
   In a bowl, whisk soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, chicken broth, and fresh black pepper.
5. Add chicken back to the pan.
   Return the chicken to the skillet.
6. Pour in the sauce.
   Bring to a simmer.
7. Thicken.
   Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thickened.
8. Finish with green onions.
   Stir in sliced green onions and extra black pepper.
9. Serve hot.
   Pair with rice, noodles, or stir-fried vegetables.

Black Pepper Chicken with Mushrooms

A bold, savory stir-fry of tender chicken, mushrooms, onions, and a rich black pepper sauce. Quick, easy, and full of aromatic flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main

Cuisine: Asian, Chinese

Calories: 310

Ingredients

  

Chicken

• 1.25 lbs chicken breast thinly sliced
• 2 tbsp cornstarch
• 0.5 tsp salt
• 0.5 tsp black pepper

Stir Fry

• 2 tbsp oil
• 8 oz mushrooms sliced
• 1 onion sliced
• 4 cloves garlic minced
• 1 tsp ginger grated
• 3 green onions sliced

Black Pepper Sauce

• 0.25 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp vinegar rice vinegar or white vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp black pepper freshly crushed
• 0.5 cup chicken broth
• 2 tsp cornstarch mixed with water

Equipment

• Wok or skillet
• Mixing bowls
• Knife

Method

 

1. Coat sliced chicken with cornstarch, salt, and pepper.
2. Heat oil in a wok and cook chicken until browned; remove and set aside.
3. Add mushrooms and onions; cook until softened. Add garlic and ginger.
4. Mix soy sauce, oyster sauce, vinegar, brown sugar, sesame oil, broth, and black pepper.
5. Return chicken to wok and pour in sauce.
6. Add cornstarch slurry and simmer until thickened.
7. Stir in green onions and serve.

Notes

Use fresh cracked pepper for best flavor.

Tips for the Best Black Pepper Chicken

Use fresh cracked pepper

Pre-ground pepper won’t give the same aroma or flavor kick.

Slice chicken thin for fast cooking

It keeps chicken tender and prevents overcooking.

Don’t overcrowd the pan

Cook the chicken in batches if needed.

Add bell peppers for color

Optional but delicious.

Balance the sauce

Add more sugar for sweetness, more vinegar for tang, or extra pepper for heat.

Variations

Black Pepper Chicken and Broccoli

Add fresh broccoli florets.

Spicy Sichuan Version

Add chili flakes or chili oil.

Honey Pepper Chicken

Add 1 extra tablespoon of honey.

Low-Carb Version

Serve over cauliflower rice or cabbage stir fry.

Mushroom Lover’s Version

Use a mix of shiitake, baby bella, and oyster mushrooms.

What to Serve With This Dish

• Jasmine rice
• Fried rice
• Rice noodles
• Stir-fried veggies
• Steamed bok choy
• Garlic noodles

This dish is versatile and works with nearly any side.

Meal Prep & Storage

• Refrigerate: up to 4 days
• Reheat: gently in a skillet
• Freeze: up to 2 months (except for mushrooms, which soften slightly)