Black Pepper Chicken with Mushrooms: A Savory Asian-Inspired Comfort Dish

There’s something magical about the combination of tender chicken, earthy mushrooms, and the bold kick of black pepper. This Black Pepper Chicken with Mushrooms recipe brings together these elements in a harmonious blend that’s both comforting and exciting. Drawing inspiration from Chinese and Southeast Asian cuisine, this dish delivers a perfect balance of flavors that will make it a weeknight dinner favorite.

Ingredients

For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts (about 450g/1 lb), sliced
  • 1 tablespoon (8g/0.3 oz) cornstarch
  • 1 teaspoon (5g/0.17 oz) salt
  • ½ teaspoon (1.5g/0.05 oz) black pepper

For the Stir-Fry:

  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion (150g/5.3 oz), chopped
  • 2 cups (200g/7 oz) sliced mushrooms
  • 3 cloves garlic (9g/0.3 oz), minced

For the Sauce:

  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 teaspoon (5ml) sesame oil
  • ¼ cup (60ml) water
  • Freshly ground black pepper, to taste
  • Green onions for garnish (optional)

Step-by-Step Instructions

  1. Prepare the Chicken Marinade (10 minutes)
  • Slice chicken breasts against the grain into thin, uniform strips (about ¼-inch thick)
  • In a medium bowl, combine chicken strips with cornstarch, salt, and black pepper
  • Mix thoroughly until each piece is evenly coated
  • Let marinate for 10-15 minutes at room temperature
  1. Prepare the Vegetables (5 minutes)
  • Chop the onion into medium-sized pieces
  • Clean and slice mushrooms into even thickness
  • Mince the garlic cloves finely
  1. Cook the Chicken (7-8 minutes)
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat
  • Once the oil is shimmering, add the marinated chicken
  • Spread pieces evenly and let them sear for 2-3 minutes without stirring
  • Stir-fry until golden brown and cooked through
  • Remove chicken from pan and set aside
  1. Cook the Vegetables (5-6 minutes)
  • In the same pan, add remaining oil
  • Add chopped onions and stir-fry for 2 minutes
  • Add mushrooms and cook until they release their moisture
  • Add minced garlic and stir for 30 seconds until fragrant
  1. Combine and Finish (5 minutes)
  • Pour in soy sauce, oyster sauce, sesame oil, and water
  • Bring to a gentle simmer
  • Return chicken to the pan
  • Add fresh ground black pepper generously
  • Stir everything together until well combined and heated through
  • Garnish with sliced green onions if desired

Nutritional Information (per serving)

  • Calories: 285
  • Protein: 28g
  • Carbohydrates: 12g
  • Fat: 15g
  • Fiber: 2g
  • Sodium: 890mg
  • Serving size: ¼ of recipe

Timing:

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4

Professional Tips and Tricks

  1. Chicken Preparation:
  • Slice chicken while it’s slightly frozen for easier cutting
  • Cut against the grain for maximum tenderness
  • Don’t skip the cornstarch coating – it creates a protective layer and helps thicken the sauce
  1. Mushroom Selection:
  • Pat mushrooms dry before cooking to achieve better browning
  • Don’t overcrowd the pan – mushrooms need space to release moisture
  • Use a mix of mushroom varieties for more complex flavors
  1. Sauce Perfection:
  • Use high-quality soy sauce for better flavor depth
  • Adjust black pepper amount based on freshness – freshly ground requires less
  • Let sauce simmer until it coats the back of a spoon

Variations and Substitutions

  1. Protein Options:
  • Turkey breast cutlets
  • Firm tofu (press and drain well)
  • Pork tenderloin
  1. Mushroom Alternatives:
  • Shiitake mushrooms
  • Baby bella mushrooms
  • King oyster mushrooms
  • Mixed wild mushrooms
  1. Dietary Modifications:
  • Gluten-free: Use tamari instead of soy sauce
  • Low-sodium: Reduce soy sauce and increase black pepper
  • Vegan: Replace chicken with seitan or tempeh

Common FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can prepare it up to 2 days in advance. Reheat gently on the stovetop with a splash of water to prevent drying.

Q: What type of mushrooms work best?
A: Button mushrooms are most common, but cremini, shiitake, or a mixture provide excellent flavor depth.

Q: Is this dish spicy?
A: The black pepper provides warmth rather than heat. Adjust the amount to your preference.

Q: Can I freeze this dish?
A: Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently for best results.

Storage and Make-Ahead Tips

Storage:

  • Refrigerate in an airtight container for up to 4 days
  • Keep sauce separate if preparing components ahead
  • Store garnishes separately

Make-Ahead Tips:

  • Slice chicken and vegetables up to 24 hours in advance
  • Mix sauce ingredients and store separately
  • Pre-measure dry ingredients and store in sealed containers

Reheating Instructions:

  • Stovetop: Heat over medium-low with a splash of water
  • Microwave: Heat in 30-second intervals, stirring between
  • Avoid high heat to prevent chicken from becoming tough

This versatile dish pairs perfectly with steamed rice, noodles, or cauliflower rice for a low-carb option. The rich umami flavors develop further overnight, making leftovers particularly delicious.