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
- 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
- Prepare the Vegetables (5 minutes)
- Chop the onion into medium-sized pieces
- Clean and slice mushrooms into even thickness
- Mince the garlic cloves finely
- 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
- 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
- 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
- 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
- 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
- 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
- Protein Options:
- Turkey breast cutlets
- Firm tofu (press and drain well)
- Pork tenderloin
- Mushroom Alternatives:
- Shiitake mushrooms
- Baby bella mushrooms
- King oyster mushrooms
- Mixed wild mushrooms
- 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.