Savory Pepper Chicken Mushroom Stir-fry

This savory Black Pepper Chicken with Mushrooms has become my weeknight dinner hero when I need something flavorful but quick. The combination of tender chicken, earthy mushrooms, and the bold kick of freshly ground black pepper creates a restaurant-quality dish that's surprisingly simple to make at home.

I first created this recipe when trying to recreate my favorite takeout dish without all the excess oil. Now my family requests it at least twice a month and they never guess how simple it actually is to prepare.

Ingredients

• Boneless skinless chicken breasts: the protein backbone of this dish slices thinly for quick cooking and maximum tenderness
• Cornstarch: creates that signature velvety coating that helps the sauce cling to every piece
• Black pepper: the star ingredient use freshly ground for best flavor as pre ground lacks the aromatic punch
• Mushrooms: shiitake provide earthy depth but button mushrooms work beautifully too
• Bell pepper: adds color contrast and sweet crunch to balance the savory elements
• Onion: provides essential aromatic base and natural sweetness when cooked
• Garlic: always fresh never pre minced for the most vibrant flavor
• Soy sauce: use low sodium to control the salt level
• Oyster sauce: the secret ingredient that adds umami richness without overwhelming
• Honey: just enough to balance the salty and peppery notes
• Rice vinegar: brightens all the flavors with subtle acidity

How To Make Black Pepper Chicken with Mushrooms

Prepare the chicken:

Toss thinly sliced chicken with cornstarch salt and black pepper until each piece is evenly coated. This step creates a protective barrier that keeps the chicken juicy while also thickening the sauce later. Make sure your slices are uniform thickness about 1/4 inch for even cooking.

Sear the chicken:

Heat your skillet until it's very hot before adding oil. When the oil shimmers add the chicken in a single layer without crowding the pan. Allow it to sear undisturbed for about 2 minutes before stirring to develop golden brown edges. Cook just until no longer pink about 4 minutes total. Remove to a clean plate.

Cook the vegetables:

In the same pan sauté the onions and bell peppers first until they begin to soften. The residual chicken flavor in the pan will infuse into the vegetables. Next add the mushrooms which need a bit more space to release their moisture and brown properly. Only add the garlic during the final minute to prevent burning.

Create the sauce:

Whisk all sauce ingredients together in a small bowl before adding to the pan. The black pepper is intentionally added to the sauce rather than just the chicken to create layers of peppery flavor throughout the dish. Make sure your honey is fully incorporated with no clumps.

Combine and finish:

Return the chicken to the pan with the vegetables and sauce allowing everything to simmer together just until heated through. The cornstarch from the chicken will naturally thicken the sauce as it bubbles. Toss frequently to ensure even coating but be gentle to keep the chicken pieces intact.

This recipe reminds me of my first attempt at recreating Chinese takeout at home. I remember being stunned by how the simple addition of freshly cracked pepper transformed ordinary ingredients into something truly special. My daughter who normally picks mushrooms out of everything actually requests extra in this dish.

Storing Leftovers

Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight making this an excellent meal prep option. When reheating add a tablespoon of water to prevent the sauce from becoming too thick and heat gently either in a skillet or microwave until just warmed through. Avoid overheating which can make the chicken tough and rubbery.

Easy Substitutions

The beauty of this recipe lies in its flexibility. No shiitake mushrooms? Button cremini or even portobello work beautifully. Chicken can be swapped for thinly sliced beef flank steak or even firm tofu for a vegetarian version. If you dont have oyster sauce try hoisin sauce with a splash of fish sauce or even just additional soy sauce with a pinch of sugar. No rice vinegar? Apple cider vinegar makes a suitable substitute though slightly less delicate in flavor. For those avoiding cornstarch arrowroot powder works at a 11 ratio.

Serving Suggestions

While white rice is the classic pairing this dish is incredibly versatile. Try serving over brown rice for added nutrition or cauliflower rice for a lower carb option. Noodles make an excellent base too particularly udon or lo mein varieties that stand up to the robust sauce. For a complete meal add steamed broccoli on the side or stir in some baby spinach during the final minute of cooking. A side of quick pickled cucumbers provides a refreshing contrast to the rich savory flavors.

Recipe FAQs

→ What mushrooms work best for this dish?

While the recipe suggests shiitake or button mushrooms, you can use any variety you prefer. Cremini mushrooms offer a deeper flavor, while oyster mushrooms provide a different texture. For extra umami, consider using a mix of different mushroom varieties.

→ Can I make this dish spicier?

Absolutely! You can increase the amount of black pepper or add red pepper flakes, sliced fresh chilis, or a teaspoon of chili oil to the sauce for extra heat. Adjust according to your preference.

→ How can I make this dish vegetarian?

To make a vegetarian version, substitute the chicken with firm tofu (pressed and cubed) or tempeh. You can also double the mushrooms for a hearty mushroom stir-fry. Replace the oyster sauce with vegetarian mushroom-based oyster sauce or additional soy sauce with a dash of sugar.

→ What's the best way to slice chicken for stir-fry?

For the most tender results, slice chicken breast against the grain into thin, even strips. Partially freezing the chicken (about 15-20 minutes in the freezer) makes it easier to get clean, thin slices. Consistent sizing ensures even cooking.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or chicken broth to prevent the sauce from becoming too thick. Reheat in a skillet over medium heat until just warmed through to avoid overcooking the chicken.

→ What can I serve with this dish besides rice?

While rice is traditional, this dish pairs well with cauliflower rice for a low-carb option, zucchini noodles, or steamed vegetables. You can also serve it with quinoa, brown rice, or in lettuce cups for a lighter meal.