Name: Black Pepper Chicken Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken breast or thighs, thinly sliced; 2 cups fresh mushrooms (button, cremini, or shiitake), sliced; 3 cloves garlic, minced; 1/2 onion, sliced (optional); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tsp ground black pepper (freshly cracked preferred); 1 tsp cornstarch; 1/4 cup water or chicken broth; 2 tbsp oil for cooking; Optional: sliced green onions, bell peppers, or pinch of sugar

Black Pepper Chicken Mushrooms is a bold, savory stir-fry dish loaded with juicy chicken, tender mushrooms, and a rich black pepper sauce. It’s quick to make and delivers a satisfying balance of heat, umami, and earthy mushroom flavor in every bite. I love making it when I want something hearty, flavorful, and faster than takeout.

Black Pepper Chicken Mushrooms

Why You’ll Love This Recipe

I love this recipe because it hits all the right notes: it’s spicy, saucy, savory, and ready in under 30 minutes. The black pepper sauce brings a bold kick that pairs beautifully with the natural earthiness of mushrooms and the tenderness of chicken. It’s incredibly easy to pull together and doesn’t require any fancy ingredients—just a hot pan and a few pantry staples. It’s also perfect for meal prep or a quick weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, thinly sliced
Fresh mushrooms (button, cremini, or shiitake), sliced
Garlic, minced
Onion, sliced (optional)
Soy sauce
Oyster sauce
Dark soy sauce (for color and depth)
Ground black pepper (freshly cracked works best)
Cornstarch
Water or chicken broth
Oil for cooking
Optional: green onions, bell peppers, or a pinch of sugar to balance the flavors

Directions

I start by marinating the sliced chicken with a bit of soy sauce, cornstarch, and black pepper. I let it sit for 10–15 minutes while I prep the other ingredients.
In a hot skillet or wok, I heat oil and quickly sauté the chicken until browned and mostly cooked through. I then remove it from the pan and set it aside.
In the same pan, I add a bit more oil and stir-fry the garlic, onions (if using), and mushrooms until the mushrooms are soft and browned.
I return the chicken to the pan and pour in a mix of soy sauce, oyster sauce, dark soy sauce, and water or broth.
I add a generous amount of cracked black pepper and stir everything together. I let it simmer for a few minutes until the sauce thickens and coats the chicken and mushrooms.
I taste and adjust the seasoning—sometimes I add a pinch of sugar or more pepper for extra kick.
I serve it hot over steamed rice or noodles, often topped with sliced green onions for a fresh touch.

Servings and timing

This recipe serves about 3 to 4 people. It takes around 10 minutes to prep and 15 minutes to cook, so I usually have it on the table in just 25 minutes.

Variations

I sometimes add bell peppers or snow peas for extra crunch and color.
For a low-carb version, I serve it over cauliflower rice or zucchini noodles.
Using chicken thighs instead of breast gives a juicier, richer flavor.
For more heat, I add sliced chili peppers or a dash of chili oil.
I’ve even used tofu or beef instead of chicken with great results.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it for 1–2 minutes, adding a splash of water or broth if the sauce thickens too much in the fridge. It reheats beautifully and makes a great next-day lunch.

FAQs

Can I use other types of mushrooms?

Yes, I often switch between button, cremini, shiitake, or even oyster mushrooms depending on what I have. They all bring great flavor and texture.

How spicy is this dish?

It’s more peppery than spicy. The black pepper gives it warmth without burning heat. I can always adjust the amount based on how bold I want it.

Can I make it gluten-free?

Yes, I use gluten-free soy sauce and oyster sauce. Most other ingredients are naturally gluten-free.

What’s the best cut of chicken to use?

I prefer boneless, skinless chicken thighs for juiciness, but chicken breasts also work well if sliced thin and not overcooked.

Can I make this ahead of time?

Absolutely. I cook it, cool it, and store it in the fridge. It reheats well, and the flavors deepen after sitting for a few hours.

Conclusion

Black Pepper Chicken Mushrooms is a quick, savory, and deeply satisfying dish that brings bold flavor with minimal effort. I love how easy it is to customize, and how well it pairs with a simple bowl of rice. Whether I’m cooking on a busy night or just craving something cozy and full of flavor, this recipe always delivers.