Black Pepper Chicken with Mushrooms: Fast, Flavorful & Packed with Umami 🍄🍗
Spicy, savory, and ready in minutes—this Black Pepper Chicken with Mushrooms is your new go-to weeknight recipe. It’s everything you want in a stir-fry: tender chicken, earthy mushrooms, a bold black pepper kick, and a silky, glossy sauce that clings to every bite. All you need is a pan, 20 minutes, and a craving for real flavor.
Why This Recipe Works
✔️ Quick and simple
✔️ Uses pantry staples
✔️ High protein and low carb
✔️ Easily customizable
✔️ Bold, takeout-style flavor at home
Ingredients
đź“ť For the Chicken
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
🍄 For the Sauce & Stir-Fry
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional but great for umami)
1 teaspoon sugar
2 tablespoons water
1 tablespoon vegetable or sesame oil
1 cup mushrooms, sliced (button or shiitake)
2 garlic cloves, minced
½ teaspoon freshly ground black pepper (extra for finishing)
Chopped scallions or sesame seeds (for garnish)
How to Make Black Pepper Chicken with Mushrooms
👨‍🍳 Instructions
Prep the chicken: Toss sliced chicken with cornstarch, salt, and ½ tsp black pepper. Set aside.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water.
Cook the chicken: Heat oil in a skillet or wok over medium-high heat. Sauté chicken for 3–4 minutes until lightly browned and just cooked through. Remove and set aside.
Cook mushrooms: In the same pan, add a bit more oil if needed. Sauté mushrooms until browned, about 5–6 minutes. Add garlic and cook for 30 seconds.
Combine: Return chicken to the pan, pour in the sauce, and toss everything to coat. Simmer for 2 minutes until sauce thickens slightly.
Finish: Sprinkle with extra cracked black pepper and garnish with scallions or sesame seeds. Serve hot over rice or with steamed veggies.
Chef Insights
Gordon Ramsay: “Black pepper isn’t just heat—it adds depth. Pair it with earthy mushrooms and you’ve got something special.”
Ree Drummond: “I love how fast this dish comes together. You could meal prep it or serve it fresh—it’s always a hit.”
Ina Garten: “The balance of salt, sweet, and umami in this stir-fry makes it incredibly satisfying.”
