Black Pepper Chicken with Mushrooms is a flavorful dish that brings together tender chicken pieces coated in a rich, peppery sauce with the earthy taste of mushrooms. The black pepper adds a nice bit of heat and depth, while the mushrooms soak up all those delicious flavors, making every bite satisfying and full of character.
I love making this dish when I want something quick but still packed with taste. One thing I always do is make sure to toast the black pepper a little before adding it—it really lifts the flavor and gives it that fresh, spicy kick. Also, using a mix of mushrooms can add extra texture and make it a bit more special.
This chicken dish goes great with a side of steamed rice or noodles because the sauce is perfect for soaking up. I often find myself going back for seconds and even thirds! It’s one of those meals that turns out great whether you’re cooking for yourself or sharing with family and friends. Plus, it’s so easy that I make it on busy weeknights all the time.
Key Ingredients & Substitutions
Chicken: I like using boneless thigh meat because it stays juicy and tender. But chicken breast works fine if you prefer leaner meat.
Mushrooms: Button mushrooms are easy to find, but cremini or even shiitake add a richer flavor. If you’re avoiding mushrooms, thinly sliced zucchini could work as a fresh substitute.
Black Peppercorns: Crushing fresh peppercorns gives the dish a bright, spicy kick. If you don’t have fresh, ground black pepper is okay but add it slowly to avoid overpowering the dish.
Sauces (Soy, Oyster, Hoisin): Soy sauce is essential for saltiness; low-sodium is a good swap if watching salt. Oyster sauce adds depth, but for a vegetarian twist, try mushroom sauce. Hoisin adds sweetness and tang, but honey or a touch of brown sugar can work instead.
How Can You Get the Perfect Peppery Flavor Without Overdoing It?
Black pepper is the star, but it can be strong. Here’s my tip to balance it nicely:
- Lightly toast whole black peppercorns in a dry pan to release oils before crushing them. This boosts flavor without too much heat.
- Crush coarsely to get little pepper bursts instead of powdery heat.
- Add the pepper partway through cooking to let it soften in the sauce while keeping its bite.
- Taste as you go — you can always add more freshly ground pepper at the end for boldness.
This way, you get that warm, aromatic black pepper flavor that shines through but never overwhelms the juicy chicken and mushrooms.
Equipment You’ll Need
- Large skillet or wok – I prefer a bigger pan to cook everything evenly without overcrowding.
- Mortar and pestle or zip-top bag – to crush the black peppercorns fresh, which really boosts the flavor.
- Wooden spoon or spatula – for stirring the ingredients and scraping the pan.
- Measuring spoons and cups – to keep the sauces and liquids right on target.
- Small bowl – to mix the cornstarch slurry before adding it to the pan.
Flavor Variations & Add-Ins
- Swap chicken for beef strips or tofu for a vegetarian option; it keeps the dish versatile and filling.
- Add a splash of rice vinegar or a dash of sesame oil for extra depth and aroma.
- Mix in sliced bell peppers, bok choy, or snow peas for more color and crunch.
- For a milder flavor, reduce the amount of crushed black pepper or skip it altogether, and add a touch of ginger for warmth.
Black Pepper Chicken with Mushrooms
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh black peppercorns, coarsely crushed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil or sesame oil
- 2 green onions, chopped (for garnish)
- Salt, to taste
How Much Time Will You Need?
This meal takes about 10 minutes to prep and around 15 minutes to cook. So in just 25 minutes, you’ll have a tasty, hearty dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
First, crush the black peppercorns coarsely using a mortar and pestle, or put them in a sealed bag and gently crush with a rolling pin. Set the pepper aside. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sprinkle the chicken pieces lightly with salt, then stir-fry the chicken until it’s lightly browned and cooked through, about 5 to 7 minutes. Take the chicken out of the pan and set it aside.
2. Cook the Onions, Garlic, and Mushrooms:
In the same pan, add the remaining tablespoon of oil. Toss in the sliced onions and minced garlic, cooking until you can smell their aroma and the onions look translucent. Now add the sliced mushrooms and cook for about 4 to 5 minutes, until they soften and release their juices.
3. Combine and Finish the Dish:
Put the cooked chicken back into the pan. Stir in the crushed black pepper, soy sauce, oyster sauce, hoisin sauce, and sugar. Mix everything well to spread the flavors. Pour in the chicken broth or water, then bring the mixture to a gentle simmer. Slowly stir in the cornstarch slurry to thicken the sauce. Let it cook for another 1 to 2 minutes until the sauce becomes nice and glossy. Taste and add a little extra salt if you want.
4. Garnish and Serve:
Once done, take the pan off the heat. Sprinkle the chopped green onions over the dish for a fresh pop of color and flavor. Serve your Black Pepper Chicken with Mushrooms hot alongside steamed rice or noodles for a wonderful meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before cooking to avoid extra moisture in the pan.
What Can I Substitute for Fresh Black Peppercorns?
If you don’t have fresh peppercorns, ground black pepper works fine. Use it sparingly, adding a little at a time to control the heat and flavor intensity.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or microwave until warmed through.
Can I Make This Recipe Vegetarian?
Absolutely! Replace the chicken with firm tofu or extra mushrooms and use a vegetarian oyster sauce or mushroom sauce to keep the umami flavors.