I was standing at my kitchen window last week, sipping tea and watching a light rain tap the garden herbs, when the memory of a dish my husband and I used to make together drifted into my thoughts.
Back in our early retirement days, before I turned this little kitchen into a blog hub, we’d cook this black pepper chicken with mushrooms on Sunday evenings. No fancy tablecloths, no guests—just the two of us, humming along to jazz records and stealing little bites right from the pan.
It was a simple dish but so packed with warmth that it never failed to comfort us. We had a small wooden table tucked into the corner of the kitchen, where we’d sit with mismatched plates, laughing over the week’s happenings. He loved his with extra pepper. I liked mine a bit saucier. Sometimes we’d toss in garlic if it was in the pantry or drizzle a touch of soy sauce for that deeper flavor.
Now, years later, the tradition lives on. It’s still one of my go-to meals when I want something flavorful without fuss. And the best part? It comes together fast, uses everyday ingredients, and satisfies every time. If you love homey meals with a touch of spice and savory goodness, this one belongs in your rotation.
Short Description
This black pepper chicken with mushrooms is a quick and satisfying stir-fry made with juicy chicken strips, tender mushrooms, and bold peppery flavor. Serve it over rice or noodles for a comforting, weeknight-friendly meal.
Key Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons vegetable oil (divided)
- 1 onion, chopped
- 2 cups sliced mushrooms (cremini, button, or shiitake work well)
- 2 cloves garlic, minced (optional, for extra flavor)
- 1 tablespoon soy sauce (optional, for added umami)
- 1 teaspoon sugar (optional, to balance flavors)
- Cooked rice or noodles, for serving
Tools Needed
- Large skillet or wok
- Cutting board and sharp knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring spoons
Cooking Instructions
Step 1: Marinate the Chicken
In a medium bowl, combine the sliced chicken, cornstarch, salt, and black pepper. Stir until the chicken is evenly coated. Let it rest for 10–15 minutes. This step keeps the chicken tender and helps lock in the seasoning.
Step 2: Stir-Fry the Vegetables
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 2–3 minutes, until it becomes soft and slightly translucent.
Toss in the mushrooms and cook for another 4–5 minutes, stirring occasionally, until they release their moisture and turn golden. Transfer the vegetables to a plate and set aside.
Step 3: Cook the Chicken
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the marinated chicken and stir-fry for about 5–7 minutes. The chicken should be golden brown and cooked through. Avoid overcrowding the pan to get a nice sear.
Step 4: Combine Everything
Return the cooked onions and mushrooms to the skillet with the chicken. Add the garlic (if using), soy sauce, and sugar. Stir well and cook for 1–2 more minutes until everything is well coated and fragrant. Adjust seasoning if needed.
Step 5: Serve
Spoon the hot mixture over cooked rice or noodles. Garnish with a pinch of black pepper or chopped green onions if you like. Serve immediately and enjoy every bite.
Why You’ll Love This Recipe
– Quick and easy—ready in about 30 minutes
– Minimal ingredients and no fancy equipment needed
– Versatile—serve over rice, noodles, or even lettuce wraps
– A great option for meal prep or busy weeknights
– Naturally dairy-free and easily customizable
Mistakes to Avoid & Solutions
Using too much oil:
Too much oil can make the dish greasy. Stick to 2 tablespoons split between steps.
Overcrowding the pan:
Cook the chicken in batches if needed to avoid steaming it. Crowding reduces browning.
Skipping the cornstarch:
Cornstarch helps seal in moisture. Skipping it can result in dry chicken.
Not seasoning enough:
Taste the dish before serving. A pinch more salt or soy sauce can balance everything.
Overcooking the mushrooms:
They should be golden, not mushy. Cook until just tender and no longer wet.
Serving and Pairing Suggestions
Serve over jasmine rice, brown rice, or egg noodles
Add a side of steamed broccoli or snow peas for extra veggies
For a light meal, spoon it into lettuce cups
Pair with hot tea or a crisp white wine like Sauvignon Blanc
Serve family-style or plated individually—both work well
Storage and Reheating Tips
Storage: Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.
Freezing: This dish doesn’t freeze well due to the texture of the mushrooms, but the chicken alone can be frozen for up to 1 month.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth. Microwave in short bursts, covered, to avoid drying out.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work great and stay even juicier.
2. What mushrooms are best for this dish?
Cremini or button are classic choices, but shiitake adds a rich, earthy flavor.
3. Can I make it vegetarian?
You can! Swap chicken for firm tofu or tempeh. Just press and cube it before cooking.
4. How spicy is it?
The pepper adds warmth, not heat. If you want a kick, add red chili flakes or a dash of hot sauce.
5. Is soy sauce necessary?
It’s optional, but adds umami. For soy-free diets, try coconut aminos.
Tips & Tricks
Slice chicken evenly so it cooks at the same rate
Marinate at room temperature for better flavor absorption
Use a hot skillet to sear the chicken nicely
Don’t stir too much—let ingredients brown a bit
Add a squeeze of lemon juice at the end for brightness
Recipe Variations
1. Spicy Black Pepper Chicken:
Add ½ teaspoon red chili flakes in Step 4 or a teaspoon of chili garlic sauce for heat.
2. Creamy Pepper Chicken:
After Step 4, stir in ¼ cup of coconut milk or cream and simmer for 2–3 minutes. This mellows the pepper and adds richness.
3. Black Pepper Tofu with Mushrooms:
Replace chicken with pressed, cubed tofu. Toss it in cornstarch and pan-fry until crisp before adding the mushrooms and sauce.
4. Garlic-Lovers Version:
Double the garlic and add it both when marinating the chicken and in Step 4 for a bold, fragrant flavor.
5. Stir-Fry Veggie Boost:
Add bell peppers, snap peas, or baby spinach during Step 2 for more color and nutrients.
Final Thoughts
This black pepper chicken with mushrooms may be a simple dish, but it brings a sense of comfort that only comes from home-cooked meals. It’s the kind of food that fills your kitchen with inviting aromas and invites everyone to the table without needing an occasion. Over time, I’ve made tiny tweaks—more garlic here, a splash of sauce there—but its soul remains unchanged.
Cooking it reminds me that flavor doesn’t have to be complicated. A few good ingredients, a warm pan, and a little patience go a long way. And every time I spoon it over rice, I’m reminded of quiet evenings, shared stories, and the joy of everyday meals. I hope you’ll give this recipe a try, and maybe even start your own little tradition around it.
Let this dish bring as much joy to your kitchen as it has to mine.
Black Pepper Chicken With Mushrooms
Print ThisIngredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper (adjust to taste)
- 2 tablespoons vegetable oil (divided)
- 1 onion, chopped
- 2 cups sliced mushrooms (cremini, button, or shiitake work well)
- 2 cloves garlic, minced (optional, for extra flavor)
- 1 tablespoon soy sauce (optional, for added umami)
- 1 teaspoon sugar (optional, to balance flavors)
- Cooked rice or noodles, for serving
Instructions
Step 1: Marinate the Chicken
In a medium bowl, mix chicken, cornstarch, salt, and black pepper. Let it sit for 10–15 minutes to tenderize and absorb flavor.
Step 2: Stir-Fry the Vegetables
Heat 1 tbsp oil in a skillet over medium-high heat. Sauté onion for 2–3 minutes until soft. Add mushrooms and cook 4–5 minutes until golden and tender. Transfer to a plate.
Step 3: Cook the Chicken
In the same pan, heat the remaining 1 tbsp oil. Stir-fry chicken for 5–7 minutes until browned and cooked through. Don’t overcrowd the pan.
Step 4: Combine Everything
Return onions and mushrooms to the skillet. Add garlic, soy sauce, and sugar. Stir and cook for 1–2 minutes until fragrant and well-coated.
Step 5: Serve
Serve hot over rice or noodles. Top with black pepper or green onions if desired.
