Go Back
Print Recipe

Black Pepper Chicken with Mushrooms

Black Pepper Chicken with Mushrooms is a quick, flavorful stir-fry featuring tender chicken, earthy mushrooms, crisp bell peppers, and a savory black pepper sauce. Perfect for weeknight dinners or family gatherings, it delivers a balanced, homey meal in under 30 minutes.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken

  • 2 boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Vegetables

  • 1 medium onion sliced
  • 1 bell pepper red or green, sliced
  • 8 ounces mushrooms shiitake or button, sliced
  • 3 cloves garlic minced
  • 2 green onions chopped for garnish

For the Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon honey
  • ½ teaspoon rice vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil divided

Instructions

  • Mix the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated. The cornstarch helps the chicken sear and gives the sauce something to cling to.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Stir-fry the chicken for 4–5 minutes until golden brown and cooked through, then remove and set aside.
  • Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the onion and bell pepper for 2–3 minutes until slightly softened. Add the mushrooms and garlic and cook 2–3 more minutes, letting the mushrooms release their juices without becoming soggy.
  • Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper. Taste and adjust seasoning if needed.
  • Pour the sauce over the vegetables, return the chicken to the skillet, and toss everything together. Cook 1–2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
  • Sprinkle chopped green onions on top and serve immediately with steamed rice or noodles.