Black Pepper Chicken with Mushrooms

A savory and peppery chicken dish loaded with tender mushrooms in a rich garlic-soy sauce. This quick stir-fry is perfect for busy weeknights and pairs beautifully with steamed rice or noodles.

Ingredients

• 1 lb boneless chicken breast or thighs, sliced
• 2 cups mushrooms, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tbsp freshly cracked black pepper
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp cooking oil
• Salt to taste
• Green onions for garnish

Instructions

1. In a bowl, toss chicken with soy sauce, oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
2. Heat oil in a skillet or wok over medium-high heat.
3. Cook chicken until browned and nearly cooked through. Remove and set aside.
4. In the same pan, sauté onions, garlic, and mushrooms until softened.
5. Return chicken to the pan and sprinkle in black pepper.
6. Add sesame oil and stir everything together for 2–3 minutes until coated and glossy.
7. Taste and adjust salt if needed.
8. Garnish with green onions and serve hot.

Q&A

Can I use different mushrooms?

Yes! Button, cremini, shiitake, or portobello mushrooms all work well.

Is this dish spicy?

It has a warm peppery kick but is not overly spicy. Reduce black pepper for a milder flavor.

Can I make it low sodium?

Use low-sodium soy sauce and reduce added salt.

What side dishes go well with it?

Steamed jasmine rice, fried rice, noodles, or stir-fried vegetables pair perfectly.

Can I meal prep this?

Yes. Store in the refrigerator for up to 4 days in an airtight container.

Can I use beef instead of chicken?

Absolutely. Thinly sliced beef works great with the black pepper sauce.