Black Pepper Chicken with Mushrooms

This black pepper chicken with mushrooms stir-fry has become my go-to solution for dinner emergencies when I need something satisfying and flavorful without spending hours in the kitchen. The combination of tender chicken, earthy mushrooms, and that bold peppery sauce creates a restaurant-quality dish that's surprisingly simple to make at home.

I first created this recipe when my family was craving Chinese food but we were snowed in during a winter storm. It was such a hit that it's now requested weekly and has earned a permanent spot in our dinner rotation.

Ingredients

• Boneless skinless chicken breasts: Create the perfect tender base for this dish as they quickly absorb the flavors of the sauce
• Cornstarch: Essential for both tenderizing the chicken and creating that signature velvety texture in authentic Chinese cooking
• Fresh mushrooms: Add earthy depth and meaty texture; choose cremini for more flavor or button mushrooms for milder taste
• Black pepper: The star ingredient; use freshly ground for maximum impact and aromatic qualities
• Soy sauce: Provides that essential umami foundation; look for low sodium varieties to better control the salt level
• Oyster sauce: Adds a subtle sweetness and complexity that elevates the entire dish
• Onion: Serves as an aromatic base that sweetens slightly when cooked

Step-by-Step Instructions

Marinate the Chicken:

Slice your chicken breasts against the grain into thin strips about a quarter inch thick. Toss them thoroughly with cornstarch, salt, and pepper in a medium bowl, making sure each piece is evenly coated. Let this mixture rest for 10 minutes which allows the cornstarch to tenderize the meat and create that signature silky texture found in Chinese restaurants.

Sear the Chicken:

Heat your wok or large skillet until very hot, then add 1 tablespoon of oil, swirling to coat the cooking surface. Working in batches if necessary, arrange the marinated chicken in a single layer without overcrowding. Allow it to cook undisturbed for 2 minutes until golden brown, then flip each piece and cook for another 2 minutes. The chicken should have a slight crust but remain tender inside. Transfer to a clean plate and set aside.

Cook the Vegetables:

Without washing the pan, add the remaining tablespoon of oil and reduce heat to medium. Add your chopped onions and cook for 2 to 3 minutes until they begin to soften and become translucent. Add the sliced mushrooms to the pan and cook for 3 to 4 minutes, stirring occasionally until they release their moisture and begin to brown around the edges. The mushrooms should be tender but not soggy.

Create the Sauce:

While the vegetables cook, whisk together soy sauce, oyster sauce, freshly ground black pepper, sugar, and chicken broth in a small bowl until well combined. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer, stirring to incorporate any browned bits from the bottom of the pan.

Thicken and Combine:

In a separate small bowl, create a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth. Return the cooked chicken to the skillet, along with any accumulated juices. Pour the cornstarch slurry around the edge of the pan while stirring continuously. Cook for about 1 minute until the sauce thickens to a glossy consistency that coats the back of a spoon.

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I discovered the importance of the velveting technique during a cooking class in Chinatown. The instructor showed us how this simple step transforms ordinary chicken into the tender, silky meat found in restaurant dishes. My family immediately noticed the difference the first time I applied this method at home.

Perfect Pairings

This black pepper chicken shines when served with plain steamed jasmine rice, which provides the perfect neutral canvas for the flavorful sauce. For a lower-carb option, try cauliflower rice or a side of steamed broccoli. The dish also works wonderfully with simple stir-fried noodles tossed with a bit of sesame oil and green onions.

Making Ahead and Storage

The beauty of this dish extends to its storage capabilities. After cooling completely, store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a tablespoon of water to loosen the sauce as it will have thickened considerably. For meal prep, the chicken can be sliced and marinated up to 24 hours in advance, and the sauce ingredients can be combined and refrigerated separately.

Customization Options

This recipe welcomes adaptation based on what you have available. For protein, beef sirloin slices work beautifully, as do large shrimp or even firm tofu for a vegetarian version. The vegetable component can be expanded to include bell peppers, snow peas, or baby corn. For those who enjoy extra heat, add thinly sliced fresh jalapeños or a pinch of red pepper flakes along with the black pepper.

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This recipe is as versatile as it is delicious. Try it once, and it might just become a household favorite.

Frequently Asked Questions

→ Can I substitute other proteins in this dish?

Yes, beef strips, shrimp, or firm tofu work wonderfully as alternatives to chicken in this dish. Just adjust cooking times accordingly—beef may need slightly longer, while shrimp and tofu require less time to cook than chicken.

→ How spicy is this black pepper chicken?

With 1 teaspoon of freshly ground black pepper in the sauce, this dish has a moderate kick. You can easily adjust by reducing to ½ teaspoon for milder flavor or increasing to 1½ teaspoons for more heat. Remember that freshly ground pepper provides the best flavor.

→ What kind of mushrooms work best?

Button, cremini, or shiitake mushrooms all work excellently. Button and cremini offer a mild, earthy flavor, while shiitakes provide a more robust, umami taste. You can use a single variety or create a mushroom medley for more complex flavors and textures.

→ Is oyster sauce necessary for this dish?

While oyster sauce adds wonderful umami depth, it's optional. If unavailable or if you prefer a vegetarian alternative, substitute with 1 extra tablespoon of soy sauce mixed with ½ teaspoon sugar, or use vegetarian mushroom-based oyster sauce alternatives.

→ What sides pair well with black pepper chicken?

Jasmine or basmati rice makes a perfect base for soaking up the savory sauce. Alternatively, serve with stir-fried noodles like lo mein or rice noodles. For a lower-carb option, cauliflower rice or steamed vegetables like broccoli or bok choy work beautifully.

→ How can I make this dish ahead of time?

You can slice the chicken and vegetables up to a day ahead and store them separately in the refrigerator. The sauce ingredients can also be mixed and refrigerated. For best results, cook just before serving, as the stir-fry comes together quickly and tastes best fresh.