There's something undeniably comforting about the aroma of Black Pepper Chicken with Mushrooms sizzling in the pan. The sharp, spicy kick of freshly cracked black pepper mingles with the earthy depth of mushrooms, creating a dish that's both bold and satisfying.

I first discovered this dish during a late-night craving for something hearty yet simple. With just a handful of ingredients and a quick stir-fry, it became an instant favorite. Now, it's my go-to when I want a flavorful meal that comes together in minutes.

Why You'll Love This Black Pepper Chicken with Mushrooms

Get ready to fall in love with a dish that’s as easy to make as it is delicious. Black Pepper Chicken with Mushrooms is a meal that delivers big flavor with minimal effort.

First, it’s incredibly quick and easy. With just a few simple steps, you’ll have dinner on the table in under 30 minutes—perfect for busy weeknights.

Next, it’s packed with flavor. The combination of rich soy sauce, fragrant garlic, and freshly ground black pepper creates a savory, slightly spicy dish that keeps you coming back for more.

It’s also budget-friendly. Made with affordable pantry staples and readily available ingredients, this recipe won’t break the bank while still tasting restaurant-quality.

Best of all, it’s versatile. You can serve it over steamed rice, toss it with noodles, or pair it with a side of vegetables for a well-rounded meal.

Ingredients Notes

The beauty of this dish lies in its simple yet powerful ingredients. Each one plays a crucial role in bringing out the best flavors and textures.

Chicken – Boneless, skinless chicken thighs work best here, as they stay tender and juicy even after high-heat cooking. If you prefer, you can use chicken breast, but be careful not to overcook it.

Mushrooms – I recommend using cremini or shiitake mushrooms for their deep, umami-rich flavor. Button mushrooms work in a pinch, but they won’t add the same depth.

Black Pepper – Freshly cracked black pepper is the star of this dish. It provides a bold, aromatic heat that pre-ground pepper just can’t match.

Soy Sauce – A mix of light soy sauce for saltiness and dark soy sauce for color gives the dish its signature depth. If you prefer a lower sodium option, use low-sodium soy sauce.

Garlic and Ginger – Freshly minced garlic and ginger add a fragrant, slightly spicy backbone to the sauce, balancing the richness of the chicken and mushrooms.

For best results, use a large wok or skillet to ensure even cooking and allow the ingredients to sear properly.

How To Make This Black Pepper Chicken with Mushrooms

Making this dish is a breeze, and you’ll be amazed at how quickly it comes together.

Start by preparing the chicken. Cut it into bite-sized pieces and toss it with a little soy sauce and cornstarch. This helps keep the meat juicy and gives it a nice, velvety texture.

Heat a large skillet or wok over medium-high heat. Add a splash of oil and let it get nice and hot. Then, add the chicken pieces in a single layer. Cook without stirring for a couple of minutes to get a good sear before flipping.

Once the chicken is golden brown and cooked through, remove it from the pan and set it aside. In the same pan, add more oil and toss in the sliced mushrooms. Let them cook until they release their moisture and develop a nice golden-brown color.

Next, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Then, return the chicken to the pan.

Pour in the soy sauce mixture and sprinkle in plenty of freshly ground black pepper. Stir everything together, ensuring the sauce coats the chicken and mushrooms evenly. Let it simmer for a minute or two until slightly thickened.

Serve your Black Pepper Chicken with Mushrooms hot, over a bed of steamed rice or noodles. The whole process takes just 20 minutes, making it a perfect last-minute meal option.

Storage Options

Leftovers? No problem! This dish stores well and tastes just as good the next day.

To refrigerate, place leftovers in an airtight container and store for up to 3 days. Reheat in a pan over medium heat, adding a splash of water if needed.

To freeze, let the dish cool completely before transferring it to a freezer-safe container. It will stay fresh for up to 2 months. Thaw overnight in the fridge before reheating.

For the best texture, avoid microwaving—reheating on the stovetop will keep the chicken tender and the sauce flavorful.

Variations and Substitutions

One of the best things about this dish is its adaptability. You can tweak the ingredients to fit your taste or what you have on hand.

Want a spicier kick? Add red chili flakes or Szechuan peppercorns for an extra layer of heat.

Prefer a vegetarian version? Swap the chicken for tofu or seitan and use vegetable broth instead of soy sauce.

Need more veggies? Throw in some bell peppers, snap peas, or baby bok choy for added color and crunch.

Looking for a gluten-free option? Use tamari or coconut aminos in place of soy sauce and double-check that your other ingredients are gluten-free.

Experiment and make this dish your own—it’s hard to go wrong with such bold, delicious flavors!