Quick and Delicious Black Pepper Chicken with Mushrooms Recipe

If you love the bold flavors of black pepper chicken, this dish is about to become your new favorite. Juicy chicken, earthy mushrooms, and a savory black pepper sauce come together in a dish that’s full of flavor yet light enough for a healthy meal.

Perfect for busy weeknights, this stir-fry comes together quickly with simple ingredients and delivers restaurant-quality taste without the extra calories. Serve it over steamed rice, cauliflower rice, or even stir-fried veggies for a satisfying, well-balanced meal.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 30 minutes—great for busy nights!
Bold & Savory: The black pepper sauce is rich, peppery, and perfectly coats the chicken.
Protein-Packed: Lean chicken breast makes it a filling and satisfying dish.
Mushroom Lover’s Dream: Mushrooms add a delicious umami depth to the dish.
Customizable: Add bell peppers, broccoli, or snap peas for extra crunch.

Ingredients

For the Stir-Fry:

• 1 lb chicken breast, thinly sliced
• 1 cup mushrooms, sliced (button, cremini, or shiitake work well)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp oil (olive or sesame)
• 1 tbsp cornstarch (for coating the chicken)
• 1 tbsp low-sodium soy sauce

For the Black Pepper Sauce:

• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (or hoisin sauce for a sweeter flavor)
• 1 tsp rice vinegar
• 1 tsp honey (or sugar substitute)
• ½ tsp black pepper, freshly ground
• ¼ tsp red pepper flakes (optional for extra heat)
• ½ cup chicken broth
• 1 tsp cornstarch, mixed with 2 tsp water (to thicken the sauce)

Instructions

Prep the Ingredients

1. Thinly slice the chicken breast and toss it with 1 tbsp soy sauce and cornstarch. Let it sit for 5 minutes to help it stay tender when cooked.
2. Mix all the sauce ingredients in a small bowl and set aside.

Cook the Chicken

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden brown. Remove and set aside.

Cook the Vegetables

1. In the same pan, add a little more oil if needed and stir-fry onions, mushrooms, garlic, and ginger for 3-4 minutes until softened.

Combine & Simmer

1. Return the chicken to the pan and pour in the black pepper sauce.
2. Stir everything together and let simmer for 2 minutes.
3. Add the cornstarch slurry and stir until the sauce thickens.

Serve & Enjoy

1. Serve hot over steamed rice, quinoa, or zucchini noodles.
2. Garnish with green onions or sesame seeds for an extra touch of flavor.

Nutritional Information (Per Serving, Without Rice)

Calories: 210 | Protein: 28g | Carbs: 9g | Fat: 6g | Fiber: 1g

Tips for Success

• Slice Chicken Thinly: Cutting the chicken into thin strips helps it cook quickly and absorb more flavor.
• Use Freshly Ground Black Pepper: The bold flavor of freshly cracked black pepper makes a big difference.
• Adjust Spice Level: If you love heat, add extra red pepper flakes or a dash of chili paste.
• Don’t Overcrowd the Pan: Cook in batches if needed to keep the chicken from steaming instead of browning.
• Thicker Sauce? Add a little more cornstarch slurry to get your desired consistency.

Why This Recipe Works

• Light & Healthy: Uses lean protein, minimal oil, and a savory yet balanced sauce.
• Umami Boost from Mushrooms: The mushrooms soak up the sauce beautifully, adding depth to every bite.
• Quick & Versatile: Perfect for meal prep or last-minute dinners.
• Pairs Well with Any Side: Serve over rice, noodles, or steamed veggies for a complete meal.

This black pepper chicken with mushrooms is a flavorful, easy-to-make dish that brings the taste of takeout right into your kitchen—without the extra calories! The combination of juicy chicken, tender mushrooms, and a bold black pepper sauce makes it a satisfying meal that you’ll want to add to your weekly rotation.

Try it once, and it just might become your new favorite stir-fry!