Step-by-Step Instructions
Step 1: Prepare the Chicken
- Cut the chicken breasts into bite-sized pieces.
- In a small bowl, mix soy sauce, oyster sauce, black pepper, cornstarch, salt, and water to create the black pepper sauce. Set aside.
Step 2: Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
- In the same pan, add a little more oil if needed and sauté the onion and garlic for 1 minute until fragrant.
- Add the mushrooms and bell pepper, stirring occasionally, and cook for 3-4 minutes until slightly tender but still crisp.
Step 4: Add the Sauce & Combine
- Return the cooked chicken to the pan.
- Pour the black pepper sauce over the chicken and vegetables, stirring well to coat everything evenly.
- Cook for 2-3 minutes, allowing the sauce to thicken.
- Drizzle with sesame oil and mix well before removing from heat.
Step 5: Serve & Enjoy
- Serve the Black Pepper Chicken with Mushrooms hot over a bed of steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds for extra flavor.
Tips for the Best Black Pepper Chicken
- Use Freshly Ground Black Pepper – This gives the dish the best depth of flavor.
- Don’t Overcrowd the Pan – Cooking in batches ensures that the chicken and veggies get a nice sear.
- Make it Spicier – Add a pinch of red pepper flakes or extra black pepper for more heat.
- Substitutions – Swap chicken for beef, tofu, or shrimp to change things up.
- For a Thicker Sauce – Add an extra ½ teaspoon cornstarch mixed with a little water.
Serving Suggestions
This dish pairs perfectly with:
- Steamed white or jasmine rice
- Brown rice or quinoa for a healthier option
- Stir-fried noodles for a delicious twist
- Steamed or sautéed bok choy on the side
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a pan over medium heat, adding a splash of water if the sauce thickens too much.
- Freezing: Not recommended as the texture of the vegetables may change.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs will work just as well and may even be juicier.
Can I make this dish gluten-free?
Yes, simply replace soy sauce with tamari or coconut aminos to keep it gluten-free.
What other vegetables can I add?
Try adding carrots, snap peas, zucchini, or baby corn for extra crunch and color.
Can I meal prep this dish?
Absolutely! Make a batch ahead of time and store it in meal-prep containers for a quick and easy lunch or dinner.
Final Thoughts
This Black Pepper Chicken with Mushrooms is the perfect balance of savory, spicy, and slightly sweet flavors, making it an irresistible dish for any night of the week. With its simple ingredients, quick cooking time, and bold flavors, you’ll want to make this recipe again and again!
Try it tonight and enjoy a delicious homemade stir-fry in under 30 minutes!
