Description

A quick and flavorful Black Pepper Chicken with Mushrooms recipe featuring tender chicken breasts sautéed with earthy mushrooms in a bold, peppery soy-based sauce. Perfect for busy weeknights, this dish delivers restaurant-quality taste with simple ingredients, ideal served with rice, noodles, or steamed vegetables.

Ingredients

Scale

Protein

2 boneless, skinless chicken breasts, thinly sliced

Mushrooms and Vegetables

1 cup fresh button or cremini mushrooms, sliced
1 small onion, thinly sliced
2 garlic cloves, minced
2 green onions, chopped (optional, for garnish)

Pantry Staples and Seasonings

1 teaspoon coarsely ground black pepper (adjust to taste)
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 cup water or chicken broth

Instructions

Prepare the Ingredients: Slice the chicken breasts into thin, bite-sized strips. Clean and slice mushrooms evenly. Mince the garlic cloves and slice the onion thinly. Coarsely grind fresh black pepper and set aside.
Coat the Chicken: Lightly toss the chicken strips in cornstarch to give them a delicate coating that seals in juices and adds texture once cooked. Set aside.
Sauté Aromatics and Mushrooms: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, stirring until aromatic and slightly softened. Add mushrooms and cook until they release moisture and start to brown.
Cook the Chicken: Push mushrooms and aromatics to the side of the pan. Add coated chicken strips and sear without stirring for a couple of minutes until golden. Flip and cook thoroughly until no pink remains.
Add Sauce and Seasoning: Pour in soy sauce and water or chicken broth. Sprinkle black pepper generously over the chicken and mushrooms. Stir together and let the sauce simmer briefly until thick and glossy.
Finish and Garnish: Toss the dish for even coating. Adjust seasoning with more black pepper if desired. Garnish with chopped green onions just before serving.

Notes

Use freshly cracked black pepper for better flavor and aroma.
Do not overcrowd the pan; cook chicken in batches if necessary for proper searing.
Cook on medium-high heat for caramelization and depth of flavor.
Let the dish rest for a couple of minutes after cooking to allow flavors to meld.
Add black pepper towards the end of cooking to preserve its boldness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 550mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg

Keywords: Black Pepper Chicken, Mushroom Chicken, Quick Dinner, Easy Stir Fry, Peppery Chicken, Weeknight Recipe, Gluten Free