This easy black pepper chicken is packed with bold flavors and juicy mushrooms that make every bite wonderful. It’s quick to prepare, perfect for a weeknight dinner!
I love how the black pepper adds a little kick without overwhelming the dish. Pair it with rice or noodles, and you’ll have a tasty meal that feels special—even on busy nights!
Key Ingredients & Substitutions
Chicken: I suggest using boneless, skinless chicken thighs because they stay juicer than breasts. If you’re looking for a lighter option, chicken breasts work too! For a different twist, try tofu for a delicious vegetarian version.
Mushrooms: Button and cremini mushrooms are perfect here. If you’re looking for something different, shiitake or portobello would add unique flavors. If you have a mushroom allergy, try using bell peppers or zucchini instead.
Black Pepper: Freshly ground black pepper has a fantastic aroma and flavor. If you want less heat, use ground white pepper instead, which has a milder taste. Alternatively, don’t hesitate to adjust the amount to match your spice preference!
Soy Sauce: Regular soy sauce gives an umami kick, but you can use low-sodium soy sauce or tamari for a gluten-free version. Coconut aminos is another great substitute if you’re avoiding soy.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken just right can be tricky, but here are some tips to help you shine in the kitchen! Start with a hot skillet to sear the chicken quickly.
- Brown the chicken on one side before flipping—this locks in flavor and moisture!
- Don’t overcrowd the pan, or the chicken will steam instead of brown. If needed, cook in batches.
- Always cut the chicken into even pieces to ensure they cook at the same rate.
Easy Black Pepper Chicken With Mushrooms
Ingredients You’ll Need:
For the Chicken and Sauce:
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 200g (7 oz) mushrooms, sliced (button or cremini work well)
- 3 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- Salt to taste
For Garnish:
- 2 green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, totaling around 30 minutes from start to finish. It’s a quick dish that’s perfect for when you’re short on time but still want a delicious home-cooked meal!
Step-by-Step Instructions:
1. Heating the Oil:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is hot enough before adding the chicken; this will help create a nice sear!
2. Cooking the Chicken:
Add the chicken pieces to the hot pan and cook them until they are browned and mostly cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Sautéing the Veggies:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the sliced onion and sauté until they become translucent, which should take about 2-3 minutes. The goal is to get those onions nice and tender!
4. Adding Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pan. Cook everything together until the mushrooms soften and release their moisture. This should take about 4-5 minutes and will fill your kitchen with a wonderful aroma!
5. Bringing Everything Together:
Now it’s time to return the chicken to the pan. Stir in the soy sauce, oyster sauce (if using), sugar, and freshly ground black pepper. Mix everything well so all the chicken and veggies are coated in that delicious sauce.
6. Simmering:
Pour in the chicken broth or water and give it a good stir. Let everything simmer for another 3-4 minutes until the chicken is fully cooked and the sauce thickens up slightly. This will enhance all the flavors.
7. Final Touches:
Taste the dish and adjust the seasoning with salt or more black pepper if you like it spicier. Now you’re almost ready to serve!
8. Serving:
Garnish your black pepper chicken with chopped green onions before serving it hot. Pair it with steamed rice or noodles, and enjoy your scrumptious meal!
FAQ for Easy Black Pepper Chicken With Mushrooms
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it first. Thaw the chicken overnight in the fridge or by placing it in a sealed plastic bag submerged in cold water. Make sure to pat it dry before cooking to avoid excess moisture.
What if I Don’t Have Oyster Sauce?
No problem! If you don’t have oyster sauce on hand, simply omit it or substitute with an equal amount of hoisin sauce for a different flavor profile. Alternatively, you can use soy sauce alone for a lighter dish.
How Can I Adjust the Flavor to My Liking?
You can tweak the flavor by adjusting the amount of soy sauce and black pepper to suit your taste. For a sweeter sauce, add a bit more sugar; for a tangy kick, consider adding a splash of vinegar or lime juice at the end!
What Vegetables Can I Add?
Feel free to get creative! Bell peppers, broccoli, or snap peas would make excellent additions. Just toss them in when sautéing the onions to ensure they cook through and stay vibrant and crunchy.
