That craving for Chinese takeout hits hard, right? But then comes the waiting, the cost, and sometimes, the food is just… okay.
You can do better. Way better.
This black pepper chicken with mushrooms is the answer. It’s fast, packed with flavor, and you control everything that goes in it. Let’s make something amazing that tastes like it came from a great restaurant, but straight from your kitchen.
What You’ll Need
This recipe has a few parts: the chicken, the sauce, and the veggies. Don’t let the list scare you; it all comes together fast.
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Veggies
- 8 oz cremini mushrooms, sliced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Black Pepper Sauce
- 1/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon freshly cracked black pepper (coarse is best)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Tools of the Trade
You don’t need a professional kitchen. Basic stuff will do the job.
- A large skillet or wok
- A couple of small bowls for the sauce and marinade
- A sharp knife and cutting board
- A whisk or fork
- Measuring spoons and cups
How to Make Black Pepper Chicken
Follow these steps, and you’ll be in good shape. Read them all before you start cooking.
Step 1: In a medium bowl, toss your chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let it sit while you prep everything else. This simple step makes the chicken so tender.
Step 2: In a small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, oyster sauce, black pepper, sugar, and the final teaspoon of cornstarch. Set it aside.
Step 3: Heat 1 tablespoon of oil in your wok or large skillet over high heat. Once it’s shimmering, add the chicken in a single layer. Don’t move it for 2-3 minutes to get a nice brown crust.
Step 4: Cook the chicken in batches if you need to. Crowding the pan will steam the chicken instead of searing it. Once cooked, remove the chicken from the pan and set it aside.
Step 5: Add the last tablespoon of oil to the same pan. Add the onions and bell peppers, cooking for about 3-4 minutes until they start to soften but are still crisp.
Step 6: Add the sliced mushrooms and cook for another 4-5 minutes until they release their water and start to brown. Then, add the minced garlic and grated ginger. Cook for just 30 seconds until you can smell them.
Step 7: Return the cooked chicken to the skillet with the vegetables.
Step 8: Give your sauce a final whisk and pour it all over the chicken and veggies. Stir everything together and let it bubble for 1-2 minutes. The sauce will thicken up nicely.
Step 9: Serve it hot, right away.
Pro Tips
I’ve made this dish hundreds of times. Here are a few things I’ve learned that make a real difference.
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Coarse Black Pepper is Key: Please, do not use the fine, dusty black pepper from a shaker tin. Buy whole peppercorns and use a grinder on its coarsest setting. The flavor is bold and totally different.
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High Heat, Fast Cooking: Stir-frying is all about high heat. Get your pan very hot before anything goes in. This gives you that signature “wok hei” flavor and keeps your veggies crisp, not soggy.
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Prep Everything First: This is called “mise en place” in pro kitchens. It just means get everything chopped, measured, and ready before you turn on the stove. This dish cooks so fast you won’t have time to chop an onion once you start.
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Don’t Fear the Brown Bits: After you sear the chicken, you’ll see browned bits stuck to the bottom of the pan. That’s pure flavor! The sauce will help lift them off the pan and make your dish taste even better.
Swaps and Changes
Cooking is about making it your own. Here are some easy ways to change things up.
| Original Ingredient | Substitution Idea | Note |
|---|---|---|
| Chicken Thighs | Chicken Breast | Cooks faster |
| Cremini Mushrooms | White Button | Milder taste |
| Oyster Sauce | Hoisin Sauce | A bit sweeter |
| Bell Peppers | Broccoli Florets | Add with sauce |
Making It Fit Your Diet
Need to adjust this for a specific diet? No problem.
| Diet Type | Ingredient Swap | How to Do It |
|---|---|---|
| Gluten-Free | Tamari | Use instead of soy sauce |
| Gluten-Free | GF Oyster Sauce | Check the label carefully |
| Low-Carb | Skip Cornstarch | Sauce will be thinner |
| Low-Carb | Monk Fruit Sweetener | Use instead of sugar |
What to Serve with It
This dish is great on its own, but even better with a simple side.
| Serve With | Why It Works |
|---|---|
| Steamed Rice | Soaks up the sauce |
| Quinoa | Healthier grain option |
| Steamed Broccoli | Simple, adds green |
| Egg Noodles | Makes it a hearty meal |
Make-Ahead Tips
You can prep most of this recipe ahead of time to make dinner even faster.
Chop all your vegetables and store them in an airtight container in the fridge for up to 2 days.
You can also mix the sauce ingredients and marinate the chicken a day in advance. Just keep them in separate containers in the fridge.
Leftovers and Storage
If you have leftovers, store them in an airtight container in the refrigerator. They will be good for up to 3 days.
To reheat, you can use a microwave. Or, for better results, warm it up in a skillet over medium heat for a few minutes until heated through.
Nutrition Info
This is just an estimate, and it can change based on your exact ingredients.
For one serving (if the recipe is divided into 4 servings):
- Calories: Around 450 kcal
- Protein: 40g
- Fat: 20g
- Carbohydrates: 25g
FAQs
Here are some common questions I get about this recipe.
Q1. Can I use pre-ground black pepper?
Ans: You can, but it won’t be the same. The flavor of freshly, coarsely ground pepper is much stronger and is the star of the dish. It’s worth the small extra step.
Q2. Why did my chicken get tough?
Ans: Two main reasons. Either the chicken was overcooked, or the pan wasn’t hot enough when you added it, so it steamed instead of seared. Cook it in batches on high heat until just done.
Q3. My sauce is too thin! What do I do?
Ans: Easy fix. In a tiny bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Slowly stir it into the simmering sauce until it reaches the thickness you like.
Q4. Can I add other vegetables?
Ans: Of course. Snap peas, carrots, bok choy, or broccoli would all be great. Just be mindful of cooking times. Harder veggies like carrots should go in earlier.
Wrapping Up
There you have it. A simple, delicious black pepper chicken recipe that beats takeout any day of the week. It’s a dish that feels special but is easy enough for a busy Tuesday night.
Give it a try. I’d love to hear how it turns out for you. Drop a comment below with your results or any questions you have
