Black pepper chicken with mushrooms is a delightful stir-fry that combines tender pieces of chicken, earthy mushrooms, and the sharp, aromatic bite of freshly cracked black pepper. This dish is perfect for a weeknight dinner yet elegant enough to serve when guests come over. The layers of flavor—garlicky, peppery, savory—meld together beautifully, creating a comforting, satisfying meal that pairs wonderfully with steamed rice or noodles. Below is a thorough guide to preparing this mouthwatering dish, from selecting ingredients through to serving suggestions.

Ingredients

• Chicken:
  • 1¼ pounds of boneless, skinless chicken thighs or breasts (thighs lend more juiciness, but breasts work fine if trimmed of excess fat)
  • Slice the chicken into thin strips, roughly 2-inch pieces, so they cook quickly and absorb more flavor.
• Mushrooms:
  • 10 ounces of cremini or button mushrooms (you can also combine shiitake and oyster mushrooms for extra texture)
  • Clean the mushrooms gently with a damp cloth; avoid soaking them in water. Slice thicker mushrooms into halves or quarters if they are large, and keep smaller mushrooms whole or halved.
• Aromatics:
  • 4 cloves of garlic, finely minced
  • 1-inch piece of fresh ginger, peeled and julienned or finely sliced
  • 2 to 3 scallions (green onions), white and light green parts separated from dark green tops, thinly sliced on a bias
• Sauce and Seasonings:
  • 2 tablespoons of freshly cracked black pepper (plus extra for garnish)
  • 3 tablespoons of light soy sauce (for saltiness and umami)
  • 1 tablespoon of oyster sauce (adds depth and slight sweetness)
  • 1 tablespoon of rice wine or dry sherry (for deglazing and fragrance)
  • 2 teaspoons of sugar (balances the salty and peppery flavors)
  • 1 teaspoon of sesame oil (for a toasted-nutty aroma)
  • ¼ cup of low-sodium chicken broth or water (to create a light sauce)
• Marinade for Chicken:
  • 1 tablespoon of cornstarch (helps chicken pieces become velvety)
  • 1 teaspoon of light soy sauce
  • 1 teaspoon of Shaoxing wine or rice wine
  • ¼ teaspoon of white pepper (optional, to layer the peppery profile)
  • Pinch of salt
• Oil for Cooking:
  • 2 tablespoons of neutral-flavored oil, such as vegetable or canola oil
  • 1 teaspoon of toasted sesame oil (to finish, optional)
• Garnish (Optional):
  • Sliced scallion greens
  • A light sprinkle of toasted sesame seeds
  • A few fresh cilantro leaves (if you enjoy fresh herbs with savory stir-fries)

Preparation Steps

1. Marinate the Chicken
   In a medium bowl, combine the sliced chicken with cornstarch, soy sauce, Shaoxing wine, and a pinch of salt. Mix thoroughly until each piece is lightly coated. Let this rest for at least fifteen minutes. The cornstarch will create a thin protective coat around the chicken, resulting in tender, succulent bites once stir-fried.
2. Prepare the Sauce
   In a small bowl, whisk together the soy sauce, oyster sauce, rice wine, sugar, cracked black pepper, and chicken broth. Ensure the sugar dissolves completely. Taste the mixture and adjust—if you prefer a slightly sweeter profile, add a touch more sugar; if you enjoy extra pepper heat, toss in another half teaspoon. Set this sauce aside.
3. Clean and Slice Mushrooms
   Use a damp paper towel or mushroom brush to wipe any dirt from the mushrooms. Trim the stems if needed. If mushrooms are large, cut them into uniform slices or quarters; small mushrooms can remain whole or halved. This ensures even cooking and a pleasant bite for each piece.
4. Prep Aromatics and Scallions
   Finely mince the garlic and julienne the ginger. Separate the scallions into white and green parts. Thinly slice the whites and light greens for stir-frying; reserve the dark green tops for garnish.
5. Cook the Chicken
   Heat a wok or large skillet over medium-high heat. When hot, add one tablespoon of neutral oil. Swirl to coat the base. Add the marinated chicken in a single layer, leaving small gaps between pieces. Let it sear undisturbed for about thirty seconds to one minute, allowing the underside to caramelize slightly. Toss or flip the chicken pieces and stir-fry until they are about eighty percent cooked—about two minutes total. Remove the chicken from the wok and set aside.
6. Stir-Fry Mushrooms
   Wipe out the wok lightly to remove any burnt bits, then heat another half tablespoon of oil over medium-high flame. Add the minced garlic and ginger; stir-fry until fragrant—about ten seconds. Add the mushrooms, spreading them so they sit in a single layer against the wok surface. Let them cook without stirring for about one minute, allowing them to brown. Then stir-fry, tossing occasionally, until mushrooms release their liquid and become golden brown—approximately two to three minutes.
7. Combine Chicken and Mushrooms
   Push the mushrooms to one side of the wok. Add the remaining oil if the pan seems dry. Return the chicken to the wok, mixing it with the mushrooms. Stir everything together for thirty seconds to redistribute heat and flavors. Pour the prepared sauce over the chicken and mushrooms. Stir to coat thoroughly, scraping any bits stuck to the bottom of the wok. Let the sauce bubble and thicken slightly—about one to two minutes. Taste and adjust seasoning: if you need more saltiness, an extra splash of soy sauce; if needing more pepper aroma, another twist of peppercorns.
8. Add Scallions and Finish
   Toss in the white and light green parts of the scallions. Stir-fry for an additional ten to fifteen seconds until they soften. Drizzle sesame oil around the edges of the wok for added fragrance. Turn off the heat. Garnish with dark green scallion tops and a light sprinkle of toasted sesame seeds, if using. The dish should glisten with a savory sauce and show visible flecks of black pepper throughout.

Serving Suggestions

• Serve the black pepper chicken and mushrooms immediately over steamed jasmine rice or alongside fried rice for a hearty meal.
• For noodles, toss cooked egg noodles or rice noodles with a light coating of sesame oil, then top with the chicken and mushroom stir-fry.
• On the side, offer simple steamed greens—bok choy or baby broccoli—drizzled with a little soy sauce and a hint of chili oil for color and balance.
• If you enjoy extra heat, serve with freshly sliced bird’s-eye chilies or a small dish of chili crisp for guests to spoon over their portions.

Variations and Tips

1. Varying Proteins: Substitute thinly sliced beef (such as flank steak) or even pork tenderloin for the chicken. Adjust cooking times accordingly—beef cooks quickly and pork can benefit from a brief marinade boost with garlic and ginger.
2. Mushroom Mix: Experiment with a trio of mushrooms: shiitake for an earthy, umami punch; oyster mushrooms for silky texture; and golden chanterelles for a subtle floral note.
3. Additional Vegetables: Add bell pepper strips, snap peas, or baby corn for color, sweetness, and crunch. Stir-fry these after cooking mushrooms, before adding chicken back in.
4. Nutrition Boost: For more fiber, serve over a bed of lightly sautéed spinach or kale instead of rice. Drizzle the finished dish with a squeeze of lemon or lime for a bright contrast.
5. Advance Prep: You can marinate the chicken the night before and keep it refrigerated. Slice mushrooms and prep aromatics ahead of time. Store them in separate containers so when it’s time to cook, you simply assemble and stir-fry.
6. Peppercorn Choices: For an even more complex pepper profile, use a mix of black and white peppercorns. Toast the peppercorns briefly in the wok before cracking them to intensify their aroma.

This black pepper chicken with mushrooms recipe delivers a harmonious blend of succulent chicken, meaty mushrooms, and a robust hit of peppery spice. The combination of simple ingredients and straightforward techniques yields a restaurant-quality dish in under thirty minutes. Perfect for both casual weeknights and special dinners, this recipe is sure to become a staple in your kitchen repertoire. Enjoy each bite of tender chicken enveloped in savory, pepper-infused sauce, and savor the smoky notes of garlic, ginger, and umami-rich mushrooms.