Black Pepper Chicken with Mushrooms

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Bold, peppery, and beautifully savory — this Black Pepper Chicken with Mushrooms recipe brings irresistible flavor to your dinner table with minimal effort. Succulent chicken pieces are stir-fried with hearty mushrooms and coated in a sticky, fragrant black pepper sauce that delivers just the right amount of heat. It’s a dish that’s both comforting and exciting, balancing earthiness with spice in every bite.

Perfect for a weeknight dinner or an impressive dish for guests, this recipe pairs beautifully with rice, noodles, or even a bed of stir-fried vegetables. The glossy sauce clings to each tender chunk of chicken and mushroom, giving you that signature takeout-style finish — but with a homemade twist that’s fresher, faster, and even more flavorful.

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Ingredients for Black Pepper Chicken with Mushrooms

• 500g boneless chicken thighs or breasts, diced
• 200g mushrooms, halved or thickly sliced (button or cremini work well)
• 1 tbsp coarse black pepper (adjust to taste)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional for sweetness)
• 1 tbsp cornstarch
• 2 tsp dark soy sauce (for deeper color)
• 2 tsp sesame oil
• 1 red chili, finely chopped (optional for heat)
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 tbsp vegetable oil
• Salt to taste
• Chopped scallions or cilantro for garnish

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Step 1: Marinate the Chicken

In a mixing bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and a small pinch of salt. Mix well to coat each piece. Let it sit for at least 15 minutes — this tenderizes the meat and helps lock in flavor.

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Step 2: Prepare the Sauce

In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce (if using), dark soy sauce, and black pepper. Set this mixture aside. The sauce should be pungent and peppery with a glossy finish once cooked.

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Step 3: Sear the Chicken

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about 5–7 minutes, turning occasionally until golden brown and cooked through. Remove the chicken and set aside.

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Step 4: Sauté the Aromatics and Mushrooms

Add another tablespoon of oil to the same pan. Toss in the minced garlic, ginger, and chopped chili. Stir for about 30 seconds until fragrant. Add the mushrooms and stir-fry for 4–5 minutes, or until the mushrooms are tender and have released their moisture.

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Step 5: Combine and Simmer

Return the cooked chicken to the pan. Pour in the prepared sauce. Stir everything together until the sauce thickens slightly and coats the chicken and mushrooms evenly. This takes about 2–3 minutes on medium heat.

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Step 6: Garnish and Serve

Finish with a drizzle of sesame oil and a sprinkle of chopped scallions or cilantro. Serve hot with steamed rice, noodles, or a simple stir-fried vegetable mix.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~320 kcal
• Protein: 28g
• Carbohydrates: 10g
• Fat: 18g
• Saturated Fat: 3.5g
• Sugar: 4g
• Fiber: 2g
• Sodium: ~950mg

Note: Nutritional values can vary based on the exact brands and portions used.

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Frequently Asked Questions

What type of chicken works best for this recipe?

Boneless chicken thighs are preferred for their juiciness, but chicken breasts also work if you’re aiming for a leaner option.

Can I make it vegetarian?

Absolutely! Substitute the chicken with firm tofu or tempeh and increase the mushroom quantity.

How spicy is this dish?

The heat level is moderate from black pepper and chili. You can reduce or omit the chili for a milder version.

Can I use other types of mushrooms?

Yes, shiitake, oyster, or portobello mushrooms all work well and bring unique textures and flavors.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your oyster sauce and hoisin sauce are gluten-free certified.

What sides go well with it?

Steamed jasmine rice, garlic noodles, or sautéed Asian greens pair beautifully with this dish.

Can I prepare this ahead of time?

You can marinate the chicken and prepare the sauce a day ahead. Cook the dish fresh for best texture and flavor.

How do I prevent the chicken from drying out?

Don’t overcook it—searing the chicken quickly over high heat locks in moisture. Also, using thighs helps retain juiciness.

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