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Black Pepper Chicken with Mushrooms – A Bold, Savory Stir-Fry Favorite

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This Black Pepper Chicken with Mushrooms is a bold, savory stir-fry made with juicy chicken, tender mushrooms, and a rich black pepper sauce — perfect for fast dinners and better-than-takeout flavor.

Ingredients

Scale

  • 1 lb chicken breast or thighs, thinly sliced

  • 1 tbsp soy sauce (for marinade)

  • 1 tsp cornstarch (for marinade)

  • ½ tsp oil (for marinade)

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 1½–2 cups sliced mushrooms (cremini or button)

  • 2 tbsp soy sauce (for sauce)

  • 1 tbsp oyster sauce

  • 1 tsp freshly ground black pepper

  • 1 tsp sugar (optional)

  • 1 tsp cornstarch

  • 3 tbsp water or broth

  • 2 tbsp oil for cooking

Instructions

  • Marinate chicken with soy sauce, cornstarch, and oil. Let sit 15 minutes.

  • Mix sauce ingredients in a bowl and set aside.

  • Heat oil in wok or skillet. Sauté onion, garlic, and ginger until fragrant.

  • Add chicken and stir-fry until mostly cooked.

  • Add mushrooms and cook until tender and browned.

  • Pour in sauce and stir until thickened and glossy.

  • Serve hot over rice or noodles.

Notes

Add bell peppers, broccoli, or other stir-fry vegetables.

Use tamari for a gluten-free version.

Store leftovers in the fridge for 4 days.

Find it online: https://dailywholekitchen.com/black-pepper-chicken-with-mushrooms-a-bold-savory-stir-fry-favorite/