Black Pepper Mushroom Chicken Stir Fry Recipe

ByElara Stone
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Introduction

This Black Pepper Mushroom Chicken Stir Fry is a flavorful and satisfying dish that combines tender chicken with a medley of mushrooms and a bold black pepper sauce. Perfect for a quick weeknight dinner, it’s packed with savory and tangy notes that will delight your taste buds.

The dish is shown inside a deep black wok, filled with many pieces of golden brown, crispy chicken that have a slightly shiny texture from sauce. Mixed among the chicken are slices of cooked mushrooms with a soft, brown surface and pieces of green onion adding green color. A wooden spoon coated with sauce rests on the left side of the wok. The dish looks juicy and well coated with a thick, dark brown sauce. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tablespoon plus 1/3 cup low-sodium soy sauce, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4-5 tablespoons vegetable oil, divided
  • 12 oz mixed mushrooms (shiitakes, oysters, cremini, button, etc), thinly sliced
  • 1 small bunch green onions, sliced into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine vinegar
  • Coarsely-ground black pepper to taste
  • Kosher salt to taste
  • Steamed rice and additional sliced green onions for serving

Instructions

  1. Step 1: Place the chicken in a large bowl and toss with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until evenly coated.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches, add chicken in a single layer and sear until golden brown on all sides. Add more oil as needed between batches. Transfer cooked chicken to a plate and set aside.
  3. Step 3: In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Add the sliced mushrooms and green onions and cook for 2 to 4 minutes until tender. Stir in minced garlic and grated ginger and cook for another minute until fragrant. Remove the pan from heat briefly.
  4. Step 4: In a small bowl, whisk together the remaining 1/3 cup soy sauce, light brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth.
  5. Step 5: Return the pan with mushrooms and green onions to medium-high heat. Add the cooked chicken and pour the sauce mixture over everything. Toss and cook for 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
  6. Step 6: Season the stir fry with additional coarsely-ground black pepper and kosher salt to taste. Serve the dish hot over steamed rice, garnished with extra sliced green onions.

Tips & Variations

  • For extra heat, add a pinch of crushed red pepper flakes or a splash of chili garlic sauce to the sauce mixture.
  • Swap chicken thighs for chicken breasts if you prefer a leaner option, but be careful not to overcook and dry out the chicken.
  • Use a mix of wild mushrooms for a deeper, earthier flavor.
  • If cornstarch is unavailable, potato starch or arrowroot powder can be good alternatives for coating the chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Add a splash of water or broth when reheating to keep the chicken moist and the sauce silky.

How to Serve

The image shows a black wok filled with a stir-fry dish made of golden-brown chicken pieces mixed with sliced brown mushrooms and bright green onion pieces. The chicken is cooked in a glossy dark brown sauce that coats each piece, giving a shiny texture. A wooden spoon is partially buried in the stir-fry, with its handle resting on the edge of the wok. Around the wok, there are fresh mushrooms in a white measuring cup, whole mushrooms, a wooden pepper grinder on a cutting board with green spring onions, and a white bowl with chopped green onions. The whole scene is set on a white marbled surface, with a white and blue checkered cloth under one edge of the wok. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, feel free to use any mushrooms you like or have on hand. Varieties like cremini, shiitake, oyster, or button mushrooms all work well and add delicious flavor and texture.

Is it necessary to coat the chicken in cornstarch?

Coating the chicken in cornstarch helps create a crispy exterior when searing and allows the sauce to cling nicely, enhancing the overall texture and flavor of the stir fry.

Print
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Black Pepper Mushroom Chicken Stir Fry Recipe

★★★★★

4.6 from 76 reviews
  • Author: Elara
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

A flavorful and hearty Black Pepper Mushroom Chicken Stir Fry featuring tender chicken thighs and a medley of mushrooms, coated in a savory black pepper sauce. This quick and easy stovetop recipe combines aromatic garlic, ginger, and a perfect balance of soy, oyster sauce, and rice wine vinegar. Served over steamed rice, it’s a satisfying meal bursting with umami and spice.

Ingredients

Scale

Chicken Marinade

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Vegetables & Aromatics

  • 12 oz mixed mushrooms (shiitakes, oysters, cremini, button, etc), thinly sliced
  • 1 small bunch green onions, sliced into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Sauce

  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 2 tablespoons rice wine vinegar

Others

  • 4–5 tablespoons vegetable oil, divided
  • Coarsely-ground black pepper to taste
  • Kosher salt to taste
  • Steamed rice for serving
  • Additional sliced green onions for garnish

Instructions

  1. Marinate the Chicken: Place the cubed chicken thighs in a large bowl. Toss with cornstarch, 1 tablespoon of the soy sauce, kosher salt, and ground black pepper until the chicken pieces are evenly coated. This helps create a crispy, flavorful coating when cooked.
  2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the chicken in a single layer and sear until golden brown on all sides. This should take about 3-5 minutes per batch. Add more oil (1-2 tablespoons) as necessary between batches. Transfer the cooked chicken to a plate and set aside.
  3. Cook the Vegetables: In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the sliced mushrooms and green onions and sauté for 2-4 minutes until the mushrooms are tender and release their moisture. Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant. Remove the pan from heat briefly.
  4. Prepare the Sauce: In a small bowl, whisk together the remaining 1/3 cup soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar until the mixture is smooth and well combined.
  5. Combine and Finish Cooking: Return the pan with the mushrooms and aromatics to medium-high heat. Add the seared chicken back into the pan along with the prepared sauce. Toss everything together and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and mushrooms.
  6. Season and Serve: Taste the stir fry and season with additional coarsely ground black pepper and kosher salt as needed. Serve the Black Pepper Mushroom Chicken Stir Fry over steamed rice and garnish with extra sliced green onions for a fresh finish. Enjoy your flavorful meal!

Notes

  • For best results, use a wok or large non-stick skillet to allow even cooking and easy tossing of ingredients.
  • Use a mix of mushrooms to add depth of flavor and texture to the stir fry.
  • The cornstarch coating on the chicken helps achieve a crispy texture even without deep frying.
  • If you prefer a spicier dish, add freshly ground white or black pepper generously or include a pinch of chili flakes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos and ensure oyster sauce is gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Keywords: black pepper chicken, mushroom stir fry, chicken stir fry, Chinese chicken recipe, quick chicken dinner, Asian stir fry, easy weeknight dinner

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