Chicken and Mushrooms in Black Pepper Sauce – Better Than Takeout

Introduction

If you’re craving something savory, peppery, and deeply satisfying, this chicken and mushrooms in black pepper sauce delivers in every bite. Tender slices of chicken are stir-fried until golden, then tossed with earthy mushrooms and coated in a rich, glossy sauce full of bold black pepper flavor.

This dish feels like a restaurant favorite — but it’s surprisingly quick to make at home. The sauce is the star here: deeply savory with soy sauce, garlic, and just the right amount of cracked black pepper for heat and depth.

Perfect for weeknight dinners, meal prep, or date nights at home, it pairs beautifully with steamed rice, noodles, or even lettuce wraps for a lighter twist.

Ingredients Overview

This dish uses pantry staples and fresh ingredients to create bold flavor with minimal effort.

For the Chicken:

• Boneless, Skinless Chicken Thighs or Breasts – thighs are juicier, but either works

• Cornstarch – for a light coating and to help thicken the sauce

• Soy Sauce – for marinating and flavor

• Oil – neutral oil like canola or avocado oil for stir-frying

For the Sauce:

• Soy Sauce (light and dark) – light for saltiness, dark for color and depth

• Oyster Sauce – adds umami and richness

• Chicken Stock or Water – to thin out the sauce

• Black Pepper (freshly cracked) – use plenty; it’s the main flavor

• Sugar – balances the salt and spice

• Cornstarch Slurry – helps create that glossy, restaurant-style finish

Vegetables:

• Mushrooms – cremini, white button, or shiitake work well

• Garlic & Onion – for aromatic depth

• Bell Peppers or Green Onions – optional for color and added crunch

Step-by-Step Instructions

1. Marinate the Chicken

Slice 1 lb (450 g) of chicken into thin strips. In a bowl, mix:

• 1 tablespoon soy sauce

• 1 teaspoon cornstarch

Toss the chicken in the mixture and let it sit for 10–15 minutes while you prep the other ingredients.

2. Make the Black Pepper Sauce

In a small bowl, whisk together:

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon oyster sauce

• ¼ cup chicken broth or water

• 1 teaspoon sugar

• 1 tablespoon freshly cracked black pepper

• 1 teaspoon cornstarch (mix with 1 tablespoon water to make a slurry)

Set aside — the sauce will thicken quickly once heated.

3. Stir-Fry the Chicken

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside.

4. Cook the Vegetables

In the same pan, add another tablespoon of oil. Sauté:

• 2 cloves garlic, minced

• 1 small onion, sliced

• 1–2 cups sliced mushrooms

Cook until mushrooms are golden and onions are soft, about 4–5 minutes.

5. Combine Everything

Return the chicken to the pan. Pour in the black pepper sauce and toss everything together. Let the sauce bubble and thicken for 1–2 minutes, coating the chicken and mushrooms.

6. Serve

Serve hot over steamed rice or noodles. Garnish with sliced green onions or sesame seeds if desired.

Tips, Variations & Substitutions

Tips:

• Use freshly cracked black pepper for bold, vibrant flavor. Pre-ground pepper won’t have the same punch.

• Slice chicken thinly for quick, even cooking.

• Don’t overcook the sauce — once it thickens, it’s done.

Variations:

• Spicy Twist: Add chili garlic sauce or fresh sliced chilies.

• More Veggies: Add broccoli, snap peas, or bell peppers.

• Swap Proteins: Use beef strips, shrimp, or tofu instead of chicken.

• Low-Sodium: Use low-sodium soy sauce and broth.

Substitutions:

• No oyster sauce? Use hoisin sauce with a splash of fish sauce.

• No cornstarch? Arrowroot or tapioca starch works too.

• Vegan version: Use tofu and vegan oyster sauce.

Serving Ideas & Occasions

This flavorful dish is incredibly versatile and pairs well with many sides.

Serve With:

• Steamed jasmine or basmati rice

• Stir-fried noodles or rice noodles

• Roasted or steamed broccoli

• Asian cucumber salad for something cool and crisp

Perfect For:

• Easy weeknight dinners

• Takeout-style nights at home

• Meal prep lunches (it reheats well)

• Impressing guests without too much effort

Nutritional & Health Notes

This stir-fry is protein-rich, full of umami flavor, and can be made lighter with just a few swaps.

Per Serving (about 4 servings total):

• Calories: ~350–400

• Protein: 25–30g

• Carbs: 10–15g (without rice)

• Fat: 15–18g

• Sodium: Moderate to high (use low-sodium soy if needed)

To make it lighter:

• Use chicken breast

• Stir-fry with minimal oil

• Load up on vegetables and serve with cauliflower rice or greens

FAQs

Q1: Can I make this ahead of time?

A: Yes. It stores well in the fridge for up to 3 days. Reheat in a skillet or microwave — add a splash of water if the sauce has thickened too much.

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Q2: What type of mushrooms work best?

A: Cremini, button, shiitake, or oyster mushrooms are all great. Use what’s fresh and available.

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Q3: Can I freeze it?

A: It’s best fresh, but you can freeze leftovers. Let cool completely, store in an airtight container, and freeze for up to 2 months.

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Q4: Is black pepper sauce spicy?

A: It has a warming, peppery heat but not the kind of spice from chilies. You can adjust the pepper to taste.

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Q5: Can I make it gluten-free?

A: Yes — use gluten-free tamari instead of soy sauce and a gluten-free oyster sauce alternative.

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Q6: What’s the best side dish for this?

A: Simple jasmine rice, stir-fried vegetables, or garlic noodles all work beautifully.

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Q7: How do I get that glossy restaurant-style sauce?

A: The cornstarch slurry is key — it thickens the sauce and gives it that silky, clingy texture.

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