Garlic Black Pepper Chicken with Mushrooms

It’s 6pm and you need dinner fast. If you’re craving something savory and comforting, this Garlic Black Pepper Chicken is your answer.

This recipe delivers a restaurant-quality meal in your own kitchen. You get tender chicken and earthy mushrooms in a bold sauce. It is the ultimate solution for a busy evening.

Why You’ll Make This Again

This dish is a perfect quick weeknight dinner for any season. It is especially cozy during the Fall months when you want warmth. The cracked pepper provides a gentle heat that satisfies every time.

You only need 25 minutes from start to finish. It is high in protein and very filling. You will love how the savory sauce coats every single bite perfectly.

How This Comes Together

The secret here is using high heat and a fast pace. You sear the mushrooms first to lock in their flavor. Then, you quickly stir-fry the chicken until it is golden brown.

Everything finishes with a simple whisked sauce and a cornstarch slurry. This creates a glossy finish that looks professional. Beginners can master this technique on the very first try.

What You’ll Need

Most of these items are likely already in your pantry. Using fresh garlic makes a massive difference in the final taste.

• 500g chicken breast, sliced into 2cm pieces
• 250g cremini mushrooms, sliced
• 6 cloves garlic, finely minced
• 2 tablespoons black peppercorns, coarsely cracked
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon granulated sugar
• 2 tablespoons peanut oil
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 2 green onions, sliced diagonally

Step-By-Step Directions

1. Whisk together soy sauce, oyster sauce, Shaoxing wine, and sugar in a small bowl.
2. In a separate small container, whisk cornstarch and cold water to create a slurry.
3. Heat 1 tablespoon of oil in a wok over high heat until smoking.
4. Add sliced mushrooms and sear until browned, then remove and set aside.
5. Add the remaining oil, minced garlic, and half of the cracked pepper to the wok.
6. Add chicken pieces in a single layer and sear for 2 minutes.
7. Return the mushrooms to the wok and pour the sauce over the mixture.
8. Stir in the cornstarch slurry and remaining pepper until the sauce thickens.
9. Garnish with green onions and serve immediately over steamed rice.

How to Serve It

Serve this piping hot over a bed of fluffy steamed white rice. The rice soaks up all that delicious peppery sauce perfectly. It is a fantastic visual contrast with the dark mushrooms.

For a complete meal, add a side of steamed bok choy. You can also serve it with simple cucumber salad for crunch. This is comfort food that feels light enough for any day.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. It will stay fresh and tasty for up to 3 days. This recipe is excellent for meal prep lunches the next day.

To reheat, use a microwave or a quick toss in a pan. Add a splash of water if the sauce seems too thick. I do not recommend freezing this dish as mushrooms change texture.

Make It Even Better (Pro Tips)

• Do not skip the cornstarch slurry for that perfect thick sauce.
• Always use freshly cracked black pepper for the best aromatic punch.
• Avoid crowding the pan so the chicken sears rather than steams.
• Use a high-smoke point oil like peanut or canola oil.
• Searing the mushrooms first prevents them from becoming soggy later.
• Prep all your ingredients before you turn on the stove.
• Add a splash of dry sherry if you cannot find Shaoxing wine.

Easy Ways to Change It Up

• Swap the chicken breast for tender chicken thighs for more juiciness.
• Add sliced bell peppers or snap peas for extra crunch and color.
• Use firm tofu cubes instead of chicken for a vegetarian version.
• In the Summer, serve this over cold noodles for a refreshing twist.

Quick Questions

Can I use pre-ground black pepper?

You can, but the flavor will be much weaker. Coarsely cracked peppercorns provide the signature texture and heat this dish needs.

Is this dish very spicy?

It has a warm, peppery bite but it is not “chili hot.” You can reduce the pepper by half if you prefer a milder taste.

What if I don’t have a wok?

A large cast-iron or stainless steel skillet works perfectly fine. Just ensure it is very hot before you start cooking.

I hope this Garlic Black Pepper Chicken becomes a new favorite in your home. It is fast, reliable, and seriously delicious. Give it a try tonight!

— Ethan

Garlic Black Pepper Chicken with Mushrooms

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method

Ingredients

  

• 500 g chicken breast, sliced into 2cm pieces
• 250 g cremini mushrooms, sliced
• 6 cloves garlic , finely minced
• 2 tablespoons black peppercorns, coarsely cracked
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon granulated sugar
• 2 tablespoons peanut oil
• 1 teaspoon cornstarc h
• 1 tablespoon cold water
• 2 green onions , sliced diagonally

Method

 

1. Whisk together soy sauce, oyster sauce, Shaoxing wine, and sugar in a small bowl until the sugar dissolves.
2. In a separate small container, whisk cornstarch and cold water to create a slurry.
3. Heat 1 tablespoon of oil in a wok over high heat until it reaches its smoke point.
4. Add sliced mushrooms and sear until browned and moisture has evaporated, then remove and set aside.
5. Add the remaining tablespoon of oil to the wok. Add minced garlic and half of the cracked black pepper, sautéing for 30 seconds until aromatic.
6. Add chicken pieces in a single layer and sear for 2 minutes without moving, then stir-fry until 90 percent cooked.
7. Return the mushrooms to the wok and pour the prepared sauce over the mixture.
8. Stir in the cornstarch slurry and the remaining black pepper, tossing constantly for 60 seconds until the sauce thickens and coats all components.
9. Garnish with green onions and serve immediately over steamed rice.