Okay, Let’s Talk Black Pepper Chicken!

Right then, gather round! This Black Pepper Chicken with Mushrooms recipe is one of those dinners that just hits the spot, you know? I remember the first time I properly nailed it – after a few *ahem* slightly questionable attempts – I felt like a proper kitchen hero. It was a miserable Tuesday, chucking it down with rain, and this just warmed us right up. It’s got that lovely savoury kick without being crazy complicated, perfect for when you want something flavourful but haven’t got hours to spare. Plus, who doesn’t love a good stir fry?

Why You’ll Be Making This Again (and Again)

It’s FAST: Honestly, once you’ve got your bits chopped, it comes together quicker than deciding what to watch on telly. Perfect for weeknights.
So Much Flavour: That peppery sauce combined with the savoury chicken and earthy mushrooms? Chef’s kiss! (Even if I do say so myself).
Family Favourite Material: My lot go absolutely potty for this. The kids surprisingly love the pepper kick – maybe start with a bit less if yours are sensitive, though.
Pretty Forgiving: Even if you get slightly distracted mid stir fry (like I sometimes do when the dog starts barking at a leaf), it’s usually salvageable. It’s quite robust, that way.

What You’ll Need (Give or Take)

Here’s the usual suspects. Don’t fret too much about exact brands unless you have a fave!

Chicken: About 500g (roughly 1lb) boneless, skinless chicken thighs are best here – they stay juicier. Breasts work too, just be careful not to overcook them till they’re chewy. Cut into bite sized pieces.
Mushrooms: A good punnet, maybe 250g? Chestnut mushrooms are my go to for flavour, but button or even sliced portobellos work fine. Give ’em a wipe, not usually a wash, and slice ’em up.
For the Marinade:
- Soy Sauce: 2 tablespoons (I like Kikkoman, but use whatever you’ve got. Tamari works for gluten free!)
- Cornflour (Cornstarch): 1 tablespoon (this gives the chicken a lovely velvety coating)
- Shaoxing Wine (or Dry Sherry): 1 tablespoon (optional, but adds depth! If you don’t have it, just leave it out)
- A tiny drizzle of Sesame Oil
For the Sauce:
- Soy Sauce: Another 2 tablespoons
- Oyster Sauce: 1 tablespoon (This adds that umami richness. Loads of brands out there.)
- Water or Chicken Broth: 1/4 cup (about 60ml)
- Sugar: 1 teaspoon (just to balance things)
- Cornflour (Cornstarch): 1 teaspoon (mixed with a splash of cold water to make a slurry – stops lumps!)
- Black Pepper: THIS is key. 1-2 tablespoons FRESHLY cracked black pepper. Honestly, the pre ground stuff just doesn’t cut it for flavour here. Use coarse grind if you can find it, or just give your pepper mill a good workout. Adjust the amount based on how brave you’re feeling! I get my peppercorns form a local spice shop, much better quality.
Other Bits:
- Cooking Oil: A couple of tablespoons (vegetable, canola, peanut… whatever floats your boat)
- Onion: 1 medium, sliced or chopped
- Garlic: 2-3 cloves, minced (or use the lazy garlic form a jar, I won’t tell!)
- Spring Onions: A few, chopped, for garnish (optional, but pretty!)

Sometimes, if I have bell peppers kicking about, I’ll slice one up and chuck it in with the onions. Adds a nice bit of colour.

Right, Let’s Get Cooking!

Marinate the Chicken: Pop the chicken pieces in a bowl. Add the marinade ingredients (soy sauce, cornflour, Shaoxing wine if using, sesame oil). Give it a good mix until the chicken is coated. Let it sit for at least 15 minutes while you prep everything else. Longer is fine too, stick it in the fridge if it’s going to be more than 30 mins.
Prep Your Sauce & Veg: Whisk together all the sauce ingredients (soy sauce, oyster sauce, water/broth, sugar) EXCEPT the cornflour slurry and the black pepper in a small bowl or jug. Keep the cornflour slurry separate for now. Have your sliced mushrooms, onion, and minced garlic ready to go near the hob. Stir fries move fast!
Cook the Chicken: Get your wok or large frying pan properly hot over a medium high heat. Add a tablespoon or so of oil. Swirl it around. Carefully add the chicken (might need to do this in batches if your pan isn’t massive – don’t overcrowd it!). Stir fry until it’s golden brown and cooked through. Scoop it out onto a plate and set aside.
Sauté the Veggies: Add another splash of oil to the pan if needed. Toss in the sliced onion and cook for a minute or two until it starts to soften. Add the mushrooms and garlic. Stir fry for another few minutes until the mushrooms are nicely browned and softened. This is where the kitchen starts smelling amazing!
Sauce Time!: Pour the sauce mixture into the pan with the veggies. Bring it to a simmer. NOW add that glorious freshly cracked black pepper. Stir it in. Let it bubble for a minute.
Thicken Up: Give your cornflour slurry (the cornflour mixed with cold water) a quick stir, then drizzle it into the simmering sauce whilst stirring constantly. It should thicken up pretty quickly – like magic! If it gets too thick, just add a splash more water or broth. This is where I usually sneak a taste… adjust seasoning if needed (more pepper? tiny bit more sugar?).
Bring It All Together: Add the cooked chicken back into the pan. Stir everything together until the chicken is coated in that gorgeous, glossy black pepper sauce. Let it heat through for a minute.
Serve!: Turn off the heat. Scatter over the chopped spring onions if you’re using them. Serve immediately!

A Few Little Notes From My Kitchen

Don’t skimp on cracking the pepper fresh. Seriously, it makes *all* the difference. Pre ground pepper just tastes dusty in comparison.
Make sure your pan is properly hot before adding the chicken; you want it to sear, not steam.
If you *do* overcrowd the pan, the chicken will sort of boil in its own juices, which isn’t ideal. Better to cook it in two batches if needed. Takes an extra minute but worth it.
Taste the sauce before serving! Might need a touch more soy, sugar, or pepper depending on your ingredients and taste buds.

Fancy Trying Something Different? (Variations I’ve Played With)

I love messing about with recipes. Sometimes it works, sometimes… not so much.

Add Ginger: A knob of finely grated ginger added with the garlic gives it another layer of warmth. Lovely stuff.
Veggie Boost: Chuck in some sliced bell peppers (any colour!), broccoli florets (blanch them quickly first), or snow peas towards the end of cooking the mushrooms.
Bit of Heat: A pinch of chilli flakes or some sliced fresh red chilli added with the garlic gives it a nice fiery kick alongside the pepper.
The Beef Experiment: I tried this with strips of beef once. It was… okay. But honestly, the chicken just works better with the peppery sauce, I reckon. Maybe I marinated it wrong? Who knows! Chicken thighs remain the winner for me.

Oh, I nearly forgot! My gran used to add water chestnuts sometimes for a bit of crunch. Haven’t done that in ages, must try it again.

What Kit Do You Need?

A wok is brilliant for stir frying because of the high sides and heat distribution. But honestly? A large, heavy bottomed frying pan or skillet works just fine. Don’t let not having a wok stop you! You’ll also want a sharp knife for chopping (makes life easier), a couple of bowls for marinating and the sauce, and something to stir with (a wooden spoon or spatula).

Storing the Leftovers (If Any!)

Pop any leftovers in an airtight container in the fridge. It’ll keep for a couple of days, maybe three at a push. Reheat it gently in the microwave or back in a pan over a low heat (add a splash of water if it looks dry). Though honestly, in my house it never lasts more than a day! I actually think the flavour develops a bit and it tastes cracking the next day for lunch.

How We Like to Eat It

Steamed rice is the absolute classic pairing, isn’t it? Fluffy jasmine rice is my personal favourite – it just soaks up that peppery sauce beautifully. Egg fried rice is also a winner if you’re feeling fancy. Sometimes we have it with plain noodles too. Whatever carb you choose, it’s going to be delicious.

Stuff I Learned the Hard Way (Pro Tips!)

Don’t Rush the Marinade: I once tried skipping the marinating time because I was hangry. Big mistake. The chicken wasn’t nearly as tender or flavourful. That 15 minutes minimum really makes a difference to the texture, trust me.
Toast, Don’t Burn, the Pepper: Add the black pepper towards the end with the sauce. If you add it too early with the hot oil, it can burn and taste bitter rather than fragrant and punchy. Let it bloom in the sauce instead.
Prep Everything First!: This is stir fry 101, but it bears repeating. Chop all your veg, mix your sauce, have everything ready by the stove *before* you start cooking. Things move fast and you don’t want to be frantically chopping an onion while your chicken burns! This is called ‘mise en place’ if you want to be posh about it. I just call it ‘not setting the smoke alarm off’.

Quick Q&A (Things People Ask Me)

Can I use ground black pepper instead of freshly cracked?: You *can*, but… please don’t? Haha! Honestly, the flavour difference is HUGE. Freshly cracked pepper is the star here. If you absolutely must, use a coarse ground variety, but invest in a pepper mill if you can – you won’t regret it! Wirecutter has some good recommendations.
It’s too peppery/not peppery enough! Help!: Totally down to personal taste! Start with 1 tablespoon of pepper if you’re cautious, then taste the sauce before adding the chicken back in. You can always stir in more pepper at the end! If it’s accidentally too strong, sometimes a tiny bit more sugar or a splash more water/broth can help balance it.
Can I make this gluten free?: Yep, dead easy! Just swap the regular soy sauce for tamari or a certified gluten free soy sauce alternative. Also double check your oyster sauce brand, as some contain wheat – Lee Kum Kee Panda Brand Oyster Sauce (check their site) is usually a safe bet but always read the label!
My sauce didn’t thicken?: Make sure you mixed the cornflour with COLD water first to make a slurry – adding dry cornflour straight to hot liquid makes clumps. Also, ensure the sauce is simmering when you add the slurry, it needs heat to activate the thickening power. If it’s still thin, mix another teaspoon of cornflour with a splash of cold water and add that while stirring.

Right, I think that’s everything! Hope you give this Black Pepper Chicken with Mushrooms a go. Let me know how it turns out!

Black Pepper Chicken with Mushrooms