Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and add even more flavor. Just adjust cook time slightly as needed.

How do I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I make it vegetarian?

Yes! Swap the chicken for tofu or just double the mushrooms and veggies. Use vegetarian oyster sauce or hoisin as a sub.

Want to turn up the heat? Add a pinch of red pepper flakes or a dash of sriracha to the sauce.

What can I serve with this dish?

This dish is super versatile! It’s delicious over steamed jasmine rice, brown rice, noodles, or even cauliflower rice for a lighter option. If you’re feeling fancy, a side of sautéed greens or a cucumber salad balances it out beautifully.

Can I use frozen chicken?

Yes, but be sure to thaw it completely before cooking. Pat it dry with paper towels to avoid extra moisture—this helps you get that nice golden sear on the chicken instead of a steam bath.

Black Pepper Chicken with Mushrooms - Chicken magic recipes

Description

This Black Pepper Chicken with Mushrooms is a fast and flavorful weeknight dinner that’s bold, savory, and ready in under 30 minutes. Tender chicken, sautéed mushrooms, bell peppers, and a rich black pepper sauce come together in one skillet for a takeout-style meal you can make at home—without the wait!

Ingredients

Scale

2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 bell pepper (red or green), sliced
8 oz mushrooms (shiitake or button), sliced
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
½ teaspoon rice vinegar
1 teaspoon freshly ground black pepper
2 green onions, chopped (for garnish)

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Instructions

In a bowl, toss the sliced chicken with cornstarch, salt, and ½ teaspoon of black pepper until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining oil. Sauté the onion and bell pepper for 2–3 minutes until slightly softened.
Add the mushrooms and garlic, and cook another 2–3 minutes until the mushrooms are tender and fragrant.
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and the remaining 1 teaspoon of black pepper.
Pour the sauce into the skillet with the vegetables. Stir to combine.
Return the chicken to the skillet and toss everything together until coated in the sauce. Cook for another 1–2 minutes to heat through.
Garnish with green onions and serve hot over rice or noodles.

Notes

Swap chicken breasts for boneless thighs for extra juiciness.
For a vegetarian version, substitute tofu or double the mushrooms.
This dish pairs perfectly with jasmine rice or rice noodles.
Add a dash of red chili flakes for extra heat!

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main course
Method: Skillet
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 275 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 65 mg