If you love simple, delicious weeknight dinners that come together quickly, you’re going to adore my Black Pepper Mushroom Chicken Stir Fry Recipe. It’s packed with savory flavor, tender chicken, and those earthy mushrooms you know and love. Plus, the black pepper adds just the right amount of kick — trust me, this isn’t your average stir fry. Stick around, I’ll walk you through exactly how I make it so you can nail it at home and maybe even customize it your way.

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Why This Recipe Works

Perfect Balance of Flavors: The savory soy and oyster sauces blend beautifully with fresh garlic, ginger, and bold black pepper for a rich, satisfying taste.
Tender, Juicy Chicken: Marinating chicken with a cornstarch coating locks in moisture and creates a lightly crisp texture when seared.
Mushrooms Add Earthy Depth: Using a mix like shiitakes, cremini, and oyster mushrooms gives great texture and umami complexity.
Quick and Easy: Ready in about 35 minutes, this stir fry fits perfectly into a busy weeknight dinner routine without sacrificing flavor.

Black Pepper Mushroom Chicken Stir Fry, mushroom chicken stir fry, black pepper chicken, easy Asian stir fry, quick weeknight dinner - A large black wok filled with several small pieces of golden-brown cooked chicken mixed with sliced brown mushrooms and bright green chopped spring onions, all coated in a glossy brown sauce. A wooden spoon stirs the mixture from the left side of the wok. Around the wok, there are whole and sliced mushrooms, a wooden pepper grinder, fresh green spring onions on a small wooden board, and a white measuring cup holding two mushrooms. The entire scene is set on a white marbled surface with a white cloth towel showing blue stripes placed under the wok’s handle. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Black Pepper Mushroom Chicken Stir Fry Recipe plays a role in both flavor and texture — the soy and oyster sauces bring umami and slight sweetness, while the cornstarch gives the chicken a crispy edge that stays juicy inside. Here’s a little rundown on why I picked each one and a tip or two before you shop.

Black Pepper Mushroom Chicken Stir Fry, mushroom chicken stir fry, black pepper chicken, easy Asian stir fry, quick weeknight dinner - Flat lay of boneless skinless chicken thighs cut into cubes, a small bowl of cornstarch, a small white bowl with low-sodium soy sauce, a few coarse black peppercorns and ground black pepper, a few fresh shiitake, oyster, cremini, and button mushrooms thinly sliced, a small bunch of green onions cut into 1-inch pieces, three whole garlic cloves unpeeled, a small piece of fresh ginger root with grated portion visible, a small white bowl of light brown sugar, a small white bowl of oyster sauce, a small white bowl of sesame oil, a small white bowl of rice wine vinegar, a few scattered coarse kosher salt crystals, and a simple mound of steamed white rice on a white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Chicken thighs: I always choose boneless skinless thighs here because they stay juicy and tender even when cooked quickly at high heat.
Cornstarch: This is my secret for achieving that perfect outer crust on the chicken without frying it deep.
Soy sauce (low sodium): It adds umami and saltiness without overwhelming the dish; the low sodium lets you control seasoning better.
Black pepper: Freshly ground black pepper is key — it packs bold heat and aroma in every bite.
Mixed mushrooms: Combining shiitake, oyster, cremini, and button mushrooms creates a nice variety of textures and flavors.
Green onions: They add freshness and subtle crunch — I like slicing into manageable 1-inch pieces for easy eating.
Garlic and fresh ginger: These aromatics bring warmth and depth when sautéed just right.
Brown sugar: A touch of sweetness balances out the salty and spicy notes perfectly.
Oyster sauce: This thick, savory sauce amps up the umami and gives a nice glaze to the dish.
Sesame oil: Adds a subtle nutty finish that rounds out the flavor.
Rice wine vinegar: Just a splash to brighten everything up without making it too tangy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up a little depending on what I have on hand or my mood. This Black Pepper Mushroom Chicken Stir Fry Recipe is super forgiving and adapts well to your preferences, so don’t hesitate to play around with it.

Variation: Sometimes I swap chicken thighs for tender chicken breasts if I’m craving a leaner option, just make sure to watch the cooking time so it doesn’t dry out.
Veggie Boost: Feel free to toss in bell peppers, snap peas, or baby bok choy to add some color and crunch.
Extra Heat: If you like it spicy, a pinch of red pepper flakes or a drizzle of chili oil brings fantastic heat without overpowering.
Gluten-Free: Use tamari or coconut aminos in place of soy sauce, and check that oyster sauce is gluten-free.

Step-by-Step: How I Make Black Pepper Mushroom Chicken Stir Fry Recipe

Step 1: Coat the Chicken for Maximum Juiciness

First off, toss your cubed chicken thighs in cornstarch, 1 tablespoon of soy sauce, salt, and a good shake of black pepper until every piece is evenly coated. This step is crucial — the cornstarch creates a light crust when you sear the chicken, locking in that juicy tenderness I mentioned. Take your time with this—it makes a huge difference.

Step 2: Sear the Chicken to Golden Perfection

Heat about 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the chicken in a single layer — don’t overcrowd the pan! Working in batches helps here to get a nice sear. Cook each batch until golden brown all over, which usually takes about 4-5 minutes, then remove the chicken and set aside. Repeat until all the chicken is cooked.

Step 3: Sauté Mushrooms and Aromatics

Using the same pan, add a bit more oil if needed, then toss in your mushrooms and green onions. Cook them for 2-4 minutes until they’re tender and releasing their juices. Add minced garlic and freshly grated ginger and sauté for another minute until everything smells heavenly, then remove the pan from heat briefly.

Step 4: Whisk the Sauce & Bring It All Together

In a small bowl, whisk together the remaining soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar until smooth. Return the pan to medium-high heat, add the chicken back in along with the sauce, and toss everything over the heat for 2-3 minutes. The sauce will thicken and cling beautifully to the chicken and mushrooms. Give it a final taste and adjust seasoning with more black pepper or salt if you want a little extra punch.

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Tips from My Kitchen

Don’t Overcrowd the Pan: Cooking chicken in batches keeps the sear crisp and prevents steaming.
Freshly Ground Pepper: Using fresh coarsely ground black pepper makes the biggest flavor difference here.
Mushroom Mix Magic: I always grab a few types of mushrooms from the grocery store for complexity — cremini and shiitake are my favorites.
Quick Sauce Whisk: Make sure to whisk the sauce thoroughly before adding so the sugar dissolves fully and the sauce coats nicely.

How to Serve Black Pepper Mushroom Chicken Stir Fry Recipe

Black Pepper Mushroom Chicken Stir Fry, mushroom chicken stir fry, black pepper chicken, easy Asian stir fry, quick weeknight dinner - The image shows a close-up of a dark pan filled with a rich brown stir-fry dish. The stir-fry has several layers of golden brown cooked chicken pieces that look crispy on the edges, mixed with dark brown cooked mushroom slices. Scattered throughout the dish are small pieces of bright green sliced spring onions, adding a fresh contrast. The sauce covering the ingredients is glossy and thick, giving the dish a shiny look. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always garnish this stir fry with extra sliced green onions for a fresh pop of color and crunch. If I’m feeling fancy, a sprinkle of toasted sesame seeds or a quick drizzle of chili oil adds nice texture and flavor contrast that my family absolutely loves.

Side Dishes

Steamed jasmine or basmati rice is my go-to for soaking up all that savory sauce. Sometimes I serve it alongside simple stir-fried greens like bok choy or broccoli for a balanced, veggie-rich meal.

Creative Ways to Present

For special dinners, I like serving the Black Pepper Mushroom Chicken Stir Fry family style in a big shallow bowl so everyone can serve themselves, garnished with lots of green onions and colorful bell pepper strips. It honestly feels a little festive and definitely elevates this humble dish.

Make Ahead and Storage

Storing Leftovers

This stir fry keeps beautifully in the fridge for up to 6 days in an airtight container. I like to cool it completely before sealing to avoid sogginess. It actually tastes even better the next day once the flavors have melded.

Freezing

I’ve frozen leftovers of this Black Pepper Mushroom Chicken Stir Fry twice, and it works well if you portion it into freezer-safe containers. Just thaw overnight in the fridge before reheating. Mushrooms can sometimes get slightly softer after freezing, but the dish is still delicious.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water or broth to revive the sauce. Microwaving works too, just cover the dish loosely to keep moisture in and stir halfway through for even heating.

FAQs

Can I make Black Pepper Mushroom Chicken Stir Fry Recipe gluten-free?

Absolutely! Just swap the soy sauce for tamari or coconut aminos, and check that your oyster sauce is gluten-free or use a substitute like mushroom sauce. Everything else in this recipe is naturally gluten-free.
What’s the best way to get tender chicken without overcooking?

I recommend using boneless chicken thighs for this recipe since they’re more forgiving and stay moist. Also, sear the chicken in batches to avoid crowding the pan, which helps cook the meat evenly and keeps the outside crispy.
Can I use other vegetables in this stir fry?

Definitely! Bell peppers, snap peas, baby bok choy, or carrots all pair well. Just add them during the mushroom sauté to cook until tender-crisp.
How spicy is this Black Pepper Mushroom Chicken Stir Fry Recipe?

The heat mainly comes from the freshly cracked black pepper, which gives a warm kick without being overwhelming. You can always add more black pepper or red chili flakes if you want more spice.
What can I serve with this stir fry?

This dish pairs wonderfully with steamed white or brown rice, cauliflower rice for a low-carb option, or even noodles. Stir-fried or steamed veggies on the side round the meal out nicely.

Final Thoughts

This Black Pepper Mushroom Chicken Stir Fry Recipe has become a staple in my rotation because it’s so quick, packed with flavor, and easy to make on any busy night. I love how the bold black pepper makes it stand out from other stir fries, and the mushroom mix adds such a satisfying texture. You’re going to appreciate how straightforward and flexible this recipe is — perfect for making it just how you like. Go ahead, give it a try, and enjoy one of my all-time favorite dinners with those you love!