How do I make easy black pepper chicken with mushrooms at home?

Start by sautéing garlic and mushrooms, then sear chicken until golden. Add soy sauce, oyster sauce, and black pepper. Simmer until thickened. Serve with rice or noodles.

How many calories are in black pepper chicken with mushrooms?

The average serving of black pepper chicken with mushrooms contains about 250–300 calories, depending on the cut of chicken and sauce used. Lighter options using chicken breast and low-sodium sauce can reduce the count further.

What’s the story behind Soulful Stories’ version of black pepper chicken?

Their version is richer and often includes added cream or coconut milk for depth. This version keeps it simple, bold, and balanced perfect for everyday meals.

Can I make black pepper chicken with mushrooms in a slow cooker?

Yes! Add all ingredients to a slow cooker and cook on LOW for 4–5 hours. The sauce will be thinner but the flavor is deep and comforting. Add cornstarch at the end for thickness, if needed.

Black Pepper Chicken with Mushrooms – 15-Minute Wok Wonder

Description

Black pepper chicken with mushrooms is a bold, juicy one-pan dinner that delivers savory flavor in under 30 minutes. This easy stir-fry-style dish is perfect for weeknights, packed with peppery heat, and completely customizable.

Ingredients

Scale

1 lb chicken thighs or breast, cut into bite-size pieces

2 cups sliced mushrooms (cremini or baby bella)

1 tbsp freshly ground black pepper

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp cornstarch

2 garlic cloves, minced

1 tsp fresh ginger, grated

2 tbsp vegetable oil

1/4 cup water or broth

Cook Mode Prevent your screen from going dark

Instructions

1. In a small bowl, mix soy sauce, oyster sauce, and cornstarch with water to create a slurry. Set aside.

2. Heat oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, about 4–5 minutes.

3. Remove chicken and set aside. In the same pan, sauté mushrooms for 3–4 minutes until browned and soft.

4. Add garlic and ginger. Cook 1 minute until fragrant.

5. Return chicken to pan. Pour in sauce mixture and add black pepper.

6. Stir well and simmer until sauce thickens and chicken is fully cooked, about 5–7 minutes.

7. Serve hot over rice, noodles, or veggies.

Notes

You can use chicken breast for a leaner option or thighs for juicier results.

Adjust the black pepper to taste—start with 1 tbsp and add more for extra kick.

This recipe is great for meal prep. Store in airtight containers up to 4 days.

For a low-sodium version, use coconut aminos and skip oyster sauce.

Prep Time: 10
Cook Time: 15
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 2g
Sodium: 630mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 29g
Cholesterol: 95mg