Yummy Black Pepper Chicken with Mushrooms

Name: Yummy Black Pepper Chicken with Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 pieces Chicken breasts (boneless, skinless) (Cut into bite-sized pieces); 3 cloves Garlic (Minced); 1 piece Green pepper (Chopped into bite-sized pieces); 2 cups Mushrooms (Sliced (cremini or button)); 1 piece Onion (Sliced thinly); 1 tbsp Oyster sauce; 2 tbsp Soy sauce; 1/2 tsp Black pepper (Freshly cracked if possible); 1 tbsp Cornstarch; 1 tsp Salt; 1 tsp Sesame oil; 2 tbsp Vegetable oil; 1/4 cup Water

Plate of yummy black pepper chicken with mushrooms garnished with herbs

Jump to Recipe Print Recipe

Creamy, peppery, and utterly comforting, Yummy Black Pepper Chicken with Mushrooms is one of those weeknight heroes that feels special with almost no fuss. Tender bite-sized chicken pieces mingle with savory mushrooms and a silky, pepper-kissed sauce that clings to every bite — perfect over steaming rice or buttery noodles. Fun fact: black pepper used to be more valuable than gold in ancient trade, so serving this dish is a little nod to history and flavor!

This recipe shines because it’s simple, quick, and family-friendly — ideal for busy evenings or casual dinners with friends. If you like bold, garlicky chicken recipes, you’ll enjoy exploring similar flavors in my take on garlic butter chicken bites with creamy parmesan pasta and spinach, which leans richer and more creamy. I can’t wait for you to try this one — it’s a keeper and cooks up fast, so let’s get you excited to make it tonight.

What is Yummy Black Pepper Chicken with Mushrooms?

What’s in a name? Yummy Black Pepper Chicken with Mushrooms sounds like a mouthful of promise — and it delivers. Is it famous? Not exactly, but it’s the kind of comfort dinner that earns nicknames at the family table. Why “yummy”? Because when juicy chicken meets earthy mushrooms and a punchy black pepper sauce, every forkful practically announces itself.

Wondering how it got its title? Maybe someone said a single bite was “yummy” and the name stuck. After all, “the way to a man’s heart is through his stomach.” Who can argue with food that wins hearts? Try it and see for yourself — you might end up naming it in your own house.

Why You’ll Love This

Bold, savory flavor: The main highlight is the black pepper-forward sauce balanced with oyster and soy for deep umami and a gentle sweetness.
Economical to make at home: Chicken breasts and mushrooms are budget-friendly, especially when compared to takeout options. Making this at home stretches your ingredients into several meals and tastes fresher.
Texture and topping appeal: Tender chicken, slightly crisped edges, and soft mushrooms bathed in a glossy, thickened sauce make every bite satisfying. Finish it with a drizzle of sesame oil for aroma and freshness.

Compared to some richer chicken pastas on the blog, like the lemony garlic bites with asparagus, this dish is lighter but no less comforting. Give it a try — cooking at home saves money and brings flavors you can tweak to perfection. Make it tonight and enjoy the compliments!

How to Make

Quick Overview

This dish is straightforward and fast: you’ll brown bite-sized chicken, sauté aromatics and vegetables, then finish with a smooth oyster-soy sauce thickened with cornstarch. The standout elements are the peppery kick and the glossy sauce that ties everything together. Prep takes about 10 minutes and cooking about 12 minutes — ready in under 25 minutes.

Approximate times:

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes

Ingredients

2 chicken breasts (boneless, skinless) — cut into bite-sized pieces
3 cloves garlic — minced
1 green pepper — chopped into bite-sized pieces
2 cups mushrooms — sliced (cremini or button)
1 onion — sliced thinly
1 tbsp oyster sauce
2 tbsp soy sauce
1/2 tsp black pepper — freshly cracked if possible
1 tbsp cornstarch
1 tsp salt
1 tsp sesame oil
2 tbsp vegetable oil
1/4 cup water

Directions

Prepare the chicken: Cut the chicken breasts into bite-sized pieces and pat dry with paper towels for better browning.
Make the sauce: In a bowl, mix oyster sauce, soy sauce, black pepper, cornstarch, salt, and water to create a smooth sauce. Whisk until no lumps remain.
Heat the pan: Place a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Let the oil get hot but not smoking.
Brown the chicken: Add the chicken pieces in a single layer. Cook, stirring occasionally, until browned and fully cooked through, about 5 to 7 minutes depending on piece size. Remove the chicken to a plate and keep warm.
Sauté the aromatics and vegetables: In the same skillet, add sliced onion, minced garlic, mushrooms, and chopped green pepper. Sauté for about 3 to 4 minutes until softened and mushrooms release their juices.
Combine and thicken: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything.
Finish cooking: Cook for an additional 2 to 3 minutes, stirring, until the sauce thickens and becomes glossy. Stir in 1 teaspoon sesame oil at the end for aroma.
Taste and adjust: Taste and adjust seasoning with a pinch more salt or pepper if desired.
Serve: Serve hot with steamed rice, noodles, or your favorite side.

Yummy Black Pepper Chicken with Mushrooms

What to Serve With

Steamed white or jasmine rice to soak up the sauce
Garlic butter noodles for a richer pairing
Light cucumber or Asian slaw to add crunch and freshness
Stir-fried greens such as bok choy or baby spinach for a veggie boost
A crisp beer or jasmine tea to complement the peppery flavors

Top Tips for Perfecting

Use fresh cracked black pepper for a brighter, sharper aroma than pre-ground pepper.
Don’t overcrowd the pan when browning chicken — do it in batches if needed to ensure nice sear.
If you prefer a less intense pepper profile, start with 1/4 teaspoon and add to taste.
Swap oyster sauce for hoisin for a sweeter, richer variation, or add a teaspoon of honey for balance.
For a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
Avoid overcooking mushrooms — sauté until just softened to keep texture.

Storing and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezing: This dish can be frozen for up to 2 months. Cool completely, place in freezer-safe containers, and thaw in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave in short intervals, stirring between heats to maintain texture.
Note: Mushrooms may soften further after freezing; for best texture, prepare fresh mushrooms if planning to reheat.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs are juicier and add more flavor. Reduce cooking time slightly and ensure they reach safe internal temperature.

Is oyster sauce vegetarian?
No, traditional oyster sauce is made from oysters. For a vegetarian option, use a mushroom-based or vegetarian stir-fry sauce.

Can I make this less salty?
Yes. Reduce the soy sauce by half and add a splash more water, then adjust seasoning at the end to taste.

What can I use instead of cornstarch?
You can use arrowroot powder or a small amount of flour as a thickener. Arrowroot gives a clearer, glossy finish similar to cornstarch.

How can I make this spicy?
Add 1/4 to 1/2 teaspoon of crushed red pepper flakes, a dash of chili oil, or a spoonful of sambal oelek to the sauce for heat.

Conclusion

This Yummy Black Pepper Chicken with Mushrooms is quick, flavorful, and perfect for busy nights when you still want a satisfying home-cooked meal. It’s easy to adapt, budget-friendly, and wins compliments with minimal fuss. If you enjoy exploring black pepper chicken variations, take a look at this Garlic Black Pepper Chicken (20 Minutes only!) – Tiffy Cooks for another speedy take on a similar flavor profile. Give this recipe a try, share it with family, and enjoy the cozy, peppery goodness.