Dinner

Black Pepper Chicken with Mushrooms: A Must-Try Dish Recipe

ByCharlotte Montgomery February 6, 2026February 6, 2026

Introduction

Black Pepper Chicken with Mushrooms is a flavorful and easy-to-make dish that combines tender chicken with earthy mushrooms and a savory sauce. Perfect for a weeknight dinner, it’s packed with bold flavors and simple ingredients.

The dish is presented in a white bowl filled with three main layers: the bottom layer is dark, crispy grilled pieces coated with a shiny, caramelized glaze, the middle layer features thick, glossy sautéed mushroom slices in rich brown tones, and the top layer is scattered with bright red chili slices and fresh chopped green onions and herbs, adding vibrant pops of green and red. The mushrooms have a soft, juicy texture while the chili slices reveal small white seeds inside. The greens are fresh and crisp, sitting lightly over the warm, glossy surface of the dish. The whole bowl rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cornstarch
8 ounces mushrooms, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 green onions, sliced (for garnish)

Instructions

Step 1: In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add the sliced mushrooms and bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
Step 4: Add the minced garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
Step 5: Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2-3 minutes until everything is heated through and well coated.
Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or a sliced chili pepper when cooking garlic and ginger.
Use chicken thighs instead of breasts for juicier meat.
Substitute mushrooms with shiitake or cremini for different flavors.
Serve over steamed rice or noodles to soak up the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to maintain tenderness and flavor.

How to Serve

The dish shows a close-up of a white plate filled with browned, grilled chicken pieces with a slightly charred texture. Scattered among the chicken are sliced, golden-brown mushrooms and bright red roasted pepper pieces. The food is topped with small sprigs of fresh green parsley, adding a touch of color contrast. The dish looks juicy with a shiny, dark glaze coating and small bits of seasoning visible on the surface, sitting against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari to make the dish gluten-free without altering the flavor too much.

Can I prepare this dish ahead of time?

You can marinate the chicken with the salt, pepper, and cornstarch a few hours ahead, but it’s best to cook the dish fresh to maintain the best texture and flavor.