If you love a stir fry that packs a punch without being complicated, you’re going to adore this Black Pepper Mushroom Chicken Stir Fry Recipe. It’s a delicious mix of tender chicken, earthy mushrooms, and that unmistakable pop of freshly ground black pepper—perfect for a quick weeknight dinner or whenever you want something a little special without spending hours in the kitchen. Trust me, this recipe has become a staple in my house, and I know once you try it, it will be in yours too!

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Why This Recipe Works

Balanced Flavors: The combination of soy, oyster sauce, and brown sugar creates a perfect umami-sweet base that complements the spicy bite of black pepper.
Texture Contrast: Crispy seared chicken meets tender sautéed mushrooms for a delightful mouthfeel every bite.
Quick & Easy: You can have dinner on the table in less than 40 minutes with minimal cleanup.
Versatile Ingredients: The mushrooms can be customized to your favorites or whatever you find at the market.

Black Pepper Mushroom Chicken Stir Fry, chicken stir fry recipes, mushroom stir fry, black pepper chicken, easy Asian stir fry - 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

Each ingredient in this Black Pepper Mushroom Chicken Stir Fry Recipe has a purpose — from the chicken thighs that stay juicy and tender, to the blend of mushrooms that add earthiness, and the sauces that bring everything together with delicious depth.

Black Pepper Mushroom Chicken Stir Fry, chicken stir fry recipes, mushroom stir fry, black pepper chicken, easy Asian stir fry - 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: These stay juicy and flavorful even when cooked quickly; their natural fat adds richness to the dish.
Cornstarch: Coats the chicken to give a light crispy crust when seared.
Soy sauce (low-sodium): Adds salty umami without overpowering the other flavors.
Kosher salt: Seasoning essential for enhancing natural flavors.
Ground black pepper: The star spice, giving this stir fry its signature kick.
Vegetable oil: Neutral cooking oil that handles high heat well.
Mixed mushrooms (shiitakes, oysters, cremini, button): A mix provides a layered, earthy flavor and great texture contrast.
Green onions: Add a fresh, slightly sharp note and crunch.
Garlic: Classic aromatic that enhances savory depth.
Fresh ginger: Adds a subtle warmth and brightness.
Light brown sugar: Balances savory and peppery notes with a hint of sweetness.
Sesame oil: Provides a toasty, nutty aroma that elevates the dish.
Oyster sauce: Adds a rich, slightly sweet earthiness that enhances mushroom flavors.
Rice wine vinegar: Brightens and balances all the heavier flavors.

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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.

Tweak to Your Taste

One of the things I love about this Black Pepper Mushroom Chicken Stir Fry Recipe is how easy it is to personalize. Whether you want it spicier, sweeter, or packed with veggies, you can adjust it to fit your mood or pantry.

Heat it up: I sometimes add a pinch of red chili flakes or a dash of chili oil for an extra spicy kick that wakes up the dish.
Mushroom swap: If you don’t have the whole mixed mushrooms medley, don’t sweat it—just use what you have, even canned mushrooms in a pinch.
Protein swap: Tried replacing chicken with firm tofu or thinly sliced beef for variety, and honestly, it works beautifully!
Veggie overload: Feel free to toss in bell peppers, snap peas, or baby corn for a more colorful plate.

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

Step 1: Prep and Coat the Chicken

I start by cutting my chicken thighs into bite-sized cubes — about 1-inch pieces work best. Tossing them in cornstarch, a tablespoon of soy sauce, kosher salt, and ground black pepper not only seasons the chicken but also creates that lightly crisp, delicious crust when seared. Make sure each piece is evenly coated — this step really makes a difference in texture!

Step 2: Sear the Chicken in Batches

Using a large wok or skillet, I heat 2 tablespoons of vegetable oil over medium-high heat until it shimmers. To avoid overcrowding (which steams rather than sears), I cook the chicken in batches, placing it in a single layer. I let it sear undisturbed for a couple of minutes on each side until golden brown and slightly crispy. If needed, I add a little more oil between batches. Once done, I transfer the chicken to a plate to rest.

Step 3: Cook the Mushrooms & Aromatics

In the same pan, I add the remaining tablespoon of oil and toss in the sliced mushrooms and green onions. Sautéing these until tender—about 2 to 4 minutes—brings out their rich, earthy flavors. Then, I stir in the minced garlic and freshly grated ginger, cooking just one more minute until fragrant. This step smells incredible and sets the stage for the sauce.

Step 4: Create the Magic Sauce

While the mushrooms cook, I whisk together the remaining soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar in a small bowl. This sauce is the heart of the dish—it’s a perfect balance of savory, sweet, and tangy, complementing the peppery chicken and mushrooms beautifully.

Step 5: Bring It All Together

Back on medium-high heat, I return the pan with mushrooms to the stove, add the seared chicken, and pour in the sauce. Tossing everything together for 2 to 3 minutes helps the sauce thicken slightly and coat every piece deliciously. Before plating, I taste and add extra kosher salt or more freshly cracked black pepper to punch up the flavors.

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Pro Tips for Making Black Pepper Mushroom Chicken Stir Fry Recipe

Don’t Overcrowd the Pan: Searing the chicken in batches ensures it crisps up instead of steaming—key to fantastic texture.
Freshly Ground Black Pepper: Using coarsely ground black pepper instead of pre-ground adds a more vibrant, punchy flavor that stands out.
Use a Hot Pan: Getting your skillet or wok nice and hot before adding ingredients helps caramelize the chicken and mushrooms beautifully.
Adjust Sauce to Taste: Feel free to tweak sweetness or acidity at the end to balance the flavors exactly how you like.

How to Serve Black Pepper Mushroom Chicken Stir Fry Recipe

Black Pepper Mushroom Chicken Stir Fry, chicken stir fry recipes, mushroom stir fry, black pepper chicken, easy Asian stir fry - 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 love topping this stir fry with some extra sliced green onions for a fresh crunch and a sprinkle of toasted sesame seeds when I have them on hand—it’s a small touch that adds a lovely nuttiness and visual appeal.

Side Dishes

Serving this over a bed of fluffy steamed jasmine or basmati rice is classic, but I’ve also enjoyed it with cauliflower rice for a lighter meal. If you want to add more veggies, a simple side of steamed broccoli or sautéed bok choy pairs beautifully.

Creative Ways to Present

For special occasions, I’ve plated this stir fry in pretty bowls lined with a bed of buttery garlic noodles instead of rice. Garnishing with thinly sliced fresh chili and a drizzle of sesame oil makes it look restaurant-quality and adds extra flavor depth.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 6 days. The flavors actually deepen after a day, making for a perfect next-day lunch or dinner when you’re short on time.

Freezing

If you want to freeze this Black Pepper Mushroom Chicken Stir Fry Recipe, I recommend cooling it completely, then transferring to a freezer-safe container. It freezes well for up to 2 months. Just keep in mind that the texture of mushrooms might soften a bit after thawing.

Reheating

To reheat, I prefer warming it gently in a skillet over medium heat to revive the sauce and help maintain that lovely texture, but you can also microwave it—just cover to keep moisture in and stir halfway through.

FAQs

Can I use chicken breast instead of thighs in this recipe?

Absolutely! While chicken thighs remain tender and juicy thanks to their higher fat content, chicken breast works fine if you prefer leaner meat. Just be careful not to overcook—it can dry out more easily, so sear quickly over high heat to keep it moist.
What types of mushrooms work best for the stir fry?

I love using a mix like shiitake, oyster, cremini, and button mushrooms for a nice variety of textures and flavors. But you can use just one kind if that’s what you have on hand. Avoid water-heavy mushrooms like enoki which might get soggy.
How do I make this recipe spicier?

To dial up the heat, add red chili flakes or fresh sliced chili peppers along with the garlic and ginger step. You can also finish with a drizzle of chili oil or a sprinkle of cayenne pepper to get that spicy kick just right.
Can I make this stir fry gluten-free?

Yes! Just swap regular soy sauce with a gluten-free tamari sauce and double-check your oyster sauce brand for gluten-free labeling. Cornstarch and other ingredients are naturally gluten-free, so it’s an easy swap.

Final Thoughts

This Black Pepper Mushroom Chicken Stir Fry Recipe hits all the right notes: it’s fast, flavorful, and packed with ingredients that make every bite memorable. It’s become my go-to when I want something homey but exciting, and I think you’ll find it just as satisfying. So next time you want to skip takeout but keep the convenience, give this recipe a shot—I promise it’ll become a regular in your meal rotation!