If you’re craving a stir fry that’s bursting with bold flavors, tender chicken, and hearty mushrooms, then you’re in for a treat with this Black Pepper Mushroom Chicken Stir Fry Recipe. It’s a fan-freaking-tastic dish that’s super easy to whip up any night of the week! I love how the peppery punch and umami-rich mushrooms perfectly dance with juicy chicken pieces—trust me, once you try it, this will become one of your go-to dinners.

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Why This Recipe Works

Perfect Balance of Flavors: The combination of black pepper, oyster sauce, and soy sauce creates a savory, slightly spicy sauce that coats every bite.
Tender, Juicy Chicken: Using boneless skinless thighs and cornstarch gives a crispy exterior while locking in moisture.
Umami-Packed Mushrooms: A medley of mushrooms adds depth, earthiness, and texture to every mouthful.
Quick & Weeknight-Friendly: Ready in just about 35 minutes, perfect for busy evenings without sacrificing flavor.

Black Pepper Mushroom Chicken Stir Fry, easy stir fry recipes, healthy chicken stir fry, mushroom chicken dinner, quick 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 the Black Pepper Mushroom Chicken Stir Fry Recipe plays a starring role, creating an irresistible stir fry that’s hearty and full of complex flavors. I always recommend fresh mushrooms and good quality soy sauce for the best taste, plus fresh garlic and ginger that brighten the whole dish.

Black Pepper Mushroom Chicken Stir Fry, easy stir fry recipes, healthy chicken stir fry, mushroom chicken dinner, quick 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 tender and juicy, even with quick cooking; chicken breast can dry out here.
Cornstarch: Helps create a nice crispy coating on the chicken, making it a treat to bite into.
Soy sauce (low sodium): Adds salty umami while keeping control over sodium levels.
Salt & Black pepper: Basic seasonings that pack a punch, especially with coarsely-ground black pepper for extra bite.
Vegetable oil: Neutral oil with a high smoke point perfect for stir-frying at high heat.
Mixed mushrooms: Shiitake, oyster, cremini, button — a mushroom medley adds amazing texture and earthy flavors.
Green onions: For freshness and color — plus a mild onion flavor that complements the dish.
Garlic & ginger: Classic aromatics that elevate any stir fry with warmth and depth.
Brown sugar: Just a touch to balance the savory and peppery notes with a hint of sweetness.
Sesame oil: Adds nutty richness—use sparingly as it’s quite potent.
Oyster sauce: Delivers a lovely, savory umami kick without overwhelming the dish.
Rice wine vinegar: A bit of acidity brightens and balances the rich flavors perfectly.
Steamed rice: Great to soak up all the saucy goodness of the stir fry.

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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

I love making this Black Pepper Mushroom Chicken Stir Fry Recipe my own depending on what’s in my fridge or mood I’m in. Don’t hesitate to mix in your favorite veggies or adjust the heat level—this recipe’s pretty forgiving and customizable!

Increase the Heat: If you like it spicy, just add a pinch of crushed red pepper flakes or some sliced fresh chili while stir-frying the garlic and ginger—I always do this for a little kick.
Vegetarian Version: Swap chicken for extra mushrooms, tofu, or tempeh; use vegetarian oyster sauce or skip it for a plant-based delight.
Seasonal Veggies: I sometimes add snap peas, bell peppers, or baby bok choy for vibrant color and variety.
Thicker Sauce: Add a little more cornstarch dissolved in water to thicken the sauce if you prefer it stickier.

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

Step 1: Prep and Coat the Chicken

Start by cutting your chicken thighs into 1-inch cubes. Toss them in a bowl with cornstarch, 1 tablespoon soy sauce, kosher salt, and ground black pepper until every piece is nicely coated. This step is key for that slightly crispy texture when seared. I like using cornstarch over flour because it gives a lighter crispiness without the heaviness.

Step 2: Sear the Chicken in Batches

Heat 2 tablespoons of vegetable oil over medium-high in a large skillet or wok until you see it shimmer. Add the chicken in a single layer—don’t overcrowd the pan! Cook until golden brown, about 3-4 minutes per batch. Add more oil if needed in between batches. This method ensures each piece is beautifully seared and not soggy. Once done, set the chicken aside on a plate.

Step 3: Sauté Mushrooms and Aromatics

In the same pan, heat remaining oil and toss in your sliced mushrooms and green onions. Cook for 2-4 minutes until tender and fragrant. Then add minced garlic and grated ginger, stirring constantly for about a minute. The smell here? Absolutely irresistible! Just be careful not to burn the garlic—it should be golden and aromatic.

Step 4: Whisk and Add the Sauce

While the mushrooms cook, whisk together the remaining 1/3 cup soy sauce, brown sugar, sesame oil, oyster sauce, and rice wine vinegar in a small bowl. Pour the sauce over the mushrooms, then add the reserved chicken back to the pan.

Step 5: Toss and Thicken the Stir Fry

Over medium-high heat, toss everything together for 2-3 minutes until the sauce thickens and evenly coats the chicken and mushrooms. Season further with extra black pepper and salt if needed—this is when you decide how bold you want it!

Step 6: Serve and Enjoy!

Spoon this saucy, peppery stir fry over steamed rice and sprinkle with more sliced green onions for a fresh pop of color and flavor. Dig in while it’s hot—you’re going to love this dish!

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Pro Tips for Making Black Pepper Mushroom Chicken Stir Fry Recipe

Don’t Crowd the Pan: Cooking the chicken in batches ensures each piece sears nicely and stays juicy.
Use Fresh Mushrooms: Fresh mushrooms have better texture and flavor—avoid canned or frozen for this dish.
Adjust the Pepper Level: I like adding coarsely ground black pepper at the end for an extra punch—it transforms the whole dish.
Watch Garlic Closely: Burnt garlic turns bitter, so toss it quickly once fragrant and never leave unattended.

How to Serve Black Pepper Mushroom Chicken Stir Fry Recipe

Black Pepper Mushroom Chicken Stir Fry, easy stir fry recipes, healthy chicken stir fry, mushroom chicken dinner, quick 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 plenty of sliced green onions not just for color but also that fresh, sharp bite. Sometimes, I sprinkle toasted sesame seeds on top for a little crunch and a toasty nuttiness that complements the sesame oil in the sauce beautifully.

Side Dishes

Steamed jasmine or basmati rice is my classic go-to for soaking up the delicious sauce. Occasionally, I serve it alongside sautéed bok choy or a crisp cucumber salad to add a refreshing contrast to the rich stir fry.

Creative Ways to Present

For gatherings, I like serving this stir fry in a big family-style bowl garnished with extra herbs and cracked pepper. Sometimes, I pile the stir fry over steamed rice in individual bowls lined with a leaf of Napa cabbage—adds a pretty touch and extra texture that guests love.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 6 days. I find that the flavors actually marry even better after a day or two, making it a fantastic next-day lunch or dinner.

Freezing

I’ve successfully frozen this stir fry for up to 3 months. Just let it cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to refresh the sauce and prevent drying out. Avoid microwaving if you can to keep the chicken tender and mushrooms from becoming rubbery.

FAQs

Can I use chicken breasts instead of thighs for this Black Pepper Mushroom Chicken Stir Fry Recipe?

Yes, you can, but be cautious not to overcook chicken breasts as they dry out faster. Cook just until done and consider marinating a bit longer or pounding them thin for more even cooking.
How can I make this dish spicier?

Adding crushed red pepper flakes, sliced fresh chilies, or even a drizzle of chili oil during step 3 when cooking garlic and ginger amps up the heat nicely without overpowering the other flavors.
Is there a vegetarian version of this recipe?

Absolutely! Replace chicken with tofu, seitan, or additional mushrooms, and swap oyster sauce for a vegetarian alternative or more soy sauce for that deep umami flavor.
What type of mushrooms work best in this stir fry?

A mix of shiitake, oyster, cremini, and button mushrooms works wonderfully because of their contrasting textures and layered flavors. Fresh mushrooms are key to keep it juicy and flavorful.
Can I prepare parts of this dish in advance?

You can chop vegetables and marinate the chicken ahead of time, making the actual stir-frying process quicker and smoother—perfect for busy weeknights!

Final Thoughts

This Black Pepper Mushroom Chicken Stir Fry Recipe is one of those dishes that instantly feels like a warm hug on your plate—flavorful, comforting, and just downright satisfying. I’ve made it countless times, tweaking the pepper level or mushroom mix, and it never disappoints. Seriously, give it a try in your kitchen—you’ll find it’s quick enough for weeknights but impressive enough to serve when friends come over. Happy cooking, and enjoy every delicious bite!