If you’re in the mood for a takeout classic that’s both bold and comforting, Black Pepper Chicken is about to become your new weeknight obsession. This dish is all about juicy chicken, crisp-tender peppers, and a glossy sauce with a seriously peppery punch. It’s quick enough for a busy night, yet special enough to impress friends or family, and it all comes together in just one pan. With its irresistible balance of savory, sweet, and spicy notes, Black Pepper Chicken is an easy favorite for anyone craving big flavor without the fuss.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to create layers of flavor and the perfect texture. From the savory sauces to the freshness of the veggies, each one plays a key role in making Black Pepper Chicken shine.
- Chicken thighs or breasts: Go for thighs for extra juiciness, or breasts if you prefer leaner meat; cut into bite-sized pieces for quick, even cooking.
- Cornstarch: Gives the chicken that signature silky, restaurant-style coating and helps thicken the sauce.
- Soy sauce: Adds deep umami flavor and a salty backbone to both the marinade and sauce.
- Oyster sauce: Lends a rich, savory depth that perfectly balances the bite of the black pepper.
- Hoisin sauce: Brings a touch of sweetness and complexity to the sauce.
- Rice vinegar: Brightens the dish and cuts through the richness.
- Brown sugar: Just a bit to balance out the savory and spicy elements.
- Freshly ground black pepper: The star of the show—use coarsely ground for the boldest flavor.
- Vegetable oil: Neutral oil for stir-frying without overpowering the flavors.
- Green and red bell peppers: These add a pop of color, crunch, and subtle sweetness.
- Onion: Sliced for sweetness and savoriness as it caramelizes in the pan.
- Garlic: Minced, for an aromatic zing that fills the kitchen with deliciousness.
- Fresh ginger: Grated, for a warm, peppery complexity that complements the sauce.
- Green onions: Sliced and sprinkled on top for a fresh, vibrant finish.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a bowl with cornstarch and a splash of soy sauce. This quick marinade not only infuses the meat with flavor but also ensures a tender texture once cooked. Let it sit for 10 to 15 minutes—just enough time to prep your veggies and sauce.
Step 2: Whisk Up the Sauce
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and freshly ground black pepper. This mixture is the heartbeat of Black Pepper Chicken, delivering both savory richness and that irresistible peppery kick.
Step 3: Sear the Chicken
Heat a generous swirl of vegetable oil in your largest skillet or wok over medium-high heat. Add the marinated chicken and let it sizzle, stirring occasionally, until each piece is golden and cooked through—about 5 to 7 minutes. Once done, transfer the chicken to a plate and set it aside.
Step 4: Sauté the Veggies
In the same pan (add a touch more oil if needed), toss in your diced bell peppers and sliced onion. Sauté for 2 to 3 minutes, just until they’re crisp-tender and vibrant. Stir in the garlic and ginger, letting the aromas bloom for about 30 seconds—it’s the moment when the kitchen smells absolutely magical.
Step 5: Bring It All Together
Return the cooked chicken to the pan along with any juices. Pour in your prepared sauce, and toss everything together. Watch as the sauce thickens and coats every piece, making the chicken glossy and flavorful. Cook for another 1 to 2 minutes, then remove from the heat.
Step 6: Garnish and Serve
Just before serving, sprinkle sliced green onions over the top for a burst of color and freshness. Your Black Pepper Chicken is now ready to be devoured—steaming hot, saucy, and packed with flavor.
How to Serve Black Pepper Chicken
Garnishes
The finishing touch matters! A scattering of sliced green onions not only adds beautiful color but also brings a mild bite that cuts through the richness. For a little extra flair, try a sprinkle of toasted sesame seeds or a quick grind of more black pepper just before serving.
Side Dishes
Black Pepper Chicken is incredible over a bed of steamed jasmine or basmati rice, which soaks up all that savory sauce. For a lighter option, serve it with cauliflower rice or alongside a crisp Asian slaw. If you want to turn dinner into a feast, add some stir-fried greens or simple egg drop soup on the side.
Creative Ways to Present
Why not have some fun? Spoon Black Pepper Chicken into lettuce cups for a fresh, hand-held appetizer. Pile it over noodles for a cozy bowl meal, or tuck leftovers into a wrap with crunchy veggies for a quick lunch. The bold flavors make it versatile enough for just about any creative twist you can dream up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply let the Black Pepper Chicken cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to three days, and the flavors deepen as it sits—perfect for easy lunches or busy nights.
Freezing
For longer storage, Black Pepper Chicken freezes beautifully. Place cooled portions in freezer-safe containers or resealable bags. Label with the date, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave it in short bursts, stirring occasionally to ensure even heating. The chicken stays tender and the veggies hold their bite—it’s just as delicious as day one!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works wonderfully in Black Pepper Chicken, offering a leaner option that still soaks up all those delicious flavors. Just be careful not to overcook it so it stays juicy.
Is there a vegetarian version of Black Pepper Chicken?
Yes! Substitute firm tofu for the chicken. Press it to remove excess moisture, then cut into cubes and proceed as you would with the chicken. The sauce and veggies work just as well with tofu, making it a satisfying vegetarian main.
What kind of black pepper should I use?
For the boldest flavor, freshly ground black pepper is best—coarse grind if you really want the pepper to stand out. Pre-ground will work in a pinch, but the fresh stuff truly makes Black Pepper Chicken sing.
Can I add more veggies to this dish?
Definitely! Feel free to toss in snap peas, broccoli florets, or sliced mushrooms during the stir-fry step. Just be mindful of cooking times so everything stays crisp and colorful.
How do I make it spicier?
If you love heat, add a pinch of crushed red pepper flakes or a drizzle of chili oil when you add the garlic and ginger. You can also serve with hot sauce on the side for those who like an extra kick.
Final Thoughts
There’s something truly special about making Black Pepper Chicken at home—it’s fast, flavorful, and endlessly customizable. Whether you’re feeding family, friends, or just treating yourself, this dish is bound to win over anyone who loves a little boldness in their dinner routine. Give it a try, and don’t be surprised when it becomes a regular request at your table!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make Black Pepper Chicken stir fry featuring tender chicken pieces cooked with bell peppers, onions, and a savory Asian-inspired sauce. This dish is perfect for a quick weeknight dinner and pairs beautifully with steamed rice.
Ingredients
Chicken Marinade
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons freshly ground black pepper
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced (for garnish)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with cornstarch and 1 tablespoon soy sauce. Let it marinate for 10–15 minutes to absorb the flavors and achieve a slight coating.
- Prepare the Sauce: In a separate small bowl, mix the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and freshly ground black pepper until well combined.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add a little more oil if needed. Add diced green and red bell peppers along with sliced onion, sautéing for 2–3 minutes until they soften slightly but remain crisp.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant to deepen the flavor.
- Combine and Finish: Return the cooked chicken to the pan and pour in the prepared sauce. Toss to coat all the ingredients evenly and cook for another 1–2 minutes until everything is heated through and the sauce thickens slightly.
- Serve: Garnish with sliced green onions and serve hot, preferably over steamed rice for a complete meal.
Notes
- For a spicier version, add crushed red pepper flakes or a dash of chili oil to the sauce or while cooking.
- To make this dish vegetarian, substitute the chicken with firm tofu, pressing and cubing it before marinating and cooking.
- If you prefer, you can use chicken breasts or thighs depending on your texture preference; thighs offer more juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup (without rice)
- Calories: 310
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
