Get ready to fall in love with Black Pepper Chicken! This must-try dish effortlessly combines juicy, tender chicken with a bold and peppery sauce that’s deeply savory, a little bit spicy, and brimming with flavor. It’s the type of recipe that will quickly become one of your favorites for busy weeknights, lazy weekends, or even when you’re looking to impress guests at dinner. The colorful bell peppers and vibrant scallions bring not just crunch, but a cheerful palette to your table. Trust me—one sizzling bite, and you’ll see exactly why Black Pepper Chicken is such a crowd pleaser.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The best part about Black Pepper Chicken is how accessible yet crucial each ingredient is. Every component plays a distinctive role—whether it’s building umami depth, giving that signature pepperiness, or providing a lovely contrast in textures.

Chicken Thighs: More flavorful and juicy than breasts—perfect for stir-frying and soaking up sauces.
Black Pepper: Coarsely ground for maximum punch and the defining flavor of the entire dish.
Bell Peppers: Colorful and sweet, they add lovely crunch and brighten up the final presentation.
Onion: Adds subtle sweetness and helps balance the heat from the black pepper.
Garlic: Essential for aromatic depth—don’t skimp on freshly minced garlic!
Soy Sauce: Provides savory backbone and brings everything together in a glossy, delicious sauce.
Oyster Sauce: Boosts umami and adds richness—an absolute must for that craveworthy finish.
Cornstarch: Helps velvet the chicken, keeping it tender and perfectly coated.
Vegetable Oil: Neutral oil for stir-frying without overpowering the delicate flavors.
Scallions: A fresh finishing touch for color and mild oniony bite.
Optional: Red Chili or Chili Flakes: If you want a hint of extra heat, these will perk things up beautifully.

How to Make Black Pepper Chicken

Step 1: Prepare the Chicken

Start by cutting your chicken thighs into bite-size pieces. Pat them dry, then toss in a bowl with a pinch of salt, a generous sprinkle of black pepper, and cornstarch. This simple technique helps to velvet the chicken, locking in moisture and creating a golden crust once it hits the pan.

Step 2: Chop Veggies

Slice your bell peppers and onion into strips, and finely mince the garlic. The key is to keep the veggies roughly equal in size for faster, even cooking. Don’t forget to prep your scallions and any optional chilies—these add both color and flashes of heat.

Step 3: Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, a splash of water, and another hit of black pepper. Make sure everything is well combined; this sauce is the heart of your Black Pepper Chicken, so taste and adjust the seasoning if you like it saltier or bolder.

Step 4: Sear the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add your chicken in a single layer and sear without disturbing for a couple of minutes. Let the heat work its magic for beautiful browning. Flip and cook the other side just until the pieces are mostly cooked through.

Step 5: Stir-Fry the Veggies

Push the chicken to one side of the pan (or set aside, if your pan is crowded), then add bell peppers and onions. Stir-fry for a couple of minutes until just tender-crisp, scooping up the delicious fond from the pan. Mix in garlic and any chili flakes for a quick final toss—it should smell incredible.

Step 6: Bring it All Together

Return all the chicken to the pan (if you set it aside). Pour in your prepared sauce, tossing everything together until the chicken and vegetables are evenly coated and glossy. The sauce should thicken just enough to cling to every morsel, infusing the whole skillet with that irresistible black pepper aroma.

Step 7: Finish and Serve

Switch off the heat and scatter sliced scallions on top. Hit everything with a last grind of black pepper for extra fragrance. Serve right away while tantalizingly hot, and watch everyone dive in!

How to Serve Black Pepper Chicken

Garnishes

A scatter of fresh scallions is classic, but you can elevate things further with finely sliced red chili, toasted sesame seeds, or a squeeze of lime for brightness. These little finishing touches highlighting the Black Pepper Chicken can make your plate as stunning as it is delicious.

Side Dishes

Steamed jasmine rice is the go-to companion for Black Pepper Chicken, soaking up all that tangy, peppery sauce. For a lighter option, try serving it with cauliflower rice or alongside sautéed greens like bok choy or snap peas. Even warm, fluffy naan can be a fun way to mop up the sauce.

Creative Ways to Present

For a family-style feast, serve Black Pepper Chicken straight from the sizzling skillet to the table. Looking to impress? Present it in lettuce cups for a playful appetizer, or pile it over rice noodles with extra veggies. It’s also fantastic inside a warm wrap for an irresistible lunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Black Pepper Chicken in an airtight container in the refrigerator. It will keep well for up to 3 days, making it an excellent make-ahead meal for lunches or busy nights when you want something quick without sacrificing flavor.

Freezing

Black Pepper Chicken freezes beautifully—simply let it cool thoroughly, then portion into freezer-safe bags or containers. Label and freeze for up to 2 months. For the best results, try to freeze leftovers as soon as possible after cooking to preserve the flavors and texture.

Reheating

Reheat Black Pepper Chicken gently in a skillet over medium heat, adding a small splash of water to loosen the sauce if needed. You can also microwave in short bursts, stirring in between to ensure even warming. The peppery flavors hold up well, and leftovers make a fantastic second-day meal.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer leaner meat—just be sure to cook it a bit less so it stays tender and juicy in your Black Pepper Chicken.

Is Black Pepper Chicken very spicy?

The heat mainly comes from the black pepper, so it’s more aromatic and peppery rather than truly spicy. You can always add chili flakes or fresh chilies if you love extra heat!

What’s the best way to get that “velvety” texture on the chicken?

Tossing the chicken with cornstarch (sometimes with a splash of soy sauce) before cooking helps achieve that signature silky, velvety coating you love in restaurant-style Black Pepper Chicken.

How do I keep the vegetables crisp, not soggy?

Use high heat and don’t overcrowd the pan—quickly stir-frying the veggies ensures they stay vibrant and crisp in the final dish.

Can I make this dish vegetarian?

Definitely! Swap the chicken for extra firm tofu or mushrooms, and choose vegetarian oyster sauce—Black Pepper Chicken is just as irresistible with these plant-based tweaks.

Final Thoughts

Once you try this homemade Black Pepper Chicken, you’ll understand why it’s such a beloved stir-fry. It’s fast, full of flavor, and impossibly satisfying. Gather your ingredients, invite someone you love, and treat yourselves to a plateful of happiness—it’s time you made Black Pepper Chicken your new go-to!