If you’re searching for a fast, flavor-packed dinner that rivals your favorite Asian takeout, Black Pepper Chicken is about to become your new go-to dish. Each bite is bursting with juicy chicken, crisp bell peppers, and onions coated in a glossy, peppery sauce that’s just the right balance of savory, sweet, and a little fiery. This Black Pepper Chicken recipe comes together in just 30 minutes, making it the perfect weeknight treat when you’re craving something a little special but also seriously easy.
Ingredients You’ll Need
Don’t let the short ingredient list fool you: each element in Black Pepper Chicken is carefully chosen to add depth, color, and irresistible texture. These staple ingredients come together for a dish that’s hearty, aromatic, and impossible to resist.
- Boneless, skinless chicken thighs: Juicy, tender, and full of flavor, thighs are perfect for capturing every bit of that delicious sauce.
- Low-sodium soy sauce: Brings saltiness and umami, while allowing full control over the sodium level.
- Oyster sauce: Adds a signature savory sweetness and deep, complex flavor to the sauce.
- Rice vinegar: Brightens the whole dish with subtle tang, balancing the richness of sauces.
- Cornstarch: Creates a light coating on the chicken that seals in juices and helps thicken the sauce.
- Water: Used with cornstarch for the perfect coating; keeps the chicken moist during cooking.
- Vegetable oil: Neutral in flavor and perfect for the high-heat stir-frying needed here.
- Green bell pepper: Crunchy and slightly sweet, it brings a pop of color and garden-fresh bite.
- Red bell pepper: Adds more sweetness and vibrant color to the finished dish.
- Yellow onion: Adds savory depth and gentle sweetness as it softens.
- Garlic (minced): Brings out a warm aroma that infuses every bite with classic stir-fry magic.
- Freshly ground black pepper: The star of the show—use freshly cracked for bold flavor and signature kick.
- Sugar: A small touch to balance all the savory, spicy notes and round out the sauce.
- Sesame oil: Adds nutty, toasty flavor to the finish, elevating each bite with aromatics.
- Sliced green onions (optional): Great for garnish—a final burst of freshness and color.
How to Make Black Pepper Chicken
Step 1: Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil. This magical combination becomes the deeply savory, slightly sweet backbone of your Black Pepper Chicken, so take a second to mix until smooth and cohesive!
Step 2: Prep and Marinate the Chicken
In a separate bowl, toss your chicken pieces with cornstarch and a splash of water until every piece is lightly coated. This step ensures your chicken develops that irresistible, lightly crispy texture once cooked, plus it helps the sauce cling to every bite.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken and cook for 5 to 6 minutes, stirring occasionally until it’s golden brown and just cooked through. Once done, transfer the chicken to a plate—don’t worry, it’ll be reunited with the sauce soon!
Step 4: Stir-Fry the Veggies
In the same skillet, add the sliced onions, green and red bell peppers, and minced garlic. Stir-fry for about 3 to 4 minutes—just enough to get the vegetables a bit tender while keeping some lovely crunch. That aroma you’re smelling? Pure dinner-time joy.
Step 5: Bring it All Together with Black Pepper
Return the cooked chicken to the pan and pour in your prepared sauce. Stir everything together, making sure the sauce completely coats the chicken and veggies. Sprinkle in the freshly ground black pepper, crank up the heat a little, and cook for another 2 to 3 minutes until the sauce gets glossy and thick, infusing everything with that signature zing.
How to Serve Black Pepper Chicken
Garnishes
A scattering of freshly sliced green onions over your Black Pepper Chicken lends vibrant color and a pop of flavor that really enhances the final dish. You can also add a pinch of extra black pepper for a spicy spark right before serving.
Side Dishes
This dish is absolutely made for fluffy steamed white or jasmine rice, which soaks up every drop of that glossy sauce. For something lighter, try serving it with cauliflower rice or even a simple side of sautéed greens for a balanced meal.
Creative Ways to Present
Sure, you can serve it family-style in a big bowl, but why not spoon Black Pepper Chicken into lettuce cups for a fresh, hand-held option? Or pile it onto noodles for an exciting twist. You could even stretch leftovers by turning them into a hearty wrap for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Let your Black Pepper Chicken cool completely before transferring it to an airtight container. It’ll keep beautifully in the refrigerator for up to 4 days, making it a perfect make-ahead main for busy weeks.
Freezing
For longer storage, place cooled Black Pepper Chicken in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the texture of the chicken and veggies.
Reheating
The best way to reheat is in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. This keeps everything juicy and prevents the chicken from drying out. You can also use the microwave in a pinch, heating in short bursts and stirring in between.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, though thighs stay juicier and more forgiving during stir-frying. Just be careful not to overcook breast meat, as it can dry out faster than thighs.
How spicy is Black Pepper Chicken?
The freshly cracked black pepper brings a bold, peppery warmth that isn’t overly hot but does deliver a kick. Adjust the amount up or down to suit your own spice preference, and for real heat-lovers, try adding a sprinkle of red pepper flakes.
Do I need a wok to make this?
No wok required! While a wok gives great stir-fry results, a large nonstick or stainless steel skillet will also work beautifully. Just be sure your pan is large enough to handle all the contents for even browning.
Can I add more vegetables?
Definitely! Feel free to toss in snap peas, mushrooms, broccoli, or even zucchini to make the dish heartier and more colorful. The sauce is versatile and complements all sorts of veggies.
Is this recipe gluten-free?
To make your Black Pepper Chicken gluten-free, be sure to use tamari in place of soy sauce and check that your oyster sauce brand is gluten-free. Otherwise, the rest of the ingredients are naturally gluten-free.
Final Thoughts
This Black Pepper Chicken is one of those easy, irresistible favorites that you’ll want to make over and over again. Whether you’re feeding a family or just looking for a satisfying weeknight dinner, it’s the kind of dish that fills your kitchen with incredible aromas and brings everyone rushing to the table. Give it a try—I promise, it’ll be love at first bite!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a flavorful and easy Asian stir-fry dish that’s perfect for a quick and delicious meal. Tender chicken pieces are coated in a savory sauce with a hint of spice from freshly ground black pepper, combined with colorful bell peppers and onions for a vibrant and satisfying dish.
Ingredients
Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 small yellow onion (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon freshly ground black pepper
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Sliced green onions for garnish (optional)
Instructions
- Prepare Marinade: In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil.
- Marinate Chicken: Combine the chicken pieces with cornstarch and water, tossing to coat evenly.
- Cook Chicken: Heat vegetable oil in a skillet, cook chicken until browned, and set aside.
- Stir-Fry Vegetables: In the same skillet, stir-fry onion, bell peppers, and garlic until slightly tender.
- Finish Dish: Return chicken to the skillet, add sauce mixture, black pepper, and cook until heated through.
- Serve: Garnish with green onions and serve hot.
Notes
- Serve with steamed white rice, jasmine rice, or cauliflower rice.
- Adjust black pepper to taste preference.
- For extra heat, add crushed red pepper flakes.
Your email address will not be published. Required fields are marked *