Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces); 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 tablespoon freshly ground black pepper; 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 green bell pepper (sliced); 1 red bell pepper (sliced); 1 small yellow onion (sliced); 3 garlic cloves (minced); 1 teaspoon fresh ginger (minced); 2 green onions (chopped, for garnish); Steamed rice (for serving)

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If you’re searching for a bold and savory stir-fry that brings fierce peppery flavor, vibrant veggies, and juicy bites of chicken, Black Pepper Chicken has to be at the top of your list. This irresistible dish captures everything you crave in a Chinese-inspired classic: swiftly cooked chicken thighs, a medley of colorful bell peppers and onions, all enrobed in a robust sauce that features the unmistakable zing of freshly cracked black pepper. Whether you’re enjoying a cozy night in or impressing friends with your homemade takeout skills, this recipe promises a plateful of comfort that comes together in just 30 minutes.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Black Pepper Chicken plays a starring role in building layers of flavor, texture, and visual appeal. These staples are probably in your pantry already, and they each add a unique note—get ready for a symphony of crunch, spice, and savoriness!

Chicken thighs: Their richness and tenderness make them perfect for soaking up the bold black pepper sauce.
Cornstarch: Gives the chicken pieces a crisp, irresistible coating when stir-fried.
Soy sauce: The salty backbone of our sauce; opt for low-sodium if you want more control over saltiness.
Oyster sauce: Adds a deep umami punch and silkiness to the sauce that brings everything together.
Hoisin sauce: Balances savory with a sweet, tangy undertone that keeps each bite exciting.
Rice vinegar: Lifts the richness with a subtle tang that brightens the whole dish.
Sugar: Just a touch balances the bold spices and sauce components.
Freshly ground black pepper: The absolute star—use freshly cracked for maximum pop and aroma!
Vegetable oil: High-heat friendly, ensuring your ingredients sizzle without burning.
Green bell pepper: Delivers crunchiness and a grassy sweetness that contrasts with the sauce.
Red bell pepper: Offers a pop of color and a gentle hint of fruitiness.
Yellow onion: Brings natural sweetness and softens beautifully as it cooks.
Garlic: Packs a fragrant punch; don’t skip it for maximum flavor depth!
Fresh ginger: Brightens the dish with a warming, slightly spicy edge.
Green onions: Sliced on top for a fresh, colorful, peppery finish.
Steamed rice: The perfect mild backdrop to soak up all the saucy goodness.

How to Make Black Pepper Chicken

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken thigh pieces with cornstarch and a pinch of salt in a medium bowl. This ensures each piece develops a gorgeously crisp crust once it hits the hot pan, setting the stage for soak-up-the-sauce goodness later on.

Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and—of course—a full tablespoon of freshly ground black pepper. This sauce is the soul of Black Pepper Chicken, blending salty, sweet, tangy, and spicy notes in every spoonful.

Step 3: Sear the Chicken

Heat your vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the coated chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, so every piece becomes golden, crisp, and cooked through. Remove the chicken and set aside—don’t worry, it’ll return shortly!

Step 4: Stir-Fry Aromatics and Veggies

Without wiping your pan (those brown bits are flavor gold!), toss in the garlic, ginger, and sliced onions. Sauté for about 2 minutes, just until the kitchen smells incredible and the onions start to soften. Add both colors of bell peppers and cook another 2 to 3 minutes. You want them just tender, but still crunchy—think vibrant, not mushy.

Step 5: Bring It All Together

Slide the chicken back into the pan, then pour the prepared sauce all over. Turn the heat up and stir-fry everything together, ensuring the chicken and veggies get glossy and beautifully coated. You’ll see the sauce thicken in the pan, enveloping every morsel with its peppery sheen. When everything is hot and vibrant, you’re done!

How to Serve Black Pepper Chicken

Garnishes

A generous sprinkle of freshly chopped green onions right before serving does wonders, adding a flash of color and a final peppery, herbal spark. If you’re feeling extra, a few twists of additional black pepper on top keep things lively and aromatic.

Side Dishes

White or jasmine steamed rice is the classic side, perfect for catching every drop of sauce. For a lighter touch, try it over cauliflower rice, or pair with a crisp Asian cucumber salad. A simple bowl of miso soup or a pile of steamed vegetables also works beautifully next to Black Pepper Chicken.

Creative Ways to Present

For a fun take, wrap spoonfuls of Black Pepper Chicken in crisp lettuce leaves and top with extra green onion. Or, pile everything into a bowl with noodles instead of rice for a hearty stir-fry experience. Serve in colorful takeout boxes for a playful homage to your favorite restaurant version!

Make Ahead and Storage

Storing Leftovers

Let your Black Pepper Chicken cool completely, then transfer to an airtight container and pop it in the fridge. It’ll keep for up to 4 days, making lunch or dinner a total breeze later in the week.

Freezing

Yes, you can absolutely freeze leftovers! Portion the cooled chicken and veggies (without rice) into freezer-safe bags or containers. Frozen Black Pepper Chicken will keep its best quality for about 2 months—just thaw in the fridge before reheating.

Reheating

For the tastiest results, reheat your Black Pepper Chicken in a hot skillet with a splash of water or chicken broth until warmed through. The microwave works fine, too—just cover to keep moisture in and stir halfway through. Avoid overcooking to keep the chicken tender and juicy!

FAQs

Is chicken breast okay to use instead of thighs?

Absolutely! Chicken breast will work if you prefer a leaner option. Just keep an eye on cook time, as breast can dry out faster than thighs. The cornstarch coating will help keep it tender.

Can I make Black Pepper Chicken vegetarian?

Definitely—swap chicken for tofu or tempeh. Press and cube extra-firm tofu, toss in cornstarch, and pan-fry until crisp before following the rest of the recipe. The sauce and veggies are just as flavorful!

How spicy is this Black Pepper Chicken?

Freshly ground black pepper delivers a bold peppery kick, but it won’t burn like chili peppers. If you like things milder, use a bit less pepper or add more if you love spice! You’re in control.

Can I add more vegetables?

Why not? Sliced mushrooms, snap peas, carrots, or baby corn are all tasty additions. Just keep the veggies bite-sized and add heartier vegetables earlier in the stir-fry so everything cooks evenly.

What kind of rice is best with this dish?

Fluffy steamed jasmine or long-grain white rice is classic. Brown rice, quinoa, or even fried rice make delightful companions if you’re in the mood for a twist!

Final Thoughts

If you’re ready for a homemade dinner that bursts with bold flavor, stunning colors, and comforting textures, it’s time to give Black Pepper Chicken a try. I truly believe you’ll fall in love with the harmony of spicy pepper, saucy chicken, and vibrant veggies—so grab your wok and let’s stir-fry something sensational tonight!

Black Pepper Chicken Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and aromatic Chinese-American stir-fry dish, Black Pepper Chicken is a quick and easy meal that combines tender chicken pieces with colorful bell peppers in a savory black pepper sauce. Served over steamed rice, this dish is perfect for a delicious weeknight dinner.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons vegetable oil

For the Stir-Fry:

1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 small yellow onion (sliced)
3 garlic cloves (minced)
1 teaspoon fresh ginger (minced)
2 green onions (chopped, for garnish)
Steamed rice (for serving)

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Instructions

Prepare the Chicken: Toss chicken pieces with cornstarch and salt in a bowl.
Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper.
Cook the Chicken: Brown the chicken in a skillet, then set aside.
Stir-Fry: Sauté garlic, ginger, onions, and bell peppers. Add chicken and sauce, toss to coat.
Serve: Serve hot over steamed rice, garnished with green onions.