Black Pepper Chicken Recipe
Get ready to fall in love with the bold, punchy flavors of Black Pepper Chicken! This stir-fry classic is a joyful riot of juicy chicken, crisp-tender bell peppers, and rich, savory sauce with a generous kick of freshly ground black pepper. Every bite is loaded with a fragrant heat that lingers just enough to keep you coming back for more. Whether you’re craving something quick for a weeknight dinner or want to impress friends with your takeout-style skills, Black Pepper Chicken delivers on all fronts—flavor, speed, and irresistible aroma.
Ingredients You’ll Need
The beauty of Black Pepper Chicken lies in its simple ingredient list—each item is carefully chosen to balance savory, sweet, and spicy notes. Let’s dive into what makes every component special and how they work together for that crave-worthy finish.
- Chicken Thighs: These stay perfectly juicy and tender, soaking up all the vibrant flavors of the marinade.
- Soy Sauce: Brings essential salty depth and umami to the marinade and sauce.
- Oyster Sauce: Adds a sweet-salty richness that gives the dish its signature complexity.
- Hoisin Sauce: Gives a touch of sweetness and a beautiful glossy finish to the sauce.
- Cornstarch: Helps tenderize the chicken and slightly thickens the sauce for that perfect cling.
- Vegetable Oil: A neutral oil that’s perfect for stir-frying at high heat without overpowering the flavors.
- Green Bell Pepper: Adds a pop of color and a mild, grassy crunch.
- Red Bell Pepper: Offers sweetness and a gorgeous contrast to the green peppers.
- Onion: Balances the dish with its natural sweetness and subtle bite.
- Garlic: Infuses the stir-fry with unmistakable aromatic warmth.
- Freshly Ground Black Pepper: The star of the show—adds heat, aroma, and that signature peppery zing!
- Low-Sodium Chicken Broth: Helps meld all the flavors while keeping the dish light.
- Brown Sugar: Rounds out the savory flavors with just a hint of sweetness.
- Rice Vinegar (Optional): A splash of acidity to brighten up the sauce, totally up to your taste.
- Green Onions: The perfect fresh garnish to finish your Black Pepper Chicken with a flourish.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken thigh pieces in a bowl with soy sauce, oyster sauce, hoisin sauce, and cornstarch. This short marinade gives the chicken a head start on flavor and ensures the pieces stay juicy and tender once they hit the hot pan. Letting it sit for even just 10 minutes makes a noticeable difference in taste and texture!
Step 2: Sear the Chicken
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in an even layer. Stir-fry for about 4 to 6 minutes, allowing the pieces to brown and cook through. The cornstarch helps create that signature velvety coating. Once done, transfer the chicken to a plate and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, add your chopped bell peppers and onion. Stir-fry for 3 to 4 minutes until they’re just tender but still vibrant, keeping their lovely crunch. This step builds the flavor foundation for the entire dish, so don’t skimp on the high heat!
Step 4: Add Garlic and Black Pepper
Sprinkle in the minced garlic and freshly ground black pepper. Let them sizzle for about 30 seconds—just long enough to release all those irresistible aromas. This is where the Black Pepper Chicken starts to smell absolutely magical!
Step 5: Combine and Sauce
Return the chicken to the pan with the veggies. In a small bowl, mix chicken broth, brown sugar, and (if you like) rice vinegar. Pour this over the chicken and vegetables, stirring well to coat everything in the glossy, fragrant sauce. Let it simmer for 1 to 2 minutes until the sauce thickens just slightly and clings to every bite.
Step 6: Garnish and Serve
Finish your Black Pepper Chicken with a generous sprinkle of sliced green onions. Serve it piping hot over steamed rice, and get ready to watch it disappear fast!
How to Serve Black Pepper Chicken
Garnishes
A final flourish of freshly sliced green onions is a must—they add a burst of color and a mild, peppery freshness that pairs perfectly with the bold flavors. You can also scatter a few extra cracks of black pepper on top for added aroma, or toss on sesame seeds for a bit of nutty crunch.
Side Dishes
Black Pepper Chicken loves company! Serve it over fluffy jasmine or basmati rice to soak up the sauce, or try it with steamed brown rice for extra fiber. For a lighter meal, pair with sautéed greens like bok choy or a crisp cucumber salad. If you’re going all out, homemade fried rice or simple stir-fried noodles make it a true takeout night at home.
Creative Ways to Present
Let your creativity shine! Try spooning Black Pepper Chicken into lettuce cups for a fresh, hand-held appetizer, or pile it onto a platter with extra bell peppers for a colorful family-style meal. Leftovers make an amazing wrap filling—just tuck the chicken and veggies into a warm tortilla with a sprinkle of green onions and a dash more black pepper.
Make Ahead and Storage
Storing Leftovers
Store any extra Black Pepper Chicken in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making leftovers even more delicious for lunch or an easy dinner the next day.
Freezing
This dish freezes beautifully! Allow the Black Pepper Chicken to cool completely, then portion it into freezer-safe containers. It’ll keep its flavor and texture for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm Black Pepper Chicken gently in a skillet over medium heat until hot, adding a splash of chicken broth or water to loosen the sauce if needed. You can also microwave it in short bursts, stirring in between, to preserve the chicken’s tenderness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well if you prefer a leaner option. Just be careful not to overcook it, as it can dry out more quickly than thighs.
How spicy is Black Pepper Chicken?
The heat comes mainly from the black pepper, which brings a warming, aromatic kick rather than a fiery burn. You can adjust the amount to suit your taste, and even add a pinch of red pepper flakes if you like things extra spicy.
Is this recipe gluten-free?
As written, Black Pepper Chicken contains soy sauce, oyster sauce, and hoisin sauce—all of which can have gluten. Simply swap these for certified gluten-free versions, and you’re all set!
What vegetables can I add or substitute?
Feel free to get creative with your veggies! Snow peas, broccoli florets, or even snap peas make great additions or substitutions. Just keep the pieces bite-sized so they cook quickly and evenly.
Can I make Black Pepper Chicken ahead of time?
You can! Prep and marinate the chicken a day in advance, then cook everything fresh when you’re ready to eat for the best flavor and texture. Leftovers also reheat wonderfully.
Final Thoughts
If you’re searching for a meal that’s bold, comforting, and sure to please a crowd, Black Pepper Chicken is the answer. It’s a dish that never fails to impress with its zesty, aromatic sauce and colorful veggies. Give it a try and make it your own—you’ll find yourself reaching for this recipe time and time again!
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Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe features tender chicken thighs stir-fried with colorful bell peppers and onions, coated in a savory, slightly sweet black pepper sauce. It’s a quick and flavorful Asian-inspired dish that’s perfect for weeknight dinners and served best over steamed rice.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce & Seasoning
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1/4 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar (optional)
- Green onions, sliced for garnish
Instructions
- Marinate the chicken: In a medium bowl, toss the bite-sized chicken pieces with soy sauce, oyster sauce, hoisin sauce, and cornstarch until well coated. Let it marinate for at least 10 minutes to absorb the flavors and tenderize the meat.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 6 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Stir-fry the vegetables: In the same pan, add chopped green and red bell peppers along with the chopped onion. Stir-fry for 3 to 4 minutes until the vegetables are just tender but still crisp.
- Add garlic and black pepper: Add minced garlic and freshly ground black pepper to the vegetables. Stir-fry for another 30 seconds until fragrant, taking care not to burn the garlic.
- Combine chicken and sauce: Return the cooked chicken to the pan. In a small bowl, whisk together chicken broth, brown sugar, and rice vinegar. Pour the sauce mixture over the chicken and vegetables, stirring to evenly coat everything.
- Simmer to thicken sauce: Let the mixture simmer for 1 to 2 minutes until the sauce slightly thickens and glazes the chicken and vegetables.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve hot over steamed rice for a complete meal.
Notes
- Use freshly cracked black pepper for the boldest and most vibrant flavor.
- Chicken thighs are preferred for juiciness, but you can substitute with chicken breast if desired.
- Add a pinch of red pepper flakes or chili for a spicy kick.
- Adjust the amount of black pepper based on your taste preference.
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
