If you’re searching for a dinner that’s big on flavor yet quick and easy to whip up, Black Pepper Chicken is your new weeknight hero. This lively stir-fry features juicy chicken pieces, crisp bell peppers, and plenty of aromatic vegetables all tossed in a glossy, savory sauce with just the right amount of kick. The bold hit of freshly ground black pepper takes this dish from simple to show-stopping, making every bite a celebration of taste and texture you’ll want to share with your favorite people again and again.
Ingredients You’ll Need
The beauty of Black Pepper Chicken lies in its short ingredient list, with each component thoughtfully chosen to deliver vibrant flavor and irresistible texture. From the tender chicken to the signature burst of black pepper, don’t skimp on the details—every ingredient has a delicious part to play!
- Chicken thighs or breasts: Cut into bite-sized pieces for maximum tenderness and quick, even cooking.
- Soy sauce: Adds a salty, umami base and helps tenderize the chicken during its short marinade.
- Oyster sauce: A classic Chinese ingredient that brings savory depth and lovely gloss to the stir-fry.
- Hoisin sauce: For a subtle sweetness and tang that balances the boldness of the pepper.
- Rice vinegar: Brings much-needed acidity, perking up all the flavors.
- Sugar: Just a touch to round out the savory and spicy notes.
- Cornstarch: Helps create a velvety sauce while ensuring the chicken gets a golden, light crust.
- Vegetable oil: Neutral and perfect for high-heat stir-frying.
- Onion: Adds sweetness and a bit of crunch that complements the peppers.
- Green bell pepper: Fresh and grassy, this pepper adds crunch and color.
- Red bell pepper: For a touch of natural sweetness and a pop of color.
- Garlic: Brings in aromatic complexity that makes the kitchen smell amazing.
- Freshly ground black pepper: The star of the show! Use plenty for a robust, peppery punch.
- Green onions: Perfect for finishing with a fresh, oniony bite and a sprinkle of green.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a bowl with soy sauce, cornstarch, and just a pinch of black pepper. Letting the chicken marinate for 10–15 minutes isn’t just a flavor boost—it also gives you juicier, more tender results once cooked.
Step 2: Mix the Stir-Fry Sauce
In a separate small bowl, combine oyster sauce, hoisin sauce, rice vinegar, and sugar. This is your special stir-fry blend, and it’ll caramelize beautifully once it hits the hot pan with the other ingredients.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken, spreading it out so each piece touches the pan. Let it sear without moving for about two minutes, then stir occasionally until all sides are beautifully browned and cooked through, about 6–8 minutes in total. Remove the chicken and set it aside for now.
Step 4: Stir-Fry the Veggies
In the same hot pan, toss in the chopped onion, green bell pepper, and red bell pepper. Give these a quick stir-fry for 3–4 minutes, just long enough for them to become bright and slightly tender while still keeping a bit of bite. Add minced garlic and keep it moving for about 30 seconds, just until fragrant.
Step 5: Finish the Stir-Fry
Add the cooked chicken back into the pan, then pour in your prepared sauce. Stir everything together so the chicken and veggies are evenly coated in glossy sauce. Now for the real Black Pepper Chicken magic: add the freshly ground black pepper and toss well to combine. Let everything heat through for 1-2 minutes, tasting and adding extra pepper if you love a spicier punch.
Step 6: Garnish and Serve
Turn off the heat and sprinkle with chopped green onions for a gorgeous finish. Serve your Black Pepper Chicken hot, ideally over a bowl of fluffy steamed rice that soaks up all those delicious juices.
How to Serve Black Pepper Chicken
Garnishes
The best garnish for Black Pepper Chicken is a generous shower of freshly chopped green onions for their crisp, oniony burst. If you want a bit more elegance, scatter on some toasted sesame seeds or thinly sliced red chilies for extra pop and pretty color.
Side Dishes
This dish is made for steaming bowls of jasmine or white rice, which soak up the peppery sauce just perfectly. If you’d like a little more variety, try it with brown rice or a side of simple garlic sautéed greens like bok choy or snap peas for a well-balanced meal.
Creative Ways to Present
For a fun twist, pile your Black Pepper Chicken into lettuce wraps for a fresh and crunchy hand-held main or spoon it over cooked rice noodles for an Asian-inspired noodle bowl. It’s even fantastic tucked into bao buns or served as a colorful stir-fry on a party platter for sharing.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cooled Black Pepper Chicken in an airtight container in the fridge. It will stay fresh and tasty for up to 3 days, making it ideal for lunchboxes or quick weeknight meals.
Freezing
To freeze, pack the completely cooled dish in freezer-safe bags or containers, removing as much air as possible. Black Pepper Chicken keeps well for up to one month. Thaw overnight in the refrigerator for best texture before reheating.
Reheating
For the juiciest results, reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. If you’re in a hurry, microwaving also works—cover loosely and heat in short bursts, stirring halfway through so everything warms evenly.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work beautifully for Black Pepper Chicken. Thighs are juicier and a bit more forgiving if slightly overcooked, while breasts result in a leaner bite. Just be sure not to overcook either to keep them tender.
How spicy is this dish?
The beauty of Black Pepper Chicken is that you control the heat. With a tablespoon of freshly ground black pepper, the dish has a noticeable, warming bite. If you prefer things extra fiery, feel free to add a pinch of red pepper flakes or fresh chilies.
Can I make this vegetarian?
Definitely! Swap the chicken for extra-firm tofu or even seitan. Just pat your protein dry, cut into cubes, and cook exactly as you would with the chicken. You’ll find the sauce is just as delicious without meat.
What if I don’t have oyster sauce?
If you’re out of oyster sauce, you can substitute with a bit of extra hoisin sauce and a dash of soy sauce for a similar depth. Mushroom stir-fry sauce is also a great vegetarian alternative.
How can I make a lower-sodium version?
To reduce sodium, use low-sodium soy sauce and look for reduced-sodium versions of other sauces if possible. Taste as you go, and remember that all the bright, fresh flavors from the vegetables and pepper will still shine through!
Final Thoughts
There’s something magic about the way Black Pepper Chicken comes together in just half an hour, delivering loads of flavor and comfort in every bite. I hope you give this recipe a try at home—once you taste that perfect balance of savory, peppery, and fresh, it just might earn a spot in your regular dinner rotation!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, Black Pepper Chicken is a classic Asian-inspired stir-fry that combines tender chicken with colorful bell peppers in a savory black pepper sauce. This easy-to-make recipe is perfect for a quick and delicious weeknight dinner.
Ingredients
Marinade:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces;
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
Stir-Fry:
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, toss the chicken with soy sauce, cornstarch, and a pinch of black pepper. Let it marinate for 10–15 minutes.
- Prepare the Sauce: Mix oyster sauce, hoisin sauce, rice vinegar, and sugar in a small bowl.
- Cook the Chicken: Brown the marinated chicken in a skillet, then set aside.
- Stir-Fry: In the same pan, cook onion and bell peppers. Add garlic, return chicken, pour in sauce, add black pepper, and cook until heated through.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- Use freshly ground coarse black pepper for optimal flavor.
- For extra heat, consider adding red chili flakes or fresh chilies.
- This recipe can be adapted for tofu or beef variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
