Black Pepper Chicken Recipe
If you’re craving something bold, savory, and impossibly satisfying, Black Pepper Chicken is about to become your next culinary obsession. This dish features bite-sized chicken thighs, marinated until meltingly tender, stir-fried with colorful peppers and onions, and finished with a generous grind of aromatic black pepper that wakes up every taste bud. A simple combination of accessible ingredients comes together in just about half an hour, delivering restaurant-worthy flavors right at home. Black Pepper Chicken is perfect for quick weeknight dinners whenever you need a little extra zing in your life!
Ingredients You’ll Need
The beauty of Black Pepper Chicken is that every ingredient plays a starring role—some bringing umami, some adding color, and others packing in that craveable peppery punch. With just a handful of pantry items and fresh vegetables, you create a dish that’s bursting with flavor and beautiful on the plate.
- Chicken thighs: Juicy, tender, and perfect for soaking up bold flavors. Boneless and skinless is key for quick cooking.
- Soy sauce: Adds saltiness and depth, forming the backbone of the marinade.
- Oyster sauce: Lends a subtle brininess and rich umami that lingers on the palate.
- Hoisin sauce: Sweet, tangy, and almost sticky—this helps create the signature glaze.
- Cornstarch: Clings to the chicken, locking in juices and later thickening the sauce just enough.
- Vegetable oil: Perfect for high-heat stir-frying without overpowering the other flavors.
- Sesame oil: Just a little gives that earthy, nutty aroma instantly recognizable in Asian cuisine.
- Green bell pepper: Adds crunch and a pop of vibrant color.
- Red bell pepper: Balances the green with sweetness and makes the dish visually stunning.
- Onion: Sliced thin, it softens to sweetness and ties the vegetables together.
- Garlic: Three cloves give plenty of pungent, savory richness.
- Freshly ground black pepper: Bold, spicy, and peppery—use the freshest you can, as it’s the star of the show.
- Sugar: Just a touch enhances the sauces and rounds out the spicy notes.
- Low-sodium chicken broth: Helps make everything saucy and cohesive; using low-sodium keeps the seasonings balanced.
- Green onions: Sliced and scattered on top for a fresh, sharp bite and added color.
- Cooked rice: Essential for soaking up every last drop of peppery sauce—use your favorite variety!
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken thigh pieces in a bowl with soy sauce, oyster sauce, hoisin sauce, and cornstarch. This quick marinade not only infuses the meat with deep, savory flavors but also helps guarantee juicy, tender results after stir-frying. Just 10–15 minutes is enough time to work its magic—no need to plan hours ahead.
Step 2: Sear the Chicken
Heat a blend of vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Once it’s hot and shimmering, add the marinated chicken in a single layer. Let it sear for about 5–6 minutes, stirring occasionally until the chicken is beautifully browned and fully cooked. This is your chance to develop that irresistible caramelized exterior!
Step 3: Sauté the Vegetables
After removing the chicken, go right into the same pan—no need to wipe it out, those browned bits are flavor gold! Toss in the chopped green and red bell peppers, sliced onion, and minced garlic. Stir-fry for 3–4 minutes until the veggies just turn tender-crisp, keeping their vivid colors and a bit of bite.
Step 4: Finish with Black Pepper and Sauce
Return the chicken to the pan, then sprinkle in the freshly ground black pepper and sugar. Pour in the chicken broth and give everything a lively toss; you’ll see a glossy sauce come together almost immediately. Let this bubble for a couple of minutes so it thickens slightly and coats every morsel in a peppery glaze.
Step 5: Serve and Enjoy!
Finish by scattering plenty of sliced green onions on top. The only thing left is to heap your sizzling Black Pepper Chicken over fluffy cooked rice and dig in while it’s steaming hot.
How to Serve Black Pepper Chicken
Garnishes
Garnishes don’t just add a flourish—they lift the whole eating experience. I love a sprinkle of fresh green onions for crunch and color, but you could also toss on a few toasted sesame seeds or even a little extra cracked black pepper for more punch. Want to go the extra mile? Add a handful of chopped cilantro for brightness.
Side Dishes
Black Pepper Chicken is fantastically versatile and goes with just about any classic Asian-inspired side. Steamed jasmine rice is always a winner, but brown rice or cauliflower rice work if you want something lighter. Consider serving it with crisp cucumber salad, garlicky sautéed greens, or even some simple steamed broccoli for a wholesome contrast.
Creative Ways to Present
For a fun twist, pile your Black Pepper Chicken into lettuce wraps for a crunchy handheld dinner, or spoon it over noodles for a comforting bowl. It’s also a hit as part of a larger spread—think build-your-own rice bowls with a variety of toppings for a crowd-pleasing dinner party. Make it your own!
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors mature and deepen overnight, making for an even tastier quick lunch the next day. Just be sure to let it cool before storing.
Freezing
Yes, this dish freezes well! Portion out the cooled chicken (and vegetables) into freezer-safe bags or containers. Freeze for up to 2 months. For best results, freeze without rice, and add fresh rice when serving again.
Reheating
To reheat, gently warm your Black Pepper Chicken in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave leftovers in short bursts, stirring in between, until piping hot. Leftovers are just as flavorful, if not more!
FAQs
Can I make Black Pepper Chicken with chicken breast?
Absolutely! Chicken breast will work just fine—just keep an eye on your cooking time, as breast meat cooks a bit faster and you don’t want it to dry out. Thighs do stay juicer, but both options are delicious.
How spicy is Black Pepper Chicken?
The heat comes purely from the freshly ground black pepper, so it’s warmly spicy rather than hot like chili peppers. You can always adjust the amount of pepper to suit your spice comfort level—start milder and add more at the end if you like extra kick.
Can I add more vegetables?
Definitely! This recipe is endlessly adaptable. Snap peas, carrots, mushrooms, or broccoli florets all make wonderful additions. Just adjust the stir-frying time according to how firm or soft you prefer your veggies.
Is Black Pepper Chicken gluten-free?
With a few easy swaps, yes! Choose gluten-free tamari in place of soy sauce and make sure both your oyster and hoisin sauces are gluten-free certified. The cornstarch is naturally gluten-free, making this an easy option for those avoiding gluten.
Can I double the recipe for meal prep?
Absolutely—Black Pepper Chicken is a superstar for batch cooking. Just double all the ingredients, use a large enough pan to avoid overcrowding, and portion into meal prep containers with rice and your favorite veggies for easy lunches all week.
Final Thoughts
There’s a reason Black Pepper Chicken is a staple on so many favorite takeout menus, but making it at home is even better: fresh, fast, and full of bold, peppery flavor. Give it a try and watch it earn a permanent spot in your recipe rotation—it’s a surefire crowd-pleaser every time!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Chinese-inspired black pepper chicken stir-fry recipe that is quick and easy to make. Tender pieces of marinated chicken are cooked with colorful bell peppers in a savory black pepper sauce, perfect for serving over steamed rice.
Ingredients
Marinated Chicken:
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1 teaspoon sugar
- ¼ cup low-sodium chicken broth
- 2 green onions, sliced
- Cooked rice for serving
Instructions
- Marinate the Chicken: In a bowl, combine the chicken with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 10–15 minutes.
- Stir-Fry: Heat vegetable oil and sesame oil in a large skillet or wok. Add the marinated chicken and stir-fry until browned. Remove chicken and set aside. Stir-fry bell peppers, onion, and garlic until tender-crisp. Return chicken to the pan, add black pepper, sugar, and chicken broth. Cook until sauce thickens.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- Adjust black pepper to taste.
- For a thicker sauce, double the broth and use a cornstarch slurry.
- Pair with jasmine or brown rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
