If you’re craving takeout but want something fresher, healthier, and just as satisfying, this Easy Black Pepper Chicken is about to become your weeknight hero. Juicy chicken thighs, a glossy, peppery sauce, and crisp-tender veggies all come together in under 30 minutes, making it the kind of dish you’ll want to keep in your regular dinner rotation. With bold flavors, a lightly sweet and savory backbone, and plenty of aromatic black pepper, it’s a stir-fry that feels both familiar and exciting—perfect for sharing with friends or simply treating yourself.
Ingredients You’ll Need
The magic of Easy Black Pepper Chicken lies in its short, straightforward ingredient list. Each item adds something special, from depth of flavor to that signature silky sauce, making this dish simple yet irresistibly good.
- Chicken thighs: Juicy, flavorful, and tender—thighs are ideal for stir-frying and stay moist even if you get distracted for a minute.
- Soy sauce: The base of our savory sauce, adding deep umami and beautiful color.
- Oyster sauce: Lends a rich, slightly sweet complexity that sets this apart from everyday stir-fries.
- Hoisin sauce: Delivers just a hint of sweetness and a glossy finish to the dish.
- Cornstarch: Helps the chicken develop a light crust and gives the sauce its classic silkiness.
- Water: Keeps the marinade smooth and helps the cornstarch coat the chicken evenly.
- Vegetable oil: A neutral, high-heat oil that lets all the other flavors shine.
- Onion: Adds sweetness and a bit of crunch to balance the dish.
- Green bell pepper: For a pop of color and fresh, grassy bite.
- Garlic: Brings aromatic depth—don’t be shy with it!
- Freshly ground black pepper: The star of the show, offering bold, zesty heat and fragrance.
- Sugar: Just enough to round out the savoriness and pepper without making it sweet.
- Salt: A pinch, so everything sings.
- Green onions (optional): Perfect for a fresh, colorful garnish that adds a gentle oniony finish.
How to Make Easy Black Pepper Chicken
Step 1: Marinate the Chicken
Start by combining your bite-sized chicken thigh pieces with a tablespoon of soy sauce, the cornstarch, and water in a medium bowl. Mix until every piece is well coated. This quick marinade not only infuses the chicken with savory flavor but also creates that classic velvety texture you crave in Easy Black Pepper Chicken. Let it sit for 15 minutes—just enough time to prep your veggies and set the table.
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Let it cook undisturbed for a couple of minutes to get a golden sear, then stir and continue cooking until the chicken is browned and cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside, but don’t wipe out the pan—we want all those tasty browned bits!
Step 3: Sauté the Vegetables
In the same pan, pour in the remaining tablespoon of oil. Toss in the sliced onion, chopped green bell pepper, and minced garlic. Sauté for 2 to 3 minutes, just until the veggies are slightly tender but still vibrant. The aroma will tell you you’re on the right track—garlicky, sweet, and a little earthy from the peppers.
Step 4: Bring It All Together
Return the cooked chicken to the pan. Add the remaining soy sauce, oyster sauce, hoisin sauce, freshly ground black pepper, sugar, and salt. Toss everything well so each piece of chicken and every bit of veggie is glossy and evenly coated. Stir-fry for another 2 to 3 minutes to meld the flavors and let the sauce thicken slightly. This is where the Easy Black Pepper Chicken really comes alive—juicy, saucy, and packed with punchy black pepper flavor.
Step 5: Serve and Enjoy
Scoop the finished stir-fry over hot steamed rice, and if you like, shower it with sliced green onions for a burst of freshness and color. Serve it right away, while everything is piping hot and the kitchen still smells amazing!
How to Serve Easy Black Pepper Chicken
Garnishes
A sprinkle of thinly sliced green onions or fresh cilantro can brighten up the whole plate, adding a light crunch and a pop of color. If you like a little extra heat, a few red pepper flakes or a dash of toasted sesame seeds make a wonderful finishing touch.
Side Dishes
This Easy Black Pepper Chicken begs to be paired with a steaming bowl of jasmine rice or fluffy brown rice to soak up all that delicious sauce. If you want to round out the meal, try it with lightly sautéed bok choy, simple stir-fried greens, or a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
For a fun twist, serve your Easy Black Pepper Chicken in lettuce cups for a fresh, hand-held dinner option. Or pile it into meal prep bowls with rice and extra veggies for easy, flavor-packed lunches all week. You can even wrap it up in a warm tortilla for a fusion-style wrap that’s totally crave-worthy.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Black Pepper Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a fantastic next-day lunch or quick dinner option.
Freezing
You can freeze this dish for up to one month. Let it cool completely before transferring to a freezer-safe container. For best results, freeze in individual portions to make reheating a breeze on busy days.
Reheating
Reheat Easy Black Pepper Chicken gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave it in short bursts, stirring in between, until hot. This keeps the chicken juicy and the veggies from getting soggy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, just keep a close eye on the cooking time to prevent it from drying out. Thighs are a bit more forgiving and stay tender, but both are delicious in this recipe.
How spicy is Easy Black Pepper Chicken?
The heat level is mild to moderate, thanks to the freshly ground black pepper. If you love a spicier kick, add a pinch of red pepper flakes or extra black pepper to taste.
Is there a substitute for oyster sauce?
If you can’t find oyster sauce or prefer a vegetarian option, mushroom stir-fry sauce or a mix of soy sauce and a pinch of sugar can work in a pinch. Oyster sauce does add a unique depth, though, so use it if you can.
Can I add more vegetables?
Definitely! This recipe is super adaptable. Try adding broccoli florets, snap peas, or thinly sliced carrots for extra color and crunch alongside the bell pepper and onion.
What’s the best way to get that perfect glossy sauce?
The secret is the cornstarch in the marinade and the right balance of sauces. Make sure your pan is hot and stir-fry quickly so everything stays crisp and the sauce clings beautifully to the chicken and veggies.
Final Thoughts
If you’re looking for a quick and utterly satisfying meal, Easy Black Pepper Chicken is the answer. It’s bold, comforting, and endlessly adaptable—just the thing for busy nights or when you want to impress with minimal effort. Give it a try, and don’t be surprised if it becomes your new favorite stir-fry!
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Easy Black Pepper Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Black Pepper Chicken recipe offers a flavorful and quick stir-fry dish featuring tender chicken thighs marinated and cooked with a delicious blend of soy, oyster, and hoisin sauces, complemented by fragrant black pepper and fresh vegetables. Perfect for a satisfying Asian-inspired meal ready in just 25 minutes.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Sauce & Stir-fry Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Garnish (optional)
- Sliced green onions
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, cornstarch, and water. Mix well to coat the chicken evenly and let it marinate for 15 minutes. This helps tenderize the chicken and create a silky sauce coating.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and fully cooked through, about 5 to 6 minutes. Once done, remove the chicken from the pan and set aside to keep warm.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion, chopped green bell pepper, and minced garlic. Sauté for 2 to 3 minutes until the vegetables are slightly tender but still crisp, releasing their aroma.
- Combine and Season: Return the cooked chicken to the pan. Pour in the remaining soy sauce, oyster sauce, hoisin sauce, freshly ground black pepper, sugar, and salt. Toss everything together well to coat the chicken and vegetables evenly with the flavorful sauce.
- Final Stir-fry and Serve: Stir-fry the combined ingredients for another 2 to 3 minutes, allowing the flavors to mingle and the dish to heat through thoroughly. Serve the black pepper chicken hot over steamed rice and garnish with sliced green onions if desired for added freshness and color.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes to the sauce.
- Chicken breast can be used instead of thighs; however, reduce cooking time to avoid dryness.
- Use fresh ground black pepper for best flavor and aroma.
- Serve with steamed jasmine or white rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
