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

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If you’re looking for a dish that’s delightfully savory, packed with color, and irresistibly fragrant, Black Pepper Chicken deserves a place on your menu tonight. This quick stir-fry is loaded with juicy bites of chicken, crisp-tender bell peppers, and a punchy pepper sauce that’s just the right balance between salty, sweet, and bold. Every time I make it, my kitchen fills with the warming aroma of toasted pepper and ginger, bringing everyone into the kitchen before it even hits the table. Whether you’re a seasoned stir-fry fan or just starting out, this Black Pepper Chicken is guaranteed to become a weeknight favorite.

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Ingredients You’ll Need

What I absolutely love about this recipe is how each ingredient—while simple—plays a crucial role in shaping the final flavor and texture. Fresh veggies offer crunch and color, the sauces build deep umami, and freshly cracked black pepper gives that unmistakable bite. Let’s break down these essentials:

Chicken Thighs or Breasts (1 1/2 pounds): Boneless, skinless, and cut into bite-sized pieces for quick, even cooking and juicy results.
Soy Sauce (2 tablespoons): Splits between marinating and saucing for layers of savory goodness.
Oyster Sauce (1 tablespoon): Adds irresistible depth and richness to the stir-fry sauce.
Hoisin Sauce (1 tablespoon): Brings a dash of sweetness and complexity—don’t skip it!
Rice Vinegar (1 tablespoon): Lively acidity balances out the richness and brightens the dish.
Cornstarch (1 tablespoon): Key for tenderizing the chicken and thickening the glossy sauce.
Sugar (1 teaspoon): Rounds out the flavors and boosts caramelization.
Freshly Ground Black Pepper (2 teaspoons): The star of Black Pepper Chicken—use plenty for that bold kick!
Vegetable Oil (1 tablespoon): Neutral oil keeps everything sizzling without overpowering flavors.
Green Bell Pepper (1, chopped): Adds fresh, slightly bitter crunch and bright green color.
Red Bell Pepper (1, chopped): Sweet and vibrant, it makes every bite pop visually and in taste.
Yellow Onion (1 small, sliced): Aromatic base that softens beautifully in the hot pan.
Garlic Cloves (3, minced): Essential for classic stir-fry fragrance and depth.
Fresh Ginger (1 teaspoon, grated): Provides zesty, peppery brightness to the sauce.
Green Onions (2, sliced, for garnish): Finish each serving with a fresh, oniony crunch and color!

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your chicken pieces with a tablespoon of soy sauce and cornstarch in a bowl. This little trick kicks off the flavor layering and ensures the chicken stays super tender and soaks up the sauce beautifully. Let it sit for 10–15 minutes—just enough time to gather or chop your other ingredients.

Step 2: Mix the Stir-Fry Sauce

While your chicken is marinating, whisk together the remaining tablespoon of soy sauce, the oyster sauce, hoisin sauce, rice vinegar, sugar, and the all-important black pepper in a small bowl. This sauce is basically your flavor bomb, and getting it ready means your stir-fry will come together lightning fast.

Step 3: Cook the Chicken

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add your marinated chicken. Stir-fry for 5–7 minutes until the pieces are golden and cooked through, with scrumptious crispy edges. Scoop them out and set them aside—you’ll return them to the party in a moment.

Step 4: Stir-Fry the Vegetables

In the same pan (don’t wipe it out; all those browned bits are pure flavor!), toss in the chopped bell peppers and sliced onion. Stir-fry for 2–3 minutes so they’re brightly colored and just starting to soften. Add in the minced garlic and fresh ginger, stirring for another 30 seconds until everything smells mouthwatering.

Step 5: Bring It All Together

Return the cooked chicken to the pan with your veggies, and pour in the prepared sauce. Give everything a good toss so the sauce evenly coats all those delicious morsels. Let it cook for another 1–2 minutes until the sauce thickens and turns glossy—now your Black Pepper Chicken is ready for its close-up!

How to Serve Black Pepper Chicken

Garnishes

A generous sprinkle of sliced green onions over the top just before serving instantly adds color and a gentle, fresh bite. For an extra touch, a scatter of roasted sesame seeds or even a pinch of extra cracked black pepper looks gorgeous and brings more flavor.

Side Dishes

Black Pepper Chicken is truly at home over fluffy steamed jasmine rice, but it’s also fantastic with brown rice or even soaked-up by noodles. If you’re looking to add more veggies to the table, try a quick side of steamed bok choy or a crisp Asian slaw—they all soak up that peppery sauce perfectly!

Creative Ways to Present

Serve your Black Pepper Chicken in lettuce cups for a playful appetizer or party snack, or spoon it into individual bowls with sticky rice for a cozy, “takeout-at-home” vibe. For a bento box lunch, pack it beside pickled veggies and a little container of extra sauce—it travels wonderfully.

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep well in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen as it sits, so it’s perfect for meal prepping a day or two ahead.

Freezing

You can freeze Black Pepper Chicken for up to a month—just be sure to cool it completely before sealing it in a freezer-safe bag or container. Thaw overnight in the fridge for the best texture, and remember that bell peppers may soften a bit once reheated.

Reheating

To reheat, simply warm the chicken gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. The microwave works for speedy lunches, though a pan will help revive a bit of that original sizzle!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Whether you choose thighs or breasts, just cut them into evenly sized pieces so they cook at the same rate. Thighs tend to stay juicier, but breasts will work great if you prefer leaner meat.

How spicy is Black Pepper Chicken?

The freshly ground black pepper gives this dish a warm, punchy heat without overwhelming the taste buds. If you adore spice, feel free to add even more black pepper or a pinch of red chili flakes for extra kick.

Can I add other vegetables to this recipe?

Definitely! Mushrooms, snap peas, or even broccoli florets make wonderful additions to Black Pepper Chicken. Just toss them in with the bell peppers to keep everything vibrant and crisp-tender.

Is there a substitute for oyster sauce?

If you need to skip oyster sauce for dietary reasons, try using extra soy sauce with a little brown sugar, or look for vegetarian oyster sauce made from mushrooms. The flavor will be a bit different, but still delicious!

How do I get the sauce to thicken properly?

The cornstarch in the marinade helps, but letting the sauce bubble in the final minutes as you toss everything together is key. If you like your Black Pepper Chicken extra saucy, stir in a teaspoon of cornstarch mixed with water right at the end.

Final Thoughts

I can honestly say that Black Pepper Chicken is one of those dishes that never fails to impress—whether it’s a fast weeknight meal or the highlight of a cozy weekend dinner. Give it a try and you’ll see why this stir-fry is always greeted with empty plates and big smiles. I can’t wait for you to make it your own!

Black Pepper Chicken Recipe

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4.8 from 16 reviews

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

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Description

Black Pepper Chicken is a flavorful Asian-inspired dish that combines tender chicken pieces with a savory and slightly spicy black pepper sauce. This easy stir-fry recipe is perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale

For the Chicken:

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

For the Stir-Fry:

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

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Instructions

Marinate the Chicken: In a bowl, toss chicken pieces with 1 tablespoon soy sauce and cornstarch. Let marinate for 10–15 minutes.
Prepare the Sauce: In a small bowl, mix remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
Stir-Fry: In the same pan, add bell peppers and onion. Stir-fry for 2–3 minutes until slightly softened. Add garlic and ginger and cook for another 30 seconds.
Combine: Return the chicken to the pan and pour in the sauce. Toss everything together and cook for 1–2 more minutes until the sauce is thick and glossy.
Serve: Garnish with green onions and serve hot over steamed rice.