Black Pepper Chicken Recipe
If you’re searching for something quick, bold, and downright delicious, this Black Pepper Chicken ticks every box. It’s a Chinese restaurant favorite you can recreate at home in just half an hour, bursting with juicy chicken tossed in a glossy, peppery sauce, softened onions, and plenty of crunch from fresh bell peppers. The gravy clings perfectly to every bite, making it an irresistible main dish you’ll want to make again and again. Trust me, once the aroma fills your kitchen, this recipe will be on your regular rotation!
Ingredients You’ll Need
Black Pepper Chicken comes together with everyday pantry staples and a few fresh veggies—each one playing a unique role in the finished dish. Every ingredient is essential for building those classic flavors and the signature velvety texture you crave.
- Chicken thighs or breasts: Go with boneless, skinless cuts for maximum juiciness and easy eating—thighs give richer flavor, while breasts are leaner and just as tasty.
- Soy sauce: Adds essential savoriness and that depth of umami you expect in every bite.
- Oyster sauce: Brings a subtle sweetness and classic Chinese stir-fry complexity to the sauce—don’t skip it if you want authentic taste!
- Cornstarch: Tenderizes the chicken while helping create a silky coating that thickens the sauce just right.
- Vegetable oil: Neutral oil is best for stir-frying, giving you the high heat and light flavor required here.
- Onion: Sliced onions mellow out and sweeten as they cook, complementing the punchy pepper sauce.
- Garlic: Use freshly minced garlic for that irresistible flavor base.
- Bell pepper: Any color works—choose your favorite for a pop of color and crunch.
- Freshly ground black pepper: The star! Adjust the amount to suit your spice tolerance, but don’t be shy; it’s called Black Pepper Chicken for a reason!
- Brown sugar: Just a touch helps mellow out the savory elements and round off the spice.
- Chicken broth: Makes the sauce extra luscious and helps everything simmer together beautifully.
- Green onions: Sprinkle these on top right before serving for color, freshness, and a final flavor boost.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken pieces with soy sauce, oyster sauce, and cornstarch in a mixing bowl. This simple marinade not only infuses every bite with savory depth but also tenderizes the meat and gives it that signature silkiness once cooked. Let it sit just a few minutes while you chop the veggies—perfect for busy nights!
Step 2: Sear the Chicken
Heat up your vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and spread it out so it sears, not steams. Cook for about 5 to 6 minutes, stirring occasionally, until each piece is golden and cooked through. Remove the chicken to a plate for now (don’t worry, it’ll be back soon!).
Step 3: Sauté the Veggies
In the same pan—no need to clean!—toss in your sliced onion, minced garlic, and bell pepper. Sauté for 3 to 4 minutes, letting everything soften slightly while still preserving a little crunch. You want those onions sweet and the bell peppers still vibrant.
Step 4: Bring It All Together with Black Pepper
Add the chicken back into the skillet, then stir in the freshly ground black pepper, brown sugar, and chicken broth. Let everything simmer for 2 to 3 minutes so the sauce thickens and clings to each piece. Your kitchen will smell incredible—rich, peppery, and just a bit sweet!
Step 5: Garnish and Serve
Right before serving, sprinkle a handful of chopped green onions over your Black Pepper Chicken. This adds color, crunch, and just a hint of sharpness to balance the robust sauce. Serve hot and get ready for rave reviews.
How to Serve Black Pepper Chicken
Garnishes
A generous scatter of green onions is the classic finishing touch for Black Pepper Chicken, but don’t be afraid to add a little extra pizzazz. Toasted sesame seeds or even a pinch of extra coarse black pepper over the top can really make the presentation pop—and nobody will complain about a few fresh chili slices if you’re in the mood for more heat!
Side Dishes
This dish is dreamy over a bowl of fluffy steamed jasmine rice, which soaks up the peppery sauce perfectly. You can also serve it with simple fried rice or spoon it over rice noodles for a fun (and tasty) twist. For a lighter meal, a quick side of stir-fried vegetables or steamed broccoli never goes amiss.
Creative Ways to Present
If you’re entertaining or just want to shake things up, serve Black Pepper Chicken family-style on a large platter, with lettuce leaves on the side for DIY wraps. Or, pile it into meal prep containers with steamed greens and rice for a satisfying work lunch. Leftovers are perfect for turning into a bold salad the next day!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Black Pepper Chicken completely, then transfer it to an airtight container. Store it in the fridge for up to 3 days—just make sure it’s sealed well to keep those flavors locked in and the chicken juicy.
Freezing
For longer storage, you can freeze portions in freezer-friendly containers for up to 2 months. Try to squeeze out as much air as possible, and label them for easy grab-and-go meals. Thaw frozen portions overnight in the fridge for best results.
Reheating
Reheat Black Pepper Chicken gently in a skillet over medium-low heat, adding a splash of water or broth to keep it saucy. If you’re in a rush, the microwave works too—just cover loosely to avoid drying out the chicken, and stir halfway through for even heating.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both thighs and breasts work wonderfully in Black Pepper Chicken. Thighs are a bit juicier and more forgiving, but if you love leaner cuts, chicken breast stays nice and tender thanks to the marinade.
Is Black Pepper Chicken very spicy?
It’s boldly peppery, but not fiery-hot. You can adjust the black pepper to taste, and for a bigger kick, just add a little fresh chili or chili flakes as suggested in the notes.
Can I make this gluten-free?
Definitely! Simply swap regular soy sauce for tamari or a certified gluten-free soy sauce, and ensure your oyster sauce is gluten-free as well. The rest of the ingredients should be safe.
What vegetables can I add?
This dish is really flexible. Add snow peas, thinly sliced carrots, broccoli florets, or whatever crisp veggies you love. Just remember to adjust sautéing time based on what you toss in.
Is Black Pepper Chicken good for meal prep?
Yes, it’s fantastic for meal prepping! Portions of this dish reheat well and stay flavorful, making your work lunches genuinely exciting. Just package the rice separately so everything stays fresh.
Final Thoughts
Give this Black Pepper Chicken a try, and I promise it’ll become one of those trusty weeknight heroes you’ll crave over and over. It comes together so fast with big, punchy flavors that never get boring. Grab your wok (or trusty skillet), and let’s get sizzling—you’ll be so glad you did!
Print
Black Pepper Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Chinese-inspired dish, Black Pepper Chicken is a quick and easy stir-fry that balances the heat of black pepper with savory oyster sauce and soy sauce. This recipe is perfect for a busy weeknight meal, served over steamed rice.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 teaspoon freshly ground black pepper (adjust to taste)
- 1 tablespoon brown sugar
- ½ cup chicken broth
- 2 green onions, chopped for garnish
Instructions
- Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce, oyster sauce, and cornstarch until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- Prepare the Stir-Fry: In the same skillet, sauté onion, garlic, and bell pepper for 3–4 minutes. Return the chicken to the pan. Stir in black pepper, brown sugar, and chicken broth. Cook until the sauce thickens.
- Serve: Garnish with green onions and serve hot over steamed rice.
Notes
- Adjust black pepper quantity based on your spice preference.
- For extra heat, add sliced fresh chili or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
