Get ready for a dish that delivers on every level: bold, peppery flavor, tender juicy chicken, and gorgeous colorful veggies in every bite. Black Pepper Chicken is the stir-fry you’ll want to make again and again—fragrant, speedy, and brimming with a little bit of Asian restaurant magic. The black pepper shines in a glossy, savory sauce that soaks into the chicken, perfectly balanced by sweet peppers and crisp onions. This is the kind of go-to recipe that brings everyone running to the table and leaves you feeling like a total kitchen superstar!
Ingredients You’ll Need
You won’t believe how a short list of everyday ingredients can create such a bold, full-flavored dinner. Each element has a role—some add big flavor, others bring color, crunch, or that signature sauciness you crave in a great stir-fry.
- Chicken Thighs: The star! Thighs stay juicy and flavorful, making every bite irresistibly tender.
- Soy Sauce: Adds salt, umami, and that classic savory base to the marinade and sauce.
- Oyster Sauce: A secret weapon for depth—sweet, salty, and just a touch smoky.
- Cornstarch: Ensures the chicken gets a silky coating and the sauce clings perfectly.
- Vegetable Oil: The best neutral option for high-heat stir-frying.
- Onion: Adds natural sweetness and crunch, balancing the robust peppery notes.
- Green Bell Pepper: Brings color and a slight grassy sweetness.
- Red Bell Pepper: For color, sweetness, and that irresistible pop on the plate.
- Garlic: Layers in sharp, aromatic depth for a fragrant sauce.
- Freshly Ground Black Pepper: The signature spice! Use fresh cracked for max punch and aroma.
- Water: Loosens the sauce and helps tie all the flavors together.
- Sugar: A pinch smooths out any bitterness and brings the whole dish into balance.
- Dark Soy Sauce (Optional): If you want a deeper color and richer flavor, splash some in.
- Salt: To taste—adjust at the end for perfect seasoning.
- Chopped Green Onions: Finishing touch for brightness, color, and fresh flavor.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Begin by combining your chicken pieces with soy sauce, oyster sauce, and cornstarch in a mixing bowl. Give everything a thorough toss—the cornstarch helps the marinades cling and guarantees the chicken will fry up with that lovely satiny edge. Don’t skip the 15-20 minute rest; it gives the flavors a chance to soak in and keeps the chicken extra juicy during cooking.
Step 2: Cook the Chicken
Heat up your wok or skillet over medium-high and swirl in the vegetable oil. Once shimmering, add the marinated chicken in a single layer. Let it sear without crowding the pan—this is where you build flavor, color, and that irresistible browned goodness. After 5–7 minutes, when the chicken is cooked through and lightly crisped, scoop it out and set aside.
Step 3: Stir-Fry the Veggies
In that same hot pan, drop in the onions, green bell pepper, red bell pepper, and minced garlic. Stir fast and breathe in all that gorgeous aroma. After just 2–3 minutes, when the veggies are a bit softened but still vibrant and crisp at the edges, they’re ready.
Step 4: Assemble and Season
Return the cooked chicken to the pan with your veggies. Add the freshly ground black pepper, water, sugar, and a splash of dark soy sauce if you’re using it. Toss everything vigorously so the chicken and vegetables get beautifully coated in the glossy, peppery sauce. Let it sizzle for 2–3 more minutes so the sauce gets just thick enough to cling. Taste and adjust the salt at this stage—you want the flavors bold and balanced.
Step 5: Garnish and Serve
Turn off the heat and scatter over your chopped green onions. This last touch adds a burst of freshness and completes the dish’s gorgeous color palette. Your Black Pepper Chicken is ready to eat!
How to Serve Black Pepper Chicken
Garnishes
Garnishing is the easiest way to add a little restaurant-worthy flair to your meal. A sprinkle of chopped green onions brings freshness and a pop of color, while an extra twist of cracked black pepper just before serving really amps up the aroma. For those who love a hint of heat, a few red chili flakes sprinkled on top work wonders.
Side Dishes
This bold stir-fry pairs beautifully with freshly steamed white rice, as the grains soak up the delicious sauce and let the black pepper flavor shine. For a lighter option, try it over cauliflower rice. Add a simple cucumber salad or crunchy pickled veggies on the side for contrast and a palate-cleansing crunch.
Creative Ways to Present
Turn weeknight dinner into a celebration by serving Black Pepper Chicken family-style in a big platter, garnished with bell pepper rings and green onions. Or, make it a lunchbox hero by tucking portions into meal prep containers alongside fluffy rice and crisp vegetables. For gatherings, pile Black Pepper Chicken onto mini lettuce cups for a fun, hand-held appetizer that’ll be the talk of your party.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken will keep happily in an airtight container in the refrigerator for up to 3 days. The flavors continue to marry as it sits, sometimes tasting even bolder and deeper with each passing day. Just be sure to cool it completely before sealing and storing.
Freezing
You can absolutely freeze Black Pepper Chicken! Portion it into freezer-safe containers, let it cool, and stash away for up to 2 months. Thaw overnight in the fridge before reheating. The texture holds up pretty well, though the peppers may soften a bit—which is just fine for a cozy, make-ahead meal.
Reheating
For best results, reheat Black Pepper Chicken in a skillet over medium heat; add a splash of water to loosen the sauce if needed. Microwave works in a pinch, too—just cover loosely and use short bursts, stirring halfway through, so the chicken stays tender and the veggies don’t turn to mush.
FAQs
Can I use chicken breast instead of thighs?
Definitely! Chicken breast works well if you prefer a leaner meat. Just keep an eye on cook time—breast can dry out faster, so try not to overcook it during the browning stage.
How spicy is Black Pepper Chicken?
The recipe as written is warmly peppery but not overly hot. Freshly ground black pepper provides zing without overwhelming heat. If you crave more fire, toss in some chili flakes or sliced fresh chili.
Is oyster sauce essential?
Oyster sauce adds wonderful depth and a hint of sweetness, but if you need a substitute, use more soy sauce with a pinch of brown sugar. The final taste will be slightly different but still delicious!
Can I double the recipe for a crowd?
Absolutely! Just brown the chicken in batches to avoid overcrowding the pan and ensure everything gets that lovely sear. Combine all ingredients together at the end so the sauce coats evenly.
What kind of black pepper works best?
Freshly ground black pepper is key for aroma and punch. Pre-ground works in a pinch, but for the most intense flavor, crack it yourself right before cooking—it’s the secret to truly memorable Black Pepper Chicken!
Final Thoughts
Once you try Black Pepper Chicken, it’s bound to become a favorite in your home too. It’s fast, ultra-satisfying, and packed with lively flavor and gorgeous color. Grab your wok and let your kitchen fill with those toasty, peppery aromas—trust me, you’re in for a treat!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken pieces with a medley of bell peppers, onions, and aromatic spices. Perfect for a quick weeknight meal or a special dinner.
Ingredients
Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Stir-fry:
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 garlic cloves, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce (optional for color)
- Salt to taste
- Chopped green onions for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, oyster sauce, and cornstarch. Marinate for 15–20 minutes.
- Cook the chicken: Heat vegetable oil in a skillet, cook marinated chicken until browned. Set aside.
- Stir-fry: In the same pan, cook onions, bell peppers, and garlic until tender. Add chicken back with black pepper, water, sugar, and dark soy sauce. Cook until sauce thickens.
- Finish and serve: Adjust salt if needed. Garnish with green onions before serving.
Notes
- For extra heat, add red chili flakes.
- You can use chicken breast instead of thighs.
- Serve over steamed rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
