If you’re craving bold flavors, quick cooking, and colors that practically pop off your plate, Black Pepper Chicken absolutely needs a spot on your menu! Juicy pieces of chicken get blanketed in a peppery, garlicky sauce with crisp-tender bell peppers for a dish that never fails to impress—whether you’re whipping up a speedy weeknight meal or serving friends. Each bite sings with savory, zingy, and just-barely-sweet flavors, and the texture hits that perfect stir-fry sweet spot: tender chicken with crunchy peppers and a glossy, dark sauce. Black Pepper Chicken is proof that a handful of humble ingredients (plus a generous shake of black pepper) can become something downright crave-worthy!
Ingredients You’ll Need
This Black Pepper Chicken comes together with a handful of pantry staples and a few fresh veggies. Each ingredient is chosen for the way it amps up the flavor, fragrance, and vibrant color of the dish—absolutely nothing here is accidental, and each plays an essential role!
- Chicken (1½ pounds boneless, skinless thighs or breasts): Thighs offer juiciness, while breasts keep things lean; just cut into bite-sized pieces for quick cooking.
- Soy sauce (2 tablespoons, divided): Gives that signature salty umami backbone; one part for marinating, one for finishing the sauce.
- Cornstarch (1 tablespoon): Coats the chicken for a subtle crust and helps thicken the sauce ever so slightly.
- Vegetable oil (1 tablespoon): Lets you stir-fry everything at high heat for a beautiful golden sear.
- Green bell pepper (chopped): Sweet, slightly grassy flavor and a burst of bright green color.
- Red bell pepper (chopped): Adds sweetness and balances the green pepper’s flavor with its vivid red hue.
- Onion (1 small, chopped): Savory, aromatic, and softens into irresistible sweetness as it cooks.
- Garlic (3 cloves, minced): Brings loads of fragrance and warmth—don’t skimp!
- Freshly ground black pepper (1 teaspoon): The star of the show: gives the dish its signature bite and aroma.
- Salt (½ teaspoon): Balances other strong flavors and seasons the whole dish just right.
- Oyster sauce (1 tablespoon): Infuses a rich, savory-sweet depth that makes the sauce irresistible.
- Hoisin sauce (1 tablespoon): Adds a little stickiness and a kick of sweet spice.
- Rice vinegar (1 tablespoon): Gives brightness and keeps the flavors snappy and fresh.
- Sesame oil (1 teaspoon): Brings nutty, toasty notes to tie everything together at the end.
- Green onions (2, sliced, optional): Adds a fresh, peppery crunch and looks beautiful as a garnish.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your diced chicken with one tablespoon of soy sauce and all the cornstarch in a mixing bowl. Let it hang out and marinate for 10 to 15 minutes while you chop up the colorful veggies. This step not only tenderizes the chicken but also gives it a super-light coating that helps it brown quickly—in true Black Pepper Chicken style!
Step 2: Sear the Chicken
Crank up the heat and add vegetable oil to your biggest skillet or wok. Once it’s shimmery hot, add the chicken in an even layer. Cook for 5 to 7 minutes, flipping as needed, until every piece is golden brown and cooked through. Once it’s ready, scoop it out and set it aside for just a bit—it will get even more flavorful when you bring it back later.
Step 3: Cook the Peppers and Onion
In that same hot pan, toss in the chopped green and red bell peppers and onion. Sauté for about 3 to 4 minutes. You want them slightly tender, but not losing all their crunch—think crisp-tender. Then, stir in the minced garlic and sauté for another 30 seconds, just until everything smells irresistible.
Step 4: Bring It All Together
Return the cooked chicken to the pan with the veggies. Add the rest of the soy sauce, black pepper, salt, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Toss and stir until everything is thoroughly coated in that luscious, peppery sauce. Let it cook for another 2 to 3 minutes to bring all the flavors together, making sure the sauce cloaks every single bite.
Step 5: Garnish and Serve
If you’re feeling festive, scatter sliced green onions over the top for a pop of freshness and color. Serve it hot and enjoy that glorious Black Pepper Chicken aroma wafting through your kitchen!
How to Serve Black Pepper Chicken
Garnishes
Nothing elevates Black Pepper Chicken more than a sprinkle of something fresh on top! Try garnishing with sliced green onions, a pinch of extra freshly ground black pepper for drama, or even a dash of toasted sesame seeds. These little touches add visual flair and another hit of flavor in every bite.
Side Dishes
This dish begs to be piled over fluffy steamed white rice, so every drop of that savory, peppery sauce gets soaked up. Jasmine rice and brown rice work beautifully too. If noodles are your thing, Black Pepper Chicken is awesome tossed with simple lo mein or rice noodles. For a lighter spin, spoon it over sautéed greens or alongside a crisp cabbage salad.
Creative Ways to Present
If you want to get playful, tuck Black Pepper Chicken into lettuce wraps for a crunchy, fun-to-eat meal. Or layer it into meal prep bowls with your favorite Asian-style sides for grab-and-go lunches. For a family-style vibe when entertaining, serve it straight from the sizzling pan at the table and let everyone dive in.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken keeps surprisingly well! Cool it completely, then scoop it into an airtight container. It stays fresh and tasty in the fridge for up to three days, making it the perfect dish to cook once and enjoy twice (or more!).
Freezing
You can freeze Black Pepper Chicken, though the peppers will soften a bit after thawing. Let the dish cool to room temperature, transfer to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat gently in a skillet over medium heat, splashing in a tablespoon of water if the sauce needs loosening. If you’re in a rush, the microwave works fine—just cover and heat in short spurts, stirring in between, to keep the chicken moist and tender.
FAQs
Can I use chicken breast instead of thighs in Black Pepper Chicken?
Absolutely! Chicken breasts cook quickly and stay lean, while thighs are a little juicier. Either works beautifully—just avoid overcooking for the best texture.
How spicy does Black Pepper Chicken get?
This dish has a peppery bite but isn’t fiery hot. If you want a bigger kick, add more black pepper, toss in a pinch of chili flakes, or even a splash of hot sauce.
Is Black Pepper Chicken gluten-free?
By swapping the regular soy sauce, oyster sauce, and hoisin sauce for certified gluten-free versions, this recipe easily becomes gluten-free. Just double-check all labels!
Can I add extra vegetables?
Definitely! Mushrooms, snap peas, or baby corn are tasty additions. Just keep total veggie amounts similar so the sauce covers everything nicely.
How do I keep the chicken tender and not dry?
Marinating with soy sauce and cornstarch locks in juiciness, and cooking over medium-high heat preserves both flavor and tenderness. Avoid overcooking, and your Black Pepper Chicken will be perfect!
Final Thoughts
Honestly, once you try this Black Pepper Chicken, it’ll find a permanent place in your dinner rotation. It’s quick, vibrant, and so flavorful, all with minimal fuss—a weeknight wonder that holds its own on any table. Give it a go, and don’t forget to savor that extra boost of peppery goodness in every single bite!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Asian-inspired dish, Black Pepper Chicken is a quick and easy stir-fry that combines tender chicken pieces with a medley of bell peppers, onions, and a savory black pepper sauce. Perfect for a weeknight dinner, this dish is sure to become a family favorite.
Ingredients
Chicken Marinade:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce (divided)
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced (optional)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken with 1 tablespoon soy sauce and cornstarch. Let marinate for 10–15 minutes.
- Sauté Chicken: Heat vegetable oil in a skillet, add the chicken, and cook until golden. Remove and set aside.
- Cook Vegetables: In the same pan, sauté bell peppers and onion until tender. Add garlic.
- Combine Ingredients: Return chicken to the pan. Add soy sauce, black pepper, salt, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Cook until heated through.
- Serve: Garnish with green onions and serve hot.
Notes
- Adjust the black pepper amount to suit your spice preference.
- Pair with rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
