If you’re craving a dish that bursts with bold, spicy flavors and comforting warmth, this Black Pepper Chicken Recipe is your new best friend in the kitchen. Juicy chicken thighs get marinated and tossed with a vibrant mix of bell peppers and a punchy black pepper sauce that hugs every bite. It’s a perfect balance of savory, mildly sweet, and peppery heat, all coming together in a dish that’s as easy to make as it is delicious. This recipe will quickly become a weeknight favorite because it delivers restaurant-worthy taste without all the fuss.
Ingredients You’ll Need
Gathering just a handful of simple ingredients, this recipe ensures each one shines on its own while combining to create a symphony of flavors. Every element, from the tender chicken thighs to the freshly ground black pepper, plays a vital role in building depth, texture, and vibrant color for this dish.
- 1 lb boneless, skinless chicken thighs: Perfectly tender and juicy, chicken thighs hold up well to stir-frying and soak up the marinade beautifully.
- 1 tablespoon soy sauce: Adds umami richness and saltiness that enhances the meat and sauce.
- 1 tablespoon Shaoxing wine (or dry sherry): A traditional touch that brings a subtle sweetness and complexity to the marinade.
- 1 tablespoon cornstarch: Helps lock in moisture and creates a silky texture on the chicken’s surface.
- 1/2 teaspoon salt: Just the right amount to season without overpowering other flavors.
- 1/2 teaspoon black pepper: Kicks off the signature peppery note right in the marinade.
- 2 tablespoons vegetable oil, divided: For stir-frying – keeps everything from sticking and ensures a nice sear.
- 1 red bell pepper, chopped: Adds sweetness and vibrant color for a fresh bite.
- 1 green bell pepper, chopped: Offers a slight bitterness and crispness to complement the dish.
- 1 small onion, chopped: Provides sweetness and aromatic base flavor.
- 3 cloves garlic, minced: Brings bold depth and pungency that makes the dish unforgettable.
- 1 tablespoon freshly ground black pepper: The star ingredient, delivering that sharp, fragrant pepper heat the dish is famous for.
- 2 tablespoons oyster sauce: Adds savory richness and a touch of sweetness that balances the pepper’s kick.
- 1 tablespoon soy sauce: More umami for the sauce’s depth.
- 1 teaspoon sugar: Just enough to soften the sharp edges and blend the sauce harmoniously.
- 1/4 cup chicken broth or water: Creates a luscious sauce that coats every morsel.
- Cooked rice, for serving: The perfect blank canvas to soak up all those delicious flavors.
- Fresh cilantro or green onions, chopped (for garnish): A fresh, bright finish that wakes up every bite.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing the bite-sized chicken pieces in a mixture of soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. This step is crucial because it not only seasons your chicken but also tenderizes it and sets the stage for that luscious glaze later. Let it sit for 10 to 15 minutes so all those flavors can really soak in.
Step 2: Cook the Chicken
Heat up one tablespoon of vegetable oil in a large skillet or wok until it’s shimmering hot. Add the marinated chicken and stir-fry for about 5 to 7 minutes. You want the chicken pieces nicely browned and cooked through but still juicy inside. Once done, scoop them out and set aside to keep the chicken tender and ready to join the sauce.
Step 3: Stir-Fry the Vegetables
In the same skillet, pour in the remaining oil and toss in the chopped red and green bell peppers, onion, and garlic. Stir-fry these vibrant veggies for 3 to 4 minutes. The goal here is a tender-crisp texture that adds freshness and crunchy contrast to the soft chicken.
Step 4: Make the Sauce and Combine
Return the chicken back to the skillet with the vegetables. Sprinkle in freshly ground black pepper—the hero of this dish—along with oyster sauce, soy sauce, sugar, and chicken broth. Stir everything together and let it cook for a couple of minutes until the sauce thickens slightly and coats the chicken pieces in a flavorful, glossy sheen. This final step brings everything together, creating that irresistible Black Pepper Chicken magic.
How to Serve Black Pepper Chicken Recipe
Garnishes
A sprinkle of freshly chopped cilantro or green onions instantly brightens this dish. These garnishes not only add pops of color but also lift the peppery intensity with their refreshing, herbaceous notes. They’re the perfect finishing touch that’ll have you wanting another bite right away.
Side Dishes
The best partner for this saucy, peppery chicken is a simple bowl of steamed white or jasmine rice, which soaks up every drop of that peppery sauce beautifully. If you want to add some greens, light stir-fried bok choy or a crisp cucumber salad offer a lovely balance and texture contrast.
Creative Ways to Present
Feeling adventurous? Serve this Black Pepper Chicken Recipe tucked inside warm flatbreads or over a bed of noodles for a fun twist. You can also pile it on top of roasted sweet potatoes or use it as a filling for lettuce wraps, creating a hand-held delight packed with flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer any leftover Black Pepper Chicken to an airtight container. It should keep well in the refrigerator for up to 3 days, making it easy to enjoy this peppery goodness even on busy days.
Freezing
To freeze, place the cooked chicken and vegetables along with the sauce into a freezer-safe container or heavy-duty zip-top bag. Freeze for up to 2 months. Just thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help refresh the sauce and keep the chicken juicy. Avoid microwaving if possible for the best texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, chicken breasts can be used too. Just be careful not to overcook them, as they can dry out faster during stir-frying.
Is Shaoxing wine necessary for the marinade?
Shaoxing wine adds a lovely depth and slight sweetness, but if you don’t have it, dry sherry or even a mild white wine works as a great substitute. You can also omit it and still end up with a delicious dish.
How spicy is this Black Pepper Chicken Recipe?
The heat level mainly comes from the freshly ground black pepper, which provides a warm, sharp spice rather than intense chili heat. If you want more kick, feel free to add a pinch of crushed red pepper flakes or some fresh chili peppers.
Can I make this recipe vegetarian?
For a vegetarian version, substitute chicken with firm tofu or seitan and use vegetable broth instead of chicken broth. The rest of the ingredients and steps stay the same, providing a similar peppery punch and texture.
What can I do if I don’t have oyster sauce?
If oyster sauce is not available, a combination of soy sauce and a little hoisin sauce or mushroom sauce works well as a substitute, offering that sweet-savory flavor essential to the sauce.
Final Thoughts
This Black Pepper Chicken Recipe has everything to win your heart: simplicity, incredible flavor, and a quick turnaround that fits perfectly into any busy schedule. Once you try it, you’ll find it’s not just a meal but a comfort that feels like a warm hug after a long day. So fire up your skillet and treat yourself to this gloriously peppery feast — you won’t regret it!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Black Pepper Chicken is a flavorful Chinese-inspired stir-fry dish featuring tender marinated chicken thighs cooked with crisp bell peppers, onions, and a savory black pepper oyster sauce. This quick and satisfying meal is perfect for a family dinner and serves beautifully over steamed rice, garnished with fresh cilantro or green onions for an extra burst of freshness.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
To Serve
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss everything together until the chicken is evenly coated. Let the chicken marinate for 10-15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5-7 minutes, or until the chicken is browned on the outside and cooked through inside. Remove the cooked chicken from the skillet and set it aside to keep warm.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped red and green bell peppers, chopped onion, and minced garlic. Stir-fry these vegetables for 3-4 minutes until they are slightly tender but still maintain a crisp texture.
- Make the Sauce and Combine: Return the cooked chicken pieces to the skillet with the vegetables. Sprinkle in the freshly ground black pepper, and add oyster sauce, soy sauce, sugar, and chicken broth or water. Stir everything well to combine. Continue cooking for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve: Serve the flavorful Black Pepper Chicken hot over cooked rice. Garnish with fresh cilantro or chopped green onions for an added pop of color and freshness.
Notes
- Marinating the chicken helps keep it tender and infuses it with flavor.
- Use freshly ground black pepper for the best flavor impact.
- Adjust the amount of black pepper to your taste preference for more or less spiciness.
- You can substitute chicken thighs with chicken breast if you prefer leaner meat.
- For a gluten-free version, use tamari or gluten-free soy sauce, and ensure oyster sauce is gluten-free.
- Serve with steamed jasmine or basmati rice to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
