Get ready to fall in love with a dish that hits all the high notes of flavor and speed: Black Pepper Chicken. This vibrant stir-fry delivers juicy chicken, crisp-tender veggies, and a gorgeous glossy sauce loaded with freshly cracked black pepper in every single bite. It’s an easy weeknight hero that’s far better than takeout, and the bold black pepper flavor is front and center but never overpowering. Whether you’re new to making Asian-inspired stir-fries or just searching for a crowd-pleaser, this dish will quickly earn a spot in your dinner rotation.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Black Pepper Chicken is just how accessible each ingredient is—the magic truly happens when you bring them all together. Every item below adds its own dimension, from authentic sauces to the pop of colorful peppers, making for a meal that tastes complex but comes together in a flash.
- Chicken thighs: These stay extra tender and juicy, even after a quick stir-fry.
- Soy sauce: Salty depth forms the backbone of the marinade and overall sauce.
- Oyster sauce: Brings that signature savory umami flavor you find in classic takeout.
- Hoisin sauce: Adds just a touch of sweetness and rich complexity.
- Rice vinegar: A splash of tang lifts all the savory flavors and keeps things balanced.
- Cornstarch: Helps the chicken stay tender, and creates that irresistibly glossy sauce.
- Water: Simply thins out the marinade for perfect coverage on every bite.
- Sugar: A teaspoon is all you need to round out the bold flavors.
- Freshly ground black pepper: This star ingredient delivers bold, aromatic heat that makes the dish so special.
- Vegetable oil: Neutral oil lets all those other flavors shine while delivering perfect sear.
- Green bell pepper: Crispy, refreshing, and adds a burst of cheerful color.
- Red bell pepper: Slightly sweeter and contrasts beautifully with the green pepper.
- Onion: Sliced thin, it softens and brings a subtle bite to the stir-fry.
- Garlic: No stir-fry is complete without a fragrant punch from fresh garlic.
- Fresh ginger: Adds warmth and a fresh zing that balances the black pepper.
- Green onions: Essential for a pretty, fresh-tasting garnish right before serving.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by combining the chicken thighs with soy sauce, cornstarch, and water in a mixing bowl. This quick marinade gives the chicken that signature velvet texture and infuses it with a hit of savory umami before it even hits the pan. Let it rest for 15 to 20 minutes while you prep the other ingredients—it really does make a noticeable difference in tenderness.
Step 2: Mix Up Your Sauce
While the chicken marinates, whisk together oyster sauce, hoisin sauce, rice vinegar, sugar, and that all-important freshly ground black pepper in a small bowl. This sauce is the powerhouse of flavor, so don’t skimp on the black pepper here—it’s the namesake of Black Pepper Chicken, after all!
Step 3: Sear the Chicken
Heat your largest skillet or wok over medium-high heat with a splash of vegetable oil. Add the marinated chicken pieces, spreading them out in an even layer for maximum browning. Let them cook undisturbed for a minute or two before stirring—they should get golden and cooked through in about 5 to 6 minutes. Remove the chicken to a plate and set aside.
Step 4: Sauté Aromatics and Veggies
In the same skillet, add a touch more oil if things look dry, then toss in the garlic, ginger, and onion. Sauté for another 2 minutes until everything is fragrant and the onion starts to soften. Now, add both the green and red bell peppers. Stir-fry for 2 to 3 minutes—they should still have some crunch when you’re done, for that ideal Black Pepper Chicken texture.
Step 5: Bring It All Together
Return the cooked chicken to the skillet, pour in your already-prepped sauce, and toss everything together. Let it sizzle for a minute as the sauce bubbles and coats every piece with glossy, peppery goodness. That’s your cue to turn off the heat—it’s ready to serve!
How to Serve Black Pepper Chicken
Garnishes
The finishing touch is a scattering of sliced green onions. They add bright freshness and an inviting pop of color. For even more flair, a sprinkle of extra black pepper on top or some toasted sesame seeds looks gorgeous and lends a touch of rustic charm.
Side Dishes
This dish absolutely shines when served over a steaming bowl of jasmine or white rice, soaking up every last drop of that savory pepper sauce. If you’re craving a little more variety, try it alongside simple stir-fried bok choy or a cooling cucumber salad for a perfect balance.
Creative Ways to Present
You can serve Black Pepper Chicken family-style on a big platter, or spoon it into individual bowls for a cozy vibe. For lunches, stuff it into lettuce wraps with a handful of crisp veggies—fun for all ages! It’s also a great filling for rice bowls or even stuffed into warm flatbreads for a playful, fusion-style twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, Black Pepper Chicken keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, making leftovers totally crave-worthy—just store the garnishes separately and add them right before serving to keep everything crisp.
Freezing
If you’d like to freeze portions, go for it! Scoop cooled Black Pepper Chicken into freezer-friendly bags or containers. It holds up well for up to two months. Try to leave out the green onions (add those fresh when reheating), and be sure to press out extra air to avoid freezer burn.
Reheating
For best results, reheat in a hot skillet or wok until everything is warmed through and the sauce is bubbling again. A splash of water will loosen the sauce if it’s thickened up in the fridge or freezer. The microwave also works in a pinch—just cover and use short bursts to avoid drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay juicier during stir-frying, chicken breast is a lean and tasty alternative. Just keep an eye on the cooking time so it stays tender, not dry.
Is there a way to make Black Pepper Chicken gluten-free?
Yes! Simply swap out the regular soy sauce for a certified gluten-free tamari and be sure your hoisin and oyster sauces are gluten-free, too. Everything else is naturally safe.
How spicy is Black Pepper Chicken?
The heat mainly comes from black pepper rather than chili peppers, making it warmly peppery rather than fiery. If you love heat, toss in a little red pepper flake or a fresh chili when stir-frying the veggies!
Can I add extra vegetables?
Definitely—it’s easy to make Black Pepper Chicken your own! Snow peas, broccoli, carrots, or mushrooms all work beautifully. Just be sure not to overcrowd the pan, so everything stir-fries nicely.
What’s the best way to get really bold black pepper flavor?
Freshly ground black pepper makes all the difference here. Grind it right before adding it to the sauce, and if you’re a true pepper lover, sprinkle a little extra on top just before serving.
Final Thoughts
If you’re looking for a dish that’s quick, colorful, and absolutely bursting with flavor, give Black Pepper Chicken a try. It’s one of those reliable, feel-good recipes that hits the spot every single time. I hope it brings as much joy to your table as it does to mine!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A flavorful and aromatic dish, Black Pepper Chicken is a classic stir-fry that combines tender marinated chicken with colorful bell peppers in a savory black pepper sauce. This quick and easy Asian-inspired recipe is perfect for a delicious weeknight dinner.
Ingredients
Marinade:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon freshly ground black pepper
Other Ingredients:
- 2 tablespoons vegetable oil
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (minced)
- 2 green onions (sliced for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with soy sauce, cornstarch, and water. Marinate for 15–20 minutes.
- Prepare the Sauce: Whisk together oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper; set aside.
- Cook the Chicken: Heat oil in a skillet, cook chicken until browned. Remove and set aside.
- Stir-Fry: Sauté garlic, ginger, onion, and bell peppers. Add chicken back, pour sauce, toss to coat.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- For extra heat, add red pepper flakes or chili.
- Thighs stay juicier than chicken breast.
- Best served immediately for crisp-tender veggies.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
