Black Pepper Chicken is a simple and tasty dish that brings together tender pieces of chicken with the bold, spicy kick of black pepper. The way the pepper coats the chicken gives it a nice crust and a warm, peppery flavor that’s really satisfying. It’s usually cooked with some garlic and onions, making it even more flavorful without being complicated.
I love making Black Pepper Chicken when I want something quick but impressive. I usually toss in extra black pepper if I’m feeling a bit adventurous because I enjoy that sharp peppery heat. It’s one of those dishes that everyone seems to enjoy because the flavors are familiar but have a little twist thanks to the pepper.
My favorite way to serve this is over a bed of steaming white rice, so the rice soaks up all the peppery sauce. It’s great for a weeknight dinner or anytime you want a meal that tastes like you put a lot of effort into it, even though it’s really easy to make. Plus, leftovers are awesome for lunch the next day!
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs for juiciness, but breasts work well too if you prefer leaner meat. Just be careful not to overcook breasts as they dry out faster.
Bell Peppers and Onion: They add color, crunch, and sweetness that balances the pepper’s heat. If you’re short on fresh veggies, frozen bell peppers can be a quick alternative.
Black Pepper: Freshly cracked or coarsely ground black pepper is key here. It gives a bold flavor. You can adjust the amount to make it milder or hotter according to your taste.
Sauces: Soy and oyster sauces create a tasty umami base. For a vegetarian option, swap oyster sauce for mushroom stir-fry sauce or soy sauce only.
How Do I Get the Chicken Tender with a Nice Peppery Crust?
Coating the chicken with cornstarch before stir-frying is important. It helps seal in juices, keeps chicken moist, and gives a slight crispiness once cooked.
- Pat chicken dry first, then toss with cornstarch and seasoning.
- Use medium-high heat to sear chicken pieces quickly, avoiding overcooking.
- Cook in batches if needed so the pan isn’t overcrowded; this helps in better browning.
Adding the black pepper early while marinating and again at the end delivers the dish’s signature peppery punch, so don’t skip either step for the best flavor.
Equipment You’ll Need
- Large wok or skillet – I prefer this because it heats evenly and makes stir-frying easier.
- Mixing bowls – helpful for marinating and mixing the sauce ingredients.
- Sharp knife and cutting board – for slicing chicken and chopping peppers and onions smoothly.
- Measuring spoons and cups – to keep the sauces and spices just right.
- Spatula or wooden spoon – for tossing everything together without breaking the chicken.
Flavor Variations & Add-Ins
- Swap chicken for sliced beef or tofu for different protein options that soak up the sauce well.
- Add sliced green onions or scallions after cooking for a fresh, crunchy topping.
- Mix in a splash of balsamic vinegar or a pinch of red pepper flakes for extra flavor or heat.
- For a sweeter touch, stir in a teaspoon of honey or hoisin sauce before tossing with the chicken.
Black Pepper Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 500 grams boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon black pepper, coarsely ground (plus extra to taste)
- 2 teaspoons cornstarch
- Salt to taste
For the Vegetables:
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 medium white onion, cut into chunks
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (optional, for color)
- 1 tablespoon sugar
For Cooking:
- 3 tablespoons vegetable oil
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 15 minutes for cooking. So in total, you’ll spend about 30 minutes from start to finish, perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the bite-sized chicken pieces with 1 teaspoon of coarsely ground black pepper, cornstarch, and a pinch of salt. Mix well so each piece is evenly coated. Let it sit for 10 to 15 minutes — this helps the chicken get tender and flavorful.
2. Make the Sauce:
While waiting, mix soy sauce, oyster sauce, dark soy sauce (if using), and sugar in a small bowl. Set this sauce mixture aside.
3. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry them for 6 to 8 minutes, until nicely browned and cooked through. Take the chicken out of the pan and set aside.
4. Stir-Fry the Aromatics and Vegetables:
In the same pan, add the remaining 1 tablespoon of oil. Sauté minced garlic and ginger for about 30 seconds until fragrant. Then add the onion and bell peppers. Stir-fry for 3 to 4 minutes or until the veggies are just tender but still have a nice crunch.
5. Combine Everything:
Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything. Toss well and cook for about 2 more minutes, allowing the sauce to thicken and coat all the ingredients beautifully.
6. Add Pepper and Serve:
Add more coarsely ground black pepper to taste if you want extra heat. Adjust salt if needed. Remove from heat. Garnish with fresh cilantro or parsley if you like. Serve immediately over steamed white rice.
Enjoy your delicious and peppery Black Pepper Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture, which helps the chicken brown nicely.
How Can I Make This Dish Spicier?
To increase the heat, add extra coarsely ground black pepper during cooking and at the end. You can also include a pinch of red pepper flakes or chopped fresh chili peppers when stir-frying the garlic and ginger.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap bell peppers and onions with other crunchy vegetables like snap peas, broccoli, or carrots. Just adjust the cooking time so the veggies stay crisp and vibrant.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over medium-low heat or microwave, stirring occasionally to heat evenly.
