Elevate your dinner with our Black Pepper Chicken recipe—a dish bursting with bold, savory flavors and a delightful kick of black pepper. This recipe features tender chicken cooked to perfection in a rich, pepper-infused sauce that’s perfect for a quick weeknight meal or a special gathering. Enjoy the robust taste and satisfying aroma that make this dish an instant favorite.
Ingredients for Black Pepper Chicken
-
For the Chicken:
- 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
- Salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
-
For the Sauce:
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1-2 tablespoons coarsely ground black pepper (adjust to heat preference)
- 1 red bell pepper, thinly sliced (optional for color and sweetness)
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar (optional)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
-
For Garnish:
- Chopped green onions
- Fresh cilantro or parsley (optional)
Substitutions for Black Pepper Chicken
- Protein Alternatives: Use boneless, skinless chicken breasts for a leaner option or tofu for a vegetarian twist.
- Sauce Variations: Replace soy sauce with tamari for a gluten-free version, or swap oyster sauce with hoisin sauce for a sweeter flavor.
- Oil Choices: Use sesame oil or coconut oil to add a different aroma to the dish.
- Sweetener: Substitute sugar with honey or maple syrup if you prefer natural sweeteners.
How to Make Black Pepper Chicken
- Prepare the Chicken:
- Season the chicken pieces with salt, garlic powder, and onion powder.
- Sear the Chicken:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until lightly browned and nearly cooked through. Remove and set aside.
- Sauté the Aromatics:
- In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent. If using red bell pepper, add it now and stir-fry for 2 minutes.
- Create the Sauce:
- Stir in the coarsely ground black pepper, then pour in the chicken broth, soy sauce, and oyster sauce. Add sugar if desired. Return the chicken to the pan.
- Thicken and Finish:
- Let the mixture simmer for 5–7 minutes until the chicken is fully cooked. Stir in the cornstarch slurry and cook for another minute until the sauce thickens slightly.
- Garnish and Serve:
- Garnish with chopped green onions and fresh cilantro or parsley. Serve hot over steamed rice or noodles.
Mix-ins for Black Pepper Chicken
- Veggie Boost: Add snap peas, broccoli florets, or julienned carrots for extra color and nutrition.
- Heat Enhancers: Incorporate a sliced chili pepper or a dash of sriracha for additional spice.
- Nutty Twist: Sprinkle toasted sesame seeds or chopped cashews on top for a crunchy texture.
Recipe Tips for Black Pepper Chicken
- Even Cooking: Cut chicken into uniform pieces to ensure even cooking.
- Fresh Pepper: Use freshly ground black pepper for a more pronounced, aromatic flavor.
- Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry.
- High Heat Searing: Sear the chicken at high heat to lock in moisture and flavor, then lower the heat for simmering.
Storage for Black Pepper Chicken
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in a microwave, adding a splash of water if necessary.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Black Pepper Chicken Variations
- Stir-Fry Style: Toss in mixed vegetables like bell peppers, zucchini, and baby corn for a colorful stir-fry.
- Noodle Bowl: Serve the chicken over noodles with a drizzle of extra sauce and a sprinkle of sesame seeds.
- Rice Bowl Upgrade: Add a fried egg on top for a hearty, protein-packed meal.
- Spicy Version: Increase the amount of black pepper and add extra chili for a fiery kick.
FAQs for Black Pepper Chicken
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts work well, but be mindful of overcooking as they can become dry. Adjust cooking time accordingly.
Q: How do I make the sauce thicker?
A: Use a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and add it during the simmering stage to achieve your desired consistency.
Q: Can I make this dish gluten-free?
A: Absolutely! Substitute soy sauce with tamari and ensure all other ingredients meet your dietary requirements.
Q: What sides pair well with Black Pepper Chicken?
A: This dish pairs wonderfully with steamed rice, noodles, or a side of stir-fried vegetables for a complete meal.
Final Thoughts on Black Pepper Chicken
Our Black Pepper Chicken is a bold, flavorful dish that combines the rich taste of seared chicken with a robust, peppery sauce. Whether served over rice or tossed with noodles, it’s a versatile meal that’s sure to satisfy your craving for savory comfort food. Enjoy the delightful mix of textures and flavors, and feel free to experiment with mix-ins and variations to make this recipe your own!
Black Pepper Chicken
A quick, flavorful, and satisfying stir-fry featuring juicy chicken, crisp vegetables, and a bold black pepper sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner!
Equipment
- Wok or large skillet
- Cutting board & knife
- Small mixing bowl
Ingredients
For the Chicken:
- 1 lb chicken breast or thighs cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 1 teaspoon oil
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce for color, optional
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon ground black pepper or more to taste
- ¼ teaspoon white pepper optional
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
For the Stir-Fry:
- 2 tablespoons oil
- ½ onion sliced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon black pepper extra, for finishing
- 2 green onions chopped (for garnish)
Instructions
- Step 1: Marinate the Chicken
- In a bowl, mix chicken pieces with soy sauce, cornstarch, and black pepper.
- Let it marinate for 10 minutes while you prepare the sauce and vegetables.
- Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, black pepper, white pepper, and chicken broth.
- Stir in the cornstarch slurry and set aside.
- Step 3: Stir-Fry the Chicken
- Heat 1 tablespoon oil in a wok or skillet over high heat.
- Add marinated chicken and cook for 3-4 minutes until browned.
- Remove chicken and set aside.
- Step 4: Cook the Vegetables
- In the same pan, add 1 tablespoon oil, then stir-fry onion, bell peppers, garlic, and ginger for 2-3 minutes.
- Return the chicken to the pan.
- Step 5: Add the Sauce & Finish
- Pour in the black pepper sauce and stir well.
- Cook for 2-3 minutes until the sauce thickens and coats the chicken.
- Sprinkle with extra black pepper and garnish with chopped green onions.
- Serving Suggestions:
- ✅ Serve over steamed white rice, jasmine rice, or fried rice.
- ✅ Pair with stir-fried vegetables or a simple cucumber salad.
- ✅ Enjoy with noodles for a fun variation!
- Pro Tips:
- ✔ Use freshly ground black pepper for the best bold flavor.
- ✔ Marinate the chicken for extra tenderness.
- ✔ Stir-fry on high heat for that signature restaurant-style texture.
Notes
Notes:
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a pan over medium heat with a splash of water.
Tried this recipe?Let us know how it was!
