If you’re craving a quick and flavorful meal, this Black Pepper Chicken is the perfect dish. Tender chicken is stir-fried with bell peppers, onions, and coated in a bold black pepper sauce that’s savory, spicy, and absolutely delicious. This Chinese-inspired dish is easy to make at home and comes together in less than 30 minutes, making it perfect for a busy weeknight. Serve it over rice for a satisfying dinner that’s even better than takeout!
Why You’ll Love This Black Pepper Chicken
- Bold & Spicy: Black pepper adds the perfect kick to this savory stir-fry.
- Quick & Easy: Ready in under 30 minutes, perfect for a busy weeknight dinner.
- Healthy: Made with lean chicken breast and loaded with veggies.
- Better Than Takeout: Save money and control the ingredients with this homemade version.
- Versatile: Add your favorite veggies or serve it with noodles for a twist.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large bell pepper, sliced (red, green, or both)
- 1 medium onion, sliced
- 2-3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for a sweeter flavor)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 tsp cornstarch
- 1 tbsp water
- 1 tbsp black pepper (freshly ground)
- 1 tsp sugar
- 2 tbsp vegetable oil (for stir-frying)
- Optional Garnish: Sliced green onions or sesame seeds
Directions
Step 1: Prepare the Chicken
- Marinate the Chicken:
In a bowl, mix together 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon black pepper. Add the chicken pieces and toss to coat. Let it marinate for 10-15 minutes while you prepare the other ingredients.
Step 2: Make the Black Pepper Sauce
- Whisk the Sauce:
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, sugar, and 1 teaspoon black pepper. Mix 1 teaspoon cornstarch with 1 tablespoon of water to form a slurry, then add it to the sauce mixture and stir well.
Step 3: Stir-Fry the Chicken and Vegetables
- Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes, until the chicken is golden and cooked through. Remove the chicken from the pan and set aside. - Sauté the Vegetables:
In the same skillet, add another tablespoon of oil. Stir-fry the sliced bell peppers, onions, garlic, and ginger for 3-4 minutes, until the vegetables are slightly softened but still crisp.
Step 4: Combine and Finish the Dish
- Add the Sauce:
Return the cooked chicken to the skillet with the vegetables. Pour the black pepper sauce over everything and stir to coat evenly. - Simmer:
Let the sauce simmer for 2-3 minutes, allowing it to thicken and coat the chicken and veggies.
Step 5: Serve
Serve the black pepper chicken over steamed rice or noodles. Garnish with sliced green onions or sesame seeds for extra flavor and texture.
Notes
- Adjust the Heat: For a spicier dish, add more freshly ground black pepper or a pinch of red pepper flakes.
- Use Chicken Thighs: Chicken thighs will add extra juiciness to the dish, but feel free to use whichever cut of chicken you prefer.
- Gluten-Free Option: Use gluten-free soy sauce and oyster sauce to make this dish gluten-free.
- Make It Vegan: Substitute the chicken with tofu or mushrooms and use a vegan oyster sauce alternative.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the chicken and veggies crispy.
Frequently Asked Questions
Can I use other vegetables in this dish?
Absolutely! Feel free to add broccoli, carrots, or snap peas for extra crunch and color.
What’s the best way to reheat Black Pepper Chicken?
Reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce.
How do I get the chicken extra crispy?
Make sure to marinate the chicken with cornstarch and stir-fry it over high heat to get a crispy exterior.
Can I use pre-ground black pepper?
You can, but freshly ground black pepper gives the dish a bolder, more robust flavor.
Is oyster sauce necessary?
Oyster sauce adds a rich umami flavor, but you can use hoisin sauce or soy sauce if you don’t have it on hand.
Tips and Notes
- My Tip: Use a mortar and pestle to grind the black pepper for the best flavor. The coarsely ground pepper gives the dish its signature kick.
- Pro Trick: For an extra glossy sauce, toss the chicken in a little oil before stir-frying. This keeps the sauce smooth and prevents sticking.
- Serving Suggestion: Pair this dish with jasmine rice or garlic noodles for a complete meal.
Variations
- Spicy Black Pepper Chicken: Add sliced jalapeños or a dash of sriracha for more heat.
- Sweet and Spicy Black Pepper Chicken: Add a tablespoon of honey or brown sugar to the sauce for a sweet contrast to the spicy black pepper.
- Black Pepper Chicken with Cashews: Add roasted cashews for a nutty crunch and extra protein.
- Vegetarian Black Pepper Stir-Fry: Replace the chicken with tofu or mushrooms and double up on the veggies for a plant-based option.
- Creamy Black Pepper Chicken: Add a splash of coconut milk to the sauce for a creamy version with a hint of sweetness.
Black Pepper Chicken
This Black Pepper Chicken is a quick and flavorful stir-fry that’s perfect for a weeknight meal. Tender chicken pieces are coated in a savory black pepper sauce, stir-fried with bell peppers and onions for a dish that’s both delicious and easy to make. Serve over rice or noodles for a simple, satisfying dinner!Ingredients
- 1 lb 0.45 kg boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons 0.03 L soy sauce (divided)
- 1 tablespoon 0.03 L oyster sauce
- 1 tablespoon 0.03 L rice vinegar
- 1 tablespoon 0.03 L hoisin sauce
- 1 tablespoon 0.015 L sesame oil (optional)
- 1 tablespoon 0.015 L vegetable oil
- 1 teaspoon freshly ground black pepper adjust to taste
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 small onion sliced
- 1 bell pepper red or green, sliced
- 1/2 cup 0.12 L chicken broth
- 1 tablespoon green onions chopped (optional for garnish)
Instructions
Step 1: Marinate the Chicken
- In a bowl, toss the chicken with 1 tablespoon soy sauce and cornstarch until evenly coated. Let it marinate for at least 10 minutes.
Step 2: Prepare the Black Pepper Sauce
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, rice vinegar, hoisin sauce, and black pepper. Set aside.
Step 3: Stir-Fry the Chicken
- Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
Step 4: Stir-Fry the Vegetables
- In the same skillet, add onions, bell pepper, garlic, and ginger. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
Step 5: Combine and Simmer
- Add the cooked chicken back to the skillet, pour in the black pepper sauce and chicken broth, and toss everything together.
- Simmer for another 2–3 minutes until the sauce thickens slightly and everything is well coated.
Step 6: Serve and Enjoy
- Remove from heat, garnish with chopped green onions, and serve hot over steamed rice or noodles.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Vegetarian Option: Swap the chicken for tofu or mushrooms for a plant-based version.
- Spicy Option: Add red pepper flakes or sliced fresh chilies for a spicy kick.
- Serving Tip: Serve with steamed jasmine rice or alongside stir-fried noodles for a complete meal.
Tried this recipe?Let us know how it was!
