Brimming with vibrant colors and bold flavors, Black Pepper Chicken is the kind of dish that turns a weeknight dinner into something genuinely exciting. Each tender piece of chicken is tossed in a glossy, peppery sauce that perfectly balances savory, sweet, and a gentle tingle of heat. Crunchy bell peppers and onions deliver brightness and pop, while a punch of ginger and plenty of freshly ground black pepper keep every bite lively. Whether you’re craving classic takeout flavors or eager for a simple homemade stir-fry, this Black Pepper Chicken brings joy to your table in just about half an hour.
Ingredients You’ll Need
Making Black Pepper Chicken is all about gathering a handful of approachable, everyday ingredients that work a little magic together. Each one plays a role in crafting a dish that’s flavorful, lively, and satisfying—from the zingy ginger to the subtly sweet honey.
- Chicken Breasts: Boneless, skinless, and cut into bite-sized pieces for quick, even cooking.
- Soy Sauce: Adds deep umami flavor and saltiness; divide for marinade and sauce layers.
- Rice Vinegar: Lifts up the marinade with gentle acidity for balanced flavor.
- Cornstarch: Helps seal in the juices and creates a slick, velvety sauce.
- Vegetable Oil: Neutral-flavored, it ensures everything in your skillet gets golden and delicious.
- Large Onion: Sliced for extra sweetness and aromatic punch.
- Green Bell Pepper: Fresh, grassy notes and a lovely pop of color.
- Red Bell Pepper: Adds natural sweetness and another gorgeous hue to the plate.
- Garlic Cloves: Minced for a savory aroma that fills your kitchen.
- Fresh Ginger: Grated for spicy, warming undertones in every bite.
- Freshly Ground Black Pepper: The star of the show, giving the dish its signature spicy depth.
- Salt: Brings all those punchy flavors into harmony.
- Chicken Broth: Helps create a luscious, savory sauce that ties everything together.
- Oyster Sauce: Adds richness and subtle sweetness for authentic-tasting depth.
- Honey: Rounds out the heat with a mellow, gentle sweetness.
- Green Onions: Sliced for a final, fresh garnish and a pop of color on top.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a marinade of soy sauce, rice vinegar, and cornstarch. This not only infuses the chicken with savory flavor but also helps tenderize the meat and locks in its juices, setting you up for perfectly succulent Black Pepper Chicken. Let it sit for at least 15 minutes while you prep your vegetables.
Step 2: Sear the Chicken
In a large skillet or wok, heat up the vegetable oil over medium-high heat. Add the marinated chicken in a single layer and let it cook undisturbed until golden and nearly cooked through, about 5 to 6 minutes. Resist the urge to stir too soon—this encourages that lovely caramelization. Once done, remove the chicken and set it aside.
Step 3: Stir-Fry the Vegetables
Using the flavorful oil left in your skillet, sauté sliced onion, green and red bell peppers, garlic, and fresh ginger. Keep things moving for about 3 to 4 minutes. You want the vegetables to soften slightly but still retain their bite and brightness, creating a lovely contrast with the chicken.
Step 4: Bring Everything Together
Return the chicken to the skillet, then add the remaining soy sauce, a generous heap of freshly ground black pepper, salt, chicken broth, oyster sauce, and honey. Toss to combine, allowing the sauce to bubble and thicken for another 3 to 4 minutes. The aroma at this point is absolutely irresistible! Make sure the chicken is cooked through and the vegetables are still a bit crisp.
Step 5: Finish and Serve
Scatter sliced green onions generously over your finished Black Pepper Chicken. Serve it piping hot—ideally over a bowl of fluffy steamed rice to soak up every drop of that peppery sauce.
How to Serve Black Pepper Chicken
Garnishes
For a fresh, picture-perfect finish, sprinkle your Black Pepper Chicken with loads of sliced green onions just before serving. If you’re feeling adventurous, try a handful of toasted sesame seeds or even a few rings of fresh chili to turn up the color (and heat).
Side Dishes
You absolutely can’t go wrong with a bowl of simple steamed jasmine rice or even brown rice. For a lighter option, try it atop cauliflower rice. Want a complete feast? Add a platter of garlicky stir-fried greens or crispy spring rolls to complement your Black Pepper Chicken.
Creative Ways to Present
If you’re in the mood for something playful, pile your Black Pepper Chicken into lettuce cups for a fun, hand-held appetizer or weeknight wrap. Or try serving it over rice noodles instead of rice for a twist on the classic takeout experience.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Black Pepper Chicken to an airtight container and refrigerate for up to 3 days. The flavors actually deepen as it sits, making leftovers extra satisfying the next day.
Freezing
This dish freezes surprisingly well! Cool the chicken completely, then portion into freezer-safe containers. It’ll keep its flavor and texture for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, simply warm Black Pepper Chicken in a skillet over medium heat, adding a splash of water or broth if the sauce looks a little thick. You can also use the microwave for quick lunches, stirring halfway through to heat evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are an excellent swap—they’re slightly more forgiving and deliver extra juiciness. Just trim any excess fat and proceed with the recipe as written.
Is there a vegetarian version of Black Pepper Chicken?
Definitely! Swap the chicken for firm tofu or even stir-fried mushrooms. Adjust the cook times as needed, and you’ll have a fantastic vegetarian twist with all the signature peppery goodness.
How spicy is this dish?
Black Pepper Chicken is meant to have a bold, peppery kick but it’s not overwhelmingly spicy. If you prefer more heat, add a diced chili or extra black pepper. For a milder version, simply reduce the amount of ground pepper to your liking.
What can I use instead of oyster sauce?
If oyster sauce isn’t available, hoisin sauce makes a great substitute for a similar sweet-savory balance. For a vegetarian option, look for mushroom-based “oyster” sauce at most Asian markets.
Can I make Black Pepper Chicken gluten-free?
Yes! Just use tamari or a certified gluten-free soy sauce in place of regular soy sauce and double-check that your oyster sauce is gluten-free as well.
Final Thoughts
Few dishes deliver the kind of vibrant, crave-worthy satisfaction that Black Pepper Chicken brings to the table. With its quick prep, bold flavors, and crowd-pleasing appeal, it’s sure to become one of your weeknight favorites. Grab your skillet and let this recipe bring fresh excitement to your next dinner—or anytime you need a delicious pick-me-up!
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Black Pepper Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a quick and flavorful dish that combines tender chicken pieces with vibrant bell peppers in a savory black pepper sauce. Perfect for a weeknight dinner, this Asian-inspired stir-fry is sure to become a family favorite.
Ingredients
Marinade:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons soy sauce, divided
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 green onions, sliced for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken, 1 tablespoon soy sauce, rice vinegar, and cornstarch. Marinate for 15 minutes.
- Cook the Chicken: Heat oil in a skillet, cook chicken until golden. Remove and set aside.
- Prepare the Vegetables: In the same skillet, stir-fry onion, bell peppers, garlic, and ginger until slightly tender.
- Combine and Cook: Return chicken to the skillet. Add remaining soy sauce, black pepper, salt, broth, oyster sauce, and honey. Cook until sauce thickens.
- Serve: Garnish with green onions and serve hot over rice.
Notes
- For extra heat, add chili peppers or chili flakes.
- To thicken the sauce, mix cornstarch with water and stir in at the end.
- Recipe is versatile and can be made with shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired, Chinese-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 8g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
