Black Pepper Chicken has a way of stealing the spotlight at any dinner table, and for good reason! This beloved stir-fry features tender chicken pieces passionately coated in a glossy, peppery sauce, stir-fried with crisp vegetables. The flavor marriage of freshly ground black pepper and savory sauces comes together in just 30 minutes, making it an absolute weeknight hero. Whether you’re a stir-fry enthusiast or just looking for your next favorite Asian-inspired main course, Black Pepper Chicken brings restaurant-quality magic straight to your own kitchen.
Ingredients You’ll Need
The ingredients for Black Pepper Chicken are perfectly simple, but each one is essential in delivering that craveable combination of bold, sweet, and peppery flavors. Every item, from the sauces to the crunchy veggies, plays a unique role in building the dish’s irresistible taste and texture.
- Chicken thighs or breasts: Opt for bite-sized pieces for fast, even cooking and juicy texture.
- Soy sauce: Provides a salty, umami base and helps marinate the chicken beautifully.
- Oyster sauce: Adds depth and a touch of subtle sweetness to the sauce.
- Hoisin sauce: Gives rich, complex flavor and a hint of caramelized sweetness.
- Rice vinegar: Brightens the sauce and balances the richness with gentle acidity.
- Cornstarch: Helps the chicken retain moisture and thickens the final sauce to silky perfection.
- Sugar: Rounds out the flavors and enhances the natural sweetness of the peppers and onions.
- Freshly ground black pepper: The star of the show, this delivers punchy heat and aromatic spice.
- Vegetable oil: Necessary for high-heat stir-frying to achieve that signature sear.
- Onion: Sliced for gentle sweetness and texture.
- Green bell pepper: Brings vibrant color, freshness, and a satisfying crunch.
- Celery: Offers another layer of crispiness and a subtle herbal note.
- Garlic: Minced for depth and that unmistakable savory touch.
- Fresh ginger (optional): A little zingy kick if you want extra warmth.
- Green onions & sesame seeds (optional garnish): For the perfect finishing touch of color and flavor.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a medium bowl. Add 1 tablespoon soy sauce and all the cornstarch, tossing until every bit is luxuriously coated. Let this sit for about 10 to 15 minutes—just enough time for the soy sauce to infuse flavor and the cornstarch to form a silky barrier that keeps the chicken tender.
Step 2: Whisk Up the Sauce
In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and plenty of freshly ground black pepper. This robust sauce is where the Black Pepper Chicken magic happens! Set it aside, ready to pour over the sizzling stir-fry in just a few minutes.
Step 3: Stir-Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the marinated chicken and spread it out, letting it sear undisturbed for a minute before stirring. Stir-fry for 4 to 5 minutes until the chicken is golden and nearly cooked through, then transfer to a plate. This step locks in the juiciness and ensures gorgeous browning.
Step 4: Sauté the Vegetables
Return the pan to medium-high heat and toss in onion, green bell pepper, celery, garlic, and ginger (if using). Stir-fry for 2 to 3 minutes—just until they’re crisp-tender and still burst with vivid color. The aroma at this stage is a total appetite teaser!
Step 5: Combine & Sauce
Slide the chicken back into the skillet with all those beautiful veggies. Pour in your prepared sauce and gently toss everything to coat. Stir-fry for another 2 to 3 minutes until the sauce thickens and glossy coats each piece. The result: irresistible Black Pepper Chicken in its signature peppery glaze.
How to Serve Black Pepper Chicken
Garnishes
Nothing finishes off Black Pepper Chicken quite like a flurry of thinly sliced green onions and a sprinkle of toasted sesame seeds. The fresh green onions lend a hint of sharpness and color, while sesame seeds add both aroma and an appealing crunch—they make each plate pop!
Side Dishes
Steamed jasmine or basmati rice is the classic companion, soaking up every drop of the glossy sauce. If you’re feeling bold, serve it with garlic noodles, fried rice, or even steamed buns to elevate your meal into a full Asian-inspired feast.
Creative Ways to Present
For a bit of fun, serve Black Pepper Chicken in lettuce cups for a fresh, hand-held appetizer. Or, pile it over stir-fried noodles for a playful twist. You can also nestle it next to roasted broccoli or bok choy for extra veggies and vibrancy on the plate!
Make Ahead and Storage
Storing Leftovers
Let your Black Pepper Chicken cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 to 4 days—its flavors deepen wonderfully overnight, making leftovers something to look forward to!
Freezing
If you’d like to save some for later, place cooled Black Pepper Chicken in a freezer-friendly container or zip-top bag. Expel as much air as possible and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Gently rewarm Black Pepper Chicken in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if necessary. A microwave also works for small portions—heat in short bursts, stirring between each, to avoid overcooking.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken breasts and thighs work beautifully in Black Pepper Chicken. Thighs will be a bit juicier, but breasts are leaner and cook just as quickly—just watch closely to avoid overcooking.
Is it possible to make Black Pepper Chicken gluten-free?
Yes! Substitute tamari for the soy sauce and make sure your oyster and hoisin sauces are gluten-free. These swaps keep all the signature flavor without the gluten.
What vegetables can I add or swap?
Feel free to get creative. Sliced red bell peppers, snap peas, or thinly sliced carrots make fantastic additions. Just keep the veggies crisp-tender for the freshest, most colorful result.
How spicy is Black Pepper Chicken?
It’s delightfully punchy from the black pepper, but not overwhelmingly hot. If you want extra heat, toss in some crushed red pepper flakes or a dash of chili oil along with the sauce.
Can I meal-prep Black Pepper Chicken?
Yes, it’s a meal-prepper’s dream! Portion out cooled Black Pepper Chicken into individual containers with rice or vegetables. It reheats like a charm and tastes just as delicious throughout the week.
Final Thoughts
If you’re searching for a dish that’s both punchy with spice and packed with savory depth, look no further than Black Pepper Chicken. It’s a genuine crowd-pleaser and a fast favorite in any kitchen. I can’t wait for you to try this recipe—let it brighten up your next weekday dinner and become a new staple in your home!
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Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Black Pepper Chicken recipe that rivals your favorite Chinese takeout. Tender chicken pieces stir-fried with a savory and peppery sauce, served over steamed rice.
Ingredients
Marinated Chicken:
- 1 pound boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon freshly ground black pepper
Other Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 celery stalk (sliced diagonally)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger (optional)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: In a bowl, combine chicken with 1 tablespoon soy sauce and cornstarch. Marinate for 10–15 minutes.
- Prepare Sauce: Whisk together remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Set aside.
- Stir-Fry Chicken: Heat oil in a skillet, stir-fry marinated chicken until browned. Remove and set aside.
- Cook Vegetables: In the same skillet, stir-fry onion, bell pepper, celery, garlic, and ginger.
- Combine: Return chicken, add sauce, cook until thickened.
- Serve: Over steamed rice, garnish with green onions and sesame seeds.
Notes
- For extra heat, add crushed red pepper flakes.
- Substitute tamari for gluten-free option.
- Great for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
