If you love bold flavors and a little kick in your dinner, this Black Pepper Chicken Recipe is going to become your new go-to. Juicy, tender chicken thighs get coated in a savory, peppery sauce that perfectly balances heat and umami. With a quick stir-fry technique and colorful bell peppers, this dish is not only packed with flavor but also vibrant and satisfying on the plate. Whether you’re after a cozy weeknight supper or a meal to impress friends, this Black Pepper Chicken Recipe brings all the deliciousness you crave with easy-to-find ingredients and simple steps.
Ingredients You’ll Need
This Black Pepper Chicken Recipe uses straightforward ingredients that combine to create layers of incredible taste and pleasing textures. Every item has a role, from the tender chicken to the lively bell peppers and the rich, pepper-forward sauce that ties it all together.
- 1 pound boneless, skinless chicken thighs: These stay juicy and tender, perfect for quick cooking and soaking up the sauce.
- 2 tablespoons soy sauce: Adds deep saltiness and umami, essential for that classic Asian flavor.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and richness that elevates the dish.
- 1 tablespoon hoisin sauce: Introduces a sweet, tangy complexity to the sauce.
- 1 tablespoon rice vinegar: Provides a mild acidity to balance the robustness of the sauces.
- 1 tablespoon cornstarch (plus 1 teaspoon for slurry): Helps tenderize the chicken and thickens the sauce for a luscious finish.
- 2 tablespoons water: Used to create the perfect sauce consistency.
- 2 tablespoons vegetable oil: Ideal for high-heat stir-frying without smoking.
- 1 green bell pepper (chopped): Adds color, crunch, and a mild, slightly sweet flavor.
- 1 red bell pepper (chopped): Brings a vibrant hue and natural sweetness that contrasts beautifully with the peppery sauce.
- 1 small onion (sliced): Adds a savory sharpness and a touch of sweetness when cooked.
- 3 cloves garlic (minced): Essential aromatic that infuses the dish with warmth and depth.
- 1 tablespoon freshly ground black pepper: The star ingredient, giving this recipe its signature bold and zesty kick.
- 1/2 teaspoon sugar: Balances the salty and spicy elements with a hint of sweetness.
- 2 green onions (sliced): Used as fresh garnish to brighten the dish visually and flavor-wise.
- Cooked white rice: Perfect accompaniment that soaks up the flavorful sauce.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This simple marinade not only adds flavor but also helps tenderize the chicken, making it irresistibly juicy. Let it sit for about 10 to 15 minutes to really let those flavors soak in.
Step 2: Prepare the Sauce
While your chicken is marinating, mix together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, 1 teaspoon cornstarch, and water in a small bowl. This will be your rich, glossy sauce, full of savory depth with just the right balance of tang and sweetness.
Step 3: Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook it until beautifully browned and cooked through, which should take about 5 to 7 minutes. Once done, transfer the chicken to a plate and set aside—this step locks in the flavor and texture.
Step 4: Stir Fry the Vegetables
In the same skillet, toss in the minced garlic, sliced onions, and chopped bell peppers. Stir-fry them for 2 to 3 minutes just until they soften but still maintain a refreshing crunch. This adds an irresistible freshness and color contrast to your Black Pepper Chicken Recipe.
Step 5: Combine and Simmer
Return the chicken to the skillet and pour in the prepared sauce. Stir everything together so the chicken and veggies are evenly coated in that luscious sauce. Sprinkle the tablespoon of freshly ground black pepper over the mixture and cook for 1 to 2 more minutes, allowing the sauce to thicken and the pepper to release its bold aroma.
How to Serve Black Pepper Chicken Recipe
Garnishes
Finishing your Black Pepper Chicken Recipe with a sprinkle of freshly sliced green onions adds a pop of color and a mild oniony crunch that makes the dish feel bright and inviting. You can also add a few extra cracks of fresh black pepper for an extra punch.
Side Dishes
This dish shines best over fluffy white rice that absorbs every bit of the flavorful sauce, but you can also serve it alongside steamed jasmine rice or even noodles. For extra veggies, steamed broccoli or crunchy snow peas are brilliant companions, complimenting the peppery notes while adding texture variety.
Creative Ways to Present
For a dinner party twist, serve the Black Pepper Chicken Recipe on a large platter, garnished with fresh herbs like cilantro or Thai basil for complexity and a fresh finish. Wrapping it in warm lettuce leaves for a handheld treat is also delightful and fun, giving it a fresh, crunchy element.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so your next meal might taste even better!
Freezing
If you want to keep it longer, freeze the chicken in freezer-safe containers or bags for up to 2 months. Just make sure it’s cooled completely before freezing to maintain quality and texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwaving directly if possible, as this can dry out the chicken. Adding a splash of water or broth while reheating helps keep the sauce silky and delicious.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breast can be used if you prefer a leaner option. Just be careful not to overcook it as it tends to dry out faster.
How spicy is this Black Pepper Chicken Recipe?
The heat mostly comes from the freshly ground black pepper, which delivers a bold but approachable spiciness. If you want it mellower, reduce the pepper slightly, or ramp up the amount for a real kick.
Can I add more vegetables?
Definitely. Broccoli, snow peas, carrots, or mushrooms all work beautifully and add great texture and nutrition. Just stir-fry them along with the bell peppers.
Is this recipe gluten-free?
The recipe as written contains soy sauce, which often includes gluten. To make it gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
Can I prepare this recipe ahead of time?
The chicken can be marinated a few hours ahead for convenience, but it’s best cooked fresh. You can also mix the sauce ahead and store it in the fridge, making the cooking process even quicker.
Final Thoughts
If you’re searching for a flavorful, quick, and satisfying meal, you can’t go wrong with this Black Pepper Chicken Recipe. It’s one of those dishes that feels restaurant-quality but happens in your own kitchen with simple ingredients you probably already have. Give it a try and get ready to enjoy a comforting, peppery punch of flavor that will likely become a favorite in your recipe repertoire!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
A flavorful and easy-to-make Black Pepper Chicken stir-fry featuring tender chicken thighs cooked with colorful bell peppers and onions in a savory black pepper sauce. Perfect served hot over steamed white rice for a delicious Asian-inspired main course.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Stir-Fry
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 green onions, sliced (for garnish)
To Serve
- Cooked white rice
Instructions
- Marinate the chicken: In a bowl, toss the bite-sized chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated. Let it marinate for 10 to 15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a separate small bowl, combine the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and 1 teaspoon cornstarch mixed with 2 tablespoons water. Stir until smooth and set aside.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, add the minced garlic, sliced onion, and chopped green and red bell peppers. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened but still crisp.
- Combine chicken with sauce and vegetables: Return the cooked chicken to the skillet and pour in the prepared sauce. Stir well to evenly coat the chicken and vegetables.
- Add black pepper and thicken the sauce: Sprinkle in the freshly ground black pepper and continue to cook, stirring frequently, for 1 to 2 minutes until the sauce thickens and glazes the ingredients.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve hot over cooked white rice.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Chicken breast can be used in place of thighs for a leaner option.
- Add broccoli or snow peas to the stir-fry for extra vegetables and nutrition.
