If you’re craving a dish that is bursting with bold flavors yet quick and easy to whip up, this Black Pepper Chicken Recipe is destined to become one of your go-to meals. With tender chicken thighs marinated to perfection, tossed together with vibrant bell peppers and a punchy black pepper sauce, each bite offers a perfect harmony of spice and savory goodness. It’s a simple dish that feels like a celebration in your mouth, great for weeknight dinners or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of this Black Pepper Chicken Recipe lies in its straightforward ingredients, each playing a crucial role to balance taste, texture, and color. From the juicy chicken thighs to the crisp bell peppers and the fragrant black pepper, everything comes together effortlessly.
- 1 lb boneless, skinless chicken thighs: Tender and juicy, perfect for soaking up the marinade and sauce.
- 1 tbsp soy sauce (for marinade): Adds a salty, umami base that seasons the chicken deeply.
- 1 tsp cornstarch (for marinade): Helps tenderize and create a lovely glaze on the chicken during cooking.
- ½ tsp sesame oil (for marinade): Adds a subtle nuttiness that enhances the overall flavor.
- 3 tbsp soy sauce (for sauce): Foundations the rich, savory stir-fry sauce.
- 1 tbsp oyster sauce: Brings a sweet and salty depth to the sauce.
- 1 tsp dark soy sauce (optional): Adds beautiful color and a more intense soy flavor.
- 1 tsp sugar: Balances out the saltiness and adds a touch of caramelization.
- ¼ cup chicken broth or water: Gives the sauce the perfect consistency to coat every bite.
- 1 tbsp freshly cracked black pepper: The star ingredient that delivers its signature spicy kick and aromatic charm.
- 2 tbsp vegetable oil: For stir-frying the chicken and vegetables with a nice sear.
- 1 small onion, sliced: Adds sweetness and crunch to the dish.
- 1 red bell pepper, cut into strips: Offers vibrant color and a slight sweetness.
- 1 green bell pepper, cut into strips: Complements the red with fresh, crisp texture.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth.
- 1 tsp ginger, minced: Adds a warm, zesty flavor to brighten the stir-fry.
- 2 green onions, sliced thin (for garnish): Provides a fresh bite and eye-catching finish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining your bite-sized chicken thighs, soy sauce, cornstarch, and sesame oil in a bowl. Mixing these ingredients ensures that the chicken is well-coated with a marinade that not only flavors the meat but also tenderizes it for that juicy texture you crave. Let it sit for at least 10 minutes so all those flavors develop nicely.
Step 2: Prepare the Stir-Fry Sauce
Next up, whisk together the soy sauce, oyster sauce, optional dark soy sauce, sugar, chicken broth, and freshly cracked black pepper in a small bowl. This aromatic sauce will be the heart of your dish, delivering that peppery, savory taste that gives the Black Pepper Chicken Recipe its unforgettable personality.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes until each piece is golden brown and cooked through. The cornstarch in the marinade helps to create a light coating, giving the chicken a satisfying sear while locking in moisture.
Step 4: Stir-Fry the Vegetables
Once the chicken is cooked, remove it from the wok and add the second tablespoon of oil. Toss in the sliced onion, red and green bell peppers, minced garlic, and ginger. Stir-fry these for 2 to 3 minutes, just enough to soften the vegetables slightly but keep their wonderful crunch and bright colors intact — this contrast brings so much life to the dish.
Step 5: Combine Chicken, Vegetables, and Sauce
Return the chicken to the wok with the vegetables, pour the sauce over everything, and stir well. Cook for another 2-3 minutes while allowing the sauce to thicken and coat every morsel perfectly. This last step melds all the flavors, creating that signature harmony that makes the Black Pepper Chicken Recipe a true crowd-pleaser.
Step 6: Garnish and Serve
Remove your pan from heat and finish the dish off with a sprinkle of thinly sliced green onions. Their freshness is the perfect counterbalance to the rich, peppery sauce and gives a burst of color that makes the dish visually irresistible. Serve it piping hot over steamed rice, noodles, or even cauliflower rice for a low-carb option.
How to Serve Black Pepper Chicken Recipe
Garnishes
Fresh green onions are a classic garnish, adding a hint of crispness and a pop of color that brightens the plate. You can also sprinkle some toasted sesame seeds or finely chopped fresh cilantro for an added layer of aroma and texture. These small touches elevate the dish, making every bite feel special and thoughtfully prepared.
Side Dishes
This Black Pepper Chicken Recipe pairs beautifully with fluffy steamed white or jasmine rice that soaks up all that delicious sauce. For a lower-carb meal, serve it with cauliflower rice or alongside stir-fried greens like bok choy or snap peas to complement the flavors with some fresh, earthy crunch. Simple cucumber salad or pickled vegetables can also add a refreshing contrast.
Creative Ways to Present
Want to make this dish look as exciting as it tastes? Serve the Black Pepper Chicken in individual lettuce wraps for a fun finger-food option that’s perfect for sharing. Alternatively, plate it over a nest of flat rice noodles or crispy fried rice cakes for a fusion twist. A drizzle of spicy chili oil or a side of pickled ginger can add an exciting flavor enhancement for adventurous eaters.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply transfer the Black Pepper Chicken to an airtight container and store it in the refrigerator for up to three days. The flavors actually deepen a bit overnight, making the next meal just as delicious. Be sure to cool the dish completely before refrigerating to keep everything fresh.
Freezing
You can freeze the cooked Black Pepper Chicken for up to two months. Portion it into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, thaw slowly in the refrigerator overnight for best results.
Reheating
To reheat, warm the Black Pepper Chicken gently in a skillet over medium heat until heated through, stirring occasionally to prevent sticking. You might want to add a splash of water or chicken broth to loosen the sauce if it has thickened too much during storage. Avoid microwaving for too long as it can dry out the chicken and dull flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely. Chicken breasts can be used if you prefer leaner meat, but keep in mind that thighs remain more tender and juicy, especially in stir-fries like this. Just be careful not to overcook breasts as they can dry out quickly.
Is freshly cracked black pepper necessary?
Freshly cracked black pepper significantly enhances the dish by providing a fresher, more pungent aroma and taste compared to pre-ground pepper. It’s worth the extra effort for that bold peppery kick essential to this recipe.
Can I make this recipe vegetarian?
You can substitute chicken with firm tofu or tempeh and use vegetable broth for the sauce. Keep the same seasoning and cooking method to achieve a similar flavor profile and enjoy a vegetarian-friendly version.
How spicy is this dish?
This Black Pepper Chicken Recipe is moderately spicy due to the generous amount of black pepper. If you prefer milder food, reduce the black pepper slightly or balance the heat with a drizzle of honey or a squeeze of lime before serving.
What type of soy sauce should I use?
Regular light soy sauce works perfectly for both the marinade and sauce, providing the ideal salty and umami flavor. Dark soy sauce is optional and mainly adds color and a deeper taste, so feel free to skip it if you don’t have it on hand.
Final Thoughts
This Black Pepper Chicken Recipe is one of those rare gems that delivers incredible flavor with minimal fuss, making it a wonderful addition to your dinner rotation. Whether you’re cooking for family or friends, its bold peppery punch combined with tender chicken and crisp veggies will impress everyone at the table. Grab your ingredients and give it a try — I promise it’ll quickly become a beloved favorite!
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
Description
This Black Pepper Chicken recipe features tender, marinated chicken thighs stir-fried with colorful bell peppers, onions, garlic, and ginger, all enveloped in a savory and slightly spicy black pepper sauce. Quick and easy to prepare, it’s perfect for a flavorful weeknight dinner served over rice or noodles.
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- ½ tsp sesame oil
For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- ¼ cup chicken broth or water
- 1 tbsp freshly cracked black pepper
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 tsp ginger, minced
For Garnish:
- 2 green onions, sliced thin
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well to coat evenly and let it marinate for at least 10 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sugar, chicken broth, and freshly cracked black pepper. Set aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until golden brown and cooked through. Remove chicken from the wok and set aside.
- Stir-fry vegetables: Add the remaining tablespoon of vegetable oil to the wok. Toss in sliced onion, red bell pepper, green bell pepper, minced garlic, and minced ginger. Stir-fry for 2-3 minutes, keeping the vegetables slightly crisp and vibrant.
- Combine chicken and sauce: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Finish and serve: Remove from heat, garnish with sliced green onions, and serve hot over steamed rice, noodles, or a low-carb base like cauliflower rice for a complete meal.
Notes
- For a spicier kick, add a pinch of chili flakes or fresh chili while stir-frying.
- If you prefer a thicker sauce, add a little more cornstarch dissolved in water to the sauce in Step 5 and cook until desired thickness.
- Chicken thighs are recommended for juiciness, but you may use chicken breast for a leaner option.
- Use freshly cracked black pepper for the best aroma and flavor impact.
- This dish pairs well with jasmine rice, brown rice, or noodles depending on your preference.
