If you’re craving something bold, comforting, and packed with flavor, then this Black Pepper Chicken Recipe is exactly what you need on your dinner table tonight. Imagine tender, juicy chicken pieces coated in a luscious sauce that perfectly balances the sharp heat of freshly cracked black pepper with a touch of sweetness and umami richness. This dish combines simple, accessible ingredients to deliver a satisfyingly peppery punch that makes every bite exciting. Whether you’re an experienced cook or just starting out, this recipe brings vibrant colors and mouthwatering aroma to your kitchen in less than 30 minutes.
Ingredients You’ll Need
Each ingredient in this Black Pepper Chicken Recipe plays an essential role in creating a harmonious blend of flavors and textures, making the dish truly irresistible. From the tender chicken breast to the vibrant bell peppers and aromatics, every component works together beautifully.
- Chicken breast: The main protein, cut into bite-size pieces for quick and even cooking.
- Soy sauce: Adds salty, umami depth to the marinade and sauce.
- Oyster sauce: Provides a rich sweetness and savory complexity.
- Rice vinegar: Brightens the dish with gentle acidity and balance.
- Cornstarch: Used twice—to tenderize the chicken and thicken the sauce for a glossy finish.
- Vegetable oil: Perfect for high-heat cooking and imparting a neutral background flavor.
- Onion: Adds natural sweetness and texture when sautéed.
- Green and red bell peppers: Bring crunch, color, and a mild sweetness that complements the peppery sauce.
- Garlic: Infuses aromatic pungency to deepen the flavor profile.
- Freshly ground black pepper: The star of the recipe, offering a bold, spicy kick.
- Ginger: Adds a fragrant, zesty note that mellows the pepper’s heat.
- Chicken broth: Creates a savory base for the sauce and keeps the chicken moist.
- Brown sugar: Balances the pepper’s heat with a hint of caramel sweetness.
- Cornstarch slurry: Ensures the sauce thickens perfectly to coat every bite.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Begin by combining the chicken pieces with soy sauce, oyster sauce, rice vinegar, and cornstarch in a medium bowl. Toss them well so every chunk is coated. Letting the chicken sit for 10 minutes allows these flavors to seep in and tenderizes the meat, setting the stage for a juicy, flavorful bite.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add the marinated chicken and cook until it’s lightly browned on the outside and mostly cooked through, usually about five minutes. This initial sear locks in juices and builds a nice crust without overcooking. Transfer the chicken to a plate and set aside to keep warm.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the sliced onions and colorful bell peppers. Let them sauté for three to four minutes until they soften just enough to retain a bit of crunch, giving the dish a lively texture. The natural sweetness of the onions and peppers adds a lovely balance to the spicy sauce.
Step 4: Add Aromatics and Black Pepper
Next, stir in the minced garlic, ginger, and generous freshly ground black pepper. Cook for about 30 seconds to awaken these flavors without burning them. The black pepper at this stage releases its spicy fragrance, building the signature heat and depth for your Black Pepper Chicken Recipe.
Step 5: Bring It All Together
Return the chicken to the skillet, pour in the chicken broth, and sprinkle in the brown sugar. Bring everything to a gentle simmer so the sauce begins to blend and coat the ingredients. Then stir in the cornstarch slurry gradually—this thickens the sauce within a few minutes, making it shiny and perfect for clinging to every piece of chicken and vegetable.
Step 6: Final Taste and Serve
Before plating, give the dish a taste and adjust the seasoning if needed. Sometimes a pinch of extra black pepper or a splash more soy sauce can make it just right for your palate. Now your Black Pepper Chicken Recipe is ready to impress!
How to Serve Black Pepper Chicken Recipe
Garnishes
Sprinkle some freshly chopped green onions or a few extra cracks of black pepper over the finished dish for a fresh pop of color and a bit more zing. If you enjoy a little heat, a few thinly sliced red chili peppers or a drizzle of chili oil can add exciting layers without overpowering the core flavors.
Side Dishes
This Black Pepper Chicken Recipe shines best when paired with steamed jasmine rice or fluffy basmati to soak up every drop of the savory sauce. For a lower-carb option, try it alongside stir-fried noodles or even cauliflower rice. Steamed or stir-fried greens like bok choy or snap peas also complement the dish’s vibrant flavors really well.
Creative Ways to Present
For a stylish dinner, serve the chicken nestled in a cast-iron skillet or a rustic wooden bowl to keep it warm longer. Arrange the colorful bell peppers on top so they peek through the sauce. You can also pile the chicken onto lettuce cups to transform it into a playful finger food for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Black Pepper Chicken Recipe in an airtight container in the refrigerator. It stays fresh up to three days while maintaining most of its original flavor and texture.
Freezing
This dish freezes surprisingly well. Portion it into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. It will keep for up to two months without losing its delicious peppery essence.
Reheating
When it’s time to enjoy leftovers, gently reheat the chicken in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to preserve the texture of the chicken and vegetables. Stir occasionally until warmed through and perfectly saucy again.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs work wonderfully and bring a juicier, more tender result with slightly richer flavor, which some people prefer in this peppery dish.
What kind of black pepper is best for this recipe?
Coarsely cracked black pepper is the way to go here—it releases more aroma and flavor compared to finely ground pepper, giving that signature bold kick to the dish.
Is there a vegan alternative for this recipe?
You can substitute the chicken with firm tofu or seitan and swap oyster sauce for a mushroom-based vegetarian sauce. Just adjust cooking times for the alternative protein accordingly.
Can I make this recipe spicier?
Yes! Add extra black pepper during cooking or sprinkle more when serving. You can also include chili flakes or fresh chili peppers for added heat to suit your taste.
What should I serve with Black Pepper Chicken Recipe?
Steamed rice is a classic pairing, but noodles or stir-fried vegetables complement the dish beautifully, helping to round out the meal and soak up the delicious sauce.
Final Thoughts
This Black Pepper Chicken Recipe is a fantastic way to bring excitement and comfort to your dinner without spending hours in the kitchen. The bold peppery flavors combined with tender chicken and crisp vegetables create a meal that feels special but is surprisingly simple to make. I encourage you to dive in and try this dish — it might just become one of your new favorites for weeknight meals and beyond!
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
Description
A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken breast pieces stir-fried with fresh bell peppers, onions, garlic, and a bold black pepper sauce. Perfectly seasoned with soy and oyster sauces, this Asian-inspired dish is quick to prepare and ideal served over rice or noodles for a satisfying main course.
Ingredients
Chicken Marinade
- 1 1/2 pounds chicken breast, cut into bite-size pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon freshly ground black pepper
Sauce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with soy sauce, oyster sauce, rice vinegar, and cornstarch. Allow to marinate for 10 minutes to absorb flavors and tenderize the meat.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Sauté Vegetables: Add the remaining tablespoon of oil to the same skillet. Add the sliced onions and bell peppers, cooking for 3 to 4 minutes until they soften but retain some crunch.
- Add Aromatics and Pepper: Stir in the minced garlic, ginger, and freshly ground black pepper. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and Simmer: Return the chicken to the skillet with the vegetables. Pour in the chicken broth and brown sugar, then bring the mixture to a simmer to meld the flavors and tenderize the chicken further.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for an additional 2 to 3 minutes until the sauce thickens nicely and coats the chicken and vegetables evenly.
- Final Seasoning: Taste the dish and adjust seasoning as needed before serving. Serve hot over steamed rice or noodles.
Notes
- Use coarsely cracked black pepper for a more intense and textured pepper flavor.
- Serve this dish over steamed rice or noodles for a complete meal.
- Substitute chicken thighs for chicken breast if you prefer a juicier texture.
