If you’re craving a dish that delivers addictive savory flavors, plenty of fresh veggies, and just the right zing of peppery heat, look no further than this Black Pepper Chicken Recipe. Inspired by favorite takeout classics, this recipe transforms simple pantry staples and fresh ingredients into a meal that tastes like a restaurant, yet comes together effortlessly in your own kitchen. With juicy bites of chicken, a glossy peppery sauce, and colorful crunchy vegetables, it’s ready in thirty minutes and is bound to become your go-to weeknight stir-fry.
Ingredients You’ll Need
Every component in this recipe has a specific role, creating that bold, balanced flavor you love. No ingredient is wasted, so be sure to gather these simple essentials for the best possible Black Pepper Chicken Recipe outcome.
- Chicken thighs or breasts: Choose boneless, skinless pieces for juicy, quick-cooking bites that soak up the flavorful sauce.
- Soy sauce: Adds depth and savoriness, forming the backbone of the marinade and sauce.
- Oyster sauce: A little goes a long way, offering subtle sweetness and incredible umami to the stir-fry.
- Hoisin sauce: Gives the dish a glossy finish and a hint of complexity that’s unmistakable in Asian-inspired recipes.
- Rice vinegar: Brings a bright, gentle acidity that wakes up your taste buds and balances the rich sauces.
- Cornstarch: Helps tenderize the chicken and thickens the sauce to silky perfection.
- Freshly ground black pepper: The star ingredient—use coarsely ground for a punchy, aromatic spice that lingers.
- Brown sugar: Rounds everything out with a touch of sweetness that highlights the savory notes.
- Vegetable oil: Neutral oil ensures vibrant searing without distracting flavors.
- Green bell pepper: Lends bright color and a crunchy texture that stands up well in stir-fries.
- Onion: Sliced onion becomes sweet and tender, layering in essential flavor.
- Garlic: Just a few cloves infuse the whole dish with garlicky goodness.
- Fresh ginger: Adds a warm, peppery undertone that perfectly complements the main flavor.
- Green onions: For garnish—a pop of freshness and gentle bite to finish off your Black Pepper Chicken Recipe.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken with cornstarch and a splash of soy sauce. Marinating for just 10–15 minutes not only infuses the chicken with flavor, but it also guarantees a tender result as it cooks. This quick step is essential for bite-sized, juicy pieces in every mouthful.
Step 2: Mix the Sauce
While the chicken sits, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and of course, plenty of freshly ground black pepper. This sauce is the soul of the Black Pepper Chicken Recipe—you want it balanced, punchy, and just a little sweet.
Step 3: Sear the Chicken
Heat up a generous amount of oil in your skillet or wok over medium-high. Add the marinated chicken in a single layer, resisting the urge to stir too soon. Letting it sit ensures those irresistible golden edges. After 5–6 minutes, the chicken should be cooked through and beautifully browned. Remove it from the pan and set it aside.
Step 4: Stir-Fry the Veggies
To the same pan, add a bit more oil, then toss in onions, bell pepper, garlic, and ginger. Stir-fry for just a couple of minutes, until the veggies are slightly tender but still crisp. Their vibrant color and crunch make the whole dish pop, both visually and texturally.
Step 5: Combine and Finish
Return the chicken to the pan with the veggies, pour in your homemade black pepper sauce, and toss everything together. After another minute or two, the sauce should thicken up and cling to every bite. Once it looks glossy and inviting, take it off the heat and shower with freshly sliced green onions for a final flourish.
How to Serve Black Pepper Chicken Recipe
Garnishes
Don’t underestimate the power of a good garnish! Sprinkle sliced green onions over the finished dish—they add a fresh bite and boost presentation. For a little visual drama, a dusting of additional coarse black pepper just before serving makes each plate extra tempting.
Side Dishes
This Black Pepper Chicken Recipe loves the simple company of steamed jasmine or basmati rice—perfect for soaking up every drop of sauce. Tender noodles, fluffy quinoa, or even a crisp side salad work wonderfully if you’re looking to change it up or keep things lighter.
Creative Ways to Present
For something a little special, try serving the dish in lettuce cups for a fun, hand-held experience at parties or gatherings. You can also spoon it over a bed of stir-fried Asian greens or top a grain bowl for a filling, photogenic lunch. If you really want to impress, pair with sesame seeds or a scatter of thinly sliced red chili for a colorful kick.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken Recipe tastes just as good the next day! Cool the dish completely before transferring to an airtight container. Stored in the fridge, it will stay fresh for up to 3 days without losing its signature flavor or texture.
Freezing
If you’d like to prepare in advance, Black Pepper Chicken Recipe is freezer-friendly. Pack cooled portions into freezer-safe bags or containers, squeezing out excess air to prevent freezer burn. It’s best enjoyed within one month for peak flavor, just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium-low heat, stirring occasionally until hot. Add a splash of water or chicken broth to loosen the sauce if needed. Microwave reheating also works for lunches on-the-go, just cover to retain moisture and check that everything is evenly heated.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts are a slightly leaner option and work beautifully in this Black Pepper Chicken Recipe. Just take care not to overcook them so they stay tender and juicy.
How spicy is this dish?
The main heat comes from freshly ground black pepper, which offers a warm, aromatic spice rather than intense chili heat. If you prefer more or less heat, simply adjust the amount of ground black pepper and consider adding chilis or red pepper flakes if you like things extra spicy.
Can I substitute the sauces if I don’t have them all?
Yes—if you’re missing one of the sauces, you can substitute with a bit more soy sauce, or even a splash of teriyaki for added sweetness. Oyster and hoisin sauce both add richness, but if you skip one, your dish will still taste delicious.
Is this Black Pepper Chicken Recipe gluten-free?
It can be! Simply use tamari or a gluten-free soy sauce, and check that your hoisin and oyster sauces are certified gluten-free. All other ingredients should be naturally gluten-free, making it easy to adapt this recipe for dietary needs.
Can I add extra vegetables?
Definitely—the base recipe is wonderful as is, but feel free to toss in broccoli, snap peas, or carrots for extra crunch, nutrients, and color. Just adjust your stir-fry time so everything stays crisp and fresh.
Final Thoughts
This Black Pepper Chicken Recipe is full of bold flavors, easy steps, and endless room for creative flair. It’s the kind of meal you’ll turn to when you want something satisfying but not complicated. Whip it up, share it with friends or family, and see how quickly it becomes a regular request in your kitchen—all with zero takeout boxes in sight!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired, Chinese-American
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe delivers the bold flavors of Chinese takeout right to your kitchen. Tender chicken pieces are stir-fried with a savory-sweet black pepper sauce, bell peppers, onions, and aromatic ginger, creating a delicious meal served over steamed rice.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons freshly ground black pepper
- 1 tablespoon brown sugar
- 3 tablespoons vegetable oil (divided)
For Stir-Fry:
- 1 green bell pepper (sliced)
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (minced)
- 2 green onions (sliced, for garnish)
Instructions
- Marinate the Chicken: Toss chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Marinate for 10–15 minutes.
- Prepare the Sauce: Mix remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and black pepper in a bowl.
- Cook the Chicken: Brown the marinated chicken in 2 tablespoons of oil. Set aside.
- Stir-Fry: Sauté onion, bell pepper, garlic, and ginger. Add chicken, sauce, and cook until thickened.
- Serve: Garnish with green onions and serve hot with rice.
Notes
- Adjust black pepper to taste.
- For extra heat, add red pepper flakes or chili oil.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
