Get ready to meet your next obsession: Black Pepper Chicken! It’s saucy, it’s savory, and it has just the right amount of peppery heat to wake up your taste buds. Think juicy chicken bites stir-fried to golden perfection, drenched in a glossy black pepper sauce that smells absolutely divine — like the best takeout you’ve ever had, only homemade and even better. Trust me, this one’s a game-changer for your weeknight dinner rotation!
Table of Contents
Why You’ll Love This Recipe
- Fast and easy: Ready in under 30 minutes.
- Better than takeout: Fresher, bolder flavors without the extra oil.
- Versatile: Swap the veggies, tweak the spice — make it your own!
- Crowd-pleaser: Even picky eaters will devour it.
- Meal prep magic: Stays juicy and flavorful when reheated.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | Asian-inspired |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Focus Keyword | Black Pepper Chicken |
Ingredients
- Chicken thighs: Tender and juicy — perfect for high-heat stir-frying.
- Bell peppers: Sweet and crunchy, they balance the peppery sauce.
- Onions: Bring a savory sweetness once caramelized.
- Garlic: For that aromatic punch.
- Freshly cracked black pepper: The star of the show — spicy and bold!
- Soy sauce: Adds that deep umami base.
- Oyster sauce: A little sweet, a little salty, a lot delicious.
- Cornstarch: Helps the chicken crisp up beautifully.
- Sesame oil: For that nutty finishing touch.
- Vegetable oil: Neutral and perfect for stir-frying.
Psst! Don’t forget to scroll down to the full printable recipe card at the bottom of the page!
How to Make Black Pepper Chicken
1. Prep the Chicken
Slice the chicken into bite-sized pieces. Toss them with cornstarch, a pinch of salt, and a splash of soy sauce. Let it marinate while you prep everything else — it’ll make the chicken extra tender!
2. Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, a splash of water, and a generous amount of freshly cracked black pepper. Set aside.
3. Stir-Fry the Chicken
Heat vegetable oil in a hot skillet or wok. Add the chicken in batches (don’t overcrowd the pan!) and stir-fry until golden and crispy. Set aside.
4. Stir-Fry the Veggies
In the same pan, toss in the onions and bell peppers. Stir-fry for a couple of minutes until just tender-crisp. Throw in the garlic and cook until fragrant.
5. Bring It All Together
Return the chicken to the pan. Pour in that luscious sauce and stir everything together until coated and glossy. Finish with a drizzle of sesame oil and — if you’re like me — an extra sprinkle of black pepper!
Pro Tips for Perfect Black Pepper Chicken
- Use high heat for that irresistible smoky flavor.
- Freshly cracked pepper is a must. Pre-ground just won’t hit the same!
- Cut everything uniformly so it cooks evenly.
- Don’t skip the cornstarch coating — it locks in the juices.
Flavor Variations
- Spicy kick: Add sliced chilies or a pinch of chili flakes.
- Veggie boost: Toss in broccoli, snap peas, or mushrooms.
- Sweet touch: A splash of honey in the sauce balances the peppery bite.
Serving Suggestions
- Over a steaming bowl of jasmine rice (classic and perfect!)
- Tucked into lettuce wraps for a lighter option.
- Alongside fried rice or noodles for a full-on feast.
Make-Ahead and Storage Tips
- Make-ahead: Marinate the chicken up to 24 hours ahead.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Leftovers
Leftover Black Pepper Chicken tastes even better the next day! The flavors deepen and the sauce gets even more luscious. Warm gently in a skillet over low heat.
Freezing
You can totally freeze it! Just let it cool completely and pack it in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Reheating
- Microwave: Quick and easy, but cover it to keep it juicy.
- Skillet: My fave! Reheat with a splash of water over medium heat until hot and glossy.
FAQs
Can I use chicken breast instead of thighs? Absolutely! Just be careful not to overcook them — they’re leaner and can dry out faster.
Is it very spicy? Not overwhelmingly! The black pepper gives it a warm heat, but you can always adjust the amount to your liking.
What’s the best type of black pepper to use? Go for freshly cracked black pepper — it’s way more flavorful than pre-ground!
Can I make this gluten-free? Yep! Just use tamari instead of soy sauce and double-check your oyster sauce is gluten-free.
Final Thoughts
Black Pepper Chicken is the kind of dish that’s pure magic — simple ingredients, big flavors, and oh-so-satisfying. It’s cozy, it’s bold, and it comes together in the blink of an eye. Whether you’re serving it up for a quick weeknight meal or showing off for friends, trust me, everyone’s going to be asking for seconds. So grab that wok, crack that pepper, and get ready to fall in love!
Black Pepper Chicken
Equipment
- Wok or large skillet
Ingredients
Chicken
- 1.5 pounds chicken thighs cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
- 2 teaspoons freshly cracked black pepper
Vegetables
- 1 bell pepper sliced
- 1 onion sliced
- 3 cloves garlic minced
Other
- 2 tablespoons vegetable oil for stir-frying
- 1 teaspoon sesame oil
Instructions
- Slice chicken thighs into bite-sized pieces. Toss with cornstarch, soy sauce, and a pinch of salt. Let marinate while prepping the other ingredients.
- In a small bowl, whisk together soy sauce, oyster sauce, water, and freshly cracked black pepper. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Stir-fry the chicken in batches until golden and crispy. Remove and set aside.
- In the same pan, stir-fry onions and bell peppers until tender-crisp. Add garlic and cook until fragrant.
- Return the chicken to the pan. Pour the sauce over and stir-fry until everything is coated and glossy. Drizzle with sesame oil before serving.