If you’re ready to bring irresistible takeout flavor into your own kitchen, Black Pepper Chicken is your new weeknight hero. This dish is everything we love about Asian-inspired stir-fries: bold peppery chicken, tender-crisp veggies, and just the right touch of sweetness and tang. It cooks up in a snap with everyday pantry staples and a few colorful fresh ingredients. Once you try this easy Black Pepper Chicken at home, you might never reach for the takeout menu again!
Ingredients You’ll Need
This recipe keeps things simple, letting each ingredient shine. Every element adds its own personality, from the aromatic ginger and garlic to the vibrant peppers and, of course, that signature punch of black pepper.
- Chicken (1 ½ pounds boneless, skinless thighs or breasts): Cut into bite-sized pieces, it soaks up the marinade and cooks up beautifully juicy.
- Soy Sauce (2 tablespoons): Adds savory depth and classic umami flavor.
- Oyster Sauce (1 tablespoon): Brings a subtle sweetness and glossy finish to the dish.
- Rice Vinegar (1 tablespoon): Lifts the flavors with a gentle tang and brightness.
- Cornstarch (1 tablespoon): Helps the chicken brown beautifully and thickens the glossy sauce.
- Freshly Ground Black Pepper (1 teaspoon, plus more to taste): The star ingredient, giving the dish its signature warmth and aromatic bite!
- Neutral Oil (1 tablespoon, such as canola or avocado): Perfect for high-heat sautéing without overpowering the flavors.
- Green Bell Pepper (1, sliced): Adds sweetness and a snappy texture.
- Red Bell Pepper (1, sliced): For color, a touch of fruitiness, and visual appeal.
- Small Onion (1, sliced): Delivers subtle sweetness as it softens and cooks.
- Garlic (2 cloves, minced): Builds the aromatic foundation of the stir-fry.
- Fresh Ginger (1 teaspoon, grated): Brings a spark of warmth and depth.
- Green Onions (2, sliced for garnish): Offers a pop of color and bright, fresh flavor at the end.
- Sesame Seeds (optional): Sprinkle on top for gentle crunch and a toasty finish.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your chicken pieces in a bowl with soy sauce, oyster sauce, rice vinegar, cornstarch, and black pepper. This quick marinade is where all that base flavor and tenderness begin. Make sure every piece is well-coated, then let it sit for at least 15 minutes so it soaks up all that goodness while you prep the veggies.
Step 2: Brown the Chicken
Next, heat your neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer—you’ll hear that satisfying sizzle! Cook for 5 to 7 minutes, stirring occasionally, until the pieces are luscious and cooked through with golden edges.
Step 3: Stir-Fry the Vegetables
Push the cooked chicken to one side of the pan to make room for the veggies. Add the sliced green and red bell peppers, onion, garlic, and ginger. Give everything a good stir-fry for 3 to 4 minutes, just until the vegetables are vibrantly crisp-tender and fragrant.
Step 4: Combine and Season
Now, toss everything in the pan together—the chicken and veggies should mingle so all those flavors blend. Let it all cook for 1 to 2 more minutes, allowing the sauce to gloss up the ingredients. Taste and don’t be shy about adding a little extra cracked black pepper if you want even more kick.
Step 5: Garnish and Serve
Turn off the heat and sprinkle generously with fresh green onions and, if you love that nutty note, a handful of sesame seeds. Your homemade Black Pepper Chicken is ready for prime time!
How to Serve Black Pepper Chicken
Garnishes
A shower of green onions ensures each bite is fresh and aromatic, while sesame seeds add a pop of crunch. For heat lovers, a sprinkle of crushed red pepper flakes never goes amiss. You could even add a tiny drizzle of toasted sesame oil for a fragrance you can’t resist.
Side Dishes
The classic route is to serve your piping-hot Black Pepper Chicken over a generous bed of steamed white rice or fluffy jasmine rice that soaks up every drop of that saucy goodness. Stir-fried noodles or even cauliflower rice pair beautifully if you want to mix things up. Don’t forget a crisp cucumber salad or a simple miso soup on the side for a refreshing balance.
Creative Ways to Present
Try spooning your Black Pepper Chicken into lettuce wraps for a fresh, hand-held dinner. Or top a bowl of noodles with the stir-fry for the ultimate slurp-worthy meal. For meal-prep lunches, portion everything in containers with steamed veggies for a colorful, portable feast.
Make Ahead and Storage
Storing Leftovers
Transfer any Black Pepper Chicken leftovers to an airtight container and refrigerate promptly. The flavors deepen overnight, making lunch the next day extra delicious. For the best texture, aim to enjoy it within 3 days.
Freezing
To freeze, let the Black Pepper Chicken cool completely, then portion into freezer-safe containers or zip-top bags. Squeeze out excess air to prevent freezer burn. The stir-fry keeps well for up to 2 months—just let it thaw overnight in the fridge before reheating.
Reheating
For the freshest taste, reheat Black Pepper Chicken gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating works in a pinch, but cover loosely to avoid drying out the chicken and veggies.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work beautifully here. Thighs give you extra juiciness, while breasts stay tender as long as you don’t overcook them.
Is there a substitute for oyster sauce?
If you can’t find oyster sauce, hoisin sauce or a bit of extra soy sauce with a pinch of sugar can add that savory-sweet magic. Mushroom-based oyster sauce is a great vegetarian option, too.
What vegetables can I add or substitute?
Feel free to make it your own! Add snap peas, broccoli florets, or thinly sliced carrots for more crunch and color. The beauty of Black Pepper Chicken is its flexibility with what’s in your veggie drawer.
Can I make this dish gluten-free?
Yes! Swap in tamari or a gluten-free soy sauce, and be sure to check your oyster sauce label as some brands are gluten-free. Cornstarch is naturally gluten-free, making this an easy swap.
How do I make it spicier?
For those who love extra heat, a pinch or two of crushed red pepper flakes or a diced fresh chili added with the garlic and ginger cranks up the spice factor without overpowering the pepper flavor.
Final Thoughts
Give this Black Pepper Chicken a spot in your dinner lineup and you’ll soon see why it’s such a favorite in my kitchen. Simple ingredients, speedy prep, and loads of flavor—what’s not to love? Try it once and it just might become your new go-to stir-fry!
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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
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a quick and flavorful dish that brings the bold flavors of Asian cuisine to your table. Tender chicken pieces are marinated in a savory blend of soy sauce, oyster sauce, and spices, then stir-fried with colorful bell peppers and aromatic seasonings. Serve this dish over rice or noodles for a satisfying meal that’s sure to become a family favorite.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon freshly ground black pepper (plus more to taste)
- 1 tablespoon neutral oil (such as canola or avocado)
For the Stir-Fry:
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 2 green onions (sliced for garnish)
- Sesame seeds (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken, soy sauce, oyster sauce, rice vinegar, cornstarch, and black pepper. Marinate for at least 15 minutes.
- Stir-Fry: Heat oil in a skillet, cook the chicken until browned. Add bell peppers, onion, garlic, and ginger. Stir-fry until vegetables are tender. Toss everything together and cook briefly to blend flavors.
- Finish and Serve: Adjust seasoning with black pepper. Garnish with green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or noodles.
- For extra heat, add crushed red pepper flakes.
- This recipe is versatile and can be made with tofu or shrimp.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
