Black Pepper Chicken is a simple dish full of bold flavors and a little kick from freshly cracked black pepper. The chicken is tender and juicy, coated in a glossy sauce that’s both peppery and savory. It’s one of those meals that feels hearty and satisfying without being complicated.
I love making Black Pepper Chicken when I want something quick yet full of taste. What really makes this dish stand out is the way the pepper flavor shines through without overpowering the chicken. I usually add a handful of sliced onions and bell peppers to give it a little crunch and sweetness. It always comes together in under 30 minutes, which is perfect for busy weeknights.
One of my favorite ways to enjoy this is served over a bed of steamed rice or noodles so that the sauce soaks in perfectly. It’s a great meal to share around the table, and I’ve noticed it’s a dish that both kids and adults tend to enjoy. Whenever I make it, the lively peppery kick always sparks smiles and warm appetites.
Key Ingredients & Substitutions
Chicken: Thighs are my go-to for juicy, tender chicken, but breasts work fine if you prefer leaner meat. Just avoid overcooking to keep it juicy.
Black Pepper: Freshly cracked black pepper is essential. It delivers a sharper, more vibrant heat compared to pre-ground pepper. Feel free to increase for a bolder kick.
Sauces: Soy and oyster sauce create the umami base and richness. If you’re vegetarian, try mushroom soy sauce and vegetarian oyster sauce alternatives.
Bell Peppers & Onion: These add crunch and sweetness to balance the spicy pepper. You can swap bell peppers for snap peas or broccoli if you like.
How Do You Get the Perfect Peppery Sauce Without It Being Too Bitter?
The key is in balancing the cracked black pepper with the right amounts of soy sauce, sugar, and stock. The sugar tames bitterness while the stock adds body.
- Toast the cracked pepper briefly in the oil to release its aroma before adding the rest of the sauce.
- Simmer the sauce for only a couple of minutes to thicken but prevent burning or overcooking the pepper.
- Taste as you go: add more pepper bit by bit to reach your preferred heat without overwhelming bitterness.
Equipment You’ll Need
- Large skillet or wok – Perfect for stir-frying the chicken and veggies quickly at high heat.
- Mixing bowl – Handy for marinating the chicken evenly before cooking.
- Sharp knife – Makes cutting chicken and vegetables into uniform pieces easier.
- Wooden spoon or spatula – Great for stirring without scratching your pan.
- Measuring spoons and cups – To keep the sauce ingredients balanced.
Flavor Variations & Add-Ins
- Use shrimp or thinly sliced beef instead of chicken for a different protein with the same peppery sauce.
- Add sliced mushrooms for extra earthiness and texture that pairs well with the black pepper.
- Include chopped fresh chili or chili flakes if you like your dish spicier and more intense.
- Finish with a sprinkle of toasted sesame seeds for a nutty crunch that complements the flavors.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
For The Chicken and Sauce:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional, for color)
- 1 tsp sugar
- 1 tsp cornstarch
- ½ cup water or chicken stock
- 1 tsp freshly cracked black pepper (adjust to taste)
- 2 tbsp vegetable oil or sesame oil
For The Vegetables and Garnish:
- 1 medium green bell pepper, cut into chunks
- 1 medium red bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 3 cloves garlic, minced
- 1 stalk green onion, sliced diagonally for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 10-15 minutes to prep and 15 minutes to cook, so you can have a delicious Black Pepper Chicken ready in around 30 minutes total — perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix the chicken pieces with soy sauce, oyster sauce, dark soy sauce (if using), sugar, and cornstarch. Stir well so the chicken is evenly coated. Let it marinate for at least 15 minutes to absorb the flavors.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok on medium-high heat. Add the marinated chicken and cook until it’s nicely browned and cooked through, about 6-8 minutes. Take the chicken out and set it aside.
3. Sauté the Aromatics and Vegetables:
In the same skillet, add the remaining oil. Toss in the minced garlic and stir for about 30 seconds until fragrant. Then add the onion, green and red bell peppers. Stir-fry for 3-4 minutes until the veggies are a little tender but still crisp and colorful.
4. Combine and Simmer:
Return the chicken to the skillet. Pour in the water or chicken stock and sprinkle the freshly cracked black pepper over everything. Stir well and let it simmer for about 2 minutes until the sauce thickens a bit and coats the chicken and vegetables beautifully.
5. Taste and Serve:
Give your dish a quick taste and add more soy sauce or black pepper if you want more saltiness or heat. Turn off the stove, garnish with sliced green onions, and serve your Black Pepper Chicken hot over steamed white rice.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to prevent excess moisture during cooking.
How Can I Make This Dish Spicier?
To add extra heat, include some sliced fresh chili peppers or sprinkle in chili flakes when stir-frying the garlic and vegetables. You can also increase the amount of freshly cracked black pepper gradually to suit your taste.
Is It Okay to Use Chicken Breast Instead of Thighs?
Definitely! Chicken breasts work well if you prefer leaner meat, but be careful not to overcook them as they can dry out faster than thighs. Marinating helps keep the chicken tender and juicy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave until heated through, stirring occasionally.
