Black pepper chicken
Black pepper chicken is a dish packed with bold, peppery flavors and tender pieces of chicken cooked to perfection. The spicy kick from freshly cracked black pepper combined with a…
Tip: save now, cook later.Black pepper chicken is a dish packed with bold, peppery flavors and tender pieces of chicken cooked to perfection. The spicy kick from freshly cracked black pepper combined with a savory sauce makes every bite exciting and full of life. It’s a great way to enjoy chicken when you want something simple but with a bit of a punch.
I love making black pepper chicken because it’s quick and versatile—whether I’m tossing it into a stir-fry with veggies or serving it over fluffy rice. The peppery warmth wakes up your taste buds without overwhelming the dish, and it’s one of those recipes that always feels like a comforting meal at home. I usually add extra black pepper if I want to turn up the heat a little more!
When I serve black pepper chicken, I like to keep things easy and fresh—steamed broccoli or a crisp salad on the side work really well. It’s also a perfect dish to share with family or friends who enjoy something tasty but not too complicated. Every time I make it, I feel like it brings a little bit of spice and happiness to the table.
Key Ingredients & Substitutions
Chicken: I like using boneless thighs because they stay juicy and tender. Breast works fine too but can be drier if overcooked. You can also use tofu or mushrooms for a vegetarian twist.
Black Pepper: Freshly crushed peppercorns give the best bold flavor and texture. Ground pepper is fine but milder. Adjust the amount to your spice level.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness and color, while oyster sauce brings a subtle sweetness and depth. For a vegan version, skip oyster sauce or use a mushroom-based substitute.
Bell Peppers: Both red and green give color and crunch. If you only have one kind, that’s okay. You can also add other veggies like snap peas or carrots.
Garlic & Ginger: Fresh minced garlic and ginger create a fragrant base. Avoid garlic powder here for the best flavor punch.
How Do You Get the Chicken Tender and Flavorful?
Marinating chicken with soy sauce, cornstarch, and salt helps lock in moisture and gives a slight coating for a better stir-fry texture. It’s a small step but makes a big difference.
- Mix chicken with 1 tbsp soy sauce, cornstarch, and a pinch of salt.
- Let it sit 15-20 minutes to absorb flavors and tenderize.
- Cook over medium-high heat so the chicken browns without drying out.
This helps the chicken stay juicy and gives that slightly crispy outside once cooked.
What’s the Best Way to Stir-Fry the Vegetables?
Cooking the vegetables just until slightly tender keeps them crisp and colorful, which balances the tender chicken.
- Sauté aromatics (garlic, ginger, spring onion whites) first to release their fragrance.
- Add bell peppers and onions, stir-fry quickly for 3-4 minutes over medium-high heat.
- Don’t overcook; veggies should still have a little crunch.
This keeps the dish bright and fresh instead of mushy.
Equipment You’ll Need
- Large skillet or wok – ideal for high-heat stir-frying and cooking chicken evenly.
- Knife and cutting board – for chopping vegetables and cutting chicken into bite-sized pieces.
- Mixing bowl – to marinate chicken easily and evenly.
- Wooden spoon or spatula – perfect for stirring ingredients without scratching your pan.
- Measuring spoons – help you get the soy sauce, oyster sauce, and spices just right.
Flavor Variations & Add-Ins
- Swap chicken with pork or beef strips for a different meat flavor that’s still tender and quick to cook.
- Add sliced mushrooms or baby corn for extra texture and mild sweetness.
- Try using green chilies or a dash of Sriracha instead of chili flakes for a sharper heat.
- Stir in cashews or peanuts at the end for crunch and a nutty touch.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
- 500g boneless chicken breast or thigh, cut into bite-sized pieces
- 2 tbsp black peppercorns, coarsely crushed or freshly ground black pepper (adjust to taste)
- 1 large onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 3-4 green onions (spring onions), sliced (separate white and green parts)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp chili sauce or 1 tsp chili flakes (optional for mild heat)
- 1 tbsp cornstarch
- 1/2 tsp sugar
- Salt to taste
- 3-4 cloves garlic, minced
- 1-inch ginger, minced or grated
- 3 tbsp vegetable oil or any neutral cooking oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, plus 15-20 minutes to marinate the chicken. So approximately 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the chicken pieces with 1 tablespoon soy sauce, cornstarch, and a pinch of salt. Stir well so all pieces are coated. Let this sit for 15-20 minutes — this helps make the chicken tender and flavorful.
2. Prepare the Black Pepper:
Crush or coarsely grind the black peppercorns if you haven’t already. Set aside, as this is the star spice of the dish.
3. Cook the Chicken:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it turns golden brown and is cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside for now.
4. Sauté Aromatics and Vegetables:
In the same skillet, add the remaining 1 tablespoon oil. Toss in the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant. Next, add the chopped onion, green bell pepper, and red bell pepper. Stir-fry for 3-4 minutes, keeping the vegetables slightly crisp and colorful.
5. Combine Everything and Add Flavors:
Return the cooked chicken to the skillet. Add the crushed black pepper, the remaining 2 tablespoons soy sauce, oyster sauce (if using), chili sauce or chili flakes (if using), and sugar. Stir everything well so the chicken and vegetables are coated evenly with the sauce and pepper.
6. Finish Cooking and Serve:
Cook for another 2-3 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust with salt or more pepper if you like. Finally, sprinkle the green parts of the sliced spring onions on top as garnish. Serve your Black Pepper Chicken hot, best paired with steamed rice or noodles. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight or use the cold water method before marinating. Pat it dry to avoid excess moisture during stir-frying.
Can I Make Black Pepper Chicken Ahead of Time?
Absolutely! You can prepare and cook the dish, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce or want a vegetarian option, try using vegetarian mushroom oyster sauce or skip it altogether. A splash of hoisin or extra soy sauce can add some sweetness and depth.
How Do I Adjust the Spice Level?
To make it less spicy, reduce or omit the chili sauce or chili flakes. For more heat, add extra crushed black pepper or a few fresh chopped chilies to the stir-fry.
