If you are craving an irresistibly flavorful and vibrant dish, this Black Pepper Chicken Recipe is going to be your new go-to! Packed with tender, juicy chicken pieces enveloped in a bold, freshly ground black pepper sauce, this dish blends the perfect balance of spice, savoriness, and a hint of sweetness. The colorful bell peppers and crisp onions not only add a delightful crunch but also brighten the plate beautifully. Whether you’re cooking for family or impressing friends, this recipe turns simple ingredients into a spectacular meal that always satisfies.
Ingredients You’ll Need
Gathering the right ingredients is the secret to mastering this Black Pepper Chicken Recipe. Each component plays an essential role—whether it’s the umami depth from the oyster sauce, the tender texture from well-marinaded chicken thighs, or the fresh zing from garlic and peppers. These simple yet indispensable ingredients combine to create the magic on your plate.
- Boneless, skinless chicken thighs: Perfectly juicy and tender, these bite-sized pieces soak up flavors brilliantly.
- Soy sauce: Adds a savory, salty backbone to the marinade and sauce for depth.
- Shaoxing wine (or dry sherry): Brings a subtle complexity and helps tenderize the chicken.
- Cornstarch: Creates a light coating that ensures the chicken stays succulent and the sauce clings beautifully.
- Salt and black pepper: A classic duo that enhances flavor—don’t skimp on the freshly ground black pepper at the end!
- Vegetable oil: For stir-frying to achieve that perfect sear and crisp-tender veggies.
- Red and green bell peppers: Infuse the dish with vibrant color and a natural sweetness that balances the pepper’s heat.
- Small onion: Adds mild sweetness and a slight crunch to complement the other vegetables.
- Garlic cloves: Minced fresh for an aromatic punch that wakes up every bite.
- Oyster sauce: This thick, savory sauce is a powerhouse ingredient that enriches the entire dish.
- Sugar: Just a touch to balance out the stronger savory and spicy notes.
- Chicken broth or water: Helps create the perfect consistency for the luscious sauce.
- Cooked rice: The ideal bed for spooning the saucy Black Pepper Chicken over.
- Fresh cilantro or green onions: Adds fresh herbal notes and a pop of color as garnish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken thighs with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. The cornstarch helps seal in moisture, creating that juicy bite you crave, while the Shaoxing wine adds a subtle complex flavor. Letting it sit for 10-15 minutes allows the chicken to absorb all those wonderful flavors.
Step 2: Cook the Chicken
Heat a tablespoon of vegetable oil in a skillet or wok over medium-high heat and add the marinated chicken. Stir-fry the pieces for about 5 to 7 minutes until each one develops a beautiful golden brown edge and is cooked through. Removing the chicken after this step ensures the meat remains tender and prevents overcooking once the sauce is added.
Step 3: Stir-Fry the Vegetables
Using the same skillet, pour in the remaining oil and toss in the chopped red and green bell peppers, onion, and minced garlic. Stir-frying them for just 3 to 4 minutes keeps them crisp-tender, preserving their brightness and texture, which provides an incredible contrast to the tender chicken.
Step 4: Make the Sauce and Combine
Return the cooked chicken to your skillet and add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir everything together, allowing the sauce to thicken and coat the chicken and vegetables perfectly in about 2 to 3 minutes. This is where the dish truly comes alive with that signature bold and peppery flavor.
How to Serve Black Pepper Chicken Recipe
Garnishes
To finish your Black Pepper Chicken Recipe, sprinkle freshly chopped cilantro or vibrant green onions over the top. These garnishes introduce a fresh herbal note, balancing the dish’s intense, peppery flavors and adding pleasing color that makes the meal visually inviting.
Side Dishes
This dish pairs wonderfully with fluffy steamed rice or fragrant jasmine rice to soak up every drop of that savory sauce. For some extra crunch and freshness, consider serving lightly steamed bok choy, sautéed snap peas, or a simple cucumber salad alongside.
Creative Ways to Present
Feeling a bit adventurous? Serve your Black Pepper Chicken over a bed of crispy fried rice or nestle it into warm lettuce cups for a hand-held delight. Adding toasted sesame seeds or a drizzle of chili oil can also elevate the presentation and flavor profile, turning this everyday meal into a restaurant-worthy experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Black Pepper Chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days, allowing you to enjoy this tasty dish again without sacrificing any flavor or texture.
Freezing
You can freeze the cooked chicken and vegetables, though the texture of the peppers may soften slightly upon thawing. Place the dish in a freezer-safe container or bag and freeze for up to 2 months. Thaw thoroughly in the refrigerator before reheating.
Reheating
To reheat, warm the Black Pepper Chicken gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. Microwave reheating is also fine but stir occasionally to ensure even heating and avoid drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, but keep in mind it can dry out more easily, so watch the cooking time carefully and avoid overcooking to maintain tenderness.
Is Shaoxing wine necessary?
While Shaoxing wine imparts authentic flavor and helps tenderize the chicken, you can substitute dry sherry or omit it if preferred, though this will slightly alter the taste profile.
How spicy is this Black Pepper Chicken Recipe?
This dish offers a warm, bold peppery heat rather than overwhelming spiciness. If you want more kick, simply add extra freshly ground black pepper or a pinch of chili flakes while cooking.
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or mixed vegetables and substitute oyster sauce with a vegetarian alternative to enjoy this flavorful sauce without meat.
What’s the best way to grind black pepper for this recipe?
Freshly ground black pepper from whole peppercorns is best for the brightest, most intense flavor. Use a pepper mill or a mortar and pestle for optimal results.
Final Thoughts
There is something truly special about a well-made Black Pepper Chicken Recipe that keeps you coming back for more. From the juicy chicken thighs to the crunchy, colorful vegetables and that unforgettable peppery sauce, every bite is a celebration of bold flavors and comforting textures. I encourage you to try this recipe soon—you’ll discover how easy it is to make a fantastic weeknight meal that everyone will love.
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken thighs cooked with vibrant bell peppers and a savory black pepper sauce. Perfect for a satisfying weeknight dinner, it combines marinated chicken with a punchy oyster and soy sauce blend, served hot over steamed rice and garnished with fresh herbs.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
To Serve
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss well to coat each piece evenly and let it marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 7 minutes until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped red and green bell peppers, onion, and minced garlic. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender yet still crisp, which adds great texture to the dish.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add the freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir everything well and cook for 2 to 3 minutes until the sauce thickens slightly and nicely coats the chicken and vegetables.
- Serve: Serve the black pepper chicken hot over a bed of cooked rice. Garnish with freshly chopped cilantro or green onions for a burst of freshness and color.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Freshly ground black pepper is key to getting the authentic spicy kick in this dish.
- You can substitute Shaoxing wine with dry sherry or omit it if unavailable.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
- Adjust the amount of black pepper to your preferred spice level.
- Leftover chicken can be refrigerated and reheated for up to 2 days.
