Black Pepper Chicken is a dish full of bold flavors and a little spicy kick that wakes up your taste buds. It’s made with tender chicken pieces cooked in a rich sauce that’s packed with the punch of freshly cracked black pepper and a few other simple seasonings. The peppery sauce clings to every bite, making it a comforting yet exciting meal.
I love making Black Pepper Chicken when I want something quick but satisfying. The best part is how easily the black pepper shines through, giving the dish a nice warmth without being overpowering. I usually use chicken thighs because they stay juicy and soak up the sauce wonderfully, but you can switch it up with chicken breasts if you prefer leaner meat.
When I serve this, I like to pair it with plain steamed rice or even some simple stir-fried veggies to balance the peppery heat. It’s perfect for a weeknight dinner when you want something flavorful but uncomplicated. Plus, the leftovers taste great the next day, which always makes me happy!
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs because they stay juicy and tender. If you want leaner meat, chicken breasts work well too; just avoid overcooking to keep them moist.
Black Pepper: Freshly ground black pepper is the star here. It adds a bold, aromatic kick you can’t get from pre-ground pepper. If you like it milder, reduce the amount or use white pepper for a gentler heat.
Sauces: Soy sauce and oyster sauce bring a nice salty umami flavor. If you’re vegetarian, swap oyster sauce for mushroom soy sauce or a plant-based alternative. Hoisin sauce adds sweetness and depth, but it is optional.
Vegetables: Onion and red bell pepper give color and crunch. Feel free to add mushrooms or green bell peppers for variety and texture.
How Can I Get a Thick, Glossy Sauce That Sticks to the Chicken?
Thickening the sauce is key for that perfect coating on the chicken and veggies. Here’s how to do it easily:
- Mix cornstarch with cold water to make a slurry before adding it to the hot pan.
- Pour the slurry into the simmering sauce slowly while stirring constantly to avoid lumps.
- Cook the sauce for a minute or two more until it thickens and looks shiny.
- If the sauce gets too thick, add a little chicken broth or water to loosen it up.
This simple step makes your Black Pepper Chicken taste like it came from a restaurant!
Equipment You’ll Need
- Large skillet or wok – I like using this because it heats evenly and lets you stir everything easily.
- Wok spatula or wooden spoon – perfect for flipping and stirring the chicken and vegetables without scratching the pan.
- Measuring spoons and cups – helps you add the right amount of sauces and seasonings for that perfect balance.
- Small bowl – for mixing the cornstarch slurry before adding to the sauce.
- Knife and cutting board – essential for prepping the chicken, vegetables, and garlic quickly and safely.
- Serving bowls and rice cooker or pot – for presenting the dish with steamed rice on the side.
Flavor Variations & Add-Ins
- Replace chicken with sliced beef or tofu for different textures and flavors. They both soak up sauce nicely!
- For extra spice, add sliced chili peppers or a dash of chili oil to turn up the heat.
- Mix in vegetables like mushrooms, snap peas, or bok choy for added crunch and freshness.
- Finish with a squeeze of lime or a sprinkle of chopped cilantro for a bright, fresh touch.
Black Pepper Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional for depth)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup chicken broth or water
- 1 green onion, chopped (for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
Getting this tasty dish ready is quick and simple! You’ll spend about 10 minutes prepping your ingredients and another 15 minutes cooking. So, in just around 25 minutes total, you’ll be enjoying a flavorful, peppery meal perfect for any day.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they start to brown and are cooked through, which usually takes about 5 to 7 minutes. Once done, take the chicken out and set it aside.
2. Cook the Vegetables and Garlic:
Using the same pan, toss in the chopped onion and red bell pepper. Stir-fry for 2 to 3 minutes until they soften a bit. Then add the minced garlic and stir for about 30 seconds, until you smell that lovely garlic scent.
3. Combine and Flavor:
Put the chicken back into the pan with the veggies. Add soy sauce, oyster sauce, hoisin sauce (if you’re using it), sugar, salt, and the freshly ground black pepper. Stir everything well so the chicken and vegetables get coated with all those flavors.
4. Thicken the Sauce:
Pour in the chicken broth or water and bring the mixture to a gentle simmer. Slowly add the cornstarch mixed with water (the slurry), stirring constantly so that the sauce thickens nicely without lumps. Cook for a minute or two until the sauce becomes glossy and clings to the chicken.
5. Final Touches and Serve:
Taste your dish and add more black pepper or soy sauce if you want it spicier or saltier. When you’re happy with the flavor, turn off the heat. Sprinkle chopped green onion and toasted sesame seeds on top for a fresh, crunchy finish. Serve your Black Pepper Chicken over steamed white rice and enjoy the delicious meal you’ve made!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to prevent extra moisture, which helps the chicken brown nicely.
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use sliced beef, shrimp, or firm tofu instead. Adjust cooking times accordingly—shrimp cooks quickly, and tofu benefits from pressing out excess water before cooking.
How Can I Make the Sauce Thicker or Thinner?
To thicken, simply add a little more cornstarch slurry, stirring constantly until it reaches your desired consistency. If the sauce is too thick, stir in a splash of chicken broth or water to loosen it up.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much while cold.
