If you’re craving a weeknight dinner with a serious flavor punch, Black Pepper Chicken just might become your new go-to. This easy stir fry is loaded with juicy chicken, vibrant bell peppers, and an irresistibly savory sauce that highlights the unmistakable warmth of freshly ground black pepper. Each bite strikes that magical balance of spicy, sweet, and umami, making this dish an instant favorite for quick meals or sharing with friends. Ready in just half an hour, it’s proof that home-cooked Asian-inspired meals can be both fast and deeply satisfying.
Ingredients You’ll Need
No elaborate shopping lists here: every ingredient in this Black Pepper Chicken recipe was chosen to bring out the best in flavor, texture, and color. Each one plays a unique role, from marinating the chicken to creating that glossy, craveable sauce.
- Chicken breast: Go with boneless, skinless chicken breast for a lean, tender protein that soaks up flavor beautifully.
- Soy sauce: Adds that essential salty, umami backbone and helps keep the chicken juicy.
- Oyster sauce: Thick, rich, and deeply savory—oyster sauce delivers complexity and a touch of subtle sweetness to the stir fry.
- Cornstarch: This simple ingredient thickens the sauce and gives the chicken a lovely smooth finish.
- Black pepper (freshly ground): The undisputed star! Freshly cracked black pepper is warm, bold, and fragrant—don’t skimp here.
- Vegetable oil: A neutral oil perfect for high-heat cooking, keeping the dish tasting clean and light.
- Onion: Sliced onion releases sweetness as it cooks and adds irresistible aromatic depth.
- Green bell pepper: Offers crisp texture and a mild, grassy bite to the mix.
- Red bell pepper: For a pop of color and extra sweetness—plus, it makes the dish even prettier!
- Garlic: Don’t hold back on the garlic; it mingles with the ginger to create a beautifully fragrant base.
- Ginger: Freshly minced ginger brings zing and warmth, balancing the heat of the pepper.
- Rice vinegar: This gentle acid lifts and brightens all the rich, peppery flavors.
- Water: Just enough to keep the sauce silky without thinning out all that delicious flavor.
- Sugar: A little dash of sweetness rounds out the salty, tangy, and spicy notes.
- Salt: To taste—let it amplify all the good stuff without taking over.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Let’s start by tossing the chicken pieces with soy sauce, oyster sauce, cornstarch, and half the black pepper. This quick marinade is where the magic begins—it infuses the chicken with deep flavor and makes every bite tender. Even if you’re short on time, try not to skip this 15-minute step; it truly makes a difference.
Step 2: Stir-Fry the Chicken
Grab your largest skillet or wok and crank up the heat. Add the vegetable oil, then let the marinated chicken sizzle until it’s golden and just cooked through, about 5 to 7 minutes. This high-heat method locks in moisture for juicy, flavorful pieces every single time. Once done, transfer the chicken to a plate and set it aside.
Step 3: Sauté the Aromatics
With the pan still hot (and maybe a bit more oil if needed), add the garlic, ginger, and onion. Cook just until fragrant, when your kitchen starts to smell absolutely irresistible. These three form the base of that signature Black Pepper Chicken aroma.
Step 4: Add the Bell Peppers
Time for color and crunch! Toss in the sliced green and red bell peppers and stir-fry for 2 to 3 minutes. You want them just tender but still brightly colored and crisp—this contrast is one of the joys of the dish.
Step 5: Bring Everything Together
Slide the cooked chicken back into the pan, then add rice vinegar, water, sugar, the remaining black pepper, and just enough salt to balance the flavors. Stir well so everything is coated in that glossy, aromatic sauce. Let it cook for another couple of minutes until the sauce slightly thickens and clings to the chicken and veggies. That’s it—dinner is ready!
How to Serve Black Pepper Chicken
Garnishes
A finishing touch can elevate the experience. Sprinkle your Black Pepper Chicken with extra freshly ground black pepper, a handful of sliced green onions, or a sprinkle of toasted sesame seeds for both flavor and visual appeal. If you love heat, a pinch of crushed red pepper flakes or even slivers of fresh chili makes it extra special.
Side Dishes
The classic pairing is fluffy steamed rice to soak up every last drop of sauce, but don’t stop there! Black Pepper Chicken also pairs fabulously with jasmine or basmati rice, brown rice for a nutty touch, or even over a bed of rice noodles. For something lighter, serve with a crisp, refreshing cucumber salad or quick-pickled veggies.
Creative Ways to Present
For casual family dinners, serve straight from the wok at the table and let everyone help themselves. If you want to get a bit fancy, spoon Black Pepper Chicken into lettuce cups for a fun, hand-held appetizer. You can even pile it into a grain bowl with quinoa, roasted veggies, and a drizzle of chili oil for a hearty weeknight twist.
Make Ahead and Storage
Storing Leftovers
Black Pepper Chicken makes fantastic leftovers! For best results, let it cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 days—just long enough for a quick lunch or an effortless second dinner.
Freezing
You can absolutely freeze Black Pepper Chicken for a make-ahead meal. Just portion it into freezer-safe containers, and it will keep well for up to two months. Thaw overnight in the fridge before reheating for the best flavor and texture.
Reheating
To reheat, warm gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. You can also microwave it in short bursts, stirring between each interval. Aim to heat it just until steaming—it keeps the chicken moist and the peppers crisp.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and extra flavorful, making them a wonderful substitute in this Black Pepper Chicken recipe. You may need an extra minute or two of cooking time, but the end result will be just as delicious.
Is Black Pepper Chicken spicy?
The heat comes mainly from the generous amount of black pepper, which is more warming and fragrant than truly spicy. If you’d like a little more kick, feel free to add crushed red pepper flakes or sliced fresh chili to amp things up!
Can I make this gluten-free?
Yes! Simply swap the regular soy sauce for a gluten-free version (like tamari or coconut aminos), and check that your oyster sauce is certified gluten-free. Everything else in the recipe is naturally gluten-free.
What’s the best way to cut the chicken for stir fry?
Cut the chicken breast into even, bite-sized pieces—about 1-inch cubes work perfectly. Try to keep the pieces uniform in size so they cook at the same rate and stay wonderfully juicy.
What other vegetables can I add to Black Pepper Chicken?
Feel free to customize! Try adding snap peas, thinly sliced carrots, baby corn, or mushrooms for more texture and color. The key is to keep the veggies crisp and vibrant for that signature stir fry appeal.
Final Thoughts
I’m so excited for you to try this Black Pepper Chicken—once you’ve cooked it at home, it’s sure to have a permanent place in your recipe rotation. It’s fast, full of flavor, and endlessly flexible, coming together in just half an hour. Don’t be surprised if it becomes your most-requested dinner!
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Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a delicious and easy-to-make stir-fry dish that’s perfect for a quick weeknight dinner. Tender chicken pieces are marinated in a flavorful mixture of soy sauce, oyster sauce, and black pepper, then stir-fried with colorful bell peppers and onions. Serve this savory dish over steamed rice for a satisfying meal.
Ingredients
Marinated Chicken:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon black pepper, freshly ground
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sugar
- Salt to taste
Instructions
- Marinate the Chicken: In a bowl, combine chicken with soy sauce, oyster sauce, cornstarch, and half of the black pepper. Marinate for 15 minutes.
- Stir-Fry Chicken: Heat oil in a skillet over medium-high heat. Stir-fry marinated chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté Vegetables: In the same pan, sauté garlic, ginger, and onion until fragrant. Add bell peppers and stir-fry until slightly tender.
- Combine Ingredients: Return chicken to the pan, add rice vinegar, water, sugar, remaining black pepper, and salt. Stir well to coat evenly.
- Finish and Serve: Cook for 2 minutes until the sauce thickens. Serve hot over steamed rice.
Notes
- For extra heat, add crushed red pepper flakes or sliced fresh chili.
- You can use chicken thigh for a juicier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
