If you’re craving a dish that bursts with bold flavors and a satisfying kick, the Black Pepper Chicken Recipe will quickly become one of your all-time favorites. This dish perfectly balances tender, juicy chicken with the smoky heat of freshly cracked black pepper, enveloped in a rich, savory sauce that clings to every bite. Whether you’re cooking for family or friends, this recipe delivers an exciting yet approachable meal that brightens up any dinner table and packs authentic flavor in each mouthful.
Ingredients You’ll Need
The ingredients for this Black Pepper Chicken Recipe are wonderfully simple, yet each one plays a crucial role in creating that perfect harmony of taste, texture, and color. From the tender chicken thighs to the vibrant bell pepper and aromatic garlic, this combination ensures every aspect of the dish shines.
- 350 grams boneless, skinless chicken thighs or breast: Thighs offer juiciness; breasts give a leaner option.
- 1 bell pepper (red or green), thinly sliced: Adds sweetness and a lovely pop of color.
- 1 onion, thinly sliced: Provides natural sweetness and a slight crunch.
- 2 cloves garlic, minced: Infuses deep aromatic notes that heighten the flavor.
- 2 tablespoons neutral cooking oil: For stir-frying without overpowering the dish.
- 2 teaspoons cornstarch: Helps tenderize the chicken and create a smooth sauce.
- 1 teaspoon sesame oil: Adds a subtle nutty aroma essential to the dish’s character.
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin): Brings a gentle sweetness and depth.
- 1 tablespoon regular soy sauce: Salty backbone ensuring umami richness.
- 1/2 teaspoon freshly ground or coarse black pepper: Gives that signature bold spice kick.
- 1 teaspoon black pepper: Reinforces the peppery punch throughout the dish.
- 1 tablespoon light soy sauce: Lightens the sauce color while enhancing flavor.
- 1 teaspoon dark soy sauce: Adds a touch of caramel color and slight sweetness.
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce): Makes the sauce rich, savory, and slightly sweet.
- 1 tablespoon Shao Xing wine (or mirin): Additional depth in the stir-fry sauce.
- 1 teaspoon cornstarch or potato starch: Thickens the sauce for a glossy finish.
- 3 tablespoons water or low sodium chicken broth: Provides moisture without diluting flavors.
- 2 teaspoons sesame oil: Final drizzle to enhance aroma and taste at the end.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the chicken with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper. This simple marinade not only seasons the chicken but also locks in moisture, ensuring every piece is tender with a subtle kick of pepper. Let it rest for at least 15 minutes to absorb those delicious flavors.
Step 2: Prepare the Stir Fry Sauce
While the chicken marinates, whisk together the remaining stir fry sauce ingredients until the cornstarch fully dissolves. This ensures a smooth, velvety sauce that will perfectly coat the chicken and vegetables later on.
Step 3: Cook the Chicken
Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it until cooked through and beautifully browned, roughly 5 to 7 minutes. Then, remove the chicken from the pan and set aside to keep warm.
Step 4: Stir-fry the Vegetables
Using the same skillet, add extra oil if needed, then toss in the minced garlic, sliced onions, and bell peppers. Stir-fry these until they reach a tender-crisp texture, which takes around 3 to 4 minutes — this slight crunch and sweetness from the vegetables complement the bold chicken perfectly.
Step 5: Combine and thicken
Return the chicken to the skillet, pouring your prepared stir fry sauce evenly over the ingredients. Keep stirring continuously as the sauce thickens and clings to every piece of chicken and vegetable. This should take about 2 to 3 minutes, allowing all the flavors to meld beautifully together.
Step 6: Final Touch and Serve
Once the sauce has thickened and everything is coated, remove the pan from heat and give the dish a final drizzle of sesame oil for that irresistible nutty aroma. Serve immediately while hot, ideally with steamed rice or noodles to soak up every bit of the luscious sauce.
How to Serve Black Pepper Chicken Recipe
Garnishes
Simple garnishes like freshly chopped green onions or sesame seeds elevate the visual appeal and texture of the dish. A sprinkle of extra coarsely ground black pepper on top also emphasizes the signature peppery taste for those who love it spicy.
Side Dishes
Pair this Black Pepper Chicken Recipe with steamed jasmine rice or fluffy garlic fried rice to balance the spicy heat with comforting starchiness. Crunchy stir-fried greens or a simple cucumber salad also add refreshing contrast and cleanse the palate.
Creative Ways to Present
For a fun twist, serve the Black Pepper Chicken over a bed of crispy fried noodles or stuff it into lettuce cups for handheld bites bursting with flavor. You can also turn it into a vibrant rice bowl by layering colorful vegetables and a fried egg on top for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great option for quick lunches or dinners throughout the week.
Freezing
If you want to keep this dish longer, freezing is a good option. Place the cooled chicken and sauce in a freezer-safe container, and it will maintain its quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat leftovers in a skillet over medium heat, stirring occasionally to prevent sticking and to revive the sauce’s richness. Avoid microwaving at high power to preserve the texture of the chicken and vegetables.
FAQs
What cut of chicken is best for the Black Pepper Chicken Recipe?
Boneless, skinless chicken thighs are ideal because they remain juicy and tender during cooking, but chicken breasts can also work if you prefer a leaner option.
Can I make this dish spicy?
Absolutely! You can add chili flakes or fresh sliced chilies along with the black pepper to ramp up the heat to your liking.
Is there a vegetarian version of this recipe?
Yes, you can substitute the chicken with firm tofu or seitan and use vegetarian stir-fry sauce options like hoisin or mushroom-based sauces to keep the umami flavors alive.
What can I use if I don’t have Shao Xing wine or mirin?
A dry sherry or even a splash of rice vinegar with a pinch of sugar can act as a decent substitute, helping to maintain the depth and subtle sweetness.
Can I prepare the marinade in advance?
Definitely! Marinating the chicken for a few hours or overnight intensifies the flavors, making the dish even more delicious the next day.
Final Thoughts
This Black Pepper Chicken Recipe is a total winner for anyone looking to spice up their dinner routine with minimal fuss and maximum flavor. It’s versatile, quick, and satisfies those cravings for something bold yet comforting. I encourage you to try it soon—once you do, this savory, peppery delight will likely become a beloved staple in your kitchen, just like it did in mine.
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and quick Black Pepper Chicken stir-fry featuring tender chicken pieces marinated in a savory blend and cooked with crisp bell peppers and onions in a rich, peppery sauce. Perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon black pepper
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil (such as vegetable or canola oil)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, regular soy sauce, and freshly ground black pepper. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together all the stir fry sauce ingredients—black pepper, light soy sauce, dark soy sauce, oyster sauce, Shao Xing wine, cornstarch, and water or chicken broth—until the cornstarch is fully dissolved. Set this sauce mixture aside.
- Cook the Chicken: Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5 to 7 minutes until they are cooked through and develop a slight browning. Once done, remove the chicken from the skillet and set aside.
- Stir Fry the Vegetables: In the same skillet, add more oil if needed, then add the minced garlic, thinly sliced onions, and bell peppers. Stir-fry the vegetables for about 3 to 4 minutes, cooking them until they are tender-crisp but still vibrant in color.
- Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the chicken and vegetables. Stir continuously to evenly coat all ingredients with the sauce. Cook for another 2 to 3 minutes until the sauce thickens and becomes glossy.
- Serve: Remove the skillet from heat and serve the Black Pepper Chicken immediately. It pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- For a spicier version, you can add chili flakes or fresh sliced chili to the stir fry.
- You may substitute Shao Xing wine with dry sherry or mirin depending on availability.
- If preferred, chicken breasts can be used instead of thighs, but thighs tend to stay juicier.
- Adjust the amount of black pepper according to your taste preference for heat and pungency.
- This dish is best served fresh to enjoy the crispness of the vegetables and texture of the chicken.
