Black Pepper Chicken Recipe

If you are looking for a dish that bursts with bold flavors and comforting warmth, this Black Pepper Chicken Recipe is a total winner. Juicy chicken pieces infused with a zesty black pepper punch come together effortlessly with crisp bell peppers and onions, all coated in a luscious, savory stir-fry sauce. It’s a perfect balance of spice, sweetness, and umami that lifts a simple weeknight dinner into something really special. Whether you’re craving a quick, satisfying meal or planning to impress friends and family, this recipe brings that authentic taste and fabulous texture right to your kitchen table.

Ingredients You’ll Need

The magic of this Black Pepper Chicken Recipe lies in its simple but thoughtfully combined ingredients. Each one plays a crucial role— from tender chicken thighs that soak up flavors to the aromatic garlic and distinctive pepper punch that makes this dish so memorable.

• 350 grams boneless, skinless chicken thighs or breast: Thighs offer more juiciness, breasts can be leaner—choose your favorite.
• 1 bell pepper (red or green), thinly sliced: Adds a fresh crunch and vibrant color contrast.
• 1 onion, thinly sliced: Brings sweetness and texture that balance the savory notes.
• 2 cloves garlic, minced: Infuses a warm, fragrant depth to the dish.
• 2 tablespoons neutral cooking oil: Essential for high-heat stir-frying without overpowering flavors.
• 2 teaspoons cornstarch: Helps tenderize the chicken and thickens the sauce.
• 1 teaspoon sesame oil: Adds a subtle nutty aroma and flavor.
• 2 teaspoons Shao Xing wine (or Japanese mirin): Introduces a hint of sweetness and complexity.
• 1 tablespoon regular soy sauce: The umami backbone of the marinade.
• 1/2 teaspoon freshly ground or coarse black pepper: Gives the characteristic spice kick.
• 1 teaspoon black pepper: For a deeper pepper flavor layered into the sauce.
• 1 tablespoon light soy sauce: Adds salty brightness to the stir-fry sauce.
• 1 teaspoon dark soy sauce: Provides richer color and more robust flavor.
• 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce): Delivers a luscious, savory sweetness.
• 1 tablespoon Shao Xing wine (or mirin): Boosts flavor complexity in the final sauce.
• 1 teaspoon cornstarch or potato starch: Thickens and gives the sauce a silky texture.
• 3 tablespoons water or low sodium chicken broth: Creates the perfect sauce consistency without overwhelming saltiness.
• 2 teaspoons sesame oil: Finishing touch that enhances the aroma and roundness.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken

Start by tossing the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and the crucial black pepper. This marinade is the secret to tender, flavorful chicken. Let it rest for at least 15 minutes so all those explosive flavors can soak in deep.

Step 2: Prepare the Stir-Fry Sauce

While the chicken is soaking up the marinade, whisk together light soy sauce, dark soy sauce, oyster sauce, an extra splash of Shao Xing wine, black pepper, cornstarch, and water or broth in a bowl. You want everything to be thoroughly mixed and smooth before adding it to the pan.

Step 3: Cook the Chicken

Heat your neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir-fry until it’s just cooked through and slightly browned, about 5 to 7 minutes. This step locks in juiciness and builds those tasty caramelized edges that make every bite unforgettable. Once done, scoop the chicken out and set it aside.

Step 4: Sauté the Vegetables

In the same skillet, add a little more oil if needed, then toss in the minced garlic, onions, and bell peppers. Stir-fry these until the veggies are tender-crisp, usually around 3 to 4 minutes. This keeps them vibrant and fresh in both color and crunch, perfectly complementing the rich chicken.

Step 5: Combine Chicken and Sauce

Return the cooked chicken to the pan, then pour the prepared stir-fry sauce over everything. Stir rapidly so the sauce thickens nicely and evenly coats the chicken and vegetables within 2 to 3 minutes. This step transforms the dish into a glossy, mouthwatering masterpiece.

Step 6: Final Touch and Serve

Remove from heat and drizzle the remaining sesame oil over the dish for added aroma. Serve your Black Pepper Chicken immediately, ideally alongside fluffy steamed rice or noodles to soak up every bit of that delicious sauce.

How to Serve Black Pepper Chicken Recipe

Garnishes

Sprinkle some freshly chopped green onions or cilantro on top for a burst of freshness and a pop of color. For a little extra crunch, toasted sesame seeds work beautifully. These simple additions elevate the presentation and add layers to each bite.

Side Dishes

This Black Pepper Chicken Recipe pairs wonderfully with plain steamed jasmine rice or egg fried rice to balance the peppery heat. Alternatively, a side of lightly stir-fried greens like bok choy or snap peas provides a crisp contrast and boosts the meal’s nutrients.

Creative Ways to Present

Want to make this dish feel extra special? Serve the chicken in a sizzling cast iron skillet for a dramatic table setting. Or, wrap the stir-fried chicken and veggies in warmed lettuce leaves for a fresh, handheld twist that’s both fun and healthy.

Make Ahead and Storage

Storing Leftovers

After the meal, store any leftovers in an airtight container in the refrigerator. The Black Pepper Chicken keeps its flavor well and stays delicious for up to 3 days, making it perfect for quick lunches or dinners later in the week.

Freezing

If you want to save this dish for longer, freezing is a great option. Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Just keep in mind that the texture of the bell peppers may soften slightly after thawing.

Reheating

To reheat, gently warm the chicken in a skillet on medium-low heat to preserve moisture and prevent the sauce from drying out. Adding a splash of water or broth during reheating helps maintain that perfect saucy consistency.

FAQs

Can I use chicken breast instead of thighs for this Black Pepper Chicken Recipe?

Absolutely! While thighs are juicier and more forgiving, chicken breasts work well if you prefer leaner meat. Just be careful not to overcook, so the chicken stays tender.

What can I substitute for Shao Xing wine if I can’t find it?

Japanese mirin is a fantastic substitute as it provides sweetness and depth similar to Shao Xing wine. If you want a non-alcoholic option, a mix of apple juice with a splash of rice vinegar can work in a pinch.

How spicy is this dish from the black pepper?

The heat in this recipe is warm and aromatic rather than overpowering. The freshly ground black pepper offers a subtle but noticeable kick that enhances the savory flavors without making it too spicy for most palates.

Can I make this recipe vegetarian?

Yes! Substitute the chicken with firm tofu or seitan and use vegetarian oyster sauce or hoisin sauce to keep the umami flavors intact. Just adjust cooking times accordingly to prevent overcooking.

Is this dish freezer-friendly?

Definitely. Black Pepper Chicken freezes well and makes for a convenient, flavorful meal later on. Just be sure to reheat gently to keep the textures intact.

Final Thoughts

This Black Pepper Chicken Recipe is one of those dishes that quickly becomes a beloved classic in any kitchen. It’s full of character, simple to prepare, and delivers layers of flavor with every bite. I’m confident once you try it, you’ll find it hard to resist making it again and again. Go ahead and bring this delicious recipe to your table — your taste buds will thank you!

Black Pepper Chicken Recipe

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4 from 84 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful and quick Black Pepper Chicken stir-fry featuring tender chicken pieces marinated in aromatic spices, sautéed with bell peppers and onions, and coated in a savory black pepper sauce. Perfect for a delicious weeknight meal ready in just 30 minutes.

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Ingredients

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Chicken Marinade

• 350 grams boneless, skinless chicken thighs or breast
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 2 teaspoons Shao Xing wine (or 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

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Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with cornstarch, sesame oil, Shao Xing wine, soy sauce, and freshly ground black pepper. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes to absorb the flavors.
2. 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 or potato starch, water or chicken broth, and sesame oil—until the cornstarch is fully dissolved. Set the sauce mixture aside.
3. Cook the Chicken: Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry, stirring frequently, until the chicken is cooked through and slightly browned, about 5 to 7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
4. Stir-Fry the Vegetables: In the same skillet, add a little more cooking oil if necessary. Stir-fry the minced garlic, sliced onions, and bell peppers until the vegetables become tender-crisp, which should take about 3 to 4 minutes.
5. Combine and Thicken: Return the cooked chicken to the skillet along with the vegetables. Pour the prepared stir fry sauce over the chicken and vegetables. Stir continuously to evenly coat the ingredients while the sauce thickens, about 2 to 3 minutes.
6. Serve Immediately: Remove the skillet from heat and serve the Black Pepper Chicken hot, ideally accompanied by steamed rice or noodles for a complete meal.

Notes

• For extra heat, add a pinch of chili flakes or fresh sliced chili with the garlic and onions.
• Shao Xing wine can be substituted with Japanese mirin if not available.
• Use boneless chicken thighs for juicier meat or breast for leaner protein.
• This recipe can be easily made gluten-free by using tamari instead of soy sauce and gluten-free oyster sauce.
• Adjust the amount of black pepper to taste for a milder or stronger pepper flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Chinese