Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound boneless skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon rice vinegar; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1/2 onion, sliced; 1 green bell pepper, sliced; 1 celery stalk, sliced; 3 cloves garlic, minced; 1 tablespoon freshly ground black pepper; 1/4 cup low-sodium chicken broth; 1 teaspoon sesame oil; 2 green onions, sliced (for garnish)

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If you’re in the mood for something savory, peppery, and just bursting with fresh flavors, Black Pepper Chicken is your weeknight hero. Each bite is a warm hug—juicy chicken, crackling with the earthy flavor of black pepper, vibrant with crunchy veggies, and finished with a glossy, aromatic sauce. What I love most is how easily this dish draws you in with its enticing aroma and its bold, slightly spicy profile. Whether you’re a pepper enthusiast or just looking for a quick dinner that doesn’t skimp on flavor, Black Pepper Chicken is about to become your new go-to.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Black Pepper Chicken comes from everyday ingredients, each playing a meaningful part in balancing heat, umami, and fresh crispness. You don’t need anything fancy, but don’t underestimate the power of these humble pantry basics!

Boneless skinless chicken thighs: Tender, juicy, and perfect for soaking up all that bold flavor.
Soy sauce: Adds the essential salty foundation and deep umami to the marinade.
Oyster sauce: Brings a rich, slightly sweet complexity that melds gorgeously with the pepper.
Hoisin sauce: A dash of sweetness and depth that makes the sauce extra crave-worthy.
Rice vinegar: Brightens the flavors and balances the sauces with just a kiss of acidity.
Cornstarch: Ensures the chicken stays tender and helps the sauce thicken to a luscious consistency.
Vegetable oil: A neutral base for stir-frying that lets the main flavors shine.
Onion: Adds a touch of sweetness and a delicate crunch in every bite.
Green bell pepper: Pops of color and subtle bitterness for dimension and freshness.
Celery stalk: Brings a grassy, aromatic crunch that balances the sauce.
Garlic: The aromatic backbone—pungent, earthy, and utterly essential.
Freshly ground black pepper: The star of the show, lending robustness and a gentle heat.
Low-sodium chicken broth: Helps meld the sauce and create irresistible body in the final dish.
Sesame oil: A fragrant finish that makes everything taste authentically restaurant-style.
Green onions: For a fresh, peppery bite and gorgeous garnish.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by giving your chicken the VIP treatment—slice it into bite-sized pieces and let it soak up a flavorful blend of soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch. This short marinade (just 10 to 15 minutes!) not only infuses each piece with bold umami, but it also guarantees your Black Pepper Chicken will be succulent and tender.

Step 2: Sear the Chicken

Heat a generous slick of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in an even layer and let it sizzle away for 5 to 6 minutes. You want every piece to develop a lovely golden-brown crust while staying juicy inside—almost completely cooked through, but not dry.

Step 3: Toss in the Veggies

Add the onion, bell pepper, celery, and garlic right into the pan with the chicken. Stir-fry for 3 to 4 minutes, just long enough to soften the veggies while preserving a little crunch. The aromatics and crisp vegetables soak up that seasoned oil and create a rainbow of flavor in every skillet.

Step 4: Season with Black Pepper

This is the moment when your kitchen will smell like absolute heaven! Sprinkle in a full tablespoon of freshly ground black pepper, stirring well so that bold spice coats every bite. The warmth and sharpness really energize the whole dish.

Step 5: Simmer with Broth and Finish

Pour in the chicken broth and let everything bubble together for another 2 to 3 minutes. The sauce will thicken just enough to glaze the chicken and vegetables. Drizzle over the sesame oil at the very end, toss to coat, and take a moment to appreciate the glossy, delicious stir-fry you’ve just created.

How to Serve Black Pepper Chicken

Garnishes

For the perfect finishing touch, scatter sliced green onions over your Black Pepper Chicken as soon as it comes off the stove. The fresh, oniony bite not only looks beautiful but brightens the spice of the dish. If you’re feeling fancy, you can even add a sprinkle of toasted sesame seeds for extra nuttiness.

Side Dishes

Steamed jasmine or basmati rice is the classic pairing, letting that luscious peppery sauce soak into every grain. For noodle lovers, toss the chicken and veggies over a bed of stir-fried lo mein or even simple rice noodles. If you want a lighter option, serve alongside crisp sautéed greens or a simple cucumber salad to balance the heat.

Creative Ways to Present

Make your Black Pepper Chicken dinner extra memorable by serving it in lettuce cups for a crunchy, low-carb twist—or spoon it into steamed bao buns for satisfying street-food vibes. You could even load it into a grain bowl with roasted veggies, pickled carrots, and a jammy egg for an easy meal prep lunch.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then transfer them to an airtight container in the fridge. Black Pepper Chicken keeps beautifully for up to 4 days, making it a fantastic meal prep option for busy weeks. The flavors continue to meld over time, so don’t be surprised if your leftovers taste even better!

Freezing

You can freeze Black Pepper Chicken for up to three months, which is perfect for stocking your freezer with quick, homemade takeout. Be sure to portion it into sealed, freezer-safe containers or bags to maintain its freshness. When ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

For the juiciest results, reheat Black Pepper Chicken in a skillet over medium heat, adding a splash of chicken broth or water as needed to loosen the sauce. Microwaving also works in a pinch—just cover loosely and heat in short bursts to avoid drying out the chicken.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer a leaner option, though it may cook a little faster. Just be careful not to overcook, as breast meat tends to dry out quicker than thighs.

How spicy is Black Pepper Chicken?

The signature black pepper brings moderate heat and plenty of warmth, but it’s not overwhelmingly spicy. If you love a bigger kick, feel free to add extra pepper or even a dash of chili flakes. For a milder version, simply reduce the amount of black pepper to your taste.

What vegetables can I add or substitute?

This dish is very flexible! Try adding snap peas, carrots, mushrooms, or even broccoli for extra color and texture. You can substitute red or yellow bell peppers for the green, or use whatever crisp vegetables you have on hand.

Is Black Pepper Chicken gluten-free?

To keep the dish gluten-free, use tamari or a certified gluten-free soy sauce, and select gluten-free versions of oyster and hoisin sauces. Always check labels, since some store-bought sauces may contain wheat.

Can I make Black Pepper Chicken vegetarian?

Definitely! Swap the chicken for cubed firm tofu or seitan, and use a vegetarian oyster sauce if you have it. The cooking steps remain the same, and you’ll still enjoy all the fiery, savory flavors that make this dish irresistible.

Final Thoughts

There’s something so satisfying about making Black Pepper Chicken from scratch—it’s fast, flavorful, and just feels like a treat every time. If you’re craving something comforting but different, give this recipe a go. I can’t wait for you to taste just how delicious and rewarding homemade Black Pepper Chicken can be!

Black Pepper Chicken Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Black Pepper Chicken recipe is a flavorful stir-fry dish featuring tender chicken pieces with a bold black pepper kick. Perfect for a quick and satisfying Asian-inspired meal.

Ingredients

Scale

Marinade:

1 pound boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Stir-Fry:

2 tablespoons vegetable oil
1/2 onion, sliced
1 green bell pepper, sliced
1 celery stalk, sliced
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1/4 cup low-sodium chicken broth
1 teaspoon sesame oil
2 green onions, sliced (for garnish)

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Instructions

Marinate the chicken: Combine chicken with soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch. Marinate for 10–15 minutes.
Cook the chicken: Heat vegetable oil in a skillet. Cook chicken until browned. Add onion, bell pepper, celery, and garlic. Stir-fry until vegetables soften.
Season and finish: Sprinkle black pepper over the mixture. Pour in chicken broth and cook until sauce thickens. Drizzle with sesame oil and garnish with green onions.