Black Pepper Chicken is a delicious dish that brings together tender chicken pieces coated in a bold and peppery sauce. The standout ingredient here is, of course, the black pepper, which adds just the right amount of spice and warmth without being overpowering. You’ll notice the sauce has a nice glossy texture that clings perfectly to the chicken, making every bite full of flavorful punch.
I love making this dish when I want something quick but packed with flavor. The black pepper really wakes up your taste buds, and I usually add a little extra if I’m feeling bold! It’s one of those comfort meals that feels a bit fancy but is super simple to whip up on a weeknight. Plus, it’s a great way to use up chicken breasts or thighs, and the sauce is so good I find myself scraping the pan to get every last drop.
My favorite way to enjoy Black Pepper Chicken is over a bowl of steamed rice with some sautéed veggies on the side. It’s the perfect balance of spicy, savory, and tender. I’ve also found that it makes excellent leftovers, so it’s great for meal prep or packing for lunch the next day. This dish always gets requests for seconds, and I’m sure it will become a favorite in your home, too!
Key Ingredients & Substitutions
Chicken: I like using thighs for juiciness and flavor, but breasts work well too if you want leaner meat. Either way, cut into bite-sized pieces for quick cooking and even coating.
Black Pepper: Freshly ground black pepper is key here. It gives the dish its signature kick. If you want it milder, reduce the amount, or add a pinch of white pepper for a subtle twist.
Soy Sauce & Oyster Sauce: These add salty, umami flavor. If you need a vegetarian option, substitute oyster sauce with mushroom sauce or use tamari instead of soy sauce for gluten-free.
Cornstarch: This helps thicken the sauce and gives it a nice glossy finish. You can substitute with arrowroot or potato starch if needed.
Bell Pepper & Onion: They add sweetness and texture. Red peppers are my favorite, but green or yellow work fine too. Feel free to add more veggies like snap peas or mushrooms.
How Can You Make the Sauce Thick and Glossy?
Getting the right sauce texture is all about the cornstarch slurry. Here’s how to do it well:
- Mix cornstarch with cold water before adding it to the hot pan. This prevents lumps.
- Stir the slurry into the pan after adding all the liquids and chicken, while the sauce is simmering.
- Keep stirring gently until the sauce thickens, which usually takes about 1-2 minutes.
- If it gets too thick, add a splash more broth or water to loosen it up.
This technique helps the sauce cling to chicken and veggies, making every bite flavorful and juicy. I always remind myself not to skip the slurry—it’s the secret to that perfect glossy finish!
Equipment You’ll Need
- Large skillet or wok – I prefer a big one to cook everything evenly and get a nice sear on the chicken.
- Measuring spoons and cups – to keep things precise, especially for sauces and cornstarch slurry.
- Wooden spoon or spatula – great for stirring and scraping the pan without scratching it.
- Small bowl – for mixing the cornstarch with water to make the slurry.
- Knife and cutting board – for chopping the chicken, veggies, and garlic quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different textures and flavors.
- Add sliced mushrooms or snap peas for extra vegetables and crunch.
- Include a splash of hoisin sauce or a teaspoon of sesame oil for more depth and aroma.
- Use different peppers—green, yellow, or even spicy jalapeños—to adjust the heat level and color.
Black Pepper Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, cut into chunks
- 3 garlic cloves, minced
For The Sauce:
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth or water
- 1 teaspoon sugar
For Garnish and Serving:
- 2 green onions, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes. It’s a quick dish perfect for a tasty weeknight dinner or meal prep for busy days.
Step-by-Step Instructions:
1. Prepare the Cornstarch Slurry:
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Set this aside; it will help thicken the sauce later.
2. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until they are browned and fully cooked. Once done, remove the chicken from the pan and set aside.
3. Stir-Fry the Vegetables:
In the same pan, add the sliced onion and red bell pepper. Stir-fry them for 3-4 minutes until they are slightly tender but still crisp. Then add the minced garlic and cook for another 30 seconds until you can smell its fragrance.
4. Combine Ingredients and Make the Sauce:
Return the chicken to the pan. Stir in the freshly ground black pepper, soy sauce, oyster sauce, chicken broth (or water), and sugar. Mix everything well to combine all the flavors.
5. Thicken the Sauce:
Slowly stir in the cornstarch slurry you prepared earlier. Continue to cook for 1-2 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables beautifully.
6. Final Touches and Serving:
Taste the sauce and adjust the seasoning if needed by adding more black pepper or soy sauce. Once you’re happy with the flavor, remove the pan from heat. Sprinkle with chopped green onions for a fresh touch and serve immediately over hot steamed white rice.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it safely in the fridge overnight or quickly in a sealed bag submerged in cold water. This helps the chicken cook evenly and prevents extra moisture in the pan.
Can I Substitute Oyster Sauce?
Absolutely! If you don’t have oyster sauce or want a vegetarian option, try using mushroom sauce or a mix of soy sauce and a little hoisin sauce for a similar depth of flavor.
How Should I Store Leftovers?
Store any leftover Black Pepper Chicken 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 or broth if the sauce seems too thick.
Can I Adjust the Spice Level?
Definitely. The recipe calls for freshly ground black pepper, but you can use less for a milder dish or add more if you love that peppery kick. For extra heat, consider adding a pinch of chili flakes or fresh chili slices.
