Black Pepper Chicken is a dish packed with bold flavors and a nice kick from plenty of freshly cracked black pepper. The chicken pieces get a lovely sear and are coated in a peppery sauce that’s both a bit spicy and super tasty. It’s simple but really satisfying, especially if you like your meals with a little bit of heat and a lot of character.
I love making Black Pepper Chicken when I want something quick but still full of flavor. One little tip I’ve learned is to really press the pepper into the chicken so that you get those crunchy bits that make every bite exciting. Plus, the smell of black pepper cooking with garlic and soy sauce is just incredible—it fills the kitchen with a cozy warming aroma that makes you eager to sit down and eat.
My favorite way to enjoy this dish is over a bed of steamed jasmine rice, which balances the peppery punch perfectly. Sometimes I throw in some green onions or bell peppers for extra color and crunch. It’s the kind of meal that’s easy enough for a weeknight but impressive enough to serve to friends or family. I always look forward to leftovers because the flavors only get better after a day!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for juicy, tender bites, but breasts work well if you prefer leaner meat. Just watch cooking time so it doesn’t dry out.
Black Pepper: Freshly ground black pepper is a must here for that bold, crunchy texture and aroma. Pre-ground loses that punch, so grind it fresh if possible. Adjust the amount based on how spicy you like it.
Sauces: Soy sauce and oyster sauce give a nice salty, umami flavor. If you want a vegetarian version, use mushroom soy sauce and skip the oyster sauce or replace it with a vegan oyster sauce alternative.
Vegetables: Onion and red bell pepper add sweetness and color. Feel free to swap bell pepper for green or yellow for a different look, or add chili for extra heat.
Cornstarch Slurry: Adding this at the end helps thicken the sauce nicely. If you’re gluten-free, make sure to use cornstarch or a gluten-free thickener.
How Do You Get the Chicken Tender and Well-Coated with Sauce?
Cooking the chicken perfectly and getting it nicely coated with the sauce is key. Here’s how I do it:
- Make sure the pan is hot before adding chicken. This helps sear the pieces and lock in juices.
- Don’t overcrowd the pan; cook in batches if needed to get a good brown crust.
- Coat the chicken in half of the black pepper before cooking for flavor inside the meat.
- When stir-frying the veggies, keep them crisp-tender by cooking only a few minutes.
- Add the sauces and remaining pepper back with the chicken and veggies, stirring constantly so everything gets evenly coated.
- Simmer just briefly after adding the liquid to blend flavors without making the chicken dry.
- Add the cornstarch slurry last to thicken the sauce and help it cling to the chicken.
Equipment You’ll Need
- Large skillet or wok – I recommend this because it heats quickly and gives you plenty of space to stir-fry the ingredients evenly.
- Cutting board and sharp knife – makes chopping chicken and vegetables easy and safe.
- Measuring spoons and cups – helps you get the sauces and seasoning just right.
- Small bowl – for mixing the cornstarch and water slurry smoothly.
- Stirring spoon or spatula – essential for mixing everything and keeping the ingredients moving while cooking.
Flavor Variations & Add-Ins
- Spice it up with sliced green chilies or red pepper flakes for extra heat.
- Add sliced mushrooms or snap peas for more vegetables and texture.
- Use garlic powder or ginger powder if fresh ingredients aren’t available—just adjust quantities.
- For a sweeter touch, stir in a teaspoon of honey or hoisin sauce during the sauce step.
How to Make Black Pepper Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 large onion, sliced
- 1 red bell pepper, cut into chunks
- 3 tbsp vegetable oil (or any neutral oil)
- 4 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1 tsp sugar
- 3 tbsp water or chicken broth
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- 2 green onions, chopped (for garnish)
- Cooked jasmine rice, to serve
Time Needed
This dish takes about 15 minutes of prep and 15 minutes of cooking, so you’ll have a tasty meal ready in about 30 minutes total—perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with half of the black pepper and a pinch of salt. Stir-fry the chicken until it’s golden brown and cooked through, about 5-7 minutes. Remove and set aside.
2. Sauté the Aromatics and Veggies:
Add the remaining 1 tablespoon of oil to the pan. Stir-fry the minced garlic for 30 seconds until fragrant. Then add the sliced onions and red bell peppers. Cook for 2-3 minutes until they start to soften but still have a little crunch.
3. Bring It All Together:
Return the chicken to the pan. Add soy sauce, oyster sauce, dark soy sauce (if using), sugar, and the remaining black pepper. Stir well to coat everything evenly. Pour in the water or chicken broth and let it simmer for 1-2 minutes to blend the flavors. If you like, add the cornstarch slurry and stir until the sauce thickens.
4. Finish and Serve:
Give it a taste and add more soy sauce or pepper if needed. Sprinkle chopped green onions over the top. Serve hot alongside steamed jasmine rice for a delicious, peppery meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to prevent extra moisture that can affect the sear.
How Can I Make This Dish Spicier?
Try adding sliced fresh chilies or a pinch of red pepper flakes along with the black pepper. You can also increase the amount of black pepper up to your preferred heat level.
Can I Prepare Black Pepper Chicken Ahead of Time?
Definitely! Cook and cool the dish, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.
What Should I Serve with Black Pepper Chicken?
Steamed jasmine rice is classic and perfect for soaking up the flavorful sauce. You can also serve it with fried rice, noodles, or steamed vegetables for a complete meal.
