If you are craving a stir-fry that bursts with bold, peppery flavor and satisfying textures, then this Black Pepper Chicken Recipe is the answer. Tender chicken pieces get coated in a perfectly balanced sauce that blends soy, oyster, and hoisin, while fresh vegetables add crispness and color. The freshly ground black pepper shines through as the star of the show, roasting your taste buds with a warm spice that’s both comforting and exciting. Whether it’s a weeknight dinner or a meal to impress friends, this dish delivers big on taste with minimal fuss.
Ingredients You’ll Need
This recipe brings together simple but essential ingredients, each playing a crucial role in delivering that iconic Black Pepper Chicken flavor. From the juicy chicken thighs or breasts for protein, to the combination of aromatic sauces and fresh vegetables that add layers of taste and texture, every element contributes something special.
- 1 pound boneless skinless chicken thighs or breasts: Bite-sized pieces offer tenderness and soak up the sauce beautifully.
- 2 tablespoons soy sauce: Adds savory umami and depth; choose classic or gluten-free tamari if preferred.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and richness that deepens the flavor profile.
- 1 tablespoon hoisin sauce: Provides a smooth, slightly sweet undertone balancing the heat.
- 1 teaspoon rice vinegar: Adds a mild acidity to brighten the sauce and cut through richness.
- 1 tablespoon cornstarch: Key for coating chicken and thickening the glaze into a luscious finish.
- 1/2 teaspoon sugar: Balances savory and spicy notes, rounding out the flavors.
- 1 tablespoon freshly ground black pepper: The essential ingredient delivering that signature kick.
- 1 tablespoon vegetable oil: Perfect for stir-frying, allowing a quick sear without overpowering flavors.
- 1 small onion, sliced: Adds sweetness and crunch, complementing the pepper’s bite.
- 1 green bell pepper, sliced: Brightens the dish with vibrant color and a crisp texture.
- 1 celery stalk, sliced diagonally: Introduces an unexpected freshness and subtle crunch.
- 2 cloves garlic, minced: Offers pungency and warmth to elevate the aroma and depth.
- 1 teaspoon grated fresh ginger (optional): Adds zing and complexity when you want an extra layer of flavor.
- Sliced green onions and sesame seeds (optional garnish): For a visually appealing finish and an added touch of savoriness.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken pieces with 1 tablespoon of soy sauce and cornstarch in a bowl. This combo not only infuses the meat with flavor but also creates a slight coating that crisps up during cooking, helping the sauce cling beautifully later. Let it sit for 10 to 15 minutes to soak all that goodness in.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and freshly ground black pepper in a separate bowl. This savory, tangy mixture will become the signature sauce that ties the whole dish together with just the right spicy kick.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 4 to 5 minutes, allowing each piece to brown and get almost fully cooked. This step locks in juiciness and texture. Once ready, scoop the chicken out and set it aside to rest briefly.
Step 4: Stir-Fry the Vegetables
In the same skillet, add the sliced onion, green bell pepper, celery, minced garlic, and ginger if you’re using it. Stir-fry these fresh ingredients for 2 to 3 minutes, just until they get tender but still hold a satisfying crunch. This keeps the dish bright and lively.
Step 5: Combine and Glaze
Return the chicken to the skillet and pour the prepared sauce over the top. Toss everything together well so the glossy sauce coats the chicken and vegetables evenly. Keep cooking for another 2 to 3 minutes, letting the sauce thicken and cling perfectly, giving you that irresistible finish.
How to Serve Black Pepper Chicken Recipe
Garnishes
For an extra touch of freshness and flavor contrast, sprinkle sliced green onions and a handful of toasted sesame seeds over your plated Black Pepper Chicken. These simple garnishes add a lovely pop of color and subtle nutty notes, enhancing the experience without overpowering the main flavors.
Side Dishes
This dish pairs wonderfully with fluffy steamed jasmine or basmati rice, which soaks up the flavorful sauce with every bite. You could also enjoy it alongside simple stir-fried noodles or light Asian-style slaws that add crunch and coolness to balance the peppery warmth of the chicken.
Creative Ways to Present
For gatherings or a fun mealtime twist, serve your Black Pepper Chicken wrapped in fresh lettuce leaves as little handheld wraps. You can also pile it on top of steamed buns or even spoon it over crispy roasted potatoes for an unexpected but delightful fusion vibe.
Make Ahead and Storage
Storing Leftovers
Any leftover Black Pepper Chicken keeps great in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further, making reheated portions just as delicious as fresh ones.
Freezing
You can freeze the cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw completely overnight in the fridge before reheating to maintain texture and taste.
Reheating
Reheat leftover Black Pepper Chicken gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. This method keeps the chicken moist and prevents the veggies from getting soggy.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work perfectly and offer a leaner option. Just be careful not to overcook them, as they can dry out quicker than thighs.
Is it possible to make this dish gluten-free?
Yes, simply substitute tamari or a gluten-free soy sauce for regular soy sauce and ensure the oyster sauce you use is gluten-free. This swap maintains the rich flavor while accommodating dietary needs.
How spicy is the Black Pepper Chicken Recipe?
The heat mainly comes from freshly ground black pepper, which offers a warm, aromatic spice rather than intense heat. If you want it spicier, try adding crushed red pepper flakes during cooking.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be whisked together and stored in the fridge for a day or two in advance, making the cooking process even quicker when you’re ready to make your Black Pepper Chicken.
What’s the best way to get freshly ground black pepper?
For the most robust flavor, grind whole black peppercorns just before cooking using a pepper mill. It makes a big difference compared to pre-ground pepper and elevates the dish.
Final Thoughts
This Black Pepper Chicken Recipe is one of those dishes that brings joy from the very first bite. Its combination of bold spices, juicy chicken, and crisp vegetables makes it an all-around winner for dinner any night of the week. I promise once you try it, you’ll be reaching for this recipe again and again—so go ahead, give it a whirl and share the love around your table!
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Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Nut-Free
Description
A flavorful and easy-to-make Black Pepper Chicken stir-fry featuring tender chicken pieces coated in a savory, slightly spicy black pepper sauce with crisp vegetables. Perfect for a quick weeknight dinner served over steamed rice.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1 tablespoon freshly ground black pepper
Vegetables and Aromatics
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 1 celery stalk, sliced diagonally
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, mix the bite-sized chicken pieces with 1 tablespoon soy sauce and cornstarch. Toss well to coat the chicken evenly and let it marinate for 10–15 minutes to tenderize and enhance flavor.
- Prepare the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and freshly ground black pepper until well combined. Set aside to allow flavors to meld.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside to prevent overcooking.
- Stir-Fry the Vegetables: In the same skillet, add sliced onion, green bell pepper, celery, minced garlic, and grated ginger if using. Stir-fry for 2–3 minutes until the vegetables are just tender but still retain their crispness, adding freshness and texture to the dish.
- Combine and Simmer: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the ingredients and toss everything together, cooking for an additional 2–3 minutes. This allows the sauce to thicken and coat the chicken and vegetables evenly, melding all flavors.
- Serve and Garnish: Serve the Black Pepper Chicken hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired to add a finishing touch of color and flavor.
Notes
- For extra heat, add a pinch of crushed red pepper flakes while stir-frying.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- This dish is great for meal prep and reheats well without losing flavor or texture.
