If you love bold, zesty flavors with a comforting homemade touch, this Black Pepper Chicken Recipe is about to become your new go-to. Combining tender chicken thighs with the punch of freshly ground black pepper and colorful bell peppers, every bite is a perfect harmony of savory, spicy, and slightly sweet notes. The sauce clings beautifully to the ingredients, creating a dish that’s both simple enough for weeknight dinners and impressive enough for sharing with friends. Let me take you through this vibrant, flavor-packed journey—your taste buds are in for a treat!
Ingredients You’ll Need
Each ingredient in this Black Pepper Chicken Recipe plays a crucial role in building layers of flavor and texture while keeping the dish balanced and vibrant. From the juicy chicken thighs to the crisp bell peppers and the aromatic fresh black pepper, these essentials come together with simple pantry staples.
- 1 lb boneless, skinless chicken thighs: Tender, juicy, and perfect for absorbing the marinade flavors.
- 1 tablespoon soy sauce: Adds a savory umami depth that complements the black pepper’s bite.
- 1 tablespoon Shaoxing wine (or dry sherry): Brings a subtle sweetness and complexity to the chicken.
- 1 tablespoon cornstarch: Helps create a silky, thick coating for the chicken when cooked.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Provides an initial peppery spark in the marinade.
- 2 tablespoons vegetable oil, divided: For stir-frying, ensuring a nice sear without sticking.
- 1 red bell pepper, chopped: Adds sweetness and vibrant color.
- 1 green bell pepper, chopped: Offers a fresh crunch and a mild bitterness that balances the dish.
- 1 small onion, chopped: Introduces a subtle sweetness and texture contrast.
- 3 cloves garlic, minced: Infuses the dish with aromatic depth.
- 1 tablespoon freshly ground black pepper: The star of the show, delivering a bold, fragrant heat.
- 2 tablespoons oyster sauce: Gives a luscious, slightly sweet, and savory richness.
- 1 tablespoon soy sauce: Additional saltiness and complexity for the sauce.
- 1 teaspoon sugar: Balances the savory and spicy elements with a hint of sweetness.
- 1/4 cup chicken broth or water: Helps create the perfect saucy consistency.
- Cooked rice, for serving: The comforting base to soak up all those delicious flavors.
- Fresh cilantro or green onions, chopped (for garnish): Adds a fresh, herbal brightness as a finishing touch.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. This marinade not only tenderizes the chicken but also infuses it with a beautifully balanced flavor that will shine through once cooked. Let it sit for about 10 to 15 minutes — this little pause is key to achieving that juicy texture.
Step 2: Cook the Chicken
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry them until they’re nicely browned and cooked through, usually about 5 to 7 minutes. This nice sear locks in moisture while giving a delightful texture. Once done, remove the chicken from the pan and set it aside for the sauce-infused finale.
Step 3: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil, then toss in the chopped red and green bell peppers, onion, and minced garlic. Stir-fry these for 3 to 4 minutes until they soften a bit but still keep a pleasant crunch. The vibrant colors and fresh aromas from the veggies bring an upbeat, lively character to this dish.
Step 4: Build the Sauce and Combine
Return the chicken to the skillet and sprinkle over the freshly ground black pepper — this is where the iconic boldness really takes center stage. Add oyster sauce, soy sauce, sugar, and chicken broth. Stir everything together and let it simmer for 2 to 3 minutes, allowing the sauce to thicken and coat every morsel beautifully. The blend of flavors here is rich, savory, and gently sweet, making every spoonful irresistible.
How to Serve Black Pepper Chicken Recipe
Garnishes
Finish your Black Pepper Chicken Recipe with chopped fresh cilantro or green onions. These garnishes add a wonderful pop of color and a fresh, herbal aroma that perfectly balances the dish’s rich and peppery flavors. It’s that extra little detail that makes your dish feel truly special.
Side Dishes
Serve this dish over steamed jasmine rice or your favorite cooked rice to catch every bit of sauce. For a more complete meal, a simple side of stir-fried greens or steamed broccoli complements the robust flavors without overwhelming them. If you want to add some contrast, a crisp cucumber salad provides a refreshing bite between savory spoonfuls.
Creative Ways to Present
For a dinner party, try serving your Black Pepper Chicken Recipe in individual mini cast iron skillets, straight from stove to table — it’s dramatic and keeps the food hot. Alternatively, wrap it in warm steamed lettuce cups for a fun and interactive eating experience that adds crunch and lightness. Presentation is half the joy of eating, so have fun with it!
Make Ahead and Storage
Storing Leftovers
This Black Pepper Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. To keep the veggies crisp and the chicken tender, store the rice separately and combine when ready to serve.
Freezing
If you want to prepare in advance, you can freeze the cooked chicken and vegetable mixture for up to 1 month. Just thaw overnight in the fridge and reheat gently. Keep in mind the texture of the bell peppers may soften, but the flavors will remain fantastic.
Reheating
Reheat leftovers in a skillet over medium heat, adding a splash of chicken broth or water to refresh the sauce and prevent dryness. Stir often to warm everything evenly and preserve that delicious saucy coating.
FAQs
Can I use chicken breast instead of thighs in this Black Pepper Chicken Recipe?
Absolutely! Chicken breast works fine, but be careful not to overcook it since breast meat is leaner and can dry out more easily. Adjust your cooking time accordingly to keep the pieces juicy.
What if I don’t have Shaoxing wine or dry sherry?
No worries! You can substitute with a splash of rice vinegar mixed with a little broth or just omit it—the dish will still taste amazing, just slightly less complex in depth.
How can I adjust the spice level?
Since black pepper is central to this recipe, control the heat by varying how much freshly ground black pepper you add at the sauce stage. For a milder version, use less pepper or add a dash of sugar to balance the pungency.
Is oyster sauce necessary for this recipe?
Oyster sauce adds a unique savory sweetness, but if you need a vegetarian or allergy-friendly alternative, a mushroom-based sauce or hoisin sauce can work though the flavor will shift slightly.
Can I make this dish gluten-free?
Yes! Use tamari or gluten-free soy sauce instead of regular soy sauce and double-check that your oyster sauce is gluten-free. This way, the delicious flavors stay intact while keeping it safe for gluten-sensitive eaters.
Final Thoughts
This Black Pepper Chicken Recipe is one of those dishes that feels like a warm hug on a plate — bold, comforting, and surprisingly simple to make. Whether you’re cooking for a casual family meal or looking to impress friends, its vibrant flavors and easy preparation make it a winner every time. I can’t wait for you to dive in, savor the peppery punch, and maybe even make it your own staple recipe!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Black Pepper Chicken is a flavorful, quick stir-fry dish featuring juicy chicken thighs marinated in soy sauce and Shaoxing wine, then cooked with colorful bell peppers, onions, and a robust black pepper oyster sauce. Perfect served hot over steamed rice, this dish brings a spicy, savory punch to any weeknight dinner.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Sauce
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
For Serving
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss everything together thoroughly to coat the chicken evenly and let it marinate for 10-15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5-7 minutes, stirring frequently, until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped red and green bell peppers, onion, and minced garlic. Stir-fry the vegetables for 3-4 minutes, just until they are slightly tender but still retain some crunch and bright color.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add the freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth or water. Stir well to combine all ingredients. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
- Serve: Serve the black pepper chicken hot over cooked rice, garnished with freshly chopped cilantro or green onions for an added burst of freshness and color.
Notes
- For a spicier version, add chili flakes or chopped fresh chili along with garlic.
- Shoaxing wine can be substituted with dry sherry if unavailable.
- Use chicken breast if preferred but thighs keep the dish juicier.
- Adjust black pepper quantity depending on your heat preference.
- Ensure to pat dry the chicken pieces before marinating for better coating and texture.
