Black Pepper Chicken — Classic Peppery Stir-Fry

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Black Pepper Chicken was one of those dishes that captured my taste buds early. This bold, savory stir-fry blends peppery heat with simple sauces.

Many people search for Black Pepper Chicken because they want a fast, flavor-packed dinner. In this article, you will learn what Black Pepper Chicken is, why it works so well, and how to make it step by step. If you enjoy easy chicken dinners, try a similar quick meal like this Greek chicken flatbread to vary your weeknight lineup.

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Black Pepper Chicken

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• Author: issam-blogger
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: None

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Description

Black Pepper Chicken is a bold, easy, and flavorful stir-fry that can be prepared in just 30 minutes, featuring a delicious blend of black pepper, soy sauce, and fresh vegetables.

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Ingredients

• 500 g boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 tablespoon freshly ground black pepper
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt to taste
• 1 teaspoon sugar
• Green onions for garnish, chopped

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Instructions

1. In a bowl, combine chicken pieces with freshly ground black pepper and a pinch of salt. Let it marinate for at least 15 minutes.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned but not fully cooked. Remove and set aside.
3. In the same skillet, add the onion and green bell pepper. Sauté for about 2-3 minutes until slightly softened.
4. Add the minced garlic and sauté for about a minute until fragrant.
5. Return the chicken to the skillet and add the soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables.
6. Mix cornstarch with water in a small bowl to create a slurry, then pour this mixture into the skillet and stir continuously until the sauce thickens.
7. Adjust seasoning with salt if necessary and cook until the chicken is fully cooked and tender, about 5 more minutes.
8. Garnish with chopped green onions before serving.

Notes

For best results, keep the pan hot and stir often. Add a splash of water or chicken stock if the sauce becomes too thick.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

why make this recipe

Black Pepper Chicken delivers big flavor with minimal fuss. The bold black pepper lifts the dish. Soy and oyster sauce add umami. The recipe uses common pantry items. You get a spicy, savory meal without long prep. This dish cooks fast, so it fits busy weeknights. It also adapts well. Use chicken breasts or thighs. Add vegetables you have on hand. People choose Black Pepper Chicken when they want a restaurant-style stir-fry at home. It solves pain points: short cook time, clear ingredients, and a predictable result. It also scales easily for family meals or small dinner parties.

how to make Black Pepper Chicken

Start with a hot skillet and high heat. The key is quick searing. First, marinate the chicken with freshly ground black pepper and a pinch of salt. Let it sit for at least 15 minutes to absorb flavor. Heat vegetable oil until it shimmers. Add the chicken in one layer. Stir-fry until the pieces brown but remain slightly underdone. Browning adds texture and caramelized flavor. Remove the chicken and set it aside.

Next, work the vegetables. Add onion and green bell pepper to the pan. Sauté for 2 to 3 minutes until they soften but still hold a little crunch. Add garlic last when the vegetables are nearly ready. Garlic will brown quickly, so stir for just about a minute until fragrant.

Return the chicken to the skillet. Add soy sauce, oyster sauce, and a small pinch of sugar. Stir to coat the pieces and vegetables. Mix cornstarch with water in a small bowl to make a slurry. Pour the slurry into the pan and stir continuously. The sauce will thicken in under a minute. Simmer briefly until the chicken finishes cooking and reaches a safe internal temperature. Finish with chopped green onions. Serve immediately for the best texture.

Key techniques matter. Keep the pan hot. Do not crowd the skillet, or the chicken will steam instead of sear. Use freshly ground black pepper for the best aroma. Avoid overcooking the chicken; thighs stay juicy when you stop cooking as soon as they reach doneness.

Ingredients

• 500 g boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 tablespoon freshly ground black pepper
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt to taste
• 1 teaspoon sugar
• Green onions for garnish, chopped

Each ingredient plays a role in this Black Pepper Chicken. Chicken thighs bring juiciness and flavor. Vegetable oil allows high-heat searing. Freshly ground black pepper gives the dish its bright, sharp edge. Onion and bell pepper add sweetness and crunch. Garlic provides depth. Soy and oyster sauce deliver savory balance. Cornstarch thickens the sauce, while a touch of sugar balances salt and pepper. For swaps, use chicken breast if you prefer lean meat; reduce cook time slightly. Use tamari for a gluten-free soy sauce. Buy fresh black pepper and grind it yourself for the most pungent flavor.

You can also explore other chicken recipes such as this authentic Jamaican curry chicken when you want a different spice profile.

Directions

In a bowl, combine chicken pieces with freshly ground black pepper and a pinch of salt. Let it marinate for at least 15 minutes. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until chicken is browned but not fully cooked. Remove and set aside. In the same skillet, add the onion and green bell pepper. Sauté for about 2-3 minutes until slightly softened.

Add the minced garlic to the skillet and sauté for about a minute until fragrant. Return the chicken to the skillet. Add the soy sauce, oyster sauce, and sugar to the mixture. Stir well to coat the chicken and vegetables. In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the skillet and stir continuously until the sauce thickens. Adjust seasoning with salt if necessary. Cook until the chicken is fully cooked and tender, about 5 more minutes. Garnish with chopped green onions before serving.

For best results, keep the pan hot and stir often. Work in batches if the pan feels crowded. Use a metal spatula to scrape the fond — the browned bits add flavor. If the sauce becomes too thick, add a splash of water or chicken stock. If it’s too thin, simmer a little longer or add a tiny extra pinch of cornstarch slurry.

You might also try this baked cream cheese chicken taquitos for another crowd-pleasing chicken option.

how to serve Black Pepper Chicken

Serve Black Pepper Chicken over steamed rice for a classic meal. It also pairs well with fried rice, noodles, or cauliflower rice for a lower-carb choice. Add a side of steamed broccoli or bok choy to balance texture and color. For heat lovers, serve with sliced fresh chili or a drizzle of chili oil. The dish offers a pleasing contrast: tender, peppery chicken with crisp vegetables and a glossy, savory sauce. This balance makes it ideal for family dinners, casual gatherings, or quick weeknight meals.

how to store Black Pepper Chicken

Cool the Black Pepper Chicken to room temperature for no more than two hours. Store it in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled portions in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium heat to preserve texture. Add a splash of water or stock if the sauce tightens. Avoid microwaving at very high power to prevent overcooked, rubbery chicken. Always reheat until the chicken reaches at least 165°F (74°C).

tips to make Black Pepper Chicken

Use freshly ground black pepper and a coarse grind for the best bite and aroma. Pat the chicken dry before marinating to encourage browning. Preheat your skillet well and use high heat for quick searing. Cut the chicken into uniform pieces so they cook evenly. When stir-frying, keep ingredients moving so nothing burns. Taste and adjust seasoning at the end. If you want deeper flavor, let the marinated chicken rest in the refrigerator for an hour. Add a splash of rice wine or dry sherry when you return the chicken to the pan for a richer sauce. These small steps elevate the final dish.

variation (if any)

• Spicy Black Pepper Chicken: Add 1-2 teaspoons of chili paste or fresh chopped chilies when you add the garlic.
• Black Pepper Chicken with Mushrooms: Sauté sliced mushrooms with the onions for an earthy note.
• Citrus Black Pepper Chicken: Finish with a squeeze of fresh lime or lemon for brightness.
• Korean-style Black Pepper Chicken: Add gochujang and honey to the sauce for a sweet-heat twist.
• Vegetarian version: Swap chicken for firm tofu or seitan and increase the black pepper slightly for a similar punch.

Each variation keeps the pepper-forward identity while offering new textures and flavors. Try one to find the version your family prefers.

FAQs

Conclusion

Black Pepper Chicken is a fast, bold, and flexible dish that fits many weeknight needs. It pairs well with rice, noodles, or greens and stores well for leftovers. For more reference and recipe ideas, see this take on Black Pepper Chicken at The Woks of Life for a classic approach, this version from Black Pepper Chicken at Omnivore’s Cookbook for extra technique notes, and this home-cook friendly recipe at Black Pepper Chicken at Tastes Better From Scratch to compare tips and flavors.