Black Pepper Chicken is a dish that packs a punch with its bold flavors and juicy, tender chicken pieces. The star of the show is definitely the generous coating of freshly ground black pepper, which gives the dish a spicy kick that wakes up your taste buds. Alongside garlic and a touch of soy sauce, it creates a simple yet irresistible flavor combo that’s anything but boring.
I love making this recipe when I want something quick but full of character. It’s one of those meals that feels a little fancy because of the peppery bite but is actually super easy to pull together on a busy weeknight. I always find myself adding extra black pepper because, for me, that’s what makes it truly special and keeps everyone asking for seconds.
My favorite way to serve Black Pepper Chicken is over a bed of steamed rice or alongside some stir-fried veggies. The rice soaks up all the peppery sauce perfectly, and the veggies add a fresh crunch that balances everything out. It’s a straightforward, tasty meal that always feels like a little treat without needing a lot of fuss in the kitchen.
Key Ingredients & Substitutions
Chicken: I like using boneless chicken thighs because they stay juicy, but breasts work fine too. If you want a lighter version, turkey breast can be a good substitute.
Black Pepper: Freshly ground black pepper is what gives the dish its bold kick. Avoid pre-ground pepper here—the fresh one really stands out. You can add more or less depending on your spice tolerance.
Soy Sauce & Oyster Sauce: Soy sauce adds savoriness, and oyster sauce adds depth. If you don’t have oyster sauce, you can skip it or use hoisin sauce as a sweet alternative.
Vegetables: Onion and red bell pepper add sweetness and crunch. Feel free to add other veggies like green bell peppers or snap peas for variety.
How Can I Get Tender, Juicy Chicken With a Good Peppery Flavor?
Marinating the chicken is a key step—it helps the meat absorb flavor and stay tender. Here’s how to get it right:
- Mix chicken with soy sauce, a little sugar, black pepper, and optionally oyster sauce. Let it sit for 15 minutes or longer if you have time.
- When cooking, use medium-high heat and a well-oiled pan so the chicken browns nicely without drying out.
- A quick sear locks in juices. Then add veggies and sauce to finish cooking quickly without overcooking.
- Adding water or broth helps create a light sauce that coats the chicken and veggies, keeping everything moist.
These steps bring together juicy chicken with that punch of black pepper you want!
Equipment You’ll Need
- Wok or large skillet – I prefer a wok because it heats evenly and helps stir-fry quickly.
- Sharp knife – easy for chopping chicken, vegetables, and garlic without slipping.
- Cutting board – keeps your workspace organized and protects your counters.
- Measuring spoons and cups – for accurate sauce and oil amounts.
- Spatula or wooden spoon – ideal for stirring everything around in the pan without scratching it.
- Serving bowl or plates – to dish up your flavorful chicken over rice.
Flavor Variations & Add-Ins
- Swap chicken for beef strips or shrimp for a different protein twist. Both cook quickly and absorb flavors well.
- Add vegetables like broccoli, snap peas, or carrots to introduce crunch and color.
- Mix in a dash of sesame oil at the end for a nutty aroma and richer flavor.
- Perfect for a spicy kick—add red pepper flakes or a splash of chili sauce for heat.
Black Pepper Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless chicken breast or thigh, cut into bite-sized pieces
- 1 medium onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 4 cloves garlic, minced
For the Sauce and Seasoning:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional for more depth)
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 1 teaspoon sugar
- 1/4 cup water or chicken broth
- Salt, to taste
- 2 tablespoons vegetable oil
To Serve:
- Cooked white rice
- Chopped green onions or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, for a total of around 25 minutes. If you marinate the chicken for 15 minutes or longer, that adds to your waiting time but gives the best flavor.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, oyster sauce (if you’re using it), sugar, and 1 teaspoon of freshly ground black pepper. Stir everything together well, then set the chicken aside for at least 15 minutes to soak up the flavors.
2. Sauté Garlic and Cook Chicken:
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and cook just until you smell its lovely aroma — about 30 seconds. Next, add the chicken pieces, stir-frying until they’re browned all over and cooked through, which usually takes 6 to 8 minutes.
3. Add Vegetables and Finish Cooking:
Toss in the sliced onions and red bell peppers. Stir-fry them with the chicken for another 3 to 4 minutes, until the veggies become tender but still have a bite.
4. Add Sauce and Seasoning:
Pour in the water or chicken broth, then sprinkle the remaining teaspoon (or more if you like it spicier) of freshly ground black pepper over everything. Stir everything well and let it cook for 1 to 2 minutes so the sauce thickens a bit and coats the chicken and vegetables nicely.
5. Final Touches and Serve:
Give it a quick taste, add salt or extra black pepper as needed, and then plate it up over cooked white rice. Garnish with chopped green onions or parsley if desired. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This helps ensure even cooking and the best texture.
Can I Substitute Vegetables in the Dish?
Absolutely! Feel free to swap in vegetables like broccoli, snap peas, or carrots based on what you have. Just adjust the cooking time slightly so they stay crisp and delicious.
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 to keep the chicken tender.
Can I Make This Dish Spicier?
Definitely! Increase the amount of freshly ground black pepper or add a pinch of red pepper flakes or a dash of chili sauce to the stir-fry for an extra kick.