Black Pepper Chicken is a simple, tasty dish that packs a punch with its bold, peppery flavor. Tender pieces of chicken are cooked with plenty of cracked black pepper, giving it just the right amount of spice and warmth. It’s a perfect mix of juicy chicken and a little heat that hits your taste buds in the best way.
I love making Black Pepper Chicken when I want something quick but full of flavor. It’s one of those dishes that feels a little fancy because of the peppery kick but comes together super fast. I usually use fresh black peppercorns crushed right before cooking to get that bright, spicy taste that makes a big difference. A little splash of soy sauce adds a nice salty depth, which I always appreciate.
My favorite way to eat this is over a bed of steamed rice with some simple steamed veggies on the side. It’s comfort food that’s easy to share and always disappears fast at the dinner table. If you like a little extra heat, you can add more pepper, or toss in some garlic and onions for an easy upgrade. It’s a great go-to for a satisfying meal any day of the week.
Key Ingredients & Substitutions
Chicken: Chicken thighs are great for juiciness and flavor, but breasts work well too if you prefer leaner meat. Just avoid overcooking to keep it tender.
Black Pepper: Freshly cracked black pepper is key here. It gives a bright, spicy taste that pre-ground pepper can’t match. If unavailable, use coarse ground pepper but add it towards the end to keep flavor strong.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness and depth. Oyster sauce gives a richer umami flavor but can be skipped or replaced with hoisin sauce for a sweeter twist.
Bell Peppers & Onions: These add crunch and mild sweetness. You can use any color bell peppers or even snap peas if you want a different texture.
How Do You Get the Chicken Perfectly Tender and Flavorful?
Marinating the chicken briefly really helps infuse the soy sauce and pepper into the meat. Patting chicken dry before cooking ensures a good sear and prevents sogginess. Stir-frying over medium-high heat is essential:
- Heat the pan well and add oil.
- Sauté garlic and ginger first to build flavor.
- Cook chicken until it’s just browned but not overdone.
- Add veggies later so they stay crisp and colorful.
- Finish by mixing the sauce ingredients quickly, letting flavors combine without overcooking.
This balance creates juicy chicken with a peppery kick and crunchy vegetables. It’s a quick and tasty dish when you follow these steps!
Equipment You’ll Need
- Large skillet or wok – I like it because it heats evenly and gives a good sear on the chicken.
- Chef’s knife – makes chopping chicken, peppers, and onions quick and easy.
- Cutting board – provides a safe place to prepare the ingredients.
- Measuring spoons – helps measure soy sauce, oyster sauce, and spices accurately.
- Spatula or wooden spoon – perfect for stirring everything without scratching your pan.
Flavor Variations & Add-Ins
- Use leftover cooked chicken or shrimp to swap in for a different protein.
- Add a splash of sesame oil at the end for extra aroma.
- Mix in sliced mushrooms, snap peas, or bok choy for more veggie options.
- Spice it up with some crushed red pepper flakes if you like more heat.
Black Pepper Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cracked black pepper (freshly crushed)
- Salt, to taste
For the Stir-Fry:
- 1 large onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 3-4 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 2-3 fresh red chilies, sliced (optional, adjust to heat preference)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp dark soy sauce (for color)
- 1 tsp sugar
- 1 tbsp cracked black pepper (remaining)
- 2 tbsp vegetable or neutral oil for frying
- 1-2 tbsp water or chicken stock (optional, for sauce consistency)
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
Preparing and marinating the chicken will take about 15 minutes. Cooking the dish takes roughly 15 minutes, so plan for around 30 minutes total from start to finish, making this a quick and satisfying meal.
Step-by-Step Instructions:
1. Marinate the Chicken:
Rinse the chicken pieces and pat them dry with paper towels. In a medium bowl, mix the chicken with 1 tablespoon soy sauce, 1 tablespoon cracked black pepper, and a pinch of salt. Let it sit for 10–15 minutes so the flavors soak in.
2. Cook the Aromatics:
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, being careful not to burn them.
3. Stir-Fry the Chicken:
Add the marinated chicken to the pan and stir-fry for 5 to 7 minutes until the pieces start to brown and are almost cooked through.
4. Add Vegetables and Chilies:
Toss in the onion chunks, green and red bell peppers, and sliced red chilies (if using). Continue stir-frying for another 3 to 4 minutes until the vegetables are tender but still crisp.
5. Add Sauces and Pepper:
Pour in the remaining 1 tablespoon soy sauce, dark soy sauce, oyster sauce (if using), sugar, and the remaining cracked black pepper. Stir everything well to coat the chicken and veggies evenly.
6. Adjust Sauce Consistency:
If the mixture looks too dry, add 1 to 2 tablespoons of water or chicken stock. Cook for another minute to let all the flavors meld together.
7. Final Taste and Serve:
Taste the dish and add salt or more black pepper if you like. Remove from heat, sprinkle chopped cilantro or parsley on top for fresh flavor and color. Serve immediately with steamed rice or noodles.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to avoid excess moisture that can prevent a good sear.
How Can I Make This Dish Less Spicy?
Simply skip the fresh red chilies or reduce the amount of black pepper to suit your taste. You can always add more pepper later if you want extra heat.
Can I Prepare Black Pepper Chicken Ahead of Time?
You can marinate the chicken up to a day in advance. The stir-fry is best cooked fresh, but leftovers store well in the fridge for 2–3 days and reheat nicely.
What Are Good Side Dishes to Serve With Black Pepper Chicken?
Steamed jasmine or basmati rice is classic and soaks up the sauce well. You can also serve it with noodles or a simple stir-fried vegetable dish for a complete meal.