Get ready to meet your new stir-fry obsession: Black Pepper Chicken. This dish weaves together succulent pieces of chicken, a rainbow of bell peppers, and a punchy, peppery sauce that dances over fluffy steamed rice. Every bite is bursting with bold, savory flavors, thanks to a combination of everyday Asian pantry staples. If you’re craving something that’s quick, colorful, and guaranteed to wow everyone at your dinner table, Black Pepper Chicken will hit the spot. It’s perfect for weeknights when you want maximum flavor with minimal fuss!
Ingredients You’ll Need
You won’t believe how quick and easy it is to pull together this powerhouse dish — all you need are a handful of vibrant vegetables, tender chicken, and a few flavor-packed sauces. Each element brings something special to the table, balancing boldness and freshness in every bite.
- Chicken thighs: Juicy and flavorful, these soak up the marinade beautifully and stay tender when stir-fried.
- Soy sauce: The salty, umami backbone of the marinade, infusing the chicken with depth and savoriness.
- Oyster sauce: Adds earthy-sweet, rich notes that round out the sauce.
- Hoisin sauce: Lends a hint of sweetness and complexity, balancing the savoriness perfectly.
- Rice vinegar: Brings just the right amount of brightness and acidity, cutting through the richness.
- Cornstarch: Coats the chicken for a glossy, velvety finish and helps thicken the sauce.
- Vegetable oil: Neutral-tasting and perfect for high-heat stir-frying.
- Green bell pepper: Offers crisp texture and a splash of fresh, grassy flavor.
- Red bell pepper: Sweet and colorful, it brings balance and vibrancy.
- Small onion: Aromatic and slightly sweet, creating a flavor base for the veggies.
- Garlic: Builds a fragrant foundation and amps up the savory notes.
- Freshly ground black pepper: The true star here — delivers a sharp, peppery kick and irresistible aroma.
- Crushed red pepper flakes (optional): For those who like it hot, this adds a subtle, lingering heat.
- Green onions: A final garnish for color, freshness, and a gentle onion bite.
- Steamed rice: The essential, fluffy canvas for all those saucy, peppery flavors.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken thighs in a mixture of soy sauce, oyster sauce, hoisin sauce, rice vinegar, and a delicate dusting of cornstarch. Let everything mingle for about 10 to 15 minutes while you prep your veggies. This quick soak infuses the chicken with rich flavors and ensures each piece turns out tender and juicy.
Step 2: Sear the Chicken
Grab your favorite large skillet or wok and heat up the vegetable oil over medium-high heat until shimmering. Add the marinated chicken in a single layer. Sear for about 4–5 minutes, stirring occasionally, until everything is golden brown and cooked through. Don’t overcrowd the pan! Once done, transfer the chicken to a plate and keep it warm.
Step 3: Stir-Fry the Veggies
In the same pan (no need to clean it, that’s extra flavor!), toss in the chopped onion, green bell pepper, and red bell pepper. Stir-fry for 3–4 minutes, just until the veggies are crisp-tender and bright. Then, add the minced garlic and cook for another 30 seconds, letting that delicious aroma fill your kitchen.
Step 4: Combine and Pepper It Up
Return your cooked chicken to the skillet along with all the juices. Sprinkle in the freshly ground black pepper (go generous, it’s the heart of Black Pepper Chicken!) and toss in red pepper flakes if you want a spicy kick. Stir everything together for about a minute, ensuring every piece is coated in the luscious, peppery sauce.
Step 5: Serve and Enjoy
Spoon the piping hot Black Pepper Chicken over pillars of steamed rice. Finish with a shower of sliced green onions for a burst of color and freshness. Now, dig in and prepare yourself for a flavor explosion!
How to Serve Black Pepper Chicken
Garnishes
Garnishing your Black Pepper Chicken is half the fun! A sprinkle of fresh green onions adds color and a mild, zesty bite. For extra crunch and visual appeal, try a scatter of toasted sesame seeds. If you love a touch of heat, add a few extra red pepper flakes on top just before serving.
Side Dishes
This dish shines with a side of fluffy steamed jasmine rice, which soaks up all that gorgeous sauce. If you’re looking for variety, pair it with simple vegetable stir-fried noodles, garlicky bok choy, or a crisp Asian cucumber salad. The vibrant flavors of Black Pepper Chicken can also complement a light miso soup or pan-fried dumplings for a takeout-style feast at home.
Creative Ways to Present
For a playful twist, serve Black Pepper Chicken family-style on a big platter with a mountain of rice in the center, or stuff it into lettuce cups for a hand-held party snack. If you’re prepping lunch boxes, spoon it over quinoa or brown rice to keep things colorful and nutritious. You can even wrap it up in a warm flatbread for an irresistible fusion wrap!
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken keeps beautifully in the fridge. Simply transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors often deepen as it sits, so you might find the next-day portion even more delicious.
Freezing
If you want to save some for later, freeze cooled Black Pepper Chicken in a well-sealed container (or freezer bags) for up to 2 months. For best results, freeze the chicken and vegetables without rice. Thaw overnight in the refrigerator when ready to enjoy again.
Reheating
To reheat, warm Black Pepper Chicken gently in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce if needed. Microwave reheating works too — just cover to keep the chicken moist, and heat in 1-minute intervals, stirring between each, until steaming hot.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work as a leaner option for Black Pepper Chicken. Just keep an eye on the cooking time — breast can dry out more quickly, so pull it off the heat as soon as it’s done.
What vegetables can I use if I don’t have bell peppers?
Feel free to use what you have on hand. Broccoli florets, snap peas, carrots, or zucchini all make wonderful additions or swaps. The beauty of this dish is its flexibility!
How spicy is Black Pepper Chicken?
It’s got a noticeable peppery kick, thanks to the freshly ground black pepper, but not overwhelming heat. For more spice, add the optional red pepper flakes or a little fresh chili. For a milder version, ease up on both!
Can I double the sauce for a saucier result?
Definitely. If you love extra sauce with your rice, double the soy, oyster, hoisin, and vinegar, and add a splash of chicken broth or water during cooking. This ensures every grain of rice gets plenty of that irresistible sauce.
What’s the best way to prep ingredients ahead?
For breeze-through cooking, chop all your veggies and measure out sauces before you start. You can even marinate the chicken up to a day ahead and keep it covered in the fridge. Then at dinnertime, everything comes together in less than 20 minutes.
Final Thoughts
If you’re longing for a quick, vibrant dinner that’s bursting with personality, Black Pepper Chicken is sure to deliver. Try it once, and you’ll find yourself reaching for this recipe again and again. Grab your skillet and let the flavors fly — happy cooking!
Print
Black Pepper Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Asian-inspired stir-fry, this Black Pepper Chicken is a perfect weeknight dinner option. Tender chicken pieces marinated in a savory sauce, paired with bell peppers and onions, all seasoned with a generous amount of freshly ground black pepper.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For Stir-Fry:
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Steamed rice for serving
Instructions
- Marinate the Chicken: In a medium bowl, toss chicken with soy sauce, oyster sauce, hoisin sauce, rice vinegar, and cornstarch. Marinate for 10-15 minutes.
- Cook the Chicken: Heat oil in a skillet, cook chicken until browned. Remove from pan.
- Prepare Stir-Fry: In the same pan, stir-fry onions and bell peppers. Add garlic, return chicken, add black pepper and red pepper flakes. Cook until heated through.
- Serve: Serve hot over steamed rice, garnish with green onions.
Notes
- For extra sauce, add a splash of chicken broth or water while stir-frying.
- Use freshly cracked black pepper for the best flavor punch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
