Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1/2 teaspoon sugar; 1 tablespoon freshly ground black pepper; 2 tablespoons vegetable oil; 1 green bell pepper, sliced; 1/2 onion, sliced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 green onions, chopped (for garnish)

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If you’re craving a bold, savory stir-fry that comes together quickly but tastes like you spent hours in the kitchen, you’ll fall in love with this Black Pepper Chicken Recipe. It’s a knockout dish with juicy, bite-sized chicken, sweet peppers, aromatic ginger and garlic, and a generous punch of freshly ground black pepper. Each bite is bursting with flavor—spicy, sticky, and a little sweet—bringing your favorite takeout spot right into your home kitchen with less fuss and fresher ingredients.

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Ingredients You’ll Need

This Black Pepper Chicken Recipe uses everyday ingredients that each play an important part. Every sauce, spice, and veggie elevates the flavor profile, delivers a variety of textures, and creates that classic glossy, irresistible finish you know and love.

Chicken thighs or breasts: Tender and juicy, either cut works perfectly in bite-sized pieces for fast, even cooking.
Soy sauce: Adds savory depth and that signature umami note that makes the stir-fry unforgettable.
Oyster sauce: Brings a hint of sweetness and briny richness, tying all the savory flavors together.
Hoisin sauce: Offers subtle sweetness and complexity to the sauce base.
Sesame oil: Just a touch infuses a wonderful nutty aroma—don’t skip it!
Cornstarch: Helps seal in the juices and gives the chicken that classic velvet texture.
Sugar: Balances the saltiness of the sauces and pepper with a gentle sweetness.
Freshly ground black pepper: Absolutely essential for the signature kick—use coarsely ground for the best punch.
Vegetable oil: Neutral flavor and high smoke point makes it perfect for stir-frying everything evenly.
Green bell pepper: Crunch and color—plus a fresh, slightly sweet edge.
Onion: Sweet and aromatic, rounds out the flavors in every bite.
Garlic: Brings classic warmth and depth to the stir-fry; use fresh for full flavor.
Fresh ginger: Adds zesty brightness—grate directly over the pan for maximum aroma.
Green onions (for garnish): A pop of color and freshness right at the end; don’t forget!

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken

Start by cutting your chicken into bite-sized pieces for quick, even stir-frying. In a medium bowl, toss the chicken with soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, and plenty of black pepper. Give it all a good mix, making sure every piece is beautifully coated. Let the chicken marinate for at least 15 minutes—trust me, this little pause is worth it for maximum juiciness and depth of flavor.

Step 2: Sear the Chicken

Heat up the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer—don’t overcrowd the pan for that golden sear! Stir-fry for about 5 to 7 minutes. You’re looking for succulent, browned nuggets that are cooked through. Once the chicken is ready, remove it to a plate and set it aside for a minute.

Step 3: Sauté the Vegetables

In the same pan (don’t clean it—you want all those delicious bits!), toss in the sliced green bell pepper and onion. Stir-fry for 2 to 3 minutes, just enough for the veggies to soften slightly while still retaining a bit of crunch.

Step 4: Add Garlic and Ginger

Add the minced garlic and grated ginger to the pan with the veggies. Let them cook for one fragrant minute, stirring constantly so nothing burns. This step infuses your oil and vegetables with the unmistakable warmth and kick that makes this Black Pepper Chicken Recipe so delicious.

Step 5: Finish and Serve

Return the cooked chicken (and all those resting juices) back into the pan. Give everything a hearty toss so the chicken and veggies get evenly coated with the sauce and aromatics. Stir-fry for another 2 to 3 minutes, making sure everything is glossy and sizzling. Serve hot, garnished generously with chopped green onions.

How to Serve Black Pepper Chicken Recipe

Garnishes

Finish your Black Pepper Chicken Recipe with a handful of freshly chopped green onions for a burst of color and a touch of grassy brightness. If you want to kick up the aroma and crunch, a sprinkle of toasted sesame seeds or thinly sliced red chili works beautifully too.

Side Dishes

This stir-fry absolutely sings atop fluffy steamed jasmine or basmati rice, soaking up every droplet of the savory sauce. For a lighter spin, try serving it with cauliflower rice or atop a bed of crunchy lettuce for a fresh, lower-carb meal. Steamed broccoli, snow peas, or a quick cucumber salad on the side round out your plate for a simple, balanced dinner.

Creative Ways to Present

If you’re entertaining (or just want to make a regular dinner feel special), serve your Black Pepper Chicken Recipe in a wide, shallow bowl for family style. Or, spoon it into crisp lettuce wraps for party-ready finger food. For meal prep, divide into containers with rice and steamed greens—a homemade “takeout” lunch you’ll actually look forward to!

Make Ahead and Storage

Storing Leftovers

Let any leftover Black Pepper Chicken Recipe cool completely before transferring to an airtight container. It stays fresh in the refrigerator for up to 3 days—just enough time to enjoy those peppery, savory leftovers for lunch or another easy dinner.

Freezing

This recipe freezes like a dream! Place cooled portions in single-serve portions in freezer-safe bags or containers. Thaw overnight in the fridge before reheating for best results. Keep in mind that while the chicken will stay tender, the vegetables may lose a little of their crunch, but the flavor only improves.

Reheating

For the best texture, gently reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen up the sauce. You can also microwave in short bursts, stirring midway. Garnish with fresh green onions before serving to revive their brightness and crunch.

FAQs

Can I use chicken breasts instead of thighs in this Black Pepper Chicken Recipe?

Definitely! Both chicken breasts and thighs work beautifully here. Thighs stay extra juicy, but if you prefer leaner meat, chicken breasts will become tender after marinating and quick stir-frying.

How spicy is the Black Pepper Chicken Recipe?

It’s got a robust but manageable kick from the fresh black pepper, rather than chili heat. Feel free to scale the pepper up or down to suit your taste; it’s totally customizable.

Is it possible to make this recipe gluten-free?

Yes! Just use tamari instead of soy sauce and be sure to check that your oyster and hoisin sauces are gluten-free. Everything else in the recipe is naturally free of gluten.

What vegetables can I add to change things up?

You can toss in red bell pepper, snow peas, mushrooms, or even thin-sliced carrots for more color and crunch—the Black Pepper Chicken Recipe is super flexible and friendly for fridge cleanouts.

How long should I marinate the chicken?

Fifteen minutes is enough to infuse flavor and tenderize the meat, but if you’ve got the time, marinate for up to an hour for even more depth. Just don’t skip this step—it really makes all the difference!

Final Thoughts

If you’re ready for a weeknight dinner that’s quick, wildly flavorful, and far better than takeout, you need to give this Black Pepper Chicken Recipe a try. It comes together in a flash and is guaranteed to win over everyone at your table. Hope you love it as much as I do—happy stirring!

Black Pepper Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and aromatic Black Pepper Chicken recipe that is quick and easy to make. Tender chicken pieces stir-fried with a medley of vegetables in a savory black pepper sauce. This dish is perfect for a delicious weeknight dinner!

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1 tablespoon freshly ground black pepper
2 tablespoons vegetable oil

For Stir-Fry:

1 green bell pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
2 green onions, chopped (for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine chicken with soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, and black pepper. Marinate for 15 minutes.
Cook the Chicken: Heat oil in a skillet, cook chicken until browned. Remove and set aside.
Stir-Fry: In the same pan, stir-fry bell pepper, onion, garlic, and ginger. Add chicken back, cook until heated through.
Finish: Garnish with green onions. Serve hot with rice.