Black Pepper Chicken is one of those magical dishes that transforms simple ingredients into something extraordinary. The combination of tender chicken pieces coated in a glossy, aromatic black pepper sauce creates a perfect balance of heat and savory flavors that will have everyone reaching for seconds.
This recipe brings restaurant-quality Chinese cuisine right to your kitchen with minimal effort. The bold black pepper flavor is complemented by sweet bell peppers and a savory sauce that clings beautifully to each piece of chicken, making every bite absolutely delicious.
Why You’ll Love This
- Ready in just 45 minutes, perfect for busy weeknights when you want something flavorful but don’t have hours to spend cooking
- Uses common pantry ingredients that you likely already have on hand
- Adjustable spice level – make it as mild or as peppery as you prefer
- Healthier than takeout but just as satisfying
- Leftovers taste even better the next day as the flavors continue to develop
Ingredients
- 500 grams skinless chicken breast, cut into bite-size cubes
- 2 tablespoons peanut oil
- Salt, as required
- 2 medium onions, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 fresh red or green chili, chopped
- 2 tablespoons cornstarch
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon freshly ground black pepper
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water or chicken broth
Instructions
- Whisk together the crushed black pepper, rice vinegar, soy sauces, brown sugar, toasted sesame oil, cornstarch, and water in a bowl until smooth and lump-free.
- Combine the chicken with 1 tablespoon of the prepared sauce, 2 tablespoons of cornstarch, and salt. Let it rest while you prepare the other ingredients.
- Heat a large frying pan until hot. Add 1 tablespoon of oil and swirl to coat. Arrange the chicken in a single layer and cook over medium heat until golden on the bottom. Flip and cook until browned and nearly cooked through. Transfer to a plate. Cook in batches if needed, avoiding overcrowding.
- In the same pan, heat 1 tablespoon of oil. Add ginger, garlic, and chopped chilies; sauté for 30 seconds. Add the onion and bell peppers, then stir-fry over high heat until crisp yet tender.
- Reduce the heat to low. Whisk the sauce again to recombine and pour it into the pan. Allow it to simmer for 30 seconds. Add the browned chicken back to the pan and toss to coat and heat through.
- Turn off the heat, sprinkle with freshly ground black pepper, stir to combine, and serve hot.
Tips & Variations
- For extra tender chicken, marinate it in 1 tablespoon of soy sauce and 1 teaspoon of baking soda for 20 minutes before coating with cornstarch.
- Chicken breasts can be substituted for thighs, but reduce cooking time slightly to prevent drying out.
- Add vegetables like broccoli, snap peas, or mushrooms for extra nutrition and texture.
- For a spicier version, add 1-2 sliced fresh chili peppers or a teaspoon of chili flakes.
- Make it gluten-free by using tamari instead of soy sauce and checking that your oyster sauce is gluten-free.
- For meal prep, the sauce can be made up to 3 days ahead and stored in the refrigerator.
Serving Suggestions
Serve this flavorful Black Pepper Chicken over steamed jasmine rice to soak up all that delicious sauce. For a lower-carb option, cauliflower rice works beautifully as well.
For a complete meal, pair with simple steamed or stir-fried vegetables like bok choy or Chinese broccoli. A side of hot and sour soup or a simple cucumber salad would round out the meal perfectly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The sauce should coat the back of a spoon when properly thickened.
- Freshly ground black pepper makes a significant difference in flavor compared to pre-ground.
- For best results, cook in batches if your pan isn’t large enough to avoid overcrowding.
FAQs
Can I make this dish less spicy?
Yes, simply reduce the amount of black pepper to 1-2 teaspoons instead of a full tablespoon.
What can I substitute for oyster sauce?
Hoisin sauce makes a good substitute, though the flavor will be slightly sweeter. You can also use additional soy sauce with a pinch of sugar.
Can I make this ahead of time?
Yes! The dish reheats well. For best results, store the sauce separately and combine with freshly cooked chicken when ready to serve.
Is this dish freezer-friendly?
While you can freeze it for up to 2 months, the vegetables may lose some texture. Reheat gently on the stovetop with a splash of water or chicken broth.
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