Looking for a quick, satisfying dish with bold flavor and a peppery kick? This Pepper Chicken Recipe is exactly what your dinner routine needs. Juicy chicken is sautéed with fresh aromatics and coated in a savory black pepper sauce that’s just the right balance of spicy and savory. Whether you’re serving it over rice or noodles, this dish is sure to be a standout on your table. This recipe is inspired by classic Black Pepper Chicken found in many Asian cuisines, and it’s easy enough for a weeknight dinner yet flavorful enough to impress guests.
Why You’ll Love This Pepper Chicken Recipe
- 🌶️ Rich and peppery: Features bold black pepper flavor without overwhelming heat.
- 🍗 Tender chicken: Bite-sized pieces cook quickly and stay juicy.
- 🍽️ Versatile: Serve over rice, noodles, or even in lettuce wraps.
- 👨🍳 Beginner-friendly: No complicated steps — just simple, delicious cooking.
- 🥢 Better than takeout: Made fresh at home with real ingredients.
Ingredients for Black Pepper Chicken
Here’s everything you’ll need to create this spicy, savory dish:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ground black pepper (adjust to taste)
- 1 teaspoon sugar
- ¼ cup chicken broth
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh chopped cilantro, for garnish
How to Make Pepper Chicken Recipe
1. Sear the Chicken
In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
2. Sauté Aromatics
In the same pan, add onion, garlic, and ginger. Sauté for about 2 minutes until fragrant and softened.
3. Add the Vegetables
Add bell peppers to the pan and cook for another 3–4 minutes, just until slightly softened but still vibrant.
4. Build the Sauce
Return the chicken to the pan. Add soy sauce, oyster sauce, rice vinegar, black pepper, sugar, and chicken broth. Toss everything together to coat the chicken and veggies evenly.
5. Simmer and Thicken (Optional)
Let the sauce simmer for 5 minutes to combine the flavors. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens.
6. Garnish and Serve
Remove from heat and garnish with fresh cilantro. Serve your Black Pepper Chicken hot over steamed rice, fried rice, or noodles.
Tips for the Best Black Pepper Chicken
- Adjust the heat: Use more or less black pepper depending on your spice preference. Add a pinch of red chili flakes if you like extra heat.
- Use chicken thighs: Thighs add extra richness and remain juicy even with high-heat cooking.
- Marinate for more flavor: Let chicken sit in soy sauce and black pepper for 15 minutes before cooking.
- Use fresh aromatics: Fresh garlic and ginger give the best flavor — avoid powdered substitutes if possible.
What to Serve with Pepper Chicken Recipe
- Steamed jasmine or basmati rice
- Garlic noodles or lo mein
- Stir-fried bok choy or broccoli
- Fresh cucumber salad
- Miso or egg drop soup
- Lettuce wraps for a low-carb option
Storage and Reheating Tips
Refrigeration: Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in the microwave in short intervals or on the stovetop over medium heat. Add a splash of broth or water to keep the sauce from thickening too much.
Frequently Asked Questions
1. Can I make Pepper Chicken in advance?
Yes! This recipe stores and reheats beautifully. Prepare in advance and refrigerate for up to 4 days or freeze for future meals.
2. What’s a good substitute for oyster sauce?
Use hoisin sauce or a mix of soy sauce and a bit of sugar. For a vegetarian version, try mushroom-based oyster sauce.
3. How spicy is Black Pepper Chicken?
It has a noticeable peppery bite but isn’t overwhelmingly spicy. Adjust the black pepper to taste, or add chili flakes if you like it hotter.
4. Can I use other vegetables?
Absolutely. Mushrooms, snow peas, or baby corn all work well in this recipe.
More Delicious Chicken Recipes You’ll Love
- Garlic Butter Chicken Bites with Savory Creamy Parmesan Pasta
- Honey Mustard Chicken Salad
- Healthy Chicken Salad Recipe
Final Thoughts
This Pepper Chicken Recipe is the perfect blend of simplicity and bold flavor. With tender chicken, colorful veggies, and a savory black pepper sauce, it’s a go-to for easy weeknight dinners or flavorful meal prep. Whether you’re a seasoned cook or a beginner in the kitchen, this Black Pepper Chicken will leave everyone at the table wanting more.
Black Pepper Chicken Recipe
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ground black pepper adjust to taste
- 1 teaspoon sugar
- ¼ cup chicken broth
- 2 tablespoons cornstarch + 2 tablespoons water optional, for thickening
- Fresh chopped cilantro for garnish
Instructions
- Sear the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken pieces and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Sauté Aromatics: In the same pan, add onion, garlic, and ginger. Sauté for about 2 minutes until fragrant and softened.
- Add the Vegetables: Add bell peppers to the pan and cook for another 3–4 minutes, just until slightly softened but still vibrant.
- Build the Sauce: Return the chicken to the pan. Add soy sauce, oyster sauce, rice vinegar, black pepper, sugar, and chicken broth. Toss everything together to coat the chicken and veggies evenly.
- Simmer and Thicken (Optional): Let the sauce simmer for 5 minutes to combine the flavors. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve your Black Pepper Chicken hot over steamed rice, fried rice, or noodles.
Notes
- Adjust the heat: Use more or less black pepper depending on your spice preference. Add a pinch of red chili flakes if you like extra heat.
- Use chicken thighs: Thighs add extra richness and remain juicy even with high-heat cooking.
- Marinate for more flavor: Let chicken sit in soy sauce and black pepper for 15 minutes before cooking.
- Use fresh aromatics: Fresh garlic and ginger give the best flavor — avoid powdered substitutes if possible.
Did you Like This Recipe? Please Rate and Comment Below!
