Black Pepper Chicken Recipe
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.
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.