If you are craving a dish that perfectly balances bold flavors and mouthwatering textures, this Black Pepper Chicken Recipe is exactly what you need. Tender chicken thighs are marinated and stir-fried with vibrant bell peppers and a punchy, freshly ground black pepper sauce that delivers a satisfying kick with every bite. It’s a wonderfully simple yet impressive meal that you’ll find yourself wanting to make again and again, ideal for weeknights or when you want to impress without stress.
Ingredients You’ll Need
The beauty of this Black Pepper Chicken Recipe lies in its straightforward ingredients, each carefully chosen to build layers of texture and flavor. From the tender chicken thighs to the crisp bell peppers and aromatic garlic, every component plays an essential role in making this dish shine.
- 1 lb boneless, skinless chicken thighs: Perfectly tender and juicy, these cut into bite-sized pieces ensure even cooking and delicious texture.
- 1 tablespoon soy sauce: Adds savory depth and umami flavor that lays the flavor foundation.
- 1 tablespoon Shaoxing wine (or dry sherry): Brings a subtle sweetness and complexity to the marinade.
- 1 tablespoon cornstarch: Helps create a velvety coating on the chicken when cooked.
- 1/2 teaspoon salt: Enhances all the other flavors without overpowering them.
- 1/2 teaspoon black pepper: Gives the initial mild heat before we amp it up later.
- 2 tablespoons vegetable oil, divided: For stir-frying both the chicken and vegetables to perfection.
- 1 red bell pepper, chopped: Adds a vibrant pop of color and sweetness.
- 1 green bell pepper, chopped: Offers a crisp texture and slightly earthy flavor contrast.
- 1 small onion, chopped: Provides sweetness and crunch that rounds out the dish.
- 3 cloves garlic, minced: Infuses the stir-fry with aromatic warmth and richness.
- 1 tablespoon freshly ground black pepper: The star ingredient that gives the dish its signature bold and zesty flavor.
- 2 tablespoons oyster sauce: Introduces a silky, savory note that thickens the sauce beautifully.
- 1 tablespoon soy sauce: Adds extra umami layer to the sauce.
- 1 teaspoon sugar: Balances the savory and spicy elements with just a touch of sweetness.
- 1/4 cup chicken broth or water: Loosens the sauce for coating the chicken and veggies perfectly.
- Cooked rice, for serving: A fluffy bed that soaks up all the sauce and makes this dish truly comforting.
- Fresh cilantro or green onions, chopped (for garnish): Adds freshness and a pop of color to finish.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper in a bowl. Toss everything together well so the chicken is evenly coated. This simple marinade tenderizes the meat and infuses it with savory, slightly tangy flavors. Let it sit for 10 to 15 minutes to soak in all those delicious tastes, which makes every bite juicy and flavorful.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil over medium-high heat in a skillet or wok. Add the marinated chicken, spreading it out to ensure it browns evenly. Stir-fry for about 5 to 7 minutes until the chicken is cooked through and has a beautiful golden color. Then, remove the chicken from the skillet and set it aside so you can focus on the veggies next.
Step 3: Stir-Fry the Vegetables
Using the same skillet, add the remaining tablespoon of vegetable oil. Toss in the chopped red and green bell peppers, onion, and garlic. Stir-fry for 3 to 4 minutes until the vegetables become tender but still hold a satisfying crunch. This step adds layers of vibrant color and fresh, aromatic flavor to your Black Pepper Chicken Recipe.
Step 4: Make the Sauce
Return the cooked chicken to the skillet with the vegetables. Now it’s time for the star of the show: freshly ground black pepper. Add the black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Mix everything well, allowing the sauce to thicken as it cooks over medium heat for 2 to 3 minutes. This coats the chicken and vegetables perfectly in a glossy, peppery glaze that is absolutely irresistible.
Step 5: Serve
Serve your Black Pepper Chicken hot, ladled over fluffy cooked rice and finished off with a sprinkle of fresh cilantro or chopped green onions to brighten the flavors and appearance.
How to Serve Black Pepper Chicken Recipe
Garnishes
Fresh herbs like cilantro or sliced green onions are excellent garnishes for Black Pepper Chicken Recipe. They add a fresh burst of color and a slightly herbal brightness that complements the bold and savory flavors, making every bite more refreshing and balanced.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine or basmati rice to soak up the luscious sauce. You can also enjoy it alongside stir-fried greens, such as bok choy or garlic spinach, for a nutritious, well-rounded meal that keeps things colorful and wholesome.
Creative Ways to Present
For guests or family gatherings, serve your Black Pepper Chicken Recipe in a large, shallow bowl with rice arranged around the chicken and vibrant garnishes sprinkled on top. You can even present it in lettuce cups for a fun, hands-on meal that adds a crisp texture contrast. A drizzle of extra sauce on the side can invite everyone to customize their own perfect bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover Black Pepper Chicken in an airtight container and refrigerate for up to three days. The flavors tend to deepen overnight, making leftovers just as delicious as when freshly made. Make sure to cool the dish completely before sealing the container to maintain freshness.
Freezing
To freeze, transfer the cooled chicken and sauce into a freezer-safe bag or container. It will keep well for up to two months. When you’re ready to enjoy it again, thaw overnight in the refrigerator for the best texture.
Reheating
Reheat your Black Pepper Chicken gently in a skillet over medium-low heat, adding a splash of water or broth if the sauce thickens too much. This method keeps the chicken tender and the vegetables crisp while preserving the vibrant, peppery sauce without drying out the dish.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can swap in chicken breast if you prefer a leaner cut, but be careful not to overcook it, as breast meat can dry out faster than thighs. Adjust cooking time accordingly for the juiciest results.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute that offers a similar depth of flavor. If you need an alcohol-free option, use chicken broth with a splash of rice vinegar to mimic the acidity.
How spicy is this recipe?
This Black Pepper Chicken Recipe delivers a moderate heat mainly from the freshly ground black pepper, which provides a warm, aromatic spiciness rather than fiery chili heat. You can adjust the amount of black pepper to suit your preference.
Can I make this gluten-free?
Absolutely! Use tamari or a certified gluten-free soy sauce and make sure your oyster sauce is gluten-free, which some brands offer. This way, the dish is delicious and safe for gluten-sensitive eaters.
What’s the best way to grind black pepper for this dish?
Freshly ground black pepper is key for the best flavor. Use a pepper mill or a mortar and pestle to grind whole peppercorns just before cooking to release maximum aroma and pungency for the sauce.
Final Thoughts
This Black Pepper Chicken Recipe is one of those dishes that feels like a warm hug — comforting, flavorful, and surprisingly easy to pull off. Whether you’re cooking for yourself, family, or friends, it’s sure to become a new favorite on your weekly dinner rotation. Don’t hesitate to give it a try and enjoy the perfect harmony of peppery spice and savory goodness in every bite!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe is a flavorful and quick stir-fry dish featuring tender chicken thighs marinated in soy sauce and Shaoxing wine, cooked with crisp bell peppers and onions, and coated in a savory, peppery oyster sauce-based glaze. Perfect for a 30-minute weeknight meal, it’s served over steamed rice and garnished with fresh cilantro or green onions for a vibrant finish.
Ingredients
Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Sauce
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
To Serve
- Cooked rice, for serving
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, cornstarch, salt, and black pepper. Toss thoroughly to coat all pieces and let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry for 5 to 7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped red and green bell peppers, onion, and minced garlic. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender but still maintain a crisp texture.
- Make the Sauce and Combine: Return the cooked chicken to the skillet with the vegetables. Add freshly ground black pepper, oyster sauce, soy sauce, sugar, and chicken broth. Stir well to combine all ingredients and cook for 2 to 3 minutes, allowing the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Serve the Black Pepper Chicken hot over cooked rice and garnish with freshly chopped cilantro or green onions for added color and flavor.
Notes
- For spicier heat, increase the amount of freshly ground black pepper or add a pinch of chili flakes.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use boneless, skinless chicken thighs for tender, juicy meat; chicken breasts can be used but may be less moist.
- Adjust sugar in the sauce to balance the savory flavors if desired.
- Serve immediately after cooking for best texture and freshness.
