Black Pepper Chicken

Black Pepper Chicken is a bold and savory stir-fry dish packed with the punch of freshly ground black pepper and the richness of a soy-based glaze. Often featured on Chinese takeout menus, this dish is known for its perfect balance of heat, umami, and a touch of sweetness. Tender pieces of chicken are stir-fried with crisp vegetables in a glossy sauce, creating a quick and flavorful meal that rivals any restaurant version.

This dish is ideal for busy weeknights when you want something fast, delicious, and satisfying. It’s easy to customize with your favorite veggies and pantry staples, and it cooks up in just minutes once your prep is done. Whether served over fluffy white rice, noodles, or a bed of sautéed greens, Black Pepper Chicken is a go-to meal when you’re craving something with bold flavor and comforting appeal. The sharpness of black pepper shines through in every bite, making this a standout among your stir-fry favorites.

Why You’ll Love This Recipe

1. Quick and Easy – A restaurant-style stir-fry ready in under 30 minutes.
2. Big on Flavor – The black pepper sauce is bold, savory, and deeply satisfying.
3. Customizable – Swap in your favorite vegetables or protein alternatives.
4. Healthier than Takeout – Made with clean ingredients and less oil.
5. Perfect for Meal Prep – Tastes great reheated and stores well.

Ingredients

• Chicken breast or thighs
• Bell peppers (any color)
• Onion
• Garlic
• Fresh ginger
• Soy sauce
• Oyster sauce
• Hoisin sauce (optional)
• Cornstarch
• Chicken broth or water
• Ground black pepper (freshly cracked preferred)
• Sugar or honey (for balance)
• Sesame oil
• Vegetable oil
• Green onions (for garnish)

Variations

• Vegetarian Option: Replace chicken with tofu or mushrooms for a meatless version.
• Extra Spicy: Add sliced chili peppers or a dash of chili garlic sauce.
• Low-Sodium: Use low-sodium soy sauce and skip the oyster sauce.
• Sweeter Twist: Increase hoisin or add a bit more honey for a sweeter profile.
• Add Crunch: Toss in cashews or toasted sesame seeds before serving.

How to Make the Recipe

Step 1: Prepare the Chicken

Slice chicken into bite-sized strips. Toss with a bit of soy sauce, cornstarch, and black pepper. Let marinate for 10–15 minutes.

Step 2: Mix the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, sugar, and a generous amount of black pepper. Set aside.

Step 3: Sear the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Sear the chicken until golden and cooked through. Remove and set aside.

Step 4: Cook the Vegetables

In the same pan, add a little more oil. Stir-fry onions, bell peppers, garlic, and ginger for 2–3 minutes until just tender.

Step 5: Combine Everything

Return the chicken to the pan. Pour in the sauce and stir well to coat everything. Simmer for a couple of minutes until the sauce thickens slightly.

Step 6: Finish and Serve

Drizzle with sesame oil and toss. Garnish with sliced green onions and extra cracked black pepper if desired.

Tips for Making the Recipe

• Use freshly cracked black pepper for maximum aroma and heat.
• Don’t overcook the vegetables—keep them slightly crisp for texture.
• Marinate the chicken briefly for better flavor and tenderness.
• Make extra sauce if serving with rice to soak up the flavor.
• Cook over high heat for a proper stir-fry sear.

How to Serve

• Serve hot over steamed jasmine or white rice.
• Pair with noodles or cauliflower rice for a low-carb option.
• Garnish with sesame seeds or chopped scallions.
• Add a side of steamed broccoli or bok choy for extra greens.
• Serve in lettuce wraps for a fun, handheld version.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooled Black Pepper Chicken in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals. Add a splash of water or broth if needed to loosen the sauce.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work great in this recipe.

2. Is black pepper the only spice in this dish?

Yes, but you can add chili flakes or hot sauce for extra heat if desired.

3. Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce, and check the labels on other sauces.

4. What vegetables work best?

Bell peppers and onions are classic, but broccoli, carrots, and snap peas also work well.

5. Can I double the sauce?

Absolutely—especially if serving over rice or noodles.

6. How do I keep the chicken tender?

Don’t overcook it, and marinate briefly with cornstarch for a soft texture.

7. What kind of black pepper should I use?

Freshly cracked black pepper provides the best heat and flavor.

8. Is this dish very spicy?

It’s mildly spicy. Add more pepper or chili to increase the heat level.

9. Can I make it ahead of time?

Yes, it reheats well and is ideal for meal prep.

10. What’s the best oil for stir-frying?

Use a high-smoke-point oil like vegetable, avocado, or canola oil.

Conclusion

Black Pepper Chicken is a deliciously bold and satisfying stir-fry that’s simple enough for a weeknight meal yet flavorful enough to impress. With juicy chicken, crisp vegetables, and a peppery sauce that clings to every bite, it’s a dish that brings comfort and excitement to the table. Whether you’re looking for a healthier alternative to takeout or a new favorite dinner idea, this recipe delivers with every crackle of the wok. Try it once, and it’s sure to become a staple in your rotation.

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