Black pepper chicken
Black pepper chicken is a simple and flavorful dish that packs a punch with its spicy, peppery taste. Tender pieces of chicken are cooked with plenty of cracked black pepper,…
By Ava
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Reading time: 6 min
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Black pepper chicken is a simple and flavorful dish that packs a punch with its spicy, peppery taste. Tender pieces of chicken are cooked with plenty of cracked black pepper, garlic, and a touch of soy sauce, creating a tasty sauce that’s both bold and comforting. The sharpness of the black pepper really shines through, making this a dish that’s satisfying and just a little bit exciting.
I love making black pepper chicken when I want something quick but with a lot of flavor. It comes together fast, and I usually use boneless chicken pieces to keep it tender and easy to eat. A little tip I’ve picked up is to toast the black pepper lightly before adding it to the pan—that really brings out its aroma and deepens the flavor. Plus, it smells amazing while cooking!
My favorite way to serve this dish is over a bed of steamed rice or noodles, so the spicy sauce can soak in perfectly. It’s also great with some simple steamed veggies on the side for a balanced meal. Every time I make black pepper chicken, it reminds me of those easy weeknight dinners that always hit the spot and leave everyone asking for seconds.
Key Ingredients & Substitutions
Chicken: You can use either chicken breast or thighs. Thighs are juicier and more forgiving if cooked a bit longer. Breast is leaner but can dry out if overcooked.
Black Peppercorns: Freshly crushed peppercorns give a strong, fresh heat. If you don’t have whole peppercorns, ground black pepper works but add a little less to avoid bitterness.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness, and oyster sauce gives a rich, umami flavor. For a vegetarian option, substitute oyster sauce with mushroom sauce or skip it.
Bell Peppers: Using both green and red bell peppers adds color and a balance of sweet and slightly bitter taste. You can swap with yellow or orange peppers if you like.
Dried Red Chilies: These add heat and a smoky touch. If you prefer less heat, skip them or use fresh mild chili slices.
How Do You Get the Chicken Tender and Flavorful Without Overcooking?
Coating the chicken with cornstarch before cooking helps keep it juicy and adds a slight crispiness.
- Pat chicken dry, toss with cornstarch and a pinch of salt.
- Cook chicken on medium-high heat without overcrowding the pan; this helps it brown nicely.
- Stir-fry quickly for 6-8 minutes until just cooked through.
- Remove chicken from the pan early to avoid overcooking; it will finish cooking when mixed back with the sauce.
This way, the chicken stays tender and soaks up the sauce’s flavors well.
Equipment You’ll Need
- Large skillet or wok – perfect for quick stir-frying and cooking chicken evenly.
- Mortar and pestle or spice grinder – great for crushing black peppercorns fresh for strong flavor.
- Cutting board and sharp knife – makes chopping chicken and veggies easy and safe.
- Mixing bowl – for tossing chicken with cornstarch and seasoning before cooking.
- Spatula or wooden spoon – helps stir-fry ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Use sliced beef or pork instead of chicken for a different but equally tasty protein option.
- Add sliced mushrooms for an earthy note and extra texture.
- Include chopped green onions or fresh cilantro after cooking to freshen the dish.
- Mix in cashew nuts or roasted peanuts to add crunch and a nutty flavor.
How to Make Black Pepper Chicken
Ingredients You’ll Need:
For The Chicken and Sauce:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt to taste
- 2 tablespoons black peppercorns, crushed coarsely
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon chili sauce (adjust to taste)
- ½ teaspoon sugar
- 3 tablespoons vegetable oil
For The Vegetables and Aromatics:
- 1 large onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 2-3 dried red chilies, sliced (optional, for heat)
- 3 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
To Serve:
- Cooked white rice
Time You’ll Need:
The total time to make this Black Pepper Chicken is about 25 minutes. Prep takes around 10 minutes to chop and prepare ingredients, and cooking takes about 15 minutes. This dish comes together quickly — perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a bowl, toss the chicken pieces with cornstarch and a pinch of salt. Set this mixture aside while you prepare the other ingredients. This helps keep the chicken tender and gives a slight crisp when cooked.
2. Crush the Black Peppercorns:
Use a mortar and pestle or a spice grinder to crush the black peppercorns coarsely. Freshly crushed pepper adds a powerful kick and aroma to the dish.
3. Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they are browned and cooked through, about 6–8 minutes. Once cooked, remove the chicken and set it aside.
4. Sauté Aromatics and Vegetables:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the chopped garlic, ginger, and dried red chilies (if using). Sauté for about 30 seconds until fragrant. Then add the onion, green bell pepper, and red bell pepper. Stir-fry these until just crisp-tender, about 3–4 minutes.
5. Combine Everything and Add Sauces:
Return the cooked chicken to the skillet and mix it well with the vegetables. Sprinkle in the crushed black pepper, soy sauce, oyster sauce (if using), chili sauce, and sugar. Toss everything together so the chicken and veggies are evenly coated.
6. Finish Cooking:
Cook for another 2–3 minutes to let the flavors blend well and the sauce thicken slightly. Taste and adjust salt or additional pepper if you like it spicier.
7. Serve:
Serve your bold and flavorful Black Pepper Chicken hot over a bed of steamed white rice. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove excess moisture for better browning.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce, you can use mushroom sauce for a vegetarian-friendly option or simply increase the soy sauce slightly for more umami flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Dish Less Spicy?
Absolutely! Skip the dried red chilies and reduce the chili sauce to make it milder. You can always add spicy elements later if you prefer more heat.