Black Pepper Chicken
This bold and savory Black Pepper Chicken is a quick stir-fry packed with juicy chicken, aromatic garlic, and freshly ground black pepper in a glossy, umami-rich sauce. A perfect go-to for weeknights, this Chinese-inspired dish is full of flavor and ready in under 30 minutes.
Ingredients
- - 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- - 2 tbsp soy sauce
- - 1 tbsp oyster sauce
- - 1 tbsp dark soy sauce
- - 1 tsp cornstarch
- - 1 tbsp oil vegetable or sesame
- - 1 tbsp freshly ground black pepper
- - 1 tbsp sugar
- - 3 garlic cloves minced
- - 1 inch ginger grated
- - 1 green bell pepper sliced
- - 1 small onion sliced
- - 2 green onions chopped (for garnish)
- - Optional: 1 tsp chili flakes for added heat
Instructions
- **Marinate the chicken**: In a bowl, combine chicken with 1 tbsp soy sauce, cornstarch, and a pinch of black pepper. Let it sit for 10 minutes.
- **Prepare the sauce**: Mix remaining soy sauces, oyster sauce, sugar, and black pepper in a small bowl. Set aside.
- **Cook the chicken**: Heat oil in a pan or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through (about 5–6 minutes). Remove and set aside.
- **Sauté aromatics**: In the same pan, add garlic, ginger, onion, and bell pepper. Stir-fry for 2–3 minutes until slightly softened.
- **Combine and simmer**: Return chicken to the pan. Pour in the sauce mixture and stir everything together. Let it simmer for 2–3 minutes until the sauce thickens and coats the chicken well.
- **Garnish and serve**: Top with chopped green onions and serve hot over rice or noodles.
Notes
Recipe notes
- For extra heat, increase black pepper or add red chili flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave before serving.
- To make this gluten-free, use tamari instead of soy sauce and confirm your oyster sauce is GF-certified. Recipe serving suggestions
- Serve with jasmine rice or stir-fried noodles.
- Pair with sautéed greens or spring rolls.
- Swap chicken for shrimp or tofu to suit dietary needs. Recipe expert tips
- Use freshly cracked black pepper for maximum flavor punch.
- Don’t overcrowd the pan; cook chicken in batches if needed for better browning.
- Stir the sauce well before adding to ensure an even glaze. **Common Mistakes to Avoid:**
- Don’t skip the cornstarch marinade — it ensures juicy, tender chicken.
- Avoid overcooking the veggies; keep them slightly crisp for texture.
- Don’t use pre-ground black pepper — it loses its potency quickly. Recipe conclusion
If you’re craving a bold and easy dinner, this Black Pepper Chicken hits the mark. Don’t forget to leave a comment and share your take — we’d love to hear how yours turned out!
- For extra heat, increase black pepper or add red chili flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave before serving.
- To make this gluten-free, use tamari instead of soy sauce and confirm your oyster sauce is GF-certified. Recipe serving suggestions
- Serve with jasmine rice or stir-fried noodles.
- Pair with sautéed greens or spring rolls.
- Swap chicken for shrimp or tofu to suit dietary needs. Recipe expert tips
- Use freshly cracked black pepper for maximum flavor punch.
- Don’t overcrowd the pan; cook chicken in batches if needed for better browning.
- Stir the sauce well before adding to ensure an even glaze. **Common Mistakes to Avoid:**
- Don’t skip the cornstarch marinade — it ensures juicy, tender chicken.
- Avoid overcooking the veggies; keep them slightly crisp for texture.
- Don’t use pre-ground black pepper — it loses its potency quickly. Recipe conclusion
If you’re craving a bold and easy dinner, this Black Pepper Chicken hits the mark. Don’t forget to leave a comment and share your take — we’d love to hear how yours turned out!