Black Pepper Chicken Recipe: Spicy, Savory, and Ready in 30 Minutes

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Black Pepper Chicken is a bold, flavorful dish that brings restaurant-quality Chinese cuisine right to your home kitchen. This stir-fry combines tender chicken pieces with the aromatic punch of freshly cracked black pepper and a savory sauce that coats every bite. Whether you’re looking for a quick weeknight dinner or want to impress guests with your culinary skills, this recipe delivers exceptional flavor in minimal time.

Why You’ll Love This Recipe

Black Pepper Chicken stands out from other stir-fry dishes for several compelling reasons:

• Bold Flavor Profile: The combination of freshly cracked black pepper with garlic, ginger, and soy sauce creates a depth of flavor that’s both complex and comforting.
• Quick Preparation: From start to finish, this dish takes just 30 minutes, making it perfect for busy weeknights.
• Versatile Serving Options: Serve it over steamed rice, with noodles, or alongside stir-fried vegetables for a complete meal.
• Customizable Heat Level: Adjust the amount of black pepper to suit your spice tolerance while maintaining the dish’s signature flavor.

Key Ingredients

For the Chicken

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 2 tablespoons vegetable oil

For the Sauce

• 2 tablespoons freshly cracked black pepper (coarse grind)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water

How to Make Perfect Black Pepper Chicken

Step 1: Prepare the Chicken

1. In a bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
2. Heat vegetable oil in a large wok or skillet over high heat.
3. Add the chicken in a single layer and cook without stirring for 2 minutes to develop a golden crust.
4. Stir and continue cooking until the chicken is nearly cooked through, about 3-4 more minutes.
5. Remove chicken and set aside.

Step 2: Create the Aromatic Base

1. In the same wok, add a little more oil if needed.
2. Add minced garlic, grated ginger, and 1 tablespoon of black pepper.
3. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the sliced onions and bell peppers, stir-frying for 2-3 minutes until slightly softened.

Step 3: Bring It All Together

1. Return the chicken to the wok.
2. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, brown sugar, and chicken broth.
3. Pour the sauce over the chicken and vegetables.
4. Bring to a simmer and add the cornstarch slurry.
5. Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
6. Sprinkle the remaining black pepper over the dish and toss to incorporate.

Step 4: Serve

1. Transfer to a serving dish and garnish with sliced green onions or cilantro if desired.
2. Serve immediately with steamed rice or noodles.

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Tips for the Best Black Pepper Chicken

• Use freshly cracked black pepper: Pre-ground pepper won’t deliver the same aromatic punch that makes this dish special.
• Don’t overcrowd the pan when cooking chicken to ensure proper browning.
• Prepare all ingredients before starting to cook, as the stir-frying process moves quickly.
• Adjust the sauce consistency by adding more cornstarch slurry for a thicker sauce or a splash of chicken broth to thin it out.
• Slice the vegetables uniformly for even cooking.

Variations to Try

Vegetable Additions

• Mushrooms add earthy flavor and meaty texture
• Snow peas or sugar snap peas provide sweetness and crunch
• Broccoli florets absorb the sauce beautifully
• Julienned carrots add color and sweetness

Protein Swaps

• Beef strips work wonderfully with the black pepper flavor
• Firm tofu makes an excellent vegetarian alternative
• Shrimp cooks even faster for an ultra-quick meal

Meal Prep and Storage

Black Pepper Chicken is perfect for meal prepping. Store in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or in a skillet with a splash of water to revive the sauce. While the dish can be frozen, the vegetables may lose some texture upon thawing.

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Black Pepper Chicken Recipe: Spicy, Savory, and Ready in 30 Minutes

Recipe by RecipessentialCourse: dinner ideasCuisine: ChineseDifficulty: Biginner

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

25

minutes

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tablespoons cornstarch

• 1 teaspoon salt

• 2 tablespoons vegetable oil

• For the Sauce

• 2 tablespoons freshly cracked black pepper (coarse grind)

• 4 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 onion, sliced

• 1 bell pepper, sliced

• 3 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon rice vinegar

• 1 teaspoon brown sugar

• 1/2 cup chicken broth

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Directions

• Prepare the Chicken
• In a bowl, toss the chicken pieces with cornstarch and salt until evenly coated.
• Heat vegetable oil in a large wok or skillet over high heat.
• Add the chicken in a single layer and cook without stirring for 2 minutes to develop a golden crust.
• Stir and continue cooking until the chicken is nearly cooked through, about 3-4 more minutes.
• Remove chicken and set aside.
• Create the Aromatic Base
• In the same wok, add a little more oil if needed.
• Add minced garlic, grated ginger, and 1 tablespoon of black pepper.
• Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
• Add the sliced onions and bell peppers, stir-frying for 2-3 minutes until slightly softened.
• Bring It All Together
• Return the chicken to the wok.
• In a small bowl, mix soy sauce, oyster sauce, rice vinegar, brown sugar, and chicken broth.
• Pour the sauce over the chicken and vegetables.
• Bring to a simmer and add the cornstarch slurry.
• Cook for 1-2 minutes until the sauce thickens and coats everything evenly.
• Sprinkle the remaining black pepper over the dish and toss to incorporate.

Frequently Asked Questions

Is Black Pepper Chicken very spicy?

The spice level depends on how much black pepper you use. With the recommended amount, it has a noticeable kick but isn’t overwhelmingly hot. For a milder version, reduce the black pepper to 1 tablespoon. For extra heat, add some red pepper flakes or a dash of cayenne.

Can I use chicken breast instead of thighs?

Yes, chicken breast works well too. Just be careful not to overcook it as it can dry out more easily than thighs. Reduce the initial cooking time by about 1 minute.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use additional soy sauce with a pinch of sugar, or hoisin sauce (though this will change the flavor profile slightly). For a vegetarian option, look for mushroom-based oyster sauce alternatives.

Can I make this dish ahead of time?

Yes, this dish reheats well. For best results, slightly undercook the vegetables so they don’t become too soft when reheated.

What’s the secret to restaurant-quality Black Pepper Chicken?

Three things: high heat cooking, freshly cracked black pepper, and not overcrowding the pan. These techniques ensure you get the proper sear on the chicken and the aromatic qualities of the pepper remain intact.