Black Pepper Chicken

I always get excited when I’m preparing black pepper chicken because it instantly reminds me of the first time I recreated this takeout classic at home and it was right before a cozy holiday dinner with close friends and we were looking for something bold and satisfying. I wanted something that would impress everyone without taking all day in the kitchen so I reached for the wok and let the black pepper take center stage.

Since then this dish has become a reliable favorite for me especially when I need something hearty and flavorful yet simple to whip up and it’s perfect for busy weeknights or impromptu dinner parties. The mix of vibrant bell peppers tender chicken and that peppery glossy sauce always brings people back for seconds and I’m thrilled to share how I make it with you today!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breast – Tender and lean, perfect for quick stir-frying.
• Bell peppers (red, green, yellow) – Add sweetness, crunch, and beautiful color.
• Onion – Adds a mild sharpness and extra flavor depth.
• Garlic – Enhances the savory base of the sauce.
• Ginger – Brings warmth and subtle heat.
• Black pepper – The hero ingredient that gives the dish its signature kick.
• Soy sauce – Adds saltiness and umami.
• Oyster sauce – Provides a sweet and savory richness.
• Cornstarch – Helps thicken the sauce and coats the chicken for a crisp finish.
• Oil – Used for stir-frying and cooking evenly.

Tools You’ll Need

• Wok or large skillet – Ideal for high-heat cooking and even searing.
• Cutting board & sharp knife – To slice the chicken and veggies efficiently.
• Mixing bowls – For marinating and tossing ingredients together.
• Tongs or spatula – Helpful for turning the chicken without breaking it apart.
• Measuring spoons – To portion out sauces and spices accurately.

Instructions

Step 1:

I start by cutting the chicken breast into bite-sized cubes and then I toss them in a bowl with a spoonful of soy sauce a sprinkle of black pepper and a bit of cornstarch. I let this sit while I prep the vegetables so the flavors can soak in.

Step 2:

I chop up the bell peppers and onion into chunks that are about the same size as the chicken and I mince the garlic and ginger to ensure they infuse the oil quickly when I start cooking.

Step 3:

Next I heat a tablespoon of oil in my wok over medium-high heat and once it’s shimmering I add the chicken. I stir-fry it until it’s golden brown and cooked through which usually takes about 5 to 7 minutes. Then I remove the chicken and set it aside.

Step 4:

In the same wok I add a bit more oil if needed and toss in the garlic ginger onion and peppers. I stir-fry them for about 3 to 4 minutes just until they begin to soften but still hold some crunch.

Step 5:

Now I return the chicken to the wok and pour in a mixture of soy sauce oyster sauce and a splash of water. I crank up the heat and toss everything well so the sauce thickens and coats every piece beautifully.

Step 6:

I finish by adding a generous sprinkle of freshly cracked black pepper and give everything one last toss before serving it hot right off the stove.

Tips

I like using freshly cracked black pepper instead of pre-ground because it adds more aroma and a little texture too.

If I want a bit more heat I’ll throw in a few dried red chilies while stir-frying the veggies.

For a lighter version I sometimes swap chicken breast for tofu and it still tastes amazing.

I recommend slicing the vegetables thick so they don’t get mushy during cooking.

Ways to Serve

I usually serve black pepper chicken with hot jasmine rice or garlic fried rice.

It also works beautifully over noodles for a quick stir-fry bowl.

For a low-carb version I sometimes pair it with cauliflower rice or a crisp Asian salad.

Frequently Asked Questions

Can I make Black Pepper Chicken ahead of time?

Yes you can prep all the ingredients ahead and stir-fry right before serving for the freshest flavor.

Is Black Pepper Chicken very spicy?

It’s more peppery than spicy but you can adjust the amount of black pepper to your taste.

Can I use chicken thighs instead of breast in Black Pepper Chicken?

Absolutely chicken thighs work great and stay extra juicy during cooking.

What veggies go well in Black Pepper Chicken?

Bell peppers onions broccoli and even snap peas all pair wonderfully with the sauce.

See You in the Kitchen

I hope you give this black pepper chicken a try! It’s one of those dishes that never fails to impress whether it’s a casual dinner or a holiday gathering. Let me know how it turns out for you and don’t forget to pin or save this recipe so you can make it again.

Happy Cooking!

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