There's nothing like the savory aroma of Black Pepper Chicken filling your kitchen. This dish has the perfect combination of tender chicken, crispy veggies, and a rich, peppery sauce that’s guaranteed to please everyone at the table.

I first discovered Black Pepper Chicken while trying to replicate my favorite takeout at home, and it has since become a weeknight staple. It’s quick to make, loaded with bold flavors, and healthier than ordering out, making it a go-to for busy evenings. Let’s dive into what makes this recipe a must-try!

Why You'll Love This Black Pepper Chicken

Get ready to fall in love with a dish that’s as delicious as it is simple. Black Pepper Chicken is the perfect answer to your cravings for savory, satisfying, and slightly spicy meals.

First off, this recipe is incredibly quick to prepare. In just 30 minutes, you can have this meal on the table, making it ideal for weeknight dinners or last-minute meal plans.

The flavors in this dish are truly mouthwatering. The bold kick of black pepper perfectly balances the sweetness of the sauce, while the chicken and veggies add layers of flavor and texture.

One of the best parts? This recipe is highly customizable. From the veggies you use to the spice level, you can tweak it to fit your taste preferences. Plus, the ingredients are all pantry staples, so you don’t need any special ingredients to make it!

Not to mention, making it at home is healthier than takeout. With less oil and sodium than restaurant versions, this dish allows you to enjoy all the flavors guilt-free.

Ingredients Notes

The magic of Black Pepper Chicken lies in its blend of simple, fresh ingredients that come together beautifully. Here’s a closer look at what you’ll need:

Chicken: Boneless, skinless chicken thighs are ideal for this dish because they stay juicy and tender. However, if you prefer, chicken breasts work too—just be sure not to overcook them.
Black Pepper: Freshly ground black pepper is key to getting the right level of spice. Coarse-ground pepper adds the best flavor and texture, so it’s worth using freshly cracked pepper for this recipe.
Soy Sauce: Both light and dark soy sauce add depth to the dish. Light soy sauce provides saltiness, while dark soy adds a hint of sweetness and color. If you only have one type, light soy sauce works fine on its own.
Onions and Bell Peppers: These vegetables not only add crunch but also a slight sweetness that balances the peppery sauce. You can use a variety of colors of bell peppers for a more vibrant dish.
Oyster Sauce and Hoisin Sauce: These two sauces bring richness and umami flavor to the dish. Oyster sauce gives it a savory depth, while hoisin adds a hint of sweetness that pairs well with the pepper.

For equipment, a large skillet or wok works best for stir-frying. This allows you to cook the chicken and veggies quickly over high heat, helping them stay tender-crisp and perfectly seasoned.

How To Make This Black Pepper Chicken

Creating this flavorful Black Pepper Chicken is easier than you might think. Let’s go step-by-step to make sure everything turns out perfectly.

Prepare the Chicken: Start by cutting your chicken into bite-sized pieces. Season them lightly with salt and pepper, then sprinkle a little cornstarch over the pieces. This helps lock in moisture and gives the chicken a slight crust when cooked.
Cook the Chicken: Heat a tablespoon of oil in your skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Let them cook undisturbed for 3-4 minutes to get a nice sear, then stir-fry until fully cooked. Remove the chicken from the pan and set it aside.
Sauté the Veggies: In the same skillet, add a bit more oil if needed and toss in your sliced onions and bell peppers. Sauté them for a few minutes until they’re just beginning to soften but still have some crunch.
Prepare the Sauce: In a small bowl, whisk together soy sauces, oyster sauce, hoisin sauce, and a tablespoon of water. Pour the sauce into the skillet, scraping up any browned bits from the bottom. Add the black pepper and stir to combine.
Combine and Finish: Add the chicken back into the skillet, tossing everything together until the chicken and veggies are well-coated in the sauce. Let it cook for another 1-2 minutes to ensure the flavors meld together.

In under 30 minutes, your Black Pepper Chicken is ready to serve! Enjoy it over steamed rice or noodles for a complete meal.

Storage Options

Have leftovers? This Black Pepper Chicken keeps well, so don’t worry if you’ve made a little extra.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually intensify a bit, making the leftovers almost as delicious as the fresh dish.
Freeze: If you want to freeze the chicken, let it cool completely first. Place it in a freezer-safe container, and it will keep for up to 2 months. Just thaw it in the fridge overnight before reheating.
Reheat: Warm it up on the stove over low heat, adding a splash of water or soy sauce if it seems too dry. You can also microwave it for 1-2 minutes, stirring halfway through to heat evenly.

Variations and Substitutions

This recipe is versatile and easy to adapt, so feel free to make it your own!

Spice Level: Want it spicier? Add a pinch of red pepper flakes or some sliced chilies to the sauce for an extra kick.
Vegetables: While bell peppers and onions are classic, you can add or substitute with other veggies like broccoli, snap peas, or carrots.
Protein: Swap out chicken for thinly sliced beef or even tofu for a vegetarian option. Both work wonderfully with the peppery sauce.
Gluten-Free: To make this dish gluten-free, use gluten-free soy sauce and make sure your oyster and hoisin sauces are also gluten-free.
Less Pepper: If you’re not a fan of heavy pepper, reduce the amount slightly. The dish will still be flavorful with a milder kick.

Experimenting with this recipe can yield some delicious new versions, so don’t hesitate to try out different combinations and flavors. Enjoy making this Black Pepper Chicken your own!