Black Pepper Chicken

Black Pepper Chicken is a bold, savory stir-fry that delivers restaurant-style flavor in just 30 minutes. Made with tender chicken thighs, crunchy bell peppers, and a rich black-pepper-forward sauce, this beginner-friendly dish is perfect for busy weeknights when you want something fast, comforting, and full of character. The balance of heat, umami, and freshness makes it a reliable favorite that pairs beautifully with steamed rice.

Why You’ll Love This Recipe

• Ready in just 30 minutes from start to finish
• Beginner-friendly with simple pantry ingredients
• Bold black pepper flavor without being overwhelming
• Juicy chicken thighs that stay tender
• Perfect for weeknight dinners or meal prep

Ingredients

• Boneless chicken thighs (500 g, bite-sized): Juicy and flavorful, ideal for stir-frying
• Vegetable oil (2 tbsp): For high-heat cooking
• Freshly ground black pepper (1 tbsp): The star flavor of the dish
• Onion (1 large, sliced): Adds sweetness and depth
• Green bell pepper (1, sliced): Crunch and freshness
• Garlic (4 cloves, minced): Aromatic base
• Soy sauce (1 tbsp): Salty umami flavor
• Oyster sauce (1 tbsp): Rich, savory depth
• Cornstarch (1 tbsp): Thickens the sauce
• Water (2 tbsp): Forms the slurry
• Sugar (1 tsp): Balances the peppery heat
• Salt (to taste): Adjusts seasoning
• Green onions (chopped, for garnish): Fresh finishing touch

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

In a bowl, combine the chicken pieces with freshly ground black pepper and a pinch of salt. Let marinate for at least 15 minutes to allow the flavors to penetrate.

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned on the outside but not fully cooked. Remove the chicken from the skillet and set aside.

Step 3: Cook the Vegetables

In the same skillet, add the sliced onion and green bell pepper. Sauté for 2–3 minutes until slightly softened but still crisp.

Step 4: Add the Aromatics

Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.

Step 5: Build the Sauce

Return the chicken to the skillet. Add the soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly.

Step 6: Thicken and Finish

Mix the cornstarch with water to create a slurry, then pour it into the skillet. Stir continuously until the sauce thickens and coats everything nicely. Cook for about 5 more minutes, until the chicken is fully cooked and tender. Adjust salt if needed.

Step 7: Garnish and Serve

Garnish with chopped green onions and serve hot.

Tips for Success

• Don’t overcrowd the pan when browning the chicken; work in batches if needed
• Use freshly ground black pepper for the best aroma and flavor
• Keep the vegetables slightly crisp for texture contrast
• Stir constantly once the cornstarch slurry is added to avoid lumps

Variations

• Extra Spicy: Add crushed chili flakes or sliced fresh chili
• More Color: Use red or yellow bell peppers instead of green
• Richer Flavor: Finish with a small splash of sesame oil
• Protein Swap: Try this recipe with beef strips or tofu

Serving Suggestions

• Serve over steamed white or jasmine rice
• Pair with fried rice or noodles
• Add a side of sautéed greens like bok choy or spinach
• Enjoy with a light cucumber salad for balance

Nutrition (Approximate)

• Calories: 400 per serving
• High in protein and rich in savory umami flavors

Final Thoughts

This Black Pepper Chicken is proof that simple ingredients can create bold, unforgettable flavor. Quick to make, easy to master, and endlessly customizable, it’s a reliable go-to recipe that fits perfectly into any weeknight dinner rotation. Once you try it, it’s sure to become a regular favorite at your table.

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