Black Pepper Chicken is one of those magical dishes that delivers bold flavor with very little fuss, making it perfect for busy weeknights or whenever you want something utterly satisfying without spending hours in the kitchen. Juicy pieces of chicken are tossed in a glossy, savory sauce with a punchy kick from black pepper, all balanced with sweet, tangy, and umami notes. Every bite is a celebration of textures—from the tender chicken to the crisp pop of green onions on top. If you crave a meal that’s just as delightful on its own as it is with a steaming bowl of rice, this Black Pepper Chicken will absolutely hit the spot.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Black Pepper Chicken lies in its simplicity: each ingredient plays a crucial role in building layers of flavor, texture, and aroma. From pantry staples to fresh aromatics, every component adds its own magic to the final dish.

Chicken breasts: For quick, lean protein that stays juicy and absorbs all the delicious flavors.
Cornstarch: Gives the chicken a light coating that crisps up nicely and helps thicken the sauce.
Salt: Essential for seasoning the chicken and enhancing all the other flavors.
Black pepper: The star ingredient, providing a bold, spicy kick that defines this dish.
Vegetable oil: Neutral and perfect for stir-frying without overpowering the other ingredients.
Onion: Adds a subtle sweetness and soft texture as it cooks down.
Garlic: Delivers a fragrant, savory punch that’s classic in Asian-inspired dishes.
Soy sauce: Brings saltiness and depth to the sauce, tying everything together.
Oyster sauce: Adds a rich, umami-forward flavor that takes the sauce to the next level.
Honey: A touch of sweetness to balance the heat and saltiness.
Rice vinegar: Injects brightness and a gentle tang that keeps the sauce lively.
Sesame oil: Just a drizzle infuses the dish with a toasty, nutty aroma.
Red pepper flakes (optional): For those who love an extra kick of heat.
Green onions: Fresh, crunchy, and perfect for a burst of color and flavor at the end.

How to Make Black Pepper Chicken

Step 1: Prepare the Chicken

Start by tossing your bite-sized chicken pieces with cornstarch, salt, and black pepper in a bowl. This not only seasons the chicken from the inside out but also gives it that signature silky coating once cooked. The cornstarch ensures a crisp edge, while the black pepper infuses every bite with warmth and spice.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add your seasoned chicken. Let it sizzle undisturbed for a couple of minutes to develop a golden crust, then stir and continue cooking until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside on a plate—this keeps it juicy and prevents overcooking.

Step 3: Sauté the Vegetables

In the same skillet (don’t wipe it out; those caramelized bits are flavor gold!), add the chopped onion and minced garlic. Sauté over medium heat until the onion softens and turns translucent, about 5 minutes. The aroma at this stage is irresistible and sets the stage for the sauce.

Step 4: Make the Sauce

While the onions are cooking, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes in a small bowl. This blend balances salty, sweet, tangy, and umami notes, making the Black Pepper Chicken sauce truly unforgettable.

Step 5: Combine Everything

Pour the sauce into the skillet with the onions and garlic. Bring it to a gentle simmer to let the flavors meld, then add the cooked chicken back in. Toss everything together so the chicken is thoroughly coated. Let it cook for another 2-3 minutes until the sauce is glossy and clings to the chicken beautifully.

Step 6: Finish and Serve

Turn off the heat and shower the dish with chopped green onions for a fresh, zippy finish. Serve your Black Pepper Chicken hot and enjoy every piping-hot, peppery bite!

How to Serve Black Pepper Chicken

Garnishes

A sprinkle of fresh green onions is classic, but you can also add toasted sesame seeds for extra crunch, or a handful of chopped cilantro if you like an herby note. Don’t be shy about adding a few more cracks of black pepper right before serving for those who love it spicy.

Side Dishes

Black Pepper Chicken shines brightest alongside steamed white rice, which soaks up every drop of that irresistible sauce. It also pairs wonderfully with jasmine or brown rice, fluffy quinoa, or even a simple stir-fried vegetable medley to round out your meal.

Creative Ways to Present

For a playful twist, try serving Black Pepper Chicken lettuce wraps for a hands-on dinner, or pile it high over noodles for a comforting bowl. It’s also fantastic spooned into meal-prep containers with rice and veggies for a grab-and-go lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken stores like a dream! Pack any cooled leftovers in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making it arguably even tastier the next day.

Freezing

You can freeze Black Pepper Chicken for longer storage. Allow the dish to cool completely, then transfer to airtight freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

To reheat, simply warm Black Pepper Chicken gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Alternatively, microwave in short bursts, stirring in between, until piping hot.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and more forgiving if you’re worried about overcooking. Just cut them into similar-sized pieces and proceed with the recipe as written.

Is Black Pepper Chicken very spicy?

Not overwhelmingly, but it does have a noticeable peppery warmth. You can always adjust the black pepper and red pepper flakes to suit your personal spice tolerance.

Can I make Black Pepper Chicken gluten-free?

Yes! Use tamari or a certified gluten-free soy sauce, and double-check that your oyster sauce is gluten-free. The rest of the ingredients should be safe as is.

What vegetables can I add to this dish?

Feel free to toss in sliced bell peppers, snap peas, or broccoli florets during the onion and garlic step for extra color and crunch. Just keep the veggies bite-sized for even cooking.

How do I keep the chicken tender?

The secret is not to overcook it—once it’s browned and cooked through, take it out of the pan until you’re ready to combine with the sauce. The cornstarch coating also helps lock in moisture.

Final Thoughts

If you’re searching for a quick, crowd-pleasing dinner, look no further than this Black Pepper Chicken. It’s bold, vibrant, and truly comforting—just the kind of recipe you’ll want to keep in your weekly rotation. Give it a try and watch it become a family favorite!

Black Pepper Chicken Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A quick and flavorful Black Pepper Chicken recipe featuring tender chicken breast pieces coated with a savory blend of soy and oyster sauces, balanced with a hint of honey and rice vinegar, and finished with a touch of black pepper and green onions for garnish. Perfect for a delicious weeknight dinner served over rice or noodles.

Ingredients

Scale

Chicken Marinade

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper

Sauce and Vegetables

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped green onions (for garnish)

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Instructions

Prepare chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated, ensuring the chicken will have a nice sear and texture.
Cook chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
Sauté vegetables: In the same skillet, add the chopped onion and minced garlic. Cook over medium heat until the onions soften and become translucent, about 5 minutes, stirring frequently to avoid burning the garlic.
Make sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using. This mixture will impart a balanced savory, sweet, and tangy flavor to the dish.
Combine ingredients: Pour the prepared sauce into the skillet with the sautéed onions and garlic, bringing it to a gentle simmer. Add the cooked chicken back to the skillet, stirring to coat the pieces in the sauce, and cook for an additional 2-3 minutes to heat through and meld the flavors.
Serve: Remove from heat and immediately serve the Black Pepper Chicken garnished with chopped green onions. This dish pairs beautifully with steamed rice or noodles for a complete meal.

Notes

For extra heat, increase the amount of red pepper flakes or add freshly ground black pepper to taste.
The chicken can be substituted with tofu or shrimp for different protein options.
Serve over jasmine rice, brown rice, or your favorite noodles to complete the meal.
Adjust soy sauce quantity for a lower sodium version or use low-sodium soy sauce.
Make sure not to overcrowd the pan when cooking chicken for optimal browning.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian