Black Pepper Chicken is everything I love about a weeknight stir fry: it’s bold, saucy, packed with juicy chicken, and bursting with vibrant, crisp veggies. The real star, of course, is that peppery sauce, which brings just the right amount of heat and richness to coat every bite. Made in just 25 minutes, this dish rivals any takeout, but it’s lighter and completely customizable. If you’re craving a fuss-free, deeply satisfying dinner that’s both nutritious and impossible to stop eating, Black Pepper Chicken deserves a top spot on your meal plan!
Ingredients You’ll Need
One of the best things about Black Pepper Chicken is how a simple lineup of pantry staples and fresh produce can create such a flavor-packed meal. Each ingredient here plays a unique part, layering savory, tangy, and fiery notes while adding beautiful color and crunch to your plate.
- Chicken breasts or thighs: Go for boneless, skinless for speed and easy slicing; thighs bring extra juiciness, breasts keep things extra lean.
- Soy sauce: Adds umami depth to both the marinade and sauce, tying all flavors together.
- Cornstarch: Lightly coats the chicken to lock in moisture and gives that signature velvety texture.
- Rice vinegar: A splash of tang brightens the marinade, keeping the dish lively and never dull.
- Oyster sauce: Delivers sweet, savory complexity to the sauce (look for a gluten-free kind if you need it!).
- Sugar: Just a pinch balances out the pepper and salty notes, rounding out the sauce perfectly.
- Black pepper: The star of the show! Be generous for a bold kick—crack it fresh if possible for max flavor.
- Chicken broth: Gives the sauce body and helps all the ingredients cling deliciously to each bite.
- Vegetable oil: Ensures a quick, even sear and keeps everything from sticking in the pan.
- Ginger and garlic: These aromatics infuse the entire stir fry with irresistible fragrance and warmth.
- Bell pepper: Choose your favorite color for sweetness and vibrant contrast.
- Onion: Adds a touch of mellow sweetness and bite that rounds out the stir fry.
- Broccoli florets: Crisp, tender, and perfect for soaking up all that saucy goodness.
- Snap peas: A final pop of freshness, texture, and color—plus that playful crunch in every bite.
How to Make
Step 1: Marinate the Chicken
Begin by tossing your chicken pieces with soy sauce, cornstarch, and rice vinegar in a small bowl. Let it sit for 10-15 minutes. This brief marination isn’t just about flavor; it gives the chicken a beautifully tender, almost silky finish when cooked—well worth the few extra minutes!
Step 2: Prepare the Sauce
While the chicken is soaking up that savory marinade, whisk together the sauce ingredients: soy sauce, oyster sauce, sugar, plenty of black pepper, and chicken broth. This black pepper sauce is where the magic happens—go ahead and taste to check the pepper level now, then set it aside.
Step 3: Sear the Chicken
Fire up a large skillet or wok over medium-high heat, drizzle in the oil, then spread the chicken out in a single layer. Let it sear undisturbed for 30 seconds so it gets a little golden crust, then stir a few times until lightly browned. Quickly remove it from the pan before it cooks all the way through—this keeps each piece juicy.
Step 4: Sauté Aromatics
With those tasty caramelized bits left behind, toss in the minced garlic and ginger. Stir-fry for just 30 seconds. You’ll know it’s ready when your kitchen smells incredible and the aromatics start to sizzle and soften.
Step 5: Stir Fry the Vegetables
Now add the bell pepper, onion, broccoli, and snap peas. Stir-fry them together for 2-3 minutes so they’re still bright, crisp, and full of color. Don’t overcook—these veggies are the contrast to that glossy pepper sauce!
Step 6: Add the Sauce
Pour your prepared black pepper sauce all over those steaming veggies, scraping up any flavorful browned bits from the bottom. Cook for about 2 minutes until the sauce thickens slightly, getting glossy and fragrant.
Step 7: Combine Chicken and Sauce
Return the browned chicken (and any juices!) to the skillet. Toss everything together for another 2-3 minutes. The chicken soaks up all those punchy flavors, and the sauce will be irresistibly clingy and rich.
Step 8: Serve
Dish up your Black Pepper Chicken while it’s piping hot. Enjoy it as is or spoon it generously over steamed rice for the ultimate comfort meal.
How to Serve
Garnishes
Sprinkle freshly chopped scallions, a handful of toasted sesame seeds, or even more cracked black pepper over the top for a dazzling finish. A little fresh cilantro or a few slices of red chili add both color and a fun burst of heat.
Side Dishes
You can’t go wrong with classic steamed jasmine or brown rice—it soaks up that peppery sauce beautifully. Try cauliflower rice or lightly stir-fried noodles if you’d like to mix things up. A simple cucumber salad or steamed bok choy completes the meal and keeps things light.
Creative Ways to Present
Serve Black Pepper Chicken in lettuce cups for a fresh and crunchy appetizer, pile it onto a rice bowl with extra veggies, or even tuck it into a wrap with a swipe of spicy mayo for a fun lunch twist. Kids especially love building their own bowls!
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. The flavors get even richer overnight, making for a fabulous next-day lunch.
Freezing
For meal prep, pop cooled portions into freezer-safe containers or bags. It freezes beautifully for up to 2 months—just remember to thaw overnight in the fridge before reheating so everything stays tender.
Reheating
To revive leftover Black Pepper Chicken, gently heat it in a skillet with a splash of water or chicken broth until warmed through. The microwave works in a pinch, but stovetop ensures the veggies stay crisp and the sauce silky.
FAQs
Can I make Black Pepper Chicken without oyster sauce?
Absolutely! If you need a substitute, try hoisin sauce, gluten-free mushroom-based sauce, or a splash more soy sauce with a hint of brown sugar for similar depth.
What’s the best way to get perfectly tender chicken?
Marinating with cornstarch and soy sauce and not overcooking the chicken are game changers. Searing quickly and finishing it off in the sauce ensures juicy, tender bites every time.
Is Black Pepper Chicken spicy?
It has a gentle, punchy heat from the pepper, but not overwhelming. You can always adjust the amount of black pepper or add chili flakes if you crave extra fire.
Can I use other vegetables in this dish?
Definitely! Feel free to swap in carrots, zucchini, snow peas, mushrooms, or whatever you have on hand. The more color and crunch, the better.
Is Black Pepper Chicken gluten-free?
Yes! Just double-check that your soy and oyster sauces are certified gluten-free. This stir fry is naturally adaptable to gluten-free diets.
Final Thoughts
Bold, quick, and utterly satisfying, Black Pepper Chicken is the kind of meal you’ll want to make on repeat whether you’re short on time or just craving big flavor without the fuss. I can’t wait for you to try it and make it your own!
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Black Pepper Chicken Recipe
This easy Black Pepper Chicken recipe delivers juicy chicken, crisp vegetables, and a rich black pepper sauce that rivals your favorite Chinese takeout. Ready in just 25 minutes, it’s a quick, healthy, and customizable stir fry. With lean protein and colorful veggies, this dish is both flavorful and nutritious, making it a perfect one-pot meal. It’s naturally gluten-free adaptable and can be adjusted to your spice preferences!
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
For the Chicken and Marinade:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon black pepper (adjust to taste)
- ¼ cup chicken broth
For the Stir Fry:
- 1 tablespoon vegetable oil
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 1 cup broccoli florets
- ½ cup snap peas
Instructions
- Marinate the Chicken: In a small bowl, mix chicken pieces with soy sauce, cornstarch, and rice vinegar. Set aside for 10-15 minutes to marinate.
- Prepare the Sauce: In a separate bowl, combine soy sauce, oyster sauce, sugar, black pepper, and chicken broth. Stir well and set aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat with vegetable oil. Spread the chicken in the pan and sear for 30 seconds before stirring. Once lightly browned, remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
- Stir Fry the Vegetables: Add bell pepper, onion, broccoli, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender yet crisp.
- Add the Sauce: Pour the black pepper sauce into the skillet and cook until it thickens, about 2 minutes.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, stirring to coat with the sauce. Cook for 2-3 more minutes until the chicken is fully cooked.
- Serve: Serve the black pepper chicken hot, either on its own or over steamed rice.
Notes
- Add more veggies: Feel free to add extra vegetables like carrots, zucchini, or mushrooms.
- Spicy version: Add red pepper flakes or sliced chili peppers to increase the heat.
- Low-carb: Serve over cauliflower rice for a lower-carb version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Gluten Free
