Black pepper chicken is a simple and tasty dish that’s full of bold flavors. The star here is the sharp, peppery sauce that clings to tender pieces of chicken, giving each bite a little kick. It’s a great mix of juicy chicken with just the right amount of heat from fresh black pepper and some garlic for an added punch.
I love making black pepper chicken when I want something quick but satisfying. It doesn’t require a lot of fancy ingredients, and it comes together fast, which is perfect for busy weeknights. I like to use freshly cracked black pepper because it really brings out the flavor and makes the whole dish feel fresh and lively.
Whenever I serve this, I usually pair it with a bowl of steamed rice or some simple noodles to soak up the sauce. It’s a dinner that everyone in the family tends to enjoy, and I think it’s because it’s familiar yet exciting with that peppery twist. For me, it’s one of those dishes that feels cozy but never boring.
Key Ingredients & Substitutions
Chicken: Both breast and thighs work well here. Thighs stay juicy and tender, while breasts cook faster. Choose based on your preference.
Cornstarch: This creates a light crispy coating on the chicken and helps the sauce stick. If you don’t have cornstarch, potato starch or all-purpose flour can work too.
Black Pepper: Freshly cracked black pepper is the hero for the bold flavor. Pre-ground pepper won’t give the same punch, so try to crack your own if possible.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness and depth. Oyster sauce gives a nice richness and slight sweetness. If you avoid shellfish, simply skip the oyster sauce or replace it with mushroom sauce.
Peppers: Green and red bell peppers add color and a mild crunch. You can swap these with other crunchy veggies like snap peas or carrots.
How Do You Get Tender, Crispy Chicken in This Stir-Fry?
Coating the chicken with cornstarch before cooking is key. It protects the meat from drying out and helps create a light crust. Here’s how I do it:
- Toss chicken pieces with cornstarch, salt, and a bit of black pepper until well coated.
- Heat oil on medium-high so it’s hot before adding chicken—this helps seal moisture quickly.
- Stir-fry without overcrowding the pan. Crowding traps steam and prevents crispiness.
- Cook until golden brown and cooked through, about 6-8 minutes, then remove to rest.
Returning the chicken to the pan later lets the sauce coat the crispy outside without making it soggy too soon.
Equipment You’ll Need
- Large skillet or wok – great for stir-frying chicken and veggies quickly and evenly.
- Mixing bowl – perfect for tossing chicken with cornstarch and seasoning.
- Spatula or wooden spoon – helps you stir fry without scratching your pan.
- Sharp knife – makes cutting chicken and veggies into uniform pieces easier and safer.
Flavor Variations & Add-Ins
- Use pork or beef slices instead of chicken for a different protein that cooks well in a stir-fry.
- Add sliced mushrooms for an earthy flavor and extra texture.
- Swap out bell peppers for zucchini or broccoli for a fresh twist and added nutrients.
- Mix in cashews or peanuts at the end for crunch and a nutty note.
Black Pepper Chicken
Ingredients You’ll Need:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch (for coating)
- 2 tablespoons oil (vegetable or canola oil)
- 1 large onion, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 2-3 whole dried red chilies or fresh red chili slices (optional for heat)
- 4-5 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 2-3 green onions/scallions, chopped (for garnish)
- 1 tablespoon black pepper, freshly cracked (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon sugar
- Salt to taste
- 1/4 cup water or chicken stock
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook. So, in total, expect about 25 minutes to go from ingredients to a delicious black pepper chicken on your plate!
Step-by-Step Instructions:
1. Coat the Chicken:
Put the chicken pieces in a bowl. Add cornstarch, salt, and a pinch of black pepper. Mix well until every piece is lightly coated. This helps make the chicken crispy when cooked.
2. Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces. Stir-fry for 6-8 minutes until the chicken is golden brown and cooked through. Then, take the chicken out and set it aside.
3. Sauté Aromatics:
In the same skillet, add a little more oil if needed. Toss in the chopped garlic, ginger, and dried or fresh red chilies. Cook and stir for 1 to 2 minutes until you can smell their wonderful aroma.
4. Stir-Fry the Vegetables:
Add the onion chunks, green bell pepper, and red bell pepper. Keep stirring for about 3-4 minutes until the vegetables are a bit soft but still crisp and colorful.
5. Combine and Sauce:
Put the cooked chicken back into the skillet. Add soy sauce, oyster sauce (if using), chili flakes, sugar, freshly cracked black pepper, and water or chicken stock. Stir everything well to coat the chicken and vegetables evenly with the sauce.
6. Finish Cooking:
Cook for another 2-3 minutes while stirring gently. The sauce will thicken a little and stick to the chicken and vegetables nicely.
7. Final Touches and Serve:
Taste your dish and add more salt or black pepper if you like. Sprinkle the chopped green onions over the top as a fresh, bright garnish. Serve your black pepper chicken hot with steamed rice or noodles. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning and crispiness.
How Can I Make This Dish Less Spicy?
Skip the dried red chilies and reduce or omit the chili flakes. You can still enjoy the bold black pepper flavor without too much heat.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave, stirring occasionally for even warming.
Can I Substitute Other Vegetables for Bell Peppers?
Absolutely! Try snap peas, broccoli florets, or carrots for a different crunch and flavor profile. Just stir-fry them until tender-crisp like the bell peppers.
