Black pepper chicken
Black pepper chicken is a simple and tasty dish that brings together tender pieces of chicken with a bold, peppery kick. The peppery sauce coats the chicken just right, making…
Tip: save now, cook later.Black pepper chicken is a simple and tasty dish that brings together tender pieces of chicken with a bold, peppery kick. The peppery sauce coats the chicken just right, making every bite flavorful without being too spicy. It’s a great go-to meal when you want something quick but with a bit of zest.
I love making black pepper chicken when I want comfort food that doesn’t take forever to prepare. The aroma of black pepper sizzling in the pan always gets me excited, and it feels like such a win when a few simple ingredients come together to make something so satisfying. A little tip I follow is to use freshly ground black pepper to really bring out that sharp, warm flavor.
My favorite way to enjoy this dish is over steamed white rice or alongside some simple stir-fried veggies. It’s easy to mix and match, and the sauce works well with lots of sides. Whenever I serve black pepper chicken, it tends to disappear fast—proof that this little peppery dish is a crowd pleaser every time.
Key Ingredients & Substitutions
Chicken: Boneless chicken breast or thighs work well. Thighs stay juicier, while breasts are leaner. Both soak up the marinade nicely.
Black Pepper: Freshly ground black pepper really lifts this dish with its sharp bite. If you want more heat, try adding chili flakes or crushed peppercorns.
Sauces: Soy and oyster sauces add saltiness and umami. For a vegetarian option, use soy sauce with mushroom-flavored oyster sauce or skip oyster sauce.
Cornflour (Cornstarch): This helps give the chicken a light coating and makes the sauce silky. Tapioca starch can be used instead if you prefer.
Vegetables: Onions and green bell peppers give crunch and sweetness. Feel free to swap bell pepper with other crisp veggies like snap peas or carrots.
How Do I Get the Chicken Perfectly Cooked and Not Dry?
Marinating chicken with soy, oyster sauce, black pepper, and cornflour helps keep it juicy and flavorful. Here’s how to cook it right:
- Heat the pan well before adding oil; this prevents sticking.
- Cook chicken in batches if needed so pieces don’t crowd the pan; this helps them brown nicely.
- Stir-fry on medium-high heat, moving quickly to cook through without overcooking.
- Remove chicken once it’s just cooked; it will finish cooking with the sauce later.
These steps help seal in moisture and give a nice texture to each bite.
Equipment You’ll Need
- Large wok or frying pan – great for stir-frying quickly and evenly.
- Mixing bowl – to marinate the chicken easily and keep mess contained.
- Sharp knife – for cutting chicken and veggies into bite-sized pieces.
- Cutting board – a sturdy surface for safe chopping.
- Spatula or wooden spoon – perfect for stirring without scratching your pan.
Flavor Variations & Add-Ins
- Try chicken thighs instead of breasts for juicier, more tender meat.
- Add sliced mushrooms or snap peas for extra texture and nutrition.
- Use white pepper or a mix of black and white pepper for a different pepper flavor.
- Stir in a splash of lemon juice or vinegar at the end for a bright, tangy touch.
How to Make Black Pepper Chicken?
Ingredients You’ll Need:
- 500g boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp black pepper powder (freshly ground preferred)
- 1 tsp chili flakes or crushed black peppercorns (optional for extra spice)
- 1 tbsp cornflour (cornstarch)
- 1 medium onion, chopped into chunks
- 1 green bell pepper (capsicum), cut into chunks
- 2-3 cloves garlic, finely chopped or minced
- 1 inch ginger, finely chopped
- 2-3 green onions (scallions), sliced diagonally
- 2 tbsp vegetable oil or any cooking oil
- 1 tsp sugar
- Salt, to taste
- Cooked rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and marinate, plus 10-15 minutes for cooking. So, you’ll be ready to eat in around 25 minutes or less — perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the chicken pieces with soy sauce, oyster sauce, black pepper powder, and cornflour. Stir until the chicken is evenly coated. Let it sit for 15-20 minutes so all the flavors get absorbed.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until the pieces are cooked through and lightly browned, about 5-7 minutes. Take the chicken out and set it aside.
3. Sauté the Aromatics and Veggies:
In the same pan, add the remaining oil. Toss in the garlic and ginger and sauté for about 30 seconds until they smell amazing. Then add the chunks of onion and green bell pepper. Stir-fry for 2-3 minutes, keeping the veggies a little crunchy.
4. Combine and Finish Cooking:
Put the cooked chicken back in the pan. Sprinkle in the sugar and, if you want more heat, some extra black pepper or chili flakes. Stir everything together and cook for 2 more minutes so the flavors blend well.
5. Add Final Touches and Serve:
Stir in the sliced green onions and give the dish a last toss. Taste and add salt or soy sauce if you want. Serve the black pepper chicken hot over steamed rice and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure the chicken is fully thawed before marinating. Thaw it overnight in the fridge or use the quick cold water method. Pat the chicken dry to avoid excess moisture in the pan.
Can I Substitute Oyster Sauce?
Absolutely! You can use hoisin sauce, a mixture of soy sauce and a little sugar, or vegetarian oyster sauce if you want a vegetarian-friendly option. Each will slightly change the flavor but still taste delicious.
How Can I Make This Dish Less Spicy?
Simply omit the chili flakes or crushed peppercorns. You can still enjoy the peppery flavor from the black pepper powder without the added 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 on the stove or in the microwave, stirring occasionally for even warming.