Do Share Recipe

Black Pepper Chicken Recipe – A Quick & Bold Flavor Dinner You’ll Crave

When I first tried this black pepper chicken recipe, I couldn’t believe how fast and flavorful it was. It gave me that restaurant-style stir-fry vibe without the cost or long wait. I used fresh, juicy chicken and crisp veggies, and the black pepper sauce turned out heavenly—spicy, rich, and just the right amount of heat.

This recipe now lives alongside my favorite Steak Frites Recipe, perfect for when I want something bold but quick.

Ingredients That Make This Black Pepper Chicken Shine

This dish is full of vibrant, simple ingredients that you likely already have at home. Here’s what you’ll need:

Boneless chicken breasts or thighs (1 lb) – I prefer thighs for juicier bites, but breasts work well too.
Fresh garlic (3 cloves, minced) – Adds a deep savory layer.
Fresh ginger (1 tablespoon, grated) – For a sharp, clean heat.
Bell pepper (1, thinly sliced) – I like using red or yellow for a sweet crunch.
Celery stalks (2, chopped) – Brings texture and a subtle earthy note.
Onion (1 small, sliced) – Adds sweetness as it cooks.
Regular soy sauce (2 tablespoons) – For that salty umami punch.
Dark soy sauce (1 tablespoon) – Gives a deeper color and richness.
Oyster sauce (1 tablespoon) – Adds sweetness and depth.
Sugar (1 teaspoon) – Just enough to balance the savory flavors.
Cornstarch (2 teaspoons) – Helps tenderize the meat and thicken the sauce.
Shaoxing wine (1 tablespoon) – Brings in that classic Chinese stir-fry aroma.
Chicken broth (¼ cup) – Helps make the sauce silky and flavorful.
Freshly cracked black pepper (1 tablespoon) – The star of the show. Use freshly cracked for the best kick.

Note: This recipe serves 4 people based on the above ingredient quantities.

Tasty Twists and Recipe Variations You Can Try

You can get creative with this black pepper chicken to suit your taste or dietary needs. This recipe is flexible and pairs well with many dinner recipes in your weekly plan.

Dairy-Free Option: This recipe is naturally dairy-free—no tweaks needed!
Low-Sugar Version: Skip the sugar or use a sugar substitute like monk fruit.
Veggie Boost: Add snow peas, mushrooms, or broccoli for more greens.
Spicy Version: Add a sliced chili or extra black pepper to amp it up.
Protein Swap: Try tofu or shrimp for a different but tasty take.

How Long Does This Recipe Take?

If you’re in a rush, this recipe is a dream.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Kitchen Tools You’ll Need to Make It Perfect

Make sure to have the following ready to cook up your stir-fry:

Wok or large skillet – For searing and stir-frying everything evenly.
Mixing bowls – To marinate your chicken and mix the sauce.
Cutting board & sharp knife – For slicing chicken and veggies.
Spatula or wooden spoon – Helps stir the dish without damaging your pan.
Measuring spoons & cups – For accuracy with sauces and spices.

How to Make Black Pepper Chicken Recipe?

Let me walk you through how I made this simple and comforting dish. Each step is easy and doesn’t need fancy techniques.

Step 1: Prep and Marinate the Chicken

Start by slicing your chicken into bite-sized pieces. In a bowl, combine it with soy sauce, cornstarch, sugar, and Shaoxing wine. Let it sit while you prepare the other ingredients. This quick marination makes the chicken tender and flavorful.

Step 2: Whip Up the Black Pepper Sauce

In a small bowl, mix the regular soy sauce, dark soy sauce, oyster sauce, chicken broth, and black pepper. Give it a good stir until the sugar dissolves. This bold mixture is where all the flavor comes from.

Step 3: Sear the Chicken to Perfection

Heat your wok until it’s hot and smoking. Add a little oil and sear the chicken in batches. Don’t overcrowd the pan. Sear until the chicken turns golden and then set it aside on a plate.

Step 4: Sauté the Aromatics and Veggies

In the same wok, add more oil and stir-fry the ginger and garlic until fragrant. Then toss in the onion, bell pepper, and celery. Cook them for 2-3 minutes, just until they begin to soften but still keep some crunch.

Step 5: Add the Sauce and Bring It All Together

Pour your prepared sauce into the wok and let it bubble for a minute. Once it thickens slightly, add the cooked chicken back in. Toss everything until evenly coated and hot. Your kitchen will smell amazing!

Tips to Take This Black Pepper Chicken to the Next Level

Here are a few things I learned after making this recipe more than once. Use these tips to make your dish even better:

Marinate the chicken at least 15 minutes for deeper flavor.
Always use freshly cracked black pepper, not pre-ground.
Don’t overcook the veggies—keep them crisp for texture.
Slice the chicken evenly so it cooks at the same rate.
Serve immediately for the best flavor and texture.

How to Serve Black Pepper Chicken for Maximum Enjoyment?

Presentation matters—even for weeknight meals! I love serving this over warm jasmine rice or with stir-fried noodles. Top with a sprinkle of sesame seeds or chopped scallions for that restaurant-quality finish.

Pair it alongside a cozy recipe like the Buttery Garlic Fried Chicken to balance out the spice with something creamy and comforting.

Nutritional Information (Per Serving)

Here’s a quick snapshot of the nutrition in one serving of this tasty dish:

Calories: 310
Protein: 29g
Carbohydrates: 18g
Fat: 14g

How to Store Black Pepper Chicken Without Losing Flavor?

Refrigerating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.
Freezing: You can freeze this dish for up to 1 month. Let it cool completely before transferring to a freezer-safe bag or container.
Reheating: Reheat in a hot skillet or microwave until fully warmed through. Add a splash of broth to keep it saucy.

Why You’ll Love This Black Pepper Chicken Recipe?

There are so many reasons this recipe stands out. Here’s why I think you’ll love it too:

Quick & Easy: You’ll have dinner on the table in just 25 minutes.
Flavorful: It packs a punch with bold black pepper and umami-rich sauces.
Customizable: Swap in different veggies or proteins with ease.
Gluten-Free Friendly: Use gluten-free soy sauce and oyster sauce for a celiac-safe version.
Great for Meal Prep: Stays fresh and reheats well all week.

Common Mistakes to Avoid for Better Results

To keep this recipe foolproof, avoid these common errors:

Using pre-ground pepper: It lacks the punch of freshly cracked.
Overcooking the chicken: It’ll dry out and lose tenderness.
Crowding the pan: Sear in batches for a better golden crust.
Not thickening the sauce: Let it simmer to get the right texture.
Skipping the marination: It makes a big flavor difference!

More Info for a Better Cooking Experience

Want to make your black pepper chicken experience even smoother?

Always prep your ingredients before you start cooking (mise en place).
Use a high-smoke point oil like avocado or peanut oil for stir-frying.
Stir constantly to keep everything moving and prevent burning.
If serving with noodles, undercook them slightly so they stay firm when stir-fried.

Ben Carraoli