Black Pepper Chicken

Craving a savory, spicy, and restaurant-quality stir-fry? This Black Pepper Chicken Recipe is a quick, easy, and flavor-packed meal featuring juicy chicken, crisp veggies, and a bold black pepper sauce. With its rich umami flavors and fiery kick, this dish is perfect for a weeknight dinner that beats takeout!

🛒 Ingredients for Black Pepper Chicken

🐔 For the Chicken

• 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
• 2 tablespoons cornstarch (for crispy texture!)
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil (for stir-frying)

🌶️ For the Black Pepper Sauce

• 3 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce (adds deep umami flavor!)
• 1 tablespoon rice vinegar (or apple cider vinegar for tanginess)
• 1 teaspoon sugar (balances the spice!)
• 1 teaspoon freshly ground black pepper (adjust to taste!)
• ½ teaspoon white pepper (optional, for extra heat!)
• ½ cup chicken broth (adds richness!)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken sauce!)

🥬 For the Stir-Fry

• 1 tablespoon vegetable oil
• ½ onion (sliced thinly)
• 1 small bell pepper (sliced, any color)
• 2 garlic cloves (minced)
• 1 teaspoon ginger (grated or minced)
• 1 green onion (chopped, for garnish)

🍽️ Substitutions for Black Pepper Chicken

• No chicken? Use shrimp, tofu, or beef.
• Gluten-free? Swap soy sauce for tamari or coconut aminos.
• Extra spicy? Add red chili flakes or fresh sliced chilies.
• No oyster sauce? Use hoisin sauce or extra soy sauce.

👩‍🍳 How to Make Black Pepper Chicken

1️⃣ Prepare the Chicken

1. In a bowl, toss chicken with soy sauce, cornstarch, and black pepper.
2. Heat 1 tablespoon oil in a wok or skillet over medium-high heat.
3. Cook chicken for 4-5 minutes, until browned and cooked through.
4. Remove chicken and set aside.

2️⃣ Stir-Fry the Veggies

1. Add another tablespoon of oil to the pan.
2. Sauté onion, bell pepper, garlic, and ginger for 2 minutes, until fragrant.

3️⃣ Make the Black Pepper Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, black pepper, white pepper, and chicken broth.
2. Pour sauce into the pan with veggies and let simmer for 1-2 minutes.
3. Stir in the cornstarch slurry and cook until sauce thickens.

4️⃣ Combine & Serve

1. Add cooked chicken back to the pan and toss to coat in the sauce.
2. Garnish with green onions and serve over steamed rice or noodles.

✅ Recipe Tips for Black Pepper Chicken

• Use fresh-cracked black pepper for the boldest flavor.
• Marinate the chicken for at least 10 minutes for extra tenderness.
• Don’t overcook the veggies—they should stay slightly crisp.
• For a thicker sauce, add extra cornstarch slurry.

🥶 Storage Instructions for Black Pepper Chicken

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Microwave in 30-second intervals, stirring between.
• Freeze: Store in freezer-safe containers for up to 2 months.

🔄 Recipe Variations for Black Pepper Chicken

• Low-Carb Version: Serve with cauliflower rice instead of regular rice.
• Garlic Lover’s Twist: Add extra minced garlic for a richer flavor.
• Extra Veggies: Stir in broccoli, snap peas, or mushrooms.
• Sweet & Spicy: Add a drizzle of honey for a hint of sweetness.

❓ FAQs About Black Pepper Chicken

Can I make this without cornstarch?

Yes! Skip the cornstarch, but note that the sauce will be thinner.

What’s the best way to get tender chicken?

Use chicken thighs and coat with cornstarch for a velvety texture.

Can I make this ahead of time?

Yes! Just store everything separately and reheat before serving.

What do I serve with Black Pepper Chicken?

Pair with white rice, brown rice, fried rice, or noodles for a complete meal!