Black Pepper Chicken Recipe: Spicy, Easy & Delicious Dinner

Black Pepper Chicken Recipe is a dish that truly captivates the senses from the very first sizzle in the pan. I’m sure you’ve experienced that incredible blend of savory, slightly sweet, and gloriously peppery notes that dance on your palate, creating an unforgettable culinary experience.

Rooted in the vibrant culinary traditions of East Asia, this beloved stir-fry has transcended borders, becoming a global favorite celebrated for its bold flavors and comforting appeal. While many of us first encountered this delightful creation at our favorite local Chinese restaurant, its origins trace back to resourceful cooks who expertly balanced spices to transform simple ingredients into truly memorable meals. It’s a testament to the power of a few key ingredients, skillfully combined to create something extraordinary.

What makes this dish so universally adored? For me, it’s the perfect harmony of tender, succulent chicken pieces coated in a glossy, rich sauce, punctuated by the invigorating heat and aromatic complexity of freshly cracked black pepper. The texture is just as inviting as the taste – the chicken is perfectly cooked, absorbing all the wonderful flavors of the sauce. It’s a versatile meal, often surprisingly quick to prepare, offering that satisfying umami depth alongside a delightful kick that elevates simple ingredients into something extraordinary. Whether you’re craving a weeknight meal that feels gourmet or looking to impress guests with minimal effort, this Black Pepper Chicken Recipe delivers every single time, promising a burst of flavor in every bite.

this Recipe

Ingredients:

• For the Chicken:
  • 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces. I personally love using thighs for their extra juiciness, but breasts work beautifully too if you prefer a leaner option.
  • 1 tablespoon light soy sauce (or tamari for a gluten-free option). This adds foundational umami.
  • 1 tablespoon Shaoxing wine (or dry sherry if you can’t find Shaoxing). This is my secret weapon for authentic flavor; it helps tenderize the chicken and adds a wonderful aromatic depth.
  • 1 teaspoon cornstarch. This creates a light coating that helps the chicken stay moist and gives the sauce something to cling to.
  • ½ teaspoon white pepper. A more subtle, less pungent heat than black pepper, perfect for the initial seasoning.
  • 1 tablespoon sesame oil. For that unmistakable nutty aroma and flavor.
• For the Black Pepper Sauce:
  • 2 tablespoons dark soy sauce. This primarily adds a rich, deep color to our dish, along with a mild sweetness and umami.
  • 2 tablespoons light soy sauce. For salty umami balance.
  • 1 tablespoon oyster sauce. This is key for that savory, slightly sweet, and incredibly rich umami profile that defines many stir-fries.
  • 1 tablespoon granulated sugar. To balance the savory and peppery notes.
  • 2 tablespoons freshly ground black pepper. This is the star of our show! I recommend using a pepper grinder for the freshest, most potent flavor. Don’t be shy; we want a bold, robust pepper kick.
  • ½ cup chicken broth (low sodium preferred). Our liquid base for the sauce.
  • 1 teaspoon cornstarch. To thicken the sauce to that perfect glossy consistency.
  • 1 teaspoon sesame oil. Another touch for aroma and richness.
• For the Aromatics & Vegetables:
  • 2 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil), divided. For stir-frying.
  • 1 medium yellow onion, roughly chopped into 1-inch pieces.
  • 1 red bell pepper, seeds removed, cut into 1-inch pieces. The sweetness and crunch are a lovely contrast.
  • 1 green bell pepper, seeds removed, cut into 1-inch pieces. For a touch of earthiness and vibrant color.
  • 4 cloves garlic, minced. Essential for depth of flavor.
  • 1-inch piece fresh ginger, grated or minced. Adds a wonderful zesty warmth.
• For Garnish (Optional):
  • Freshly chopped green onions or scallions. For a fresh, mild oniony bite and visual appeal.
  • Extra grind of black pepper. Because you can never have too much!
• For Serving:
  • Steamed white rice or noodles. The perfect canvas for soaking up all that delicious sauce.

Preparing the Chicken: Marination for Tenderness and Flavor

This initial step is crucial for ensuring our chicken is both flavorful and wonderfully tender, a hallmark of a great stir-fry. It’s a simple process, but don’t skip it!

1. Prepare the Chicken: First, ensure your chicken is prepped correctly. If you’re using chicken thighs, trim any excess fat. For both thighs and breasts, cut the chicken into uniform 1-inch bite-sized pieces. Uniformity is key here for even cooking. I like to pat the chicken dry with paper towels before cutting; this helps the marinade adhere better and prevents excess moisture from diluting the flavors.
2. Combine Marinade Ingredients: In a medium-sized bowl, combine the cut chicken pieces with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, ½ teaspoon white pepper, and 1 tablespoon sesame oil.
3. Massage and Mix: Using your hands (or a spoon, but I find hands work best for even coating), gently massage the marinade into the chicken pieces until every single piece is thoroughly coated. The cornstarch will create a thin, almost invisible film, which is exactly what we want. This film will protect the chicken during high-heat cooking, locking in moisture and ensuring a succulent bite.
4. Marinate: Cover the bowl and let the chicken marinate at room temperature for at least 15-20 minutes. If you’re planning ahead, you can marinate it in the refrigerator for up to 30 minutes, but for longer periods, consider omitting the cornstarch until just before cooking to prevent it from getting gummy. For this particular recipe, a shorter marinade at room temperature works perfectly as the Shaoxing wine and cornstarch work quickly. This short marination also allows the flavors to truly penetrate, setting the stage for an incredibly tasty Black Pepper Chicken.

Crafting the Signature Black Pepper Sauce

The sauce is where all the magic happens for our “Black Pepper Chicken Recipe.” It’s rich, savory, slightly sweet, and, of course, wonderfully peppery. Preparing it beforehand ensures a smooth cooking process, as stir-fries move very quickly!

1. Gather Your Sauce Ingredients: In a small bowl or a measuring cup, combine all the sauce ingredients: 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 2 tablespoons freshly ground black pepper, ½ cup chicken broth, 1 teaspoon cornstarch, and 1 teaspoon sesame oil.
2. Whisk Thoroughly: Use a whisk or a fork to mix everything together until the sugar is dissolved and the cornstarch has completely blended into the liquid. It’s important to make sure there are no lumps of cornstarch, as this will result in a lumpy sauce later on. I usually give it a good whisk for about 30 seconds to a minute.
3. Set Aside: Once well combined, set the sauce aside. You might notice the cornstarch settling to the bottom if it sits for a while, so give it another quick whisk right before you add it to the wok to ensure it’s fully incorporated again. This prepares us for the fast-paced action of stir-frying!
4. Why Pre-Mix?: Preparing the sauce in advance is a cornerstone of efficient stir-frying. When your wok is screaming hot and ingredients are cooking in mere seconds, you simply don’t have time to measure out individual sauce components. Having it ready to pour in means you maintain the high heat, prevent overcooking, and ensure a perfectly balanced flavor profile every time.

Prepping the Aromatics and Vegetables

Good mise en place is absolutely essential for stir-frying. Having everything cut and ready to go makes the cooking process seamless and enjoyable. These vegetables add essential texture, sweetness, and vibrancy to our “Black Pepper Chicken Recipe.”

1. Chop the Onion: Take your medium yellow onion and chop it into rough 1-inch pieces. Don’t worry too much about perfection here; rustic cuts add character.
2. Prepare the Bell Peppers: Wash your red and green bell peppers. Carefully remove the stems, seeds, and any white pith inside. Then, cut them into 1-inch pieces, similar in size to your chicken and onion. I love the color contrast these two peppers provide, but you could certainly use just one color or even add yellow or orange bell peppers for more variety.
3. Mince the Garlic: Peel and mince 4 cloves of garlic. You want them finely minced so their flavor can distribute easily without overpowering any single bite.
4. Grate the Ginger: Peel a 1-inch piece of fresh ginger. Using a microplane grater or the fine side of a box grater, grate the ginger directly into a small pile, or mince it very finely. Fresh ginger provides an incredible aromatic warmth that dried ginger simply can’t replicate.
5. Organize Your Ingredients: Once everything is chopped and minced, arrange your prepped vegetables and aromatics in separate bowls or on a single large plate, keeping them within easy reach of your cooking station. This step is non-negotiable for stir-frying success! With the high heat of a wok, everything cooks rapidly, and you’ll need to add ingredients in quick succession. Having them ready means you won’t be scrambling, ensuring everything cooks perfectly.

Cooking the Chicken: Achieving That Perfect Sear

This step focuses on perfectly cooking the marinated chicken, giving it a beautiful sear and ensuring it remains juicy. We’ll cook it in batches to maintain high heat.

1. Heat the Wok or Skillet: Place your wok or large skillet over medium-high to high heat. Add 1 tablespoon of neutral cooking oil. Allow the oil to get shimmering hot, almost to the point of smoking. A hot wok is essential for searing, not steaming, the chicken.
2. Cook the Chicken in Batches: Carefully add about half of your marinated chicken pieces to the hot oil in a single layer. Do not overcrowd the pan! Overcrowding will drop the temperature too much, causing the chicken to steam rather than sear, and we want those lovely browned edges for flavor. Let the chicken cook undisturbed for 2-3 minutes until it develops a beautiful golden-brown crust on one side.
3. Stir-Fry Until Cooked Through: After the initial sear, stir-fry the chicken, tossing occasionally, for another 2-4 minutes, until it is cooked through and lightly browned on all sides. The exact time will depend on the size of your chicken pieces and the heat of your pan. Once cooked, the chicken should be tender and opaque throughout.
4. Remove from Pan: Transfer the cooked chicken to a clean plate and set aside. I like to use a slotted spoon or spider to leave most of the oil in the wok, as we’ll need it for the vegetables.
5. Cook the Remaining Chicken: Add the remaining 1 tablespoon of neutral cooking oil to the wok, if needed, and repeat the process with the second batch of chicken. Cook until beautifully seared and cooked through, then add it to the plate with the first batch. This batch cooking method ensures every piece of chicken gets that perfect sear, contributing to the overall fantastic texture and flavor of our “Black Pepper Chicken Recipe.”

Sautéing the Aromatics and Vegetables: Building Layers of Flavor

Now that our chicken is cooked, it’s time to build the aromatic base and add the crisp-tender vegetables that complement our “Black Pepper Chicken Recipe.”

1. Re-heat the Wok: With the chicken removed, ensure your wok or skillet is still over medium-high to high heat. You should have some residual oil and flavorful browned bits (fond) in the pan. If the pan seems dry, you can add another teaspoon of oil, though usually, there’s enough leftover from the chicken.
2. Sauté the Onion: Add the chopped yellow onion to the hot wok. Stir-fry for 1-2 minutes, until it starts to soften and become slightly translucent. We want it to retain a little bite, so don’t cook it until completely soft.
3. Add Bell Peppers: Next, add the red and green bell peppers to the wok. Continue to stir-fry for another 2-3 minutes. The goal here is for the bell peppers to become crisp-tender – vibrant in color with a slight snap when you bite into them. Overcooked bell peppers can be mushy, so keep the heat high and stir constantly.
4. Introduce Garlic and Ginger: Push the vegetables to one side of the wok to create a small clear space. Add the minced garlic and grated ginger to this clear spot. Stir-fry them for about 30 seconds, just until fragrant. Be careful not to burn them, as burned garlic and ginger can turn bitter very quickly. Their aroma will fill your kitchen, a wonderful sign that deliciousness is on its way!
5. Combine All Vegetables: Once the garlic and ginger are fragrant, quickly toss them together with the onions and bell peppers in the wok for another 30 seconds to integrate all those wonderful flavors.

Bringing It All Together: The Grand Finale

This is the exciting part where all our prepared components come together to create the irresistible “Black Pepper Chicken Recipe.”

1. Re-Whisk the Sauce: Before adding it to the wok, give your pre-mixed Black Pepper Sauce another vigorous whisk. Remember, the cornstarch settles, and we want it fully incorporated for a smooth, thick sauce.
2. Return Chicken to Wok: Add all the cooked chicken pieces back into the wok with the sautéed vegetables and aromatics. Give everything a quick toss to combine.
3. Pour in the Sauce: Immediately pour the re-whisked Black Pepper Sauce evenly over the chicken and vegetables in the wok.
4. Thicken the Sauce: Stir-fry continuously for 1-2 minutes, or until the sauce begins to thicken and coat all the ingredients beautifully. The cornstarch in the sauce will work quickly to create that glossy, desirable consistency. You’ll notice the sauce clinging to the chicken and vegetables, rather than pooling at the bottom of the wok. Don’t overcook here; once it thickens, it’s ready.
5. Taste and Adjust: Do a quick taste test. If you feel it needs a bit more salt, add a splash of light soy sauce. If you want more heat, a fresh grind of black pepper will do the trick. Sometimes a tiny pinch of sugar can brighten the flavors further.
6. Final Toss and Serve: Give the “Black Pepper Chicken Recipe” a final enthusiastic toss to ensure everything is perfectly coated and heated through. Immediately transfer the entire dish to a serving platter.
7. Garnish (Optional): If you’re using them, sprinkle generously with freshly chopped green onions or scallions for a fresh burst of color and a mild oniony crunch. A final fresh grind of black pepper right before serving will also elevate the aroma and flavor significantly, emphasizing the dish’s star ingredient.
8. Serve Immediately: Serve your delicious homemade Black Pepper Chicken hot, alongside freshly steamed white rice or your favorite noodles. The rich, peppery sauce is perfect for drizzling over your chosen carb. Enjoy the fruits of your labor – a truly flavorful and satisfying meal!

Conclusion:

So, there you have it! We’ve journeyed through the steps of creating what I truly believe is one of the most exciting and flavorful dishes you can add to your culinary repertoire. This isn’t just another weeknight meal; it’s a vibrant explosion of taste that manages to be both comforting and exotic all at once. The deep, savory notes of the chicken, perfectly complemented by the robust, aromatic kick of freshly cracked black pepper, create a symphony on your palate. It’s incredibly satisfying, remarkably quick to prepare, and surprisingly versatile. Every bite offers that perfect balance of umami, a hint of sweetness, and that unmistakable warmth from the pepper.

When you master this Black Pepper Chicken Recipe, you’re not just cooking; you’re crafting an experience that will impress both your family and any dinner guests. It’s truly a testament to how simple, quality ingredients can be transformed into something extraordinary with just a little bit of love and attention. I promise you, once you try this, it’ll quickly become a cherished staple in your home. The way the sauce clings to the tender pieces of chicken, infused with that peppery zing, is simply irresistible. It’s a dish that proves you don’t need a long list of obscure ingredients to create something truly memorable and deeply satisfying.

Now that you’ve got this incredible dish ready, let’s talk about how to truly make it shine on your table. While it’s fantastic all on its own, pairing it with the right accompaniments elevates the entire meal to new heights. My absolute go-to is always a fluffy bed of perfectly steamed jasmine rice. Its delicate fragrance and soft texture provide a beautiful counterpoint to the bold flavors of the chicken, absorbing all the delicious sauce. If you’re looking for something a bit heartier, consider a light fried rice, perhaps with some scrambled egg and peas, or even a simple garlic fried rice for an extra aromatic kick. For those who prefer noodles, stir-fried egg noodles or even a lighter vermicelli would work wonderfully, soaking up all those delicious juices and adding another layer of texture to your plate.

And don’t forget your greens! A side of blanched bok choy, a quick stir-fry of mixed vegetables like vibrant bell peppers, crisp snap peas, and sweet carrots, or even a fresh, crisp cucumber salad with a light vinaigrette can add a refreshing crunch and essential nutrients to your plate. For a lighter meal, consider serving the chicken alongside a clear vegetable broth or wrapped in crisp lettuce cups, perhaps with a sprinkle of chopped peanuts for added texture and a delightful nutty flavor. The possibilities are truly endless, allowing you to tailor the meal to your mood, what you have on hand, or even the dietary preferences of your guests. Experiment and find your favorite combination!

One of the things I love most about cooking is the freedom to experiment and make a recipe truly your own. This recipe, while fantastic as written, is incredibly forgiving and open to creative variations. Don’t be afraid to put your own spin on it!

Explore Different Proteins

If chicken isn’t quite what you’re craving, feel free to substitute. This preparation works beautifully with tender slices of beef, succulent shrimp, or even firm tofu or tempeh for a delicious vegetarian or vegan twist. Just adjust cooking times accordingly to ensure your protein is cooked through but not overdone – shrimp, for example, will cook much faster than beef or chicken, while tofu will require a bit more time to crisp up nicely.

Add More Vegetables for Color and Nutrition

Don’t hesitate to toss in extra vegetables during the stir-frying stage. Broccoli florets, sliced mushrooms (shiitake or cremini work wonderfully), crisp snow peas, crunchy water chestnuts, sweet baby corn, or even a handful of fresh spinach can add more texture, color, and nutritional value. Just remember to add them in stages, starting with harder vegetables like broccoli and carrots, and ending with quicker-cooking ones like spinach or snow peas, ensuring everything reaches that perfect crisp-tender consistency.

Adjust the Spice Level to Your Liking

For those who like a serious kick, feel free to be more generous with the black pepper! You can also add a pinch of dried chili flakes alongside the pepper for an extra layer of heat and warmth. Conversely, if you’re serving younger palates or prefer a milder flavor, you can slightly reduce the amount of pepper. A tiny dash of toasted sesame oil at the very end can also introduce another layer of fragrant depth and nuttiness, while a squeeze of fresh lime juice can brighten the flavors considerably. The beauty of homemade cooking is that you are in control of the flavor profile, so don’t be afraid to tweak and taste as you go, making it perfectly suited to your personal preferences.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this fantastic recipe a try. You’ll be amazed at how quickly you can create restaurant-quality flavors right in your own kitchen. It’s a dish that truly delivers on taste, ease, and satisfaction, making it perfect for busy weeknights or special occasions. Don’t be intimidated; follow the steps, trust the process, and prepare to be delighted by the incredible flavors you’ll achieve. Once you’ve whipped up your delicious creation, I would absolutely love to hear about your experience! Please share your thoughts in the comments below – did you try any interesting variations? What did you serve it with? Or perhaps you have a secret tip that made it even better? Your insights and culinary adventures inspire me and our entire community of home cooks. So, go on, cook it, enjoy it, and then come back and tell us all about it!

Black Pepper Chicken Recipe: Spicy, Easy & Delicious Dinner

Black Pepper Chicken is a beloved East Asian stir-fry, globally celebrated for its bold flavors and comforting appeal. This recipe features tender chicken pieces coated in a glossy, rich, savory, and wonderfully peppery sauce, balanced with a hint of sweetness and complemented by crisp-tender vegetables. It’s a versatile, quick-to-prepare meal that delivers a gourmet experience with minimal effort, perfect for weeknights or impressing guests.

Prep Time
40 Minutes

Cook Time
20 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry (non-alcoholic)
• 1 teaspoon cornstarch
• ½ teaspoon white pepper
• 1 tablespoon sesame oil (for chicken marinade)
• 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon granulated sugar
• 2 tablespoons freshly ground black pepper
• ½ cup low sodium chicken broth
• 1 teaspoon cornstarch (for sauce)
• 1 teaspoon sesame oil (for sauce)
• 2 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil), divided
• 1 medium yellow onion, roughly chopped into 1-inch pieces
• 1 red bell pepper, seeds removed, cut into 1-inch pieces
• 1 green bell pepper, seeds removed, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated or minced
• Freshly chopped green onions or scallions (optional, for garnish)
• Extra grind of black pepper (optional, for garnish)
• Steamed white rice or noodles (for serving)

Instructions

1. Step 1
   Cut 1 ½ lbs chicken into uniform 1-inch bite-sized pieces. In a medium bowl, combine chicken with 1 tablespoon light soy sauce, 1 tablespoon dry sherry (non-alcoholic), 1 teaspoon cornstarch, ½ teaspoon white pepper, and 1 tablespoon sesame oil. Massage well to coat every piece. Marinate at room temperature for 15-20 minutes.
2. Step 2
   In a small bowl or measuring cup, whisk together all sauce ingredients: 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, 2 tablespoons freshly ground black pepper, ½ cup low sodium chicken broth, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Whisk thoroughly until sugar is dissolved and cornstarch is blended. Set aside, giving a quick whisk again just before use.
3. Step 3
   Chop 1 medium yellow onion, 1 red bell pepper, and 1 green bell pepper into 1-inch pieces. Mince 4 cloves garlic and grate 1-inch fresh ginger. Arrange all prepped vegetables and aromatics within easy reach for quick stir-frying.
4. Step 4
   Heat 1 tablespoon neutral cooking oil in a wok or large skillet over medium-high to high heat until shimmering hot. Add about half of the marinated chicken pieces in a single layer (do not overcrowd). Cook undisturbed for 2-3 minutes until golden-brown, then stir-fry for another 2-4 minutes until cooked through. Transfer cooked chicken to a clean plate. Add remaining 1 tablespoon oil if needed and repeat with the second batch of chicken. Set all cooked chicken aside.
5. Step 5
   With chicken removed, ensure the wok is still over medium-high to high heat. Add chopped yellow onion and stir-fry for 1-2 minutes until slightly softened. Add red and green bell peppers; continue to stir-fry for 2-3 minutes until crisp-tender. Push vegetables to one side, add minced garlic and grated ginger to the clear spot, and stir-fry for 30 seconds until fragrant. Toss all vegetables together.
6. Step 6
   Return all cooked chicken pieces to the wok with the sautéed vegetables. Re-whisk the Black Pepper Sauce vigorously and pour evenly over the ingredients in the wok. Stir-fry continuously for 1-2 minutes until the sauce thickens beautifully and coats all ingredients. Taste and adjust seasoning (e.g., more soy sauce for salt, a pinch of sugar, or more black pepper for heat). Transfer immediately to a serving platter. Garnish with freshly chopped green onions/scallions and an extra grind of black pepper (optional). Serve hot with steamed white rice or noodles.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.