Black Pepper Chicken

The first time I made this Black Pepper Chicken, I was rushing to get dinner on the table before guests arrived and accidentally used twice the black pepper the recipe called for. Instead of being a disaster, that happy mistake became the defining characteristic everyone raved about. Now I embrace the bold heat and cook this whenever I need something that feels restaurant-special but comes together in under thirty minutes.

Last winter my sister came over after a terrible day at work, and I whipped this up without even thinking. She took one bite and actually stopped mid-conversation, eyes wide, and asked what I had done to make the chicken taste so incredible. That night turned into a weekly tradition, and now this dish is our go-to comfort food whenever life gets overwhelming.

Ingredients

• 500 g boneless chicken thighs: Thighs stay tender and juicy even through high-heat stir-frying, unlike breast meat which can dry out quickly
• 1 tablespoon freshly ground black pepper: Freshly ground makes all the difference here, pre-ground pepper lacks that punchy aromatic oil
• Soy sauce and oyster sauce: This duo creates that deep umami base that makes Asian stir-fries taste so crave-worthy
• 1 teaspoon sugar: Just enough to balance the heat and bring all the flavors together
• 1 tablespoon cornstarch: The secret to getting that glossy restaurant-style sauce that clings to every bite
• 1 large onion and green bell pepper: These add sweetness and crunch that contrast beautifully with the spicy chicken
• 4 cloves garlic: Never skimp on garlic, it becomes milder and sweeter as it cooks in the sauce
• Green onions: Fresh brightness on top cuts through the richness and adds a pop of color

Instructions

Marinate the chicken:

Toss the chicken pieces with black pepper and salt in a bowl, then let them sit while you prep everything else. This short wait gives the pepper time to really penetrate the meat.

Sear the chicken:

Heat oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and let it develop a golden brown crust before flipping, about 2-3 minutes per side.

Cook the vegetables:

Pull the chicken out and set it aside. Toss in the onions and peppers, stirring for 2-3 minutes until they start to soften but still retain some crunch.

Add the aromatics:

Stir in the garlic and cook for just 1 minute until fragrant. You want it golden, not brown, or it will turn bitter.

Build the sauce:

Return the chicken to the pan and pour in the soy sauce, oyster sauce, and sugar. Stir everything together so each piece gets coated in that glossy mixture.

Thicken it up:

Mix the cornstarch with water until smooth, then pour it into the bubbling skillet. Keep stirring as the sauce transforms from thin to luxuriously thick.

Finish and serve:

Cook for another 5 minutes until the chicken is cooked through. Scatter green onions on top and bring the whole pan to the table, family-style.

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This recipe has become my secret weapon for dinner parties because it looks impressive but is virtually foolproof. I love watching peoples faces when they take that first bite and hit that punch of pepper followed by the savory sweetness.

Making It Your Own

Sometimes I throw in sliced red bell peppers or snap peas for extra color and crunch. The recipe is forgiving enough that you can play with vegetables based on what is in your fridge or looks good at the market.

Serving Suggestions

Steamed jasmine rice is the classic choice, but this also works beautifully over noodles or even cauliflower rice if you are watching carbs. The sauce is flavorful enough to make anything taste good.

Make-Ahead Magic

You can slice the chicken and vegetables hours before cooking, just keep them refrigerated in separate containers. The cornstarch slurry should be mixed right before you add it, or it will settle and separate.

• Cut everything the same size so it cooks evenly
• Have your sauce ingredients measured and ready before you turn on the heat
• Warm your plates in the oven so dinner stays hot longer

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There is something so satisfying about a recipe that delivers restaurant results with minimal effort. This Black Pepper Chicken has earned its permanent spot in my weeknight rotation, and I bet it will find its way into yours too.

Recipe FAQs

→ How spicy is black pepper chicken?

The heat level is moderate and warming rather than fiery. You can easily adjust the spice by using more or less freshly ground black pepper according to your preference.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well though it may be slightly less tender. Reduce cooking time slightly to prevent drying, and consider slicing it thinner for even cooking.

→ What vegetables can I add?

Beyond bell peppers and onions, try adding snap peas, carrots, broccoli, or baby corn. The stir-fry method works beautifully with most crisp vegetables that cook quickly.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to refresh the sauce.

→ Can I make this gluten-free?

Use tamari instead of soy sauce and ensure your oyster sauce is certified gluten-free. The cornstarch thickener is naturally gluten-free.

→ Why cornstarch slurry?

The cornstarch mixture creates a glossy, restaurant-style sauce that clings beautifully to the chicken and vegetables. Add it while the liquid is simmering for best results.