When I am planning my meals for the weekdays, there’s hardly an easier or more satisfying option than chicken. That’s why I find myself cooking it a lot- whether it’s creamy garlic chicken, peri peri chicken, chicken korma, or the all-time favorite- chicken tikka masala. But today’s black pepper chicken? It’s got a totally different vibe- no gravies, none of the heavy spices, just bold flavors and peppery punch in every bite!
Now, what gives this black pepper chicken its signature edge?
It’s all in its simplicity and boldness, really! Instead of relying on a mix of spices or heavy sauces, this dish bets everything on one powerful ingredient- freshly ground black pepper. The soy and oyster sauce back up the black pepper with a savory richness without making the dish heavy.
And the chicken?
It’s not simmered or soaked in a gravy- instead, it’s stir-fried until juicy with a beautiful char! The veggies cook right alongside the chicken, adding a nice crunch and burst of color to the entire dish.
Together, they turn an ordinary chicken dish into a quick weeknight dinner with restaurant-style flavor.
Why You’ll Love This Black Pepper Chicken Recipe
- Light, tasty, and easy to digest.
- Packed with a bold, peppery flavor that sets it apart.
- Customizable heat- turn it up or keep it mild!
- Bright with bell peppers and crisp from the onions.
- All the Chinese takeout flavor, minus the wait and the bill.
Beyond The Basic: Black Pepper Chicken Twists
The first time you make this recipe, it will WOW you- but the next 10 times? I would love for you to switch it up with different flavors and twists! Here are some delicious variations to keep things exciting every time you cook black pepper chicken:
Black Pepper Beef
Don’t want chicken or simply bored with it? Swap it out for thinly sliced beef and stir-fry until cooked. Next, toss in the black pepper sauce and let it simmer until the beef is coated with peppery flavor!
Black Pepper Seafood Delight
Love seafood and craving something unique? Turn this black pepper dish into a seafood delight by swapping chicken for shrimps or scallops. Cook them briefly on high heat and toss them in that bold, black pepper sauce for a serious upgrade!
Black Pepper Mushroom Stir Fry
Saute some garlic and ginger until fragrant, then toss in your favorite mushrooms. Finish by stirring in the bold black pepper sauce for a savory, flavorful dinner time.
Black Pepper Veggie Stir Fry
I always say yes to more veggies- they add extra nutrition and crunch! Toss in your favorites like peas, broccoli, and carrots, cook them just until crisp, and enjoy a healthy, colorful boost to your dish.
Black Pepper Lettuce Wrap
Style the classic recipe in a whole new way by spooning the mixture into fresh lettuce leaves. Serve it as fun, restaurant-style wraps and enjoy a crisp, refreshing twist to every bite!
Black Pepper Cashew Chicken
Grab some cashews and toast them in a little oil until golden. Toss them in with the chicken for extra crunch and add a nutty upgrade to your black pepper chicken stir fry.
Spice It Up (or Down!)- Make It Just Right For You
Black pepper chicken can go from mild to fiery heat with just a few tweaks! Here’s how to adjust the spice level according to your taste level:
Kid-Friendly
Kids actually love this recipe since it’s got their favorite- chicken! However, you might want to tone down the spice by using just a small pinch of freshly ground black pepper. I also like to add a little honey or sugar to mellow the heat even more and make it kid-friendly.
Balanced
For a balanced taste, stick to the original recipe. You can use anywhere from ½ to 1 teaspoon of freshly ground black pepper, depending on your spice tolerance. On flu days, you might want to toss in some thinly sliced chili or a dash of chili oil for extra warmth and comfort.
Fiery
Want to turn up the heat? Go all out with 1.5 to 2 teaspoons of freshly crushed black pepper! Throw in chili flakes, a drizzle of chili oil, and your favorite hot sauce- this one’s for the true spice lovers only!
Secret To The Most Delicious Black Pepper Chicken Recipe
You can always make black pepper chicken. But the perfect version? That comes with experience! So, here are expert tips to help take your dish from good to unforgettable:
- Avoid using pre-ground stuff. Go for freshly cracked black pepper to make the dish bold and flavorful.
- When you are stir-frying chicken or veggies, keep the heat high to lock in flavors and get that perfect slight char without overcooking.
- For extra aroma and depth, toast your black peppercorns lightly in a skillet to release a smoky, rich flavor.
- Too spicy? Add a touch of honey or sugar to balance the heat and add savory richness to the dish.
- Don’t overcrowd the pan while frying the chicken to prevent steaming. Cook in batches for a crispy, seared result.
Black Pepper Chicken
Ingredients
For Chicken Marinade
- 500 grams Skinless Chicken Breast (cut into cubes)
- 1 tbsp / 15 ml Soy Sauce
- ½ tsp / 3 g Salt
- 1 tbsp / 8 g Cornstarch
- ½ tsp / 1 g Black Pepper
For Sauce Mix
- ½ cup / 120 g Chicken Stock
- 2 tbsp / 30 ml Soy Sauce
- 1 tbsp / 15 ml Oyster Sauce
- 1 tbsp / 12 g Sugar
- 1 tsp / 2 g Black Pepper (freshly cracked)
- 1 tbsp / 8 g Cornstarch
For Stir Fry
- 2-3 tbsp / 30 ml Cooking Oil
- ½ tsp / 1.5 g Minced Garlic
- ½ tsp / 1 g Minced Ginger
- 1 small-sized Onion (cubed)
- ½ cup / 75 g Green Bell Pepper
- ½ cup / 75 g Red Bell Pepper
- Salt (to taste)
Equipments
- Skillet
Instructions
Marinate The Chicken
- In a large mixing bowl, add skinless chicken cut into bite-sized cubes.
- Add soy sauce, salt, cornstarch, and black pepper to season the chicken.
- Mix thoroughly to ensure all the pieces are well coated, and set them aside to marinate for 15 minutes.
Prepare The Sauce
- In a small bowl, mix chicken stock, soy sauce, and oyster sauce together.
- Whisk in sugar, cornstarch, and black pepper to enhance flavor and texture.
- Mix everything with a spoon and set aside the sauce.
Fry The Chicken
- Heat a skillet over medium-high heat and add cooking oil to it.
- Place the marinated chicken pieces in the pan and cook each side for 3-4 minutes. Flip the chicken once one side is golden and cooked.
- Remove the pieces from the pan and set them aside.
Stir-Fry Garlic, Ginger, and Veggies
- Add minced garlic and minced ginger to the same skillet and saute over medium-high heat.
- Add cubed onions, red bell peppers, and green bell peppers.
- Stir-fry the veggies for a few minutes until they are tender and crisp.
Mix, Simmer, and Serve!
- Add the chicken pieces back into the skillet with the vegetables and give them a good mix.
- Pour in the sauce you prepared earlier and add salt to taste.
- Stir well to coat everything and let it simmer until the sauce thickens slightly and clings to the chicken.
- Once it’s ready, serve up the tasty black pepper chicken with some rice or noodles.
Video
This black pepper chicken goes wonderfully with steamed rice or noodles. I even wrap it in lettuce sometimes since it’s light and doesn’t contain heavy sauces. Savory, spicy, and just a touch sweet- it has all the flavors you want in one plate.
Want to know a secret?
The real magic isn’t just the pepper in this recipe- it’s that quick, stir-frying that makes the dish both healthy and crisp. Whether it’s the chicken or veggies, that fast toss in the wok keeps everything juicy, vibrant, and full of delicious flavor in every bite!
Recipe FAQs
What Type Of Chicken Cuts Work Best For This Recipe?
This recipe works well with boneless chicken thighs, breasts, or tenders. They all cook quickly and stay juicy when stir-fried.
How To Fix My Sauce If It’s Too Watery?
For a thicker sauce, cook it on high heat and add cornstarch slurry to reduce the water content.
Can I Use White Pepper Instead?
White pepper has a different flavor profile- milder and a bit floral. Start with a small amount first to see if you like the subtle difference before adding more.
How long does Black Pepper Chicken keep in the refrigerator?
It lasts for about 3–4 days stored in an airtight container. Reheat gently in a pan for best results.
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