Introduction
Steam fogged the kitchen window as the pepper hit the pan — sharp, warm, and instantly comforting. This Black Pepper Chicken always takes me back to Sunday dinners. First, you’ll smell black pepper bloom against hot oil. Then, you’ll hear the chicken sizzle and onions soften. This always takes me back to Sunday dinners.
Why You’ll Love This
- Fast weeknight main that feels special.
- Big flavor from simple pantry staples.
- Kid-friendly if you dial down the pepper.
- Great for meal prep or quick family dinners.
Quick Recipe Snapshot
- Servings: 3–4
- Prep time: 15 minutes (plus 15-minute marinate)
- Cook time: 15 minutes
- Total time: 35 minutes
- Skill level: Easy
- Taste: peppery + savory
After a short cook, you’ll have a saucy, homey dish that’s easy to plate and even easier to love.
Ingredients You’ll Need
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
Chef notes:
- Fresh garlic = bigger flavor.
- Freshly ground pepper = best bite.
- Thighs stay juicier than breast.
- Cornstarch slurry = glossy sauce.
How to Make It
- First, toss chicken with the black pepper and a pinch of salt in a bowl. Let it sit for at least 15 minutes so the pepper can sink in.
- Next, heat the vegetable oil in a large skillet over medium-high. When the oil shimmers, add the chicken. Stir-fry until the pieces brown at the edges but are not yet cooked through — you should hear a steady sizzle. Then remove and set aside.
- Then, add the sliced onion and bell pepper to the same skillet. Sauté for 2–3 minutes until they soften and the onion edges turn slightly translucent.
- Meanwhile, push the veg to the side and add the minced garlic. Sauté about 30–60 seconds until fragrant — don’t let it burn.
- After that, return the chicken to the pan. Pour in the soy sauce, oyster sauce, and sugar. Stir constantly so everything coats evenly and the kitchen starts smelling savory and bright.
- Now mix the cornstarch with water in a small bowl to make a smooth slurry. Pour it into the skillet and stir. Watch the sauce thicken and cling to the chicken.
- Next, taste and adjust with salt if needed. Cook for about 4–5 more minutes until the chicken is tender and cooked through. You’ll see glossy sauce and caramelized bits on the pan.
- Finally, turn off the heat and sprinkle chopped green onions over the top. Serve hot.
Kitchen Tips (From My Kitchen)
- Time-saver: Cut vegetables while chicken marinates to speed things up.
- Common mistake: Crowding the pan makes meat steam; fix by using a hot pan or cook in batches.
- Simple variation: Add a splash of rice vinegar for tang or a pinch of chili flakes for heat.
Serving Ideas
- Spoon over steamed white rice for a weeknight classic; garnish with extra green onion.
- Serve alongside buttery noodles and roasted broccoli for a cozy bowl.
- Pack into warmed tortillas with slaw for an easy lunch wrap.
- Present on a holiday buffet next to plain jasmine rice for contrast.
- Add toasted sesame seeds and sliced cucumber for crunch.
Storing & Leftovers
- Fridge: Keeps well 3–4 days in an airtight container.
- Freezer: Freeze up to 3 months in a freezer-safe container (thaw overnight).
- Reheat: Warm gently over low heat with a splash of water to revive the sauce and keep chicken tender.
Leftover idea: Make a quick rice bowl with avocado and a fried egg.
Black Pepper Chicken
Ingredients
Method
- Toss chicken with the black pepper and a pinch of salt in a bowl. Let it sit for at least 15 minutes to marinate.
- Heat the vegetable oil in a large skillet over medium-high. When the oil shimmers, add the chicken. Stir-fry until the pieces brown at the edges but are not yet cooked through.
- Remove the chicken and set aside.
- Add the sliced onion and bell pepper to the same skillet. Sauté for 2–3 minutes until softened and the onion edges turn slightly translucent.
- Push the vegetables to the side and add the minced garlic. Sauté for about 30–60 seconds until fragrant.
- Return the chicken to the pan. Pour in the soy sauce, oyster sauce, and sugar. Stir constantly to coat evenly.
- Mix the cornstarch with water in a small bowl to make a smooth slurry. Pour it into the skillet and stir.
- Taste and adjust with salt if needed. Cook for about 4–5 more minutes until the chicken is tender and cooked through.
- Turn off the heat and sprinkle chopped green onions over the top. Serve hot.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Cook fully and cool, then refrigerate. Reheat gently on the stove with a splash of water.
Q: What can I substitute for oyster sauce?
A: Use hoisin mixed with a little soy sauce, or extra soy sauce plus a tiny pinch of sugar.
Q: How do I know the chicken is done?
A: Cut a piece; it should be opaque with juices running clear. Internal temp should reach 74°C (165°F).
Q: Can I freeze Black Pepper Chicken?
A: Yes, it freezes well. Thaw in the fridge overnight and reheat slowly over low heat.
Final Thoughts
I love this recipe because it’s honest — bold pepper, simple sauce, and fast turnaround. So, roll up your sleeves, listen for the sizzle, and tweak the heat to your family’s taste. You’ll end up with a plate that feels like a hug from the inside. Black Pepper Chicken
Conclusion
If you’d like a different take or extra tips, I like this version from Black Pepper Chicken – The Woks of Life for a classic stir-fry approach. For another reliable home-cook riff, see Black Pepper Chicken – Tastes Better From Scratch.
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