Black Pepper Chicken
Experience the vibrant flavors of this restaurant-quality Black Pepper Chicken, a stir-fry sensation that balances savory, slightly sweet, and peppery notes with remarkable ease. Tender chicken thigh pieces are coated in a rich, glossy sauce alongside crisp bell peppers and aromatic onions, making for a perfect weeknight meal that tastes anything but quick. This dish is guaranteed to become a family favorite, offering robust flavor in every bite.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Achieves a perfect balance of savory, peppery, and slightly sweet flavors.
- Ready in under an hour, making it ideal for busy weeknights.
- Features tender chicken and crisp-tender vegetables in a luscious, glossy sauce.
- Requires common pantry ingredients and simple stir-frying techniques.
- A delicious and satisfying alternative to takeout, easily customizable.
Ingredients
- 500 g (approximately 1.1 lb) boneless, skinless chicken thighs, cut into 2-3 cm (1-inch) bite-sized pieces
- 2 tablespoons (30 ml) vegetable oil, or other high smoke point oil like canola or grapeseed
- 1 tablespoon (5 g) freshly ground black pepper, plus more for garnish if desired
- 1 large onion (approximately 200 g), thinly sliced
- 1 large green bell pepper (approximately 150 g), deseeded and sliced into strips
- 4 cloves garlic, freshly minced
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (4 g) granulated sugar
- Salt to taste, for seasoning chicken and adjusting final dish
- For the Cornstarch Slurry:
- 1 tablespoon (9 g) cornstarch
- 2 tablespoons (30 ml) cold water
- For Garnish:
- 2-3 green onions (scallions), chopped
Instructions
- In a medium-sized bowl, combine the bite-sized chicken pieces with the freshly ground black pepper and a generous pinch of salt. Toss everything together thoroughly to ensure each piece is well coated. Allow the chicken to marinate at room temperature for at least 15 minutes to absorb the flavors, or cover and refrigerate for up to 30 minutes for deeper seasoning.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Stir-fry for about 3-4 minutes, turning occasionally, until the chicken is beautifully browned on the exterior but not yet fully cooked through. This searing step locks in moisture and develops flavor. Remove the chicken from the skillet and set it aside on a clean plate.
- In the same skillet, with any remaining oil and pan drippings, add the sliced onion and green bell pepper. Sauté these vegetables for approximately 2-3 minutes, stirring frequently, until they begin to soften slightly but still retain a pleasant crispness. This partial cooking ensures they won't become mushy later.
- Push the vegetables to one side of the skillet, create a space in the center, and add the minced garlic. Sauté the garlic for about 30 seconds to 1 minute, until it becomes fragrant, taking care not to burn it. Burning garlic can impart a bitter taste.
- Return the seared chicken to the skillet, mixing it with the sautéed vegetables and fragrant garlic. Pour in the soy sauce and oyster sauce, then sprinkle in the sugar. Stir all ingredients vigorously to evenly coat the chicken and vegetables with the developing sauce. The sugar helps to balance the savory and peppery notes.
- In a small separate bowl, whisk together the cornstarch with the cold water until a smooth, lump-free slurry forms. Pour this cornstarch slurry directly into the simmering skillet while stirring continuously. This action will cause the sauce to thicken rapidly, creating a glossy coating on the chicken and vegetables.
- Continue to cook for approximately 3-5 more minutes, or until the chicken is fully cooked through and tender, and the sauce has reached your desired consistency. Taste the dish and adjust seasoning with additional salt if necessary. Remember, soy sauce and oyster sauce already contribute significant salinity.
- Transfer the sizzling Black Pepper Chicken to a serving platter. Garnish generously with the freshly chopped green onions before serving immediately. This adds a burst of fresh color and mild onion flavor.
Tools You’ll Need
- Large skillet or wok
- Cutting board
- Sharp knife
- Mixing bowls (small and medium)
- Whisk or fork (for slurry)
- Spatula or cooking spoon
Essential Success Tips
- Do not overcrowd the skillet when browning the chicken; cook in batches if necessary to ensure proper searing and browning, rather than steaming.
- Freshly ground black pepper is crucial for this dish. Pre-ground pepper lacks the aromatic intensity needed for the signature flavor.
- Prep all your ingredients (mise en place) before you start cooking, as stir-frying is a very fast process.
- Keep stirring the sauce vigorously after adding the cornstarch slurry to prevent lumps and ensure even thickening.
- Adjust the level of black pepper to your personal preference; for extra heat, add a touch more at the very end.
Professional Cooking Secrets
- To achieve truly tender chicken, consider velveting the chicken pieces by coating them in a mixture of cornstarch, a tiny bit of egg white, and a splash of soy sauce for 15 minutes before marinating. This technique locks in moisture and creates an incredibly silky texture.
- For an extra layer of umami, try adding a splash of Shaoxing wine (Chinese rice wine) along with the soy and oyster sauces. This adds complexity and depth of flavor that is often found in restaurant dishes.
- To enhance the peppery kick and aroma, lightly toast a tablespoon of whole black peppercorns in a dry skillet for 1-2 minutes until fragrant, then coarsely grind them before adding to the chicken. This releases their essential oils for maximum impact.
Notes
- Serving Suggestions: This Black Pepper Chicken pairs wonderfully with steamed jasmine rice or brown rice, and a simple side of blanched greens like bok choy or broccoli.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: Feel free to add other vegetables such as red bell peppers, carrots, or snap peas. For a touch of spice, add a pinch of red pepper flakes with the garlic.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breast, but be mindful that breast meat cooks faster and can dry out more easily. Cut it into slightly larger pieces and be careful not to overcook to maintain tenderness.
What if I don't have oyster sauce?
Oyster sauce adds a unique savory-sweet umami depth. While highly recommended, if you don't have it, you can substitute with a bit more soy sauce combined with a pinch of sugar and a dash of mushroom-based vegetarian oyster sauce, or just omit it, though the flavor profile will be slightly different.
How can I make this dish spicier?
To increase the heat, you can add more freshly ground black pepper, especially at the end of cooking. Additionally, consider adding sliced fresh chilies like bird's eye chilies or a pinch of red pepper flakes along with the garlic.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 35g, Fat: 22g, Carbs: 12g (per serving, estimated based on ingredients)
Allergy Information
Contains soy and shellfish (oyster sauce). For a soy-free version, use tamari. For a shellfish-free version, substitute oyster sauce with a vegetarian mushroom-based oyster sauce or omit it.
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