Black pepper chicken, a dish that explodes with savory and spicy flavors, is about to become your new weeknight obsession. Imagine tender, juicy chicken pieces, coated in a rich, glossy sauce, punctuated by the sharp, aromatic bite of freshly cracked black pepper. Are you drooling yet? I know I am just thinking about it!

While its exact origins are debated, black pepper chicken is widely believed to have roots in the Indo-Chinese culinary tradition, a vibrant fusion of Indian and Chinese flavors that has captivated palates for decades. This style of cooking often features bold spices and sauces, creating dishes that are both comforting and exciting.

What makes this dish so irresistible? It's the perfect balance of textures and tastes. The succulent chicken, often stir-fried to perfection, contrasts beautifully with the intense, peppery sauce. People love it because it's incredibly satisfying, relatively quick to prepare, and easily customizable to your preferred level of spice. Plus, it's a guaranteed crowd-pleaser, whether you're serving it over fluffy rice, noodles, or even as a flavorful filling for lettuce wraps. Get ready to experience a culinary adventure that will tantalize your taste buds and leave you craving more!

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1/2 tsp ground white pepper
1/4 tsp salt
2 tbsp vegetable oil, divided
4 cloves garlic, minced
1 inch ginger, minced
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2-3 green onions, chopped (for garnish)

Black Pepper Sauce:

3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp honey (or brown sugar)
1 tbsp black pepper, freshly ground
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sesame oil
1/2 tsp cornstarch
1/4 cup chicken broth (or water)

Instructions:

Marinating the Chicken:

In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine (or dry sherry), cornstarch, ground white pepper, and salt.
Mix well to ensure all the chicken pieces are coated evenly.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the chicken will be!

Preparing the Black Pepper Sauce:

While the chicken is marinating, prepare the black pepper sauce. In a small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), freshly ground black pepper, Shaoxing wine (or dry sherry), sesame oil, cornstarch, and chicken broth (or water).
Stir until the cornstarch is completely dissolved and the sauce is smooth. Set aside. I like to give it a quick taste and adjust the honey or black pepper to my liking. You can do the same!

Cooking the Chicken and Vegetables:

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is nice and hot before adding the chicken. This will help to sear the chicken and prevent it from sticking.
Add the marinated chicken to the wok in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches.
Cook the chicken for 3-4 minutes per side, or until it is browned and cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger.
Add the red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still crisp-tender. I like my vegetables to have a little bit of a bite to them!

Combining and Simmering:

Return the cooked chicken to the wok with the vegetables.
Pour the black pepper sauce over the chicken and vegetables.
Stir well to combine and coat everything evenly with the sauce.
Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened and the chicken and vegetables are heated through. The sauce should be glossy and clinging to the chicken and vegetables.

Serving:

Remove the black pepper chicken from the heat and transfer it to a serving plate.
Garnish with chopped green onions.
Serve immediately over steamed rice or noodles. I personally love it with a side of jasmine rice!

Tips and Variations:

Chicken Selection: While I prefer using chicken thighs for their tenderness and flavor, you can also use chicken breasts. Just be sure not to overcook them, as they can become dry. Cut them into similar-sized pieces as the thighs.
Vegetable Options: Feel free to add other vegetables to this dish, such as mushrooms, broccoli, or snap peas. Adjust the cooking time accordingly.
Spice Level: If you like your black pepper chicken extra spicy, you can add a pinch of red pepper flakes to the sauce or use a spicier variety of black pepper.
Sweetness Adjustment: Adjust the amount of honey (or brown sugar) in the sauce to your liking. If you prefer a less sweet sauce, reduce the amount of honey.
Thickening the Sauce: If the sauce is not thick enough, you can add a little more cornstarch slurry (cornstarch mixed with water). Mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce while it is simmering.
Serving Suggestions: Black pepper chicken is delicious served with steamed rice, noodles, or even quinoa. You can also serve it as a main course with a side of stir-fried vegetables.
Make-Ahead Tip: You can prepare the black pepper sauce ahead of time and store it in the refrigerator for up to 3 days. Just be sure to whisk it well before using. You can also marinate the chicken overnight for even more flavor.
Storage: Leftover black pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave until heated through.
Gluten-Free Option: To make this dish gluten-free, use tamari instead of soy sauce and ensure that your oyster sauce is gluten-free.
Low-Sodium Option: To reduce the sodium content, use low-sodium soy sauce and reduce the amount of oyster sauce.

Detailed Explanation of Ingredients:

Chicken Thighs: I find chicken thighs to be the best choice for this recipe because they remain juicy and tender even when cooked at high heat. They also have a richer flavor compared to chicken breasts.
Soy Sauce: Soy sauce is the base of the marinade and the sauce, providing a savory and umami flavor. I recommend using a good quality soy sauce for the best results.
Shaoxing Wine (or Dry Sherry): Shaoxing wine adds a depth of flavor and aroma to the dish. If you don't have Shaoxing wine, you can substitute it with dry sherry or even chicken broth.
Cornstarch: Cornstarch is used to tenderize the chicken and thicken the sauce. It also helps the sauce cling to the chicken and vegetables.
Ground White Pepper: White pepper has a milder and more delicate flavor than black pepper. It adds a subtle warmth to the marinade.
Salt: Salt enhances the flavor of the chicken and the sauce.
Vegetable Oil: Vegetable oil is used for stir-frying the chicken and vegetables. You can also use other neutral oils, such as canola oil or peanut oil.
Garlic and Ginger: Garlic and ginger are essential aromatics that add a pungent and flavorful base to the dish.
Bell Peppers and Onion: Bell peppers and onion add color, texture, and sweetness to the dish. You can use any color of bell pepper you like.
Green Onions: Green onions are used as a garnish, adding a fresh and slightly pungent flavor to the dish.
Oyster Sauce: Oyster sauce adds a rich, savory, and slightly sweet flavor to the sauce. It's a key ingredient in many Chinese stir-fries.
Honey (or Brown Sugar): Honey or brown sugar adds sweetness to the sauce, balancing the savory and spicy flavors.
Black Pepper: Freshly ground black pepper is the star of this dish, providing a bold and pungent flavor. I highly recommend using freshly ground black pepper for the best flavor.
Sesame Oil: Sesame oil adds a nutty and aromatic flavor to the sauce. A little goes a long way!
Chicken Broth (or Water): Chicken broth or water is used to thin the sauce and add moisture to the dish.

Troubleshooting:

Chicken is Dry: If your chicken is dry, it could be due to overcooking. Make sure to cook the chicken until it is just cooked through. You can also add a little more sauce to keep it moist.
Sauce is Too Thick: If your sauce is too thick, add a little more chicken broth or water to thin it out.
Sauce is Too Thin: If your sauce is too thin, add a little more cornstarch slurry (cornstarch mixed with water) to thicken it.
Dish is Too Spicy

Conclusion:
This isn't just another chicken recipe; it's an experience. The bold, peppery punch combined with the savory sauce creates a flavor profile that's both comforting and exciting. I truly believe this black pepper chicken is a must-try for anyone looking to elevate their weeknight dinners or impress guests with a dish that's surprisingly simple to make. The aroma alone will have your family gathering in the kitchen, eager to dig in! But the best part? It's incredibly versatile! Serve it over fluffy white rice to soak up all that delicious sauce, or pair it with some steamed broccoli or stir-fried vegetables for a complete and balanced meal. For a low-carb option, try serving it over cauliflower rice or zucchini noodles. The possibilities are endless! Looking for variations? You can easily adjust the level of spiciness to your liking. If you prefer a milder flavor, reduce the amount of black pepper. For those who like it hot, add a pinch of red pepper flakes or a dash of your favorite hot sauce. You can also experiment with different vegetables. Bell peppers, onions, and mushrooms all work beautifully in this dish. Another fantastic variation is to add a touch of sweetness. A drizzle of honey or a tablespoon of brown sugar can balance out the peppery flavor and create a more complex taste. If you're feeling adventurous, try adding a splash of Shaoxing wine for an authentic Chinese flavor. And don't forget the garnishes! A sprinkle of sesame seeds and some chopped green onions add a touch of elegance and visual appeal. A wedge of lime can also brighten up the flavors and add a refreshing twist. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's quick, easy, and packed with flavor – everything you could want in a weeknight meal. Plus, it's a guaranteed crowd-pleaser!
Why You'll Love This Recipe:
* Bold and Flavorful: The perfect balance of pepper, savory sauce, and tender chicken. * Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights. * Versatile: Easily customizable to your liking with different vegetables, spices, and serving options. * Crowd-Pleasing: A guaranteed hit with family and friends. * Budget-Friendly: Uses simple, readily available ingredients. So, what are you waiting for? Grab your ingredients and get cooking! I'm so excited for you to try this recipe and experience the deliciousness of homemade black pepper chicken. I truly believe that cooking is a way to share love and create memories. This recipe is my gift to you, and I hope it brings joy to your table. Once you've tried it, I'd love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments below. Your feedback is invaluable and helps me continue to create recipes that you'll love. Happy cooking! Let me know if you have any questions, and I'll do my best to help. I can't wait to see your culinary creations!

Black Pepper Chicken: The Ultimate Guide to Making It Perfectly
Savory and flavorful Black Pepper Chicken stir-fry with tender chicken thighs, colorful bell peppers, and a rich, peppery sauce. Perfect served over rice or noodles.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Category: Dinner
Yield: 4-6 servings
Save This Recipe
Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp cornstarch

1/2 tsp ground white pepper

1/4 tsp salt

2 tbsp vegetable oil, divided

4 cloves garlic, minced

1 inch ginger, minced

1 red bell pepper, seeded and cut into 1-inch pieces

1 green bell pepper, seeded and cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

2-3 green onions, chopped (for garnish)

3 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp honey (or brown sugar)

1 tbsp black pepper, freshly ground

1 tbsp Shaoxing wine (or dry sherry)

1 tsp sesame oil

1/2 tsp cornstarch

1/4 cup chicken broth (or water)

Instructions

Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine (or dry sherry), cornstarch, ground white pepper, and salt. Mix well and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Prepare the Black Pepper Sauce: While the chicken is marinating, whisk together soy sauce, oyster sauce, honey (or brown sugar), freshly ground black pepper, Shaoxing wine (or dry sherry), sesame oil, cornstarch, and chicken broth (or water) in a small bowl. Stir until the cornstarch is completely dissolved. Set aside.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, or until browned and cooked through. Remove from the wok and set aside.

Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds, or until fragrant. Add the red bell pepper, green bell pepper, and onion to the wok. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened but still crisp-tender.

Combine and Simmer: Return the cooked chicken to the wok with the vegetables. Pour the black pepper sauce over the chicken and vegetables. Stir well to combine and coat everything evenly with the sauce. Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened and the chicken and vegetables are heated through.

Serve: Remove the black pepper chicken from the heat and transfer it to a serving plate. Garnish with chopped green onions. Serve immediately over steamed rice or noodles.

Notes

Chicken thighs are recommended for their tenderness and flavor, but chicken breasts can be used as well.

Feel free to add other vegetables like mushrooms, broccoli, or snap peas.

Adjust the spice level by adding red pepper flakes or using a spicier black pepper.

Adjust the sweetness by modifying the amount of honey or brown sugar.

If the sauce is not thick enough, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

For a gluten-free option, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.

For a low-sodium option, use low-sodium soy sauce and reduce the amount of oyster sauce.

The black pepper sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Marinate the chicken overnight for even more flavor.

Leftover black pepper chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Black Pepper Chicken: The Ultimate Guide to Making It Perfectly