If you’re craving an irresistibly flavorful dish that hits all the right notes of spicy, savory, and aromatic, you have to try this Best Black Pepper Chicken Recipe. It’s packed with tender chicken pieces bathed in a luscious black pepper sauce that carries a perfect balance of heat and umami. The fresh veggies add a satisfying crunch and brightness to every bite, making it a go-to crowd-pleaser for weeknights or casual gatherings. Trust me, once you master this recipe, it will become one of your cherished kitchen staples!
Ingredients You’ll Need
What makes the Best Black Pepper Chicken Recipe so delightful is its simple yet thoughtfully combined ingredients. Each one plays a crucial role, whether it’s adding depth, texture, or that signature sharpness from freshly cracked black pepper. Here’s what you’ll want to gather before you start:
- Boneless chicken breasts or thighs: Choose thighs for juicier, more flavorful bites or breasts for a leaner option.
- Fresh ginger and garlic: These aromatics create an inviting fragrance and layering of flavors you’ll love.
- Bell pepper, celery, onion: These vegetables contribute color, crunch, and fresh contrast to the rich sauce.
- Soy sauce (regular and dark): Essential for that salty, savory backbone and a rich color to the dish.
- Oyster sauce: Adds a subtle sweetness and umami boost to the sauce.
- Sugar: Balances out the salty and spicy elements perfectly.
- Cornstarch: Helps to tenderize the chicken and thicken the sauce to the perfect consistency.
- Shaoxing wine: A splash introduces a mild, fragrant depth reminiscent of classic Chinese cooking.
- Chicken broth: Provides a gentle, savory base for the sauce.
- Freshly cracked black pepper: The star of the show, generously coating the chicken with its spicy kick and aroma.
How to Make Best Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Start by slicing the chicken into bite-sized pieces for quick cooking and easy eating. Toss it with soy sauce, cornstarch, sugar, and Shaoxing wine in a bowl. This marinade not only infuses flavor but also tenderizes the chicken, ensuring every bite is juicy and deeply seasoned.
Step 2: Prepare the Sauce
While the chicken marinates, combine the dark soy sauce, regular soy sauce, oyster sauce, sugar, chicken broth, and a generous amount of freshly cracked black pepper in a small bowl. This mixture will create the rich and spicy sauce that defines this dish.
Step 3: Sear the Chicken
Heat a wok or large skillet over high heat until smoking hot. Add a splash of oil, then sear the marinated chicken until it forms a gorgeous golden crust—it should be almost cooked through. Remove the chicken and set aside to keep the pan ready for the next step.
Step 4: Stir-Fry Aromatics
Add finely chopped garlic and ginger to the hot pan. Stir-fry just until their fragrance bursts out. This step builds an aromatic base that enhances the overall flavor profile.
Step 5: Cook the Vegetables
Throw in the sliced bell peppers, celery, and onion. Stir-fry these vibrant vegetables briefly—just until they start to soften but still have bite. This maintains a nice balance of crispness against the tender chicken.
Step 6: Add the Sauce and Thicken
Pour in the prepared sauce mixture, stirring constantly. As it heats, the cornstarch from the marinade and the sauce will thicken beautifully, coating the vegetables and filling the pan with a glossy, tantalizing glaze.
Step 7: Return Chicken and Finish
Return the seared chicken pieces to the pan. Toss everything together to ensure every nook and cranny is covered in that peppery sauce. Let the chicken finish cooking by simmering briefly in the sauce so the flavors meld perfectly.
How to Serve Best Black Pepper Chicken Recipe
Garnishes
A sprinkle of freshly ground black pepper on top heightens the spicy punch, while thin slices of green onions or a dash of toasted sesame seeds add texture and a pop of color. For a touch of brightness, a squeeze of fresh lime juice right before serving works wonders.
Side Dishes
This dish pairs wonderfully with steaming white jasmine rice or simple fried rice, soaking up every bit of sauce. For a lighter option, steamed broccoli or sautéed snap peas provide fresh crunch that balances the bold flavors.
Creative Ways to Present
Serve it family-style on a large platter garnished with chopped cilantro for a vibrant touch, or plate individual portions over a nest of fragrant rice noodles for a more elegant presentation. You could even stuff the chicken and veggies into warm pita pockets for an irresistible fusion twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Best Black Pepper Chicken Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days while retaining most of its flavor and texture.
Freezing
For longer storage, freeze the cooked chicken and sauce in a freezer-safe container. It can last up to 2 months frozen. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to revive the sauce’s silky texture. Avoid microwaving if possible, as it can dry out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat, though thighs will be more tender and juicy in this recipe.
Is freshly cracked black pepper necessary?
Freshly cracked black pepper delivers a vibrant aroma and sharper heat, making it an essential ingredient for this recipe. Pre-ground pepper won’t have quite the same impact.
Can I make this recipe spicy?
Yes! You can add chopped fresh chili or a pinch of chili flakes to the sauce if you like it hotter, but the black pepper already gives a lovely warmth.
What can I substitute if I don’t have Shaoxing wine?
A dry sherry or a mix of white wine and a pinch of sugar can work as substitutes. Alternatively, just omit it and add a splash of broth for moisture.
How do I get the sauce to thicken properly?
Make sure to mix cornstarch with the marinade and let the sauce simmer while stirring. The cornstarch will activate and thicken the sauce as it heats.
Final Thoughts
This Best Black Pepper Chicken Recipe perfectly balances bold flavors, tender meat, and crunchy vegetables for an unforgettable meal. It’s easy enough for a weeknight but impressive enough to serve guests. I can’t wait for you to try it and make it your go-to comfort food that’s packed with punch and personality!
Print
Best Black Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and aromatic black pepper chicken recipe featuring tender chicken pieces coated in a savory sauce with fresh vegetables, perfect for a quick and satisfying dinner.
Ingredients
Chicken Marinade
- 500g boneless chicken breasts or thighs, sliced
- 1 tbsp soy sauce (regular)
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tbsp Shaoxing wine
Sauce
- 1 tbsp soy sauce (regular)
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 100ml chicken broth
- 1 tsp freshly cracked black pepper (plus extra to taste)
Vegetables
- 1 small bell pepper, sliced
- 2 celery stalks, sliced
- 1 small onion, sliced
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
Instructions
- Marinate the chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce, cornstarch, sugar, and Shaoxing wine. Mix well and let it marinate for at least 10 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, mix together regular soy sauce, dark soy sauce, oyster sauce, chicken broth, and freshly cracked black pepper. Set aside.
- Sear the chicken: Heat a wok or large skillet over high heat with a little oil. Add the marinated chicken and sear until golden brown and nearly cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.
- Stir-fry aromatics: In the same wok, add a touch more oil if needed and stir-fry the minced ginger and garlic until fragrant, about 30 seconds to 1 minute.
- Add vegetables: Toss in sliced bell pepper, celery, and onion. Sauté for 2-3 minutes or until the vegetables are slightly tender but still crisp.
- Cook the sauce: Pour the prepared sauce mixture into the wok with the vegetables. Stir and let it cook, allowing the sauce to thicken slightly, about 2-3 minutes.
- Combine chicken and sauce: Return the seared chicken to the pan. Toss everything together to coat the chicken and vegetables evenly in the thickened black pepper sauce. Cook for another 1-2 minutes until the chicken is fully cooked and heated through.
Notes
- Use freshly cracked black pepper for the best flavor impact and aroma.
- Adjust the amount of sugar if you prefer a less sweet sauce.
- Substitute Shaoxing wine with dry sherry or omit for a non-alcoholic version.
- Use chicken thighs for juicier, more flavorful meat or breasts for leaner options.
- Serve over steamed rice or noodles for a complete meal.
