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Black pepper chicken is a favorite homemade chicken dish from China’s southern province. It’s easy to make and has a unique taste. This taste comes from black pepper, soy sauce, and chicken.
To make a great flavorful chicken dish, you need good ingredients and traditional ways of cooking.
Why You’ll Love This Recipe
- The Best Black Pepper Chicken Recipe serves 4 people and can be made in under 35 minutes.
- The recipe contains 269 calories per serving, with 26.1g of protein and 17.8g of carbohydrates.
- The Best Black Pepper Chicken Recipe is a great option for home cooks who want to make a quick and flavorful meal for their family.
Ingredients

Here’s what you need:
Chicken Breast or Thighs: The main protein, providing a tender and juicy texture for the dish. Thighs are slightly fattier, while breasts are leaner.
Salt & pepper: Basic seasoning that enhances the flavor of the chicken. Black pepper adds a spicy, aromatic kick.
Sauce: Oyster Sauce, Soy Sauce, Light Soy Sauce. All needed to balance the taste.
Onions & Bell Peppers: Adds crunch, sweetness, and a refreshing contrast to the savory sauce and tender chicken.
Ginger & Garlic: These aromatics infuse the dish with warmth and depth, enriching the flavor.
Cornstarch: Thickens the sauce, creating a glossy, smooth coating that adheres to the chicken and vegetables.
Sugar: Balances the salty and savory elements of the sauce, adding a hint of sweetness to the dish.
Step by Step Instructions
To make the recipe, follow these easy steps.
Step 1: Marinate the Chicken
In a big bowl, mix cornstarch, garlic, and ginger. Add the chicken and mix well. Let it marinate for at least 10 minutes.

Step 2: Cook the Chicken and Vegetables
Heat 2 tablespoons of oil in a big skillet or wok. Add the marinated chicken and cook until browned, about 4-5 minutes. Remove the chicken and cook the onions and bell pepper until tender, about 5-6 minutes.

Step 3: Combine the Ingredients
In a small bowl, mix 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of rice vinegar, and ½ teaspoon of brown sugar.
Add the cooked chicken and vegetables to the bowl. Toss to coat with the sauce.

Step 4: Serve and Enjoy
Serve the black pepper chicken hot. Garnish with sliced green onions and sesame seeds.

Cooking Methods: Pan-Frying vs. Baking
Pan-Frying
Pan-frying is quick and easy. It makes the chicken crispy outside and juicy inside. The high heat caramelizes the sauce and veggies, making the dish taste better. It’s great for a stir-fry texture.
Baking
Baking is easy and healthy because it uses less oil. It cooks the chicken evenly but doesn’t make the edges crispy like pan-frying. It’s good for big batches.
Serving Suggestions
With Steamed Rice: Put the black pepper chicken on steamed jasmine or basmati rice. It soaks up the sauce well.
With Stir-Fried Noodles: Pair it with stir-fried noodles for a filling meal. Add more veggies for balance.
As a Wrap or Filling: Use the chicken in lettuce wraps, tortillas, or flatbreads. It’s fun and customizable.
With a Side Salad: Have it with a cucumber or green salad and a light sesame dressing. It complements the bold flavors.
Storing Leftovers & Reheating Tips
Storing Leftovers: Put cooled black pepper chicken in an airtight container. Refrigerate within 2 hours of cooking. It stays good in the fridge for 3-4 days.
Freezing: Put the chicken in a freezer-safe container or bag for up to 2 months. Remove air to avoid freezer burn.
Reheating on the Stovetop: Heat the chicken in a skillet over medium heat. Add a bit of water or broth to keep it moist. Stir often until hot.
Reheating in the Microwave: Use a microwave-safe dish and cover with a damp paper towel. Heat in 30-second bursts, stirring between, until hot.

Best Black Pepper Chicken Recipe
Ingredients
- 1 lb chicken breasts or thighs cut into bite-sized pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch
- 1 onion sliced
- 1 green bell pepper sliced (other colors optional)
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tsp brown sugar
Instructions
- Toss chicken with cornstarch, salt, pepper, ginger, and garlic. Let sit for 10 minutes.
- Heat 2 tbsp olive oil in a skillet or wok over medium-high heat. Cook the chicken until browned, about 4-5 minutes. Remove and set aside.
- In the same skillet, cook onions and bell peppers until tender, about 5-6 minutes.
- Mix sauces and sugar in a bowl. Add chicken and vegetables back to the skillet. Pour the sauce over and toss to coat. Cook for 2 minutes.
- Garnish with green onions or sesame seeds. Serve hot with rice or noodles.
Video
Notes
FAQ’s
How can I ensure the black pepper chicken has the right texture?
Keep an eye on the temperature. Use the right techniques, like searing, for tender and juicy chicken.
What are some serving suggestions for black pepper chicken?
It goes well with steamed rice or noodles. Tips for plating and garnishing make it look good.
What are some variations on the classic black pepper chicken recipe?
You can add veggies or make it spicier. Try different ingredients for unique flavors.
How can I properly store and reheat leftover black pepper chicken?
Instructions for fridge or freezer storage are given. Tips for reheating without losing flavor or texture are also provided.
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