Can I make Black Pepper Chicken ahead of time?

Yes! The flavors actually improve after 24 hours. Store in the refrigerator and gently reheat in a skillet with a splash of water to rehydrate the sauce.

How spicy is this Black Pepper Chicken recipe?

This recipe has a moderate heat level from the freshly cracked black pepper. For a milder version, reduce the black pepper to 1 tablespoon; for extra heat, add ½ teaspoon of crushed red pepper flakes.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well but cooks faster and can dry out more easily. Reduce the cooking time by about 1-2 minutes and make sure not to overcook.

Is Black Pepper Chicken gluten-free?

Not traditionally, but you can easily make it gluten-free by substituting tamari for soy sauce and ensuring your oyster sauce is gluten-free (or using a mushroom-based alternative).

What can I substitute for oyster sauce?

Vegetarian mushroom sauce makes the best substitute. In a pinch, you can combine 1 tablespoon soy sauce with 1 teaspoon sugar and ¼ teaspoon of five-spice powder.

How do I know when the chicken is cooked properly?

Properly cooked chicken reaches an internal temperature of 165°F (74°C). Without a thermometer, look for firm, opaque meat with no pink interior.

Can I add other vegetables to this recipe?

Absolutely! Snow peas, thinly sliced carrots, water chestnuts, or mushrooms make excellent additions. Add firmer vegetables earlier and more delicate ones later in the cooking process.

Black Pepper Chicken Surprisingly Simple Yet Impressive

Description

This recipe offers a surprisingly simple yet impressive dish that combines tender chicken with a bold black pepper sauce and crisp vegetables, perfect for weeknight dinners.

Ingredients

Scale

For the Chicken:
- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 3 tablespoons vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 tablespoons freshly cracked black pepper
For the Vegetables:
- 1 large onion
- 2 bell peppers
- 4 cloves garlic
- 1-inch piece fresh ginger
- 2–3 green onions

Instructions

Prepare the Chicken: Cut into 1-inch pieces, coat with cornstarch and salt, and let rest for 5 minutes.
Create the Sauce: Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and black pepper.
Heat the Wok: Heat over high heat until smoking slightly, add oil, and swirl to coat.
Sear the Chicken: Cook in batches until golden brown, then set aside.
Stir-Fry Vegetables: Cook onions, bell peppers, garlic, and ginger until tender-crisp.
Combine and Finish: Return chicken to the pan, add sauce, and stir-fry until sauce thickens.
Serve and Garnish: Garnish with green onions.

Notes

Use freshly cracked black pepper for maximum flavor. Avoid overcrowding the pan to ensure proper searing of the chicken.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Dish
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 8g
Sodium: 820mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 32g
Cholesterol: 115mg

Keywords: Black Pepper Chicken, stir fry chicken, Chinese chicken recipe, easy weeknight dinner, chicken and bell pepper stir-fry