Save The first time I made black pepper chicken, my roommate wandered into the kitchen asking what smelled like a restaurant. I'd been experimenting with hitting that perfect balance between heat and savory depth, and when I took that first bite, I knew this was going to become a regular in our dinner rotation. There's something about the way freshly ground black pepper blooms in hot oil that transforms a simple weeknight meal into something special.
Last Tuesday, I was running late and threw this together faster than usual. My partner took one bite and put down their fork, asking me to please make this every week. The way the tender chicken contrasts with still-crisp peppers creates this perfect texture dance that keeps everyone coming back for seconds.
Ingredients
- 500 g boneless chicken thighs: Thighs stay juicy and tender even through high-heat stir-frying
- 1 tablespoon freshly ground black pepper: Freshly cracked makes all the difference here
- 1 tablespoon soy sauce: The foundation of our savory sauce base
- 1 tablespoon oyster sauce: Adds that umami depth you cant quite put your finger on
- 1 teaspoon sugar: Just enough to balance the pepper's heat
- 1 tablespoon cornstarch: The secret to that restaurant-style glossy finish
- 2 tablespoons vegetable oil: Neutral oil lets the peppers shine
- 1 large onion, sliced: Sweetness that tames the heat beautifully
- 1 green bell pepper, sliced: Adds crunch and a fresh counterpoint
- 4 cloves garlic, minced: Because garlic makes everything better
Instructions
- Marinate the chicken:
- Toss the chicken pieces with black pepper and salt in a bowl, then let them sit for at least 15 minutes to absorb all that peppery goodness.
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat, add the chicken, and stir-fry until browned but not cooked through, then remove and set aside.
- Cook the vegetables:
- In the same skillet, sauté onion and bell pepper for 2 to 3 minutes until slightly softened, then add garlic and cook for 1 minute until fragrant.
- Build the sauce:
- Return chicken to the skillet, add soy sauce, oyster sauce, and sugar, then stir well to coat everything evenly.
- Thicken it up:
- Mix cornstarch with water to create a slurry, pour into the skillet, and stir continuously until the sauce thickens and coats the back of a spoon.
- Finish and serve:
- Adjust seasoning if needed, cook until chicken is tender, about 5 more minutes, then garnish with green onions.
Save My dad visited last month and watched me make this, nodding approvingly when he tasted it. He told me it reminded him of a dish he'd had in Singapore years ago, which is probably the best compliment I could have asked for.
Getting That Perfect Sear
Pat your chicken dry with paper towels before marinating. I learned this trick after countless batches that steamed instead of seared. The drier the chicken surface, the better that golden-brown crust forms.
The Pepper Balance
Start with one tablespoon of black pepper, but taste your sauce before serving. Some days I want more heat, other days less. Your pepper's freshness and grind size will affect intensity, so trust your palate.
Make It Your Own
Once you've got the basic technique down, this recipe becomes a canvas. I've added sliced carrots, swapped bell pepper colors, even tossed in some snap peas when that's what I had in the crisper drawer.
- Red pepper flakes work if you want extra heat dimension
- A splash of rice vinegar brightens everything
- Sesame oil at the end adds aroma
Save This is one of those recipes that looks impressive but comes together so naturally. The best part is watching people's faces light up when they take that first bite.
Recipe Questions & Answers
- → How spicy is this black pepper chicken?
The heat level comes from freshly ground black pepper, which provides a warm, robust spiciness rather than chili-like burn. You can easily adjust the amount to suit your taste preferences.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well though thighs remain more tender and juicy during stir-frying. If using breast, be careful not to overcook as it can dry out faster than thigh meat.
- → What vegetables can I add or substitute?
Beyond bell peppers and onions, try adding snap peas, carrots, broccoli, or baby corn. The versatile sauce pairs beautifully with most stir-fry vegetables you have on hand.
- → How do I store and reheat leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
- → Can I make this gluten-free?
Use tamari instead of soy sauce and verify your oyster sauce is gluten-free. Most cornstarch is naturally gluten-free, making this dish easily adaptable for gluten-sensitive diners.
- → Why do I need to remove the chicken before cooking vegetables?
This prevents the chicken from overcooking while vegetables soften. Removing it partway through ensures tender, juicy meat and properly crisp-tender vegetables in the final dish.