Why You’ll Love This Recipe

This Black Pepper Chicken is an incredibly flavorful and quick dish that packs a punch with its bold, peppery taste. The combination of garlic, ginger, and black pepper creates a wonderful aroma, making it the perfect savory meal. It’s not only simple to make but also super satisfying, with the stir-fried chicken coated in a rich, thick sauce that enhances every bite. I love how versatile it is—whether served with rice or noodles, it’s guaranteed to be a hit at the dinner table.

Black Pepper Chicken Recipe

Ingredients

Chicken breast or thigh, sliced
Fresh ginger, minced
Fresh garlic, minced
Bell peppers, sliced
Onion, sliced
Soy sauce
Chicken broth
Black pepper
Cornstarch
Olive oil

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by prepping all the ingredients. Mince the ginger and garlic, slice the vegetables, and mix the sauce ingredients.
Marinate the chicken in soy sauce and black pepper for at least 15 minutes.
Heat a large skillet over medium-high heat. Spread the marinated chicken out in the pan and cook it until the surface is lightly charred, but the inside is still pink. Remove the chicken and set it aside.
In the same pan, add a little more oil and sauté the minced garlic and ginger until fragrant.
Add the sliced bell peppers and onions, stir-frying them for a few minutes until they’re tender but still crisp.
Pour in the black pepper sauce mixture and bring it to a simmer. Cook until the sauce thickens slightly.
Add the cooked chicken back into the pan and stir everything together, ensuring the chicken is well coated in the sauce. Cook for an additional 2-3 minutes to heat everything through.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Add more vegetables: If you like, you can add other vegetables like zucchini, carrots, or mushrooms to the stir fry for extra texture and flavor.
Spicy kick: To make the dish spicier, toss in a few dried chilies or add chili flakes to the sauce.
Different protein: I’ve made this with chicken, but you can easily swap it out for shrimp, beef, or even tofu for a different take.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm the chicken in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

How can I make the sauce thicker?

I recommend adding a bit more cornstarch dissolved in cold water to the sauce if you prefer a thicker consistency. Stir it in gradually and cook until it reaches your desired thickness.

Can I use a different type of chicken?

Yes! While I use boneless, skinless chicken breast or thigh for this recipe, you can also use bone-in pieces, though they will require a longer cooking time.

Can I freeze the leftovers?

You can freeze the leftovers for up to a month. Just make sure to let the chicken cool completely before placing it in a freezer-safe container.

What should I serve with black pepper chicken?

I love serving it with steamed rice or noodles, but you can also pair it with a side of stir-fried vegetables for a more balanced meal.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the sauce and marinate the chicken in advance to save time on cooking day. Just stir-fry the ingredients when you’re ready to serve.

Conclusion

Black Pepper Chicken is one of those dishes that’s both easy to make and incredibly tasty. With its peppery sauce and tender chicken, it’s a meal that will satisfy any craving. I love the fact that it comes together so quickly, making it perfect for busy nights when I want something flavorful but don’t have a lot of time to cook. Try it out, and I think you’ll find it becomes a go-to dish in your kitchen too!