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Cook This Savory Black Pepper Chicken Recipe

Black Pepper Chicken Recipe

A quick and flavorful weeknight stir-fry featuring tender chicken and crisp vegetables in a bold, savoury, and peppery sauce. This satisfying dish comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g skinless boneless chicken thighs, cut into 2.5cm (1-inch) pieces
  • 1 tbsp light soy sauce
  • 1 tbsp cornflour
  • 1/2 tsp white pepper
For the Stir Fry
  • 2 tbsp vegetable or rapeseed oil divided
  • 1 large onion cut into wedges
  • 1 red bell pepper deseeded and cut into 2.5cm (1-inch) squares
  • 1 green bell pepper deseeded and cut into 2.5cm (1-inch) squares
  • 3 cloves garlic finely chopped
  • 2 cm piece of fresh ginger peeled and finely chopped
For the Black Pepper Sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar caster or brown
  • 2 tsp cornflour
  • 60 ml 1/4 cup water or chicken stock
  • 1.5 - 2 tbsp black peppercorns coarsely cracked
  • Genuine Flavour: The taste is deeply savoury and satisfying with a distinct, fiery warmth from the coarsely ground black pepper that’s beautifully balanced by the umami from dark soy and oyster sauces. It’s potent but not overwhelmingly spicy.
  • Ready in 30 Minutes: From chopping the veg to serving up this entire dish is on the table in about half an hour, making it ideal for busy weeknights when you’re short on time but still want a proper meal.
  • Flexible Recipe: This recipe is very adaptable. You can throw in a handful of sliced mushrooms some tenderstem broccoli, or even some baby corn. If you don't have bell peppers, sliced courgettes work well too.
  • Great for a Casual Dinner: It’s a fantastic dish to make when you have friends over. It feels a bit special looks great on the plate, and everyone seems to love the bold flavours.
  • Family Tested: My whole family enjoys this one. The kids aren't huge fans of the cooked peppers but they always ask for seconds of the peppery chicken and sauce served over a big pile of rice.

Method
 

  1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp light soy sauce, 1 tbsp cornflour, and the white pepper. Mix well until every piece is coated. Set aside for at least 10 minutes while you prepare everything else. This step helps to tenderise the chicken and gives it a velvety texture.
  2. Prepare the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: oyster sauce, dark soy sauce, light soy sauce, rice vinegar, sugar, 2 tsp cornflour, and water. Make sure the cornflour is fully dissolved. Stir in the coarsely cracked black pepper and set aside.
  3. Sear the Chicken: Heat 1 tbsp of oil in a large frying pan or wok over a medium-high heat until it shimmers. Carefully add the marinated chicken in a single layer. Let it cook undisturbed for 2-3 minutes until a golden-brown crust forms on the bottom. Then, stir and cook for another 3-4 minutes until the chicken is cooked through. What works best for me is to remove the chicken from the pan and set it aside on a plate.
  4. Sauté the Vegetables: Add the remaining 1 tbsp of oil to the same pan. Add the onion and bell peppers and stir-fry for 3-4 minutes until they are crisp-tender – you still want them to have a bit of a bite.
  5. Add Aromatics: Add the chopped garlic and ginger to the pan with the vegetables. Stir-fry for another minute until fragrant, being careful not to let the garlic burn.
  6. Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Give the black pepper sauce a quick stir (the cornflour will have settled) and pour it all over the chicken and vegetables.
  7. Finish the Dish: Stir everything together continuously for 1-2 minutes. The sauce will quickly thicken and become glossy, coating everything beautifully. Once the sauce has thickened to your liking, remove the pan from the heat.
  8. Serve Immediately: Serve your black pepper chicken straight away with hot steamed rice.

Notes

This recipe is very adaptable. Feel free to add mushrooms, broccoli, or baby corn. Serve immediately with steamed rice for a complete meal.