Spicy Black Pepper Chicken Recipe

Are you on the hunt for a takeaway classic that you can make even more delicious in your own kitchen? A dish that sings with bold, savoury notes, featuring tender chicken in a sauce so good you’ll want to savour every last drop? We certainly know the feeling. Fortunately, your quest is over. This is our definitive recipe for the most fantastic Black Pepper Chicken, a meal that’s quick to make, bursting with flavour, and delightfully easy to get right.

It’s time to say goodbye to lacklustre weeknight dinners. We are here to guide you in creating a stir-fry that is a world away from your average delivery. Our recipe masterfully balances the fragrant, pungent heat of freshly ground black pepper with a glossy, rich, and deeply savoury sauce. It’s a true celebration of taste that we are confident will earn a permanent spot in your cooking rotation.

What Exactly is Black Pepper Chicken?

Black Pepper Chicken is a beloved Stir-Fry dish, cherished across Asia and a firm fixture on Chinese takeaway menus throughout Britain. Its defining characteristic is, without a doubt, the powerful and aromatic sauce, where black pepper is elevated from a simple seasoning to the main event. The chicken is often ‘velveted’—a straightforward method involving cornflour that keeps it exceptionally tender and moist throughout the high-heat cooking. Paired with crisp vegetables such as onions and bell peppers, it creates a wonderfully balanced dish that ticks all the boxes: savoury, subtly sweet, and wonderfully spicy.

Unlike many spicy recipes that depend on chillies for their heat, this dish gets its warmth from piperine, the natural compound found in black pepper. This results in a unique, warming spice that builds gradually instead of hitting you with an immediate fiery blast. It’s a sophisticated and wonderfully moreish flavour profile that we find completely irresistible.

Why You’ll Love This Recipe

• On the Table in Under 30 Minutes: This is the ideal meal for a hectic weeknight. After a small amount of prep, you can have a phenomenal dinner ready faster than waiting for a takeaway delivery.
• Bold, Unforgettable Flavour: The sauce is the true star. It’s a flawless fusion of savoury, sweet, and peppery elements that beautifully coats every piece of chicken and vegetable.
• Healthier Than a Takeaway: We put you in charge of the ingredients, which means no unwanted additives, less salt, and fresher vegetables. It tastes incredible, and you can feel great about serving it.
• Incredibly Tender Chicken: Our simple velveting technique is the secret to succulent, melt-in-your-mouth chicken, time after time. Say farewell to dry, tough stir-fries for good!
• Wonderfully Versatile: Adore vegetables? Feel free to add more! Want an extra peppery punch? Go right ahead! We offer a superb base recipe that you can effortlessly tailor to your own preferences.

Ingredients

To assemble this magnificent dish, we have arranged the ingredients into three groups: the chicken and its marinade, the crucial black pepper sauce, and the fresh elements for the stir-fry.

• For the Chicken Marinade:
• 500g skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp light soy sauce
• 1 tbsp cornflour
• 1 tsp sesame oil
• For the Black Pepper Sauce:
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• 2 tsp freshly and coarsely ground black pepper (adjust to taste)
• 120ml chicken stock or water
• 1 tbsp cornflour, mixed with 2 tbsp cold water to make a slurry
• For the Stir-Fry:
• 2 tbsp vegetable oil, divided
• 1 large onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated

The Secret to the Perfect Black Pepper Sauce

The very heart of our Black Pepper Chicken is found in its sauce. Nailing this element is what elevates a standard stir-fry into a memorable culinary experience. It is all about achieving a harmonious balance between the core components to create a symphony of taste.

The Power of Freshly Ground Pepper

First things first, we must discuss the pepper. We implore you, if you take one piece of advice, it is to avoid pre-ground black pepper. The difference in flavour between pre-ground and freshly cracked peppercorns is simply night and day. Freshly ground pepper is full of volatile oils that provide a complex, fruity, and pungent fragrance, which is vital for this #AsianFood staple. As culinary experts at The Spruce Eats explain, the compound piperine gives pepper its distinctive heat. When you grind it fresh, you unleash its full aromatic potential.

Balancing Savoury, Sweet, and Umami

Aside from the pepper, the sauce is a fine-tuned composition of classic Asian store-cupboard ingredients.

• Soy Sauce (Light and Dark): Light soy sauce forms the main salty, savoury foundation, whereas dark soy sauce contributes a rich, deep colour and a subtle, molasses-like sweetness.
• Oyster Sauce: This is our go-to ingredient for a hit of umami. It lends a wonderful savoury depth and helps to give the sauce its glossy, restaurant-style finish.
• Shaoxing Wine: This Chinese cooking wine introduces an authentic, aromatic complexity that helps to cut through the richness. If you can’t find it, a dry sherry makes a good alternative.
• Sugar: We find just a single teaspoon is needed to balance the saltiness from the soy sauces and the pungent warmth of the pepper.

Lastly, the cornflour slurry, which is stirred in at the very end, is the magic ingredient that thickens the sauce, helping it to coat every single morsel of chicken and vegetable.

Step-by-Step Guide to Making Black Pepper Chicken

Ready to begin? We have organised the method into simple, manageable steps. Remember, the secret to a great stir-fry is preparation, so ensure you have all your ingredients chopped and ready before you start cooking.

1. Marinate the Chicken: In a bowl, toss the chicken pieces with 1 tbsp light soy sauce, 1 tbsp cornflour, and 1 tsp sesame oil. Stir until the chicken is evenly coated. Let it rest for at least 15 minutes. This velveting process tenderises the chicken, giving it a wonderfully silky texture.
2. Mix the Sauce: In a separate jug or small bowl, whisk together all the sauce ingredients, holding back the cornflour slurry for later. This includes the oyster sauce, both soy sauces, Shaoxing wine, sugar, black pepper, and chicken stock. Set this to one side.
3. Sear the Chicken: Heat 1 tbsp of vegetable oil in a large wok or skillet over a high heat until it begins to shimmer. Add the marinated chicken in a single layer, taking care not to overcrowd the pan (work in batches if you need to). Cook for 2-3 minutes on each side until golden and cooked through. Transfer the chicken from the wok and set it aside.
4. Sauté the Aromatics and Vegetables: Add the second tbsp of oil to the wok. Tip in the onion chunks and stir-fry for 2 minutes until they start to soften. Now add the red and green bell peppers and continue to cook for another 2-3 minutes, until they are tender yet still crisp. We want them to have a slight bite. Finally, add the minced garlic and grated ginger, and stir-fry for 30 seconds until aromatic.
5. Bring It All Together: Return the cooked chicken to the wok to join the vegetables. Give your prepared black pepper sauce a quick stir and then pour it over everything in the pan. Bring the sauce to a gentle simmer.
6. Thicken and Serve: As it simmers, give the cornflour slurry another whisk and pour it into the wok, stirring constantly. You’ll see the sauce thicken and become glossy almost instantly. Let it cook for another 30 seconds, then take it off the heat. Serve your wonderful homemade Black Pepper Chicken immediately with some steamed rice.

Top Tips for Success

To make sure your Black Pepper Chicken is a culinary triumph every single time, just bear these straightforward tips in mind:

• Use a Hot Wok: A very high heat is essential for achieving the ‘wok hei’—that unique, smoky essence that defines a great stir-fry. Ensure your wok or skillet is properly hot before anything goes in.
• Don’t Crowd the Pan: It’s always better to cook in batches than to overcrowd the pan. This allows the chicken to sear to a perfect golden-brown instead of just steaming in its own liquid.
• Prep Everything First (‘Mise en Place’): Stir-frying happens very quickly. Have all your vegetables chopped, your sauce ready, and your chicken marinated before you even switch on the hob.
• Chicken Thighs for Flavour: Although chicken breast works perfectly well, we have a preference for chicken thighs. They are more forgiving to cook, remain incredibly juicy, and possess a richer flavour that pairs beautifully with this bold sauce.

Serving Suggestions and Variations

This #ChickenRecipe is exceptionally adaptable. While it is absolutely delicious served over a simple bed of fluffy jasmine rice, we encourage you to get creative!

Consider serving it with egg noodles, quinoa, or alongside some steamed greens such as pak choi or broccoli for a complete meal. While this recipe is a real showstopper, if you’re after other speedy chicken dinners, our Sticky Chicken Rice Bowls offer another brilliant option for a weeknight supper.

Looking to make it your own?

• Add More Veg: Sliced mushrooms, baby corn, mangetout, or water chestnuts would all be fantastic additions.
• Turn Up the Heat: For an even spicier kick, add some sliced red chillies at the same time as the garlic and ginger. This creates a brilliant SpicyChicken version.
• Protein Swap: This sauce is just as delicious with beef strips, juicy prawns, or even firm tofu for a vegetarian alternative.

If you enjoy adapting chicken dishes to explore different flavour combinations, you may also love our versatile Garlic Parmesan Chicken Pasta Recipe.

FAQ

Your New Favourite Weeknight Dinner

And there you have it—a complete guide to creating an absolutely spectacular, restaurant-quality Black Pepper Chicken in your own home. This dish is proof that quick and easy meals never need to be a compromise on flavour. The delicious blend of tender chicken, crisp vegetables, and that wonderfully pungent, savoury sauce is a combination that is sure to be a hit with the entire family.

So, why wait any longer? It’s time to set aside the takeaway menu, get out your wok, and prepare to delight yourself with a truly impressive meal. We are certain you will love this recipe just as much as we do.

We would be thrilled to see what you create! If you try our Black Pepper Chicken, please remember to tag us on social media using the hashtag #BlackPepperChicken and tell us what you think. Happy cooking!

Recipe Card

Prep: 15 mins
Cook: 15 mins
Serves: 4

Ingredients

• Chicken & Marinade: 500g chicken thighs/breasts, 1 tbsp light soy sauce, 1 tbsp cornflour, 1 tsp sesame oil
• Vegetables & Aromatics: 1 large onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic, 1-inch ginger
• Sauce: 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 2 tsp black pepper, 1 tsp sugar, 120ml chicken stock, plus a cornflour slurry to thicken

Instructions

1. Marinate 500g chicken pieces in 1 tbsp light soy sauce, 1 tbsp cornflour, and 1 tsp sesame oil for 15 minutes. Meanwhile, combine all sauce ingredients in a separate bowl.
2. Heat oil in a wok and stir-fry the chicken until golden, then set aside. Sauté the onion and peppers until tender-crisp, then add garlic and ginger and cook for 30 seconds.
3. Return the chicken to the wok, pour over the sauce, and bring to a simmer. Thicken with a cornflour slurry until the sauce is glossy, then serve immediately.

Nutrition (per serving, approx.): Calories: 350 kcal, Carbs: 12g, Protein: 31g, Fat: 18g