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Easy Black Pepper Chicken Recipe
Ash Tyrrell

Easy Black Pepper Chicken Recipe

I just made this black pepper chicken, and I have to say, it turned out so good that I couldn’t wait to share it. I love how simple the recipe is, yet it feels like something you’d order at a restaurant. The aroma of freshly ground pepper mixed with tender chicken filled my kitchen in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless chicken thighs or breasts – 500g thighs stay juicier, but breasts work well if you prefer leaner meat
  • Black pepper – 2 tsp always use freshly ground for bold flavor
  • Soy sauce – 3 tbsp dark soy gives a rich color, light soy balances flavor
  • Oyster sauce – 2 tbsp adds a savory, slightly sweet depth
  • Cornstarch – 1 tbsp helps tenderize chicken and thicken the sauce
  • Garlic – 4 cloves minced (fresh garlic makes the flavor pop)
  • Oil – 2 tbsp vegetable or sesame oil for stir-frying
  • Onion – 1 medium sliced (adds sweetness and texture)
  • Bell peppers – 1 cup chopped (for color and crunch)
  • Chili flakes – optional adjust to taste if you like heat

Method
 

  1. I started by cutting the chicken into bite-sized pieces, slicing the onion, and dicing the bell peppers. I also minced fresh garlic. Having everything ready before cooking really saved me from rushing later.
  2. Next, I mixed the chicken with 1 tbsp soy sauce, 1 tsp black pepper, and cornstarch. I let it sit for about 10 minutes. This simple step made the chicken extra tender and flavorful.
  3. In a small bowl, I whisked together 2 tbsp soy sauce, oyster sauce, 1 tsp black pepper, and 2 tbsp water. This sauce was the perfect balance of salty, savory, and peppery.
  4. I heated oil in my wok, tossed in the garlic, and let it sizzle until fragrant. Then I added the marinated chicken, cooking it until golden brown and fully cooked through. The smell at this point was amazing.
  5. Once the chicken was done, I threw in the onions and bell peppers for crunch. After a quick stir, I poured the sauce over everything. Watching the glossy pepper sauce coat each piece of chicken was so satisfying.
  6. I let it all cook together for 2–3 minutes until the sauce thickened beautifully. I turned off the heat and served it hot with some steamed rice on the side.

Notes

  • Don’t overcrowd the pan; the chicken sears better in small batches.
  • Always grind the pepper fresh—it makes a huge difference.
  • Add a squeeze of lime juice at the end for a light, zesty kick.
  • If you like it saucier, add a little more water while simmering.