Black Pepper Chicken (Printable)

Tender chicken with bold black pepper flavor, crisp bell peppers, and savory Asian sauce ready in 30 minutes.

# What You’ll Need:

→ Chicken

01 - 1.1 lbs boneless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon freshly ground black pepper
03 - Salt to taste

→ Sauce

04 - 1 tablespoon soy sauce
05 - 1 tablespoon oyster sauce
06 - 1 teaspoon sugar
07 - 1 tablespoon cornstarch
08 - 2 tablespoons water

→ Vegetables & Aromatics

09 - 2 tablespoons vegetable oil
10 - 1 large onion, sliced
11 - 1 green bell pepper, sliced
12 - 4 cloves garlic, minced
13 - Green onions, chopped for garnish

# How-To Steps:

01 - Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Let marinate for at least 15 minutes.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned but not fully cooked. Remove and set aside.
03 - Add sliced onion and green bell pepper to the same skillet. Sauté for 2-3 minutes until slightly softened.
04 - Add minced garlic and sauté for about 1 minute until fragrant.
05 - Return chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly.
06 - Mix cornstarch with water in a small bowl to create a slurry. Pour into the skillet and stir continuously until sauce thickens.
07 - Adjust seasoning with salt if needed. Cook until chicken is fully cooked and tender, about 5 more minutes.
08 - Garnish with chopped green onions before serving over steamed rice.

# Expert Hints:

01 -
  • The sauce creates this gorgeous glossy coating that makes every bite feel luxurious and satisfying
  • Its one of those rare dishes that actually tastes better than takeout but costs a fraction of the price
  • You can adjust the heat level exactly to your preference without losing any of the complex flavor layers
02 -
  • Do not skip the cornstarch slurry step because that glossy, thickened sauce is what makes this dish feel like something from a restaurant kitchen
  • The pan needs to be properly hot before adding the chicken or you will end up with sad, gray meat instead of beautifully browned pieces
  • Freshly ground black pepper makes an enormous difference compared to the pre-ground stuff that has been sitting in your pantry for months
03 -
  • Cut all your ingredients into similar sizes so everything finishes cooking at the same time
  • Have your cornstarch slurry ready before you start because the sauce thickens fast once you add it
  • Let the wok or skillet get properly hot between additions to maintain that high-heat stir-fry energy
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