Black Pepper Chicken Recipe

I whipped up this luscious Black Pepper Chicken dish in no time. The juicy chicken, crisp bell peppers, and onions all get coated in a savory, slightly spicy black pepper sauce that reminds me of my best takeout nights. I love how each bite bursts with vibrant flavor and satisfying texture.

I love making this Black Pepper Chicken because it’s quick, healthy, and super tasty. I use 1 lb boneless, skinless chicken thighs cut into bite size pieces along with a light dusting of salt and freshly ground black pepper.

I coat the pieces with 1 tbsp cornstarch then fry them in 1 tbsp vegetable oil. Next, I toss in minced garlic (3 cloves) and 1 tsp fresh ginger to build flavor before adding sliced red and green bell peppers and a sliced medium onion for that crisp bite.

The savory sauce comes together with 1/3 cup chicken broth, 2 tbsp gluten-free soy sauce, 1 tbsp gluten-free oyster sauce, a bit of 2 tsp sugar, and 1 tbsp freshly cracked black pepper. I finish it off with 1 tsp cornstarch mixed in the sauce to thicken it.

This dish is a wholesome option for a hearty chicken dinner that’s perfect for meal prep and enjoying a healthy dinner recipe at home.

Why I Like this Recipe

1. I really dig how the chicken gets all juicy and tender, even with that light cornstarch coating that gives it a little extra crisp on the outside.
2. I love how quick and easy it is to put together—it’s like a homemade takeout that beats restaurant food in flavor.
3. I appreciate that the veggies stay nice and crunchy despite all the stir-frying, which makes every bite super satisfying.
4. I like that it’s totally adaptable for a gluten-free diet, so I can enjoy it without any worries about my dietary needs.

Ingredients

• Chicken thighs: lean protein, tender flavor, and juicy texture in every bite.
• Garlic: bold, aromatic, and great for heart health and boosting flavor.
• Ginger: spicy, tangy root that eases digestion and adds a zesty kick.
• Red and Green Bell Peppers: sweet, crunchy, and loaded with vitamins and fiber.
• Gluten-free soy sauce: salty, savory base that deepens the dish’s rich flavor.
• Freshly cracked black pepper: provides heat, a punch of spice, and antioxidants.

Ingredient Quantities

• 1 lb boneless, skinless chicken thighs, cut into bite size pieces
• 1 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 tbsp cornstarch (for a light coating on the chicken)
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 medium red bell pepper, sliced thin
• 1 medium green bell pepper, sliced thin
• 1 medium onion, sliced into strips
• 2 green onions, chopped (optional)
• 1/3 cup chicken broth (or water if you dont have broth)
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp gluten-free oyster sauce (if available)
• 2 tsp sugar
• 1 tbsp freshly cracked black pepper (add more if you like it extra spicy)
• 1 tsp cornstarch (for the sauce slurry)

How to Make this

1. In a bowl, toss the chicken pieces with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1 tbsp cornstarch until all the pieces are evenly coated.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned on all sides (about 4-5 minutes), then remove it from the pan.

3. Lower the heat a bit and add the minced garlic and ginger to the same pan. Stir them around for about 30 seconds until they smell really good.

4. Toss in the sliced red bell pepper, green bell pepper, and onion. Stir-fry these veggies for around 2-3 minutes until they start getting tender but still keep a bit of crunch.

5. Put the chicken back into the pan with the veggies.

6. In a small bowl, mix together the chicken broth, gluten-free soy sauce (or tamari), gluten-free oyster sauce, sugar, and freshly cracked black pepper. Then dissolve 1 tsp cornstarch in a little bit of the broth mix if needed, stirring well to avoid lumps.

7. Pour the sauce mixture over the chicken and vegetables, stirring everything together so the flavors combine.

8. Increase the heat slightly and bring the sauce to a gentle simmer. Let it cook for about 2-3 minutes until the sauce thickens nicely.

9. Give it a taste and if you feel it needs more heat, feel free to add a bit more black pepper according to your taste.

10. Remove from heat, sprinkle the chopped green onions over the top if using, and serve your delicious Black Pepper Chicken hot over rice or your favorite side. Enjoy!

Equipment Needed

1. Mixing bowl – for tossing the chicken with salt, pepper and cornstarch
2. Knife – for cutting the chicken, bell peppers, onions, garlic and ginger
3. Cutting board – to prep all your veggies and meat
4. Large skillet or wok – for browning the chicken and stir-frying the veggies
5. Measuring spoons – to accurately measure spices and cornstarch
6. Measuring cup – for the chicken broth and sauces
7. Small bowl – to mix the sauce and dissolve cornstarch
8. Spatula or wooden spoon – for stirring and ensuring everything cooks evenly
9. Stove – to heat the pan and cook the ingredients

FAQ

• Q: Can I substitute chicken breast for thighs?
  A: Yes, you can, but the chicken might turn out drier. Thighs have more flavor and are juicier.
• Q: What if I dont have oyster sauce?
  A: No worries, you can leave it out or use a bit more soy sauce. It may change the flavor a bit, but it’ll still be delicious.
• Q: Can I add more heat to this dish?
  A: For sure. If you like it spicy, add extra freshly cracked black pepper or even some chili flakes.
• Q: Can I use chicken broth instead of chicken broth?
  A: I meant you can use water if you dont have broth. Water works great when you’re in a pinch.
• Q: Is it necessary to coat the chicken with cornstarch?
  A: The cornstarch helps to get a light crust on the chicken, but if you dont feel like it, you can skip that step. The sauce will still stick.

Black Pepper Chicken Recipe Substitutions and Variations

• If you dont have chicken thighs, you can use chicken breast instead; just keep an eye on the cooking time cause it can dry out faster.
• If you’re out of gluten-free oyster sauce, try a little bit of fish sauce. It gives a similar umami kick even though its a bit different flavor-wise.
• Don’t have fresh ginger? Use about 1/4 tsp of ground ginger as a quick fix, but remember its not the same punch.
• No chicken broth? Just use water and add a pinch more salt to get that extra flavor.
• If you run out of vegetable oil, canola or sunflower oil works pretty well as a substitute.

Pro Tips

1. Try marinating the chicken in the salt, pepper and cornstarch mix for like 10 minutes before you cook it. This gives the flavor more time to settle in and helps the coating stick better.
2. Make sure your pan is really hot before adding the chicken so it gets a nice sear instead of stewing in its own juices. If the pan is too crowded, the meat might not crisp up right.
3. When you make the sauce, stir it continuously and check the taste before adding the cornstarch slurry. You may need to adjust the seasoning if it seems a bit off.
4. Keep an eye on your vegetables as they cook to make sure they stay crunchy. Overcooking them even a little can make the dish less fun texturally.