Black Pepper Chicken: Easy, Delicious & Weeknight Perfect (Print Version)

Craving Black Pepper Chicken? This easy recipe brings that takeout magic home! Learn my simple steps for a flavorful, quick dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil (or other neutral oil)

→ Flavor Powerhouses

04 - 2 tbsp freshly ground black peppercorns (coarsely ground)
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated

→ Sauce Essentials

07 - 1/4 cup low-sodium soy sauce
08 - 2 tbsp oyster sauce
09 - 1 tbsp rice vinegar
10 - 1 tsp granulated sugar
11 - 1/2 cup chicken broth

→ Finishing Touches

12 - 3 green onions, sliced (divided)
13 - 1 tsp toasted sesame seeds (optional)

# Instructions:

01 - First things first, cut your chicken thighs into bite-sized pieces. I like them about an inch, but hey, your kitchen, your rules! Toss them with a tablespoon of cornstarch until they’re lightly coated. This step is crucial for tender Black Pepper Chicken. Then, in a separate bowl, whisk together your soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth. Make sure that sugar dissolves completely – I once had grainy sauce because I rushed it, oops!
02 - Heat a large skillet or wok over medium-high heat with a bit of oil. Once it's shimmering, add your chicken in a single layer. Don't overcrowd the pan, or it won't sear properly – you want that beautiful golden crust, not steamed chicken! I usually do this in two batches. Let it cook for 3-4 minutes per side, until browned and mostly cooked through. Take it out and set it aside; don't worry if it's not totally done, it’ll finish cooking in the sauce. This is key for juicy Black Pepper Chicken!
03 - Add a little more oil to the pan if needed. Toss in your minced garlic and grated ginger. Oh, the smell! It’s incredible. Sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic – I’ve done that too many times, and it makes everything bitter. Then, add your freshly ground black pepper. Let it toast for another 30 seconds, stirring constantly. You'll smell that amazing peppery aroma, signaling that your Black Pepper Chicken is going to be packed with flavor!
04 - Pour your whisked sauce mixture into the pan. Bring it to a simmer, stirring constantly. It should start to thicken pretty quickly thanks to the cornstarch from the chicken. This is where the magic happens, watching that sauce transform! If it seems too thick, a splash of water or broth helps. If it’s too thin, a tiny cornstarch slurry can fix it. Don't stress, we all have kitchen moments!
05 - Return the seared chicken pieces to the pan with the thickened sauce. Toss everything together until the chicken is fully coated and heated through. Let it simmer for another 1-2 minutes, allowing the chicken to absorb all that delicious Black Pepper Chicken sauce. Taste and adjust seasonings if you like – maybe a little more pepper? A dash more soy? Trust your instincts!
06 - Remove the pan from the heat. Stir in most of your sliced green onions, saving a few for garnish. Transfer your glorious Black Pepper Chicken to serving bowls. Sprinkle with the remaining green onions and a handful of toasted sesame seeds, if you're feeling fancy. It should look glossy, smell peppery, and taste absolutely incredible. Serve it hot with some fluffy rice, and honestly, you’ve got a winner!

# Notes:

01 - Always use freshly ground black pepper for this Black Pepper Chicken; pre-ground just doesn't cut it, I learned that the hard way.
02 - Don't overcrowd the pan when searing the chicken, or you won't get that beautiful crust – I always make this mistake when I'm too hungry!
03 - Taste the sauce before adding the chicken back in; it's easier to adjust seasonings then.
04 - Serve this Black Pepper Chicken over fluffy white rice to soak up all that amazing sauce!

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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