Black Pepper Chicken

My apartment windows were completely fogged up from the wok heat, the kind of steamy kitchen moment that makes you laugh while youre cooking. This black pepper chicken started as a desperate attempt to use up vegetables before they went bad, but that first bite made my husband actually pause his scrolling and ask what I did differently. The pepper hit differently that night, just sharp enough to make you sit up straighter, and now its the recipe I text to friends who say they hate cooking.

Last month my sister visited and literally hovered over the stove, stealing chicken pieces straight from the pan while I was still garnishing. She claimed she was quality control, but honestly, I do the exact same thing when nobody is watching.

Ingredients

• Boneless chicken thighs: These stay juicy through high heat cooking and handle stirring without falling apart like breasts sometimes do
• Freshly ground black pepper: The whole magic happens right here, please grind it fresh instead of using pre-ground
• Cornstarch slurry: This transforms thin sauce into something glossy and thick enough to coat every piece perfectly
• Green bell pepper: Adds crunch and sweetness that balances the sharp pepper heat beautifully

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Marinate the chicken:

Toss the chicken pieces with pepper and salt, then walk away for 15 minutes to let the flavors really sink in

Sear the chicken:

Heat oil until shimmering hot, add chicken in a single layer, and let it develop a golden crust before stirring

Soften the vegetables:

Cook onion and bell pepper just until they start yielding but still have some snap left in them

Build the sauce base:

Add garlic until your kitchen smells amazing, then return chicken and pour in soy sauce, oyster sauce, and sugar

Thicken everything together:

Stir in cornstarch slurry and watch the sauce turn glossy and thick, coating everything beautifully

Save

This dish has become my go-to when friends text saying they had a rough day. Something about the bold, comforting flavors just hits different than plain food.

Making It Your Own

I have used red and yellow peppers when green was not available, and honestly, the sweetness from the colored peppers creates a gorgeous contrast with the peppery heat. Once I threw in some snap peas just because they were in the crisper drawer, and now that accidental addition is permanent.

Perfecting The Heat Level

Start with less pepper than you think you need, taste after the sauce thickens, and adjust from there. The heat seems to amplify as the sauce coats everything, so it is easier to add more than to fix too much.

Serving Suggestions

Steamed jasmine rice is nonnegotiable in my house because that sauce deserves something to soak it all up. Sometimes I add a fried egg on top and break the yolk right before eating.

• A drizzle of sesame oil right before serving makes the whole dish taste richer
• Extra green onions on top add fresh bite against the hot sauce
• Leftovers reheat beautifully with a splash of water to loosen the sauce

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Save

Hope this brings some bold, peppery joy to your table exactly as it has to mine.

Kitchen Q&A

→ How spicy is this black pepper chicken?

The heat level is moderate and adjustable. One tablespoon of freshly ground black pepper provides a pleasant warmth without overwhelming the palate. Reduce to half for milder flavor or increase to two tablespoons for those who enjoy bold spice.

→ Can I use chicken breast instead of thighs?

Chicken breast works well though thighs remain more tender and juicy. If using breast, slice slightly thicker and reduce cooking time by 2-3 minutes to prevent drying. Pound lightly to even thickness for best results.

→ What vegetables can I add or substitute?

Beyond bell peppers and onions, try snap peas, broccoli florets, sliced carrots, or shiitake mushrooms. Add quick-cooking vegetables like snow peas or bean sprouts during the final 2 minutes to maintain their crunch.

→ How do I store and reheat leftovers?

Store cooled portions in airtight containers for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if sauce thickens too much. The microwave works but may soften the vegetables slightly.

→ Is this dish gluten-free?

Traditional soy and oyster sauce contain wheat or gluten. Use tamari instead of soy sauce and seek certified gluten-free oyster sauce alternatives. All other ingredients naturally contain no gluten.

→ Can I make this ahead of time?

Marinate chicken up to 24 hours in advance. Chop vegetables and prepare sauce components earlier in the day. Cook just before serving for best texture and flavor, as reheated peppers lose their crispness.