Black Pepper Chicken
Tender chicken and crunchy bell peppers tossed in a bold, pungent black pepper sauce. A fiery and flavorful Indo-Chinese favorite that comes together in under 30 minutes, perfect for a weeknight meal with fried rice or noodles.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken cubes, 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, ginger-garlic paste, and white pepper powder.
- c.Mix thoroughly until each piece of chicken is evenly coated.
- d.Set aside to marinate for at least 15 minutes at room temperature.
- 2
Step 2
- a.Prepare the Black Pepper Sauce
- b.While the chicken marinates, prepare the sauce.
- c.In a small bowl, whisk together the freshly crushed black pepper, the remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and optional oyster sauce.
- d.Stir in 1/2 cup (8 tablespoons) of water and mix well. Set the sauce aside.
- 3
Step 3
- a.Shallow-Fry the Chicken
- b.Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until it shimmers.
- c.Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if needed).
- d.Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
- e.Remove the cooked chicken with a slotted spoon and set it on a plate.
- 4
Step 4
- a.Sauté Aromatics and Vegetables
- b.In the same wok, add the remaining 1 tablespoon of oil.
- c.Add the minced garlic, minced ginger, and slit green chilies. Sauté for about 30 seconds until fragrant.
- d.Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender, not soft.
- 5
Step 5
- a.Combine and Thicken
- b.Give the prepared black pepper sauce a quick stir and pour it into the wok with the vegetables. Bring the sauce to a vigorous simmer.
- c.Return the fried chicken to the wok and toss everything together to coat evenly.
- d.In a small cup, mix the remaining 1 teaspoon of cornstarch with the remaining 2 tablespoons of water to create a smooth slurry.
- e.Pour the slurry into the wok while stirring continuously. Cook for another minute until the sauce thickens and turns glossy, clinging to the chicken and vegetables.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped spring onion greens.
- c.Serve immediately with steamed jasmine rice, fried rice, or hakka noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the boldest flavor, always use whole black peppercorns and crush them just before use with a mortar and pestle or the back of a heavy pan.
- 2High heat is essential for a successful stir-fry. It sears the ingredients quickly, locking in flavor and keeping vegetables crisp.
- 3Don't overcrowd the pan when frying the chicken. Cooking in batches ensures the chicken becomes crispy rather than steaming.
- 4For extra tender chicken, you can use a technique called 'velveting'. Add 1 teaspoon of oil and 1 egg white to the marinade.
- 5Ensure all your ingredients are chopped and ready ('mise en place') before you start cooking, as stir-frying is a very fast process.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with firm tofu, paneer, or mushrooms. For a vegan version, ensure you use a vegan oyster sauce substitute (often mushroom-based) or simply omit it.
Add More VeggiesAdd More Veggies
Incorporate other quick-cooking vegetables like broccoli florets, sliced carrots, baby corn, or snap peas. Add them along with the bell peppers.
Make it Gravy styleMake it Gravy-style
To create a gravy version to serve with steamed rice, double the sauce ingredients (soy sauce, pepper, water, etc.) and slightly increase the cornstarch slurry to thicken.
Protein SwapProtein Swap
This recipe works wonderfully with shrimp, fish fillets (like tilapia or cod), or thinly sliced beef. Adjust cooking times accordingly.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a fantastic source of lean protein, which is essential for building and repairing muscle tissue, supporting bone health, and maintaining a healthy metabolism.
Metabolism Support
Black pepper contains piperine, a compound that has been shown to enhance metabolic performance and may aid in the absorption of other nutrients.
Rich in Antioxidants
Bell peppers, garlic, and ginger are loaded with antioxidants that help protect your body's cells from damage caused by free radicals, supporting overall health.
Frequently asked questions
A single serving of this Black Pepper Chicken contains approximately 350-450 calories, depending on the exact ingredients used, like the amount of oil and whether you use chicken breast or thigh.