Some dinners linger in your memory not just because of the food but because of the atmosphere they create. That was the case the night I first made this Black Pepper Chicken. The sizzling sound as the chicken hit the hot skillet filled the kitchen, mingling with the sharp, fragrant burst of freshly ground black pepper. The caramelizing onions and garlic added a sweet depth that made the air thick with anticipation. Every stir coaxed out a mouthwatering aroma that promised warmth and comfort.

As the colorful bell peppers softened just enough to keep their crunch, the dish transformed into a vibrant mosaic of flavors and textures. Sitting down to eat felt like a small celebration—each bite sharp and savory, with a peppery punch that kept me reaching for just one more forkful. It was the kind of meal that invites you to pause, savor, and appreciate the simple joy of a well-cooked dinner.

Bold, freshly ground black pepper adds a distinctive kick that awakens the palate.
Tender chicken pieces soak up a savory blend of soy and oyster sauces.
Quick to prepare, making it perfect for a flavorful weeknight dinner.
Bright bell peppers provide a fresh crunch and vibrant color.
Comforting yet exciting—a dish that satisfies without fuss.

If you’re new to cooking with black pepper as the star, don’t worry—this recipe balances spice with savory depth so beautifully that it will quickly become a favorite. Plus, leftovers reheat like a charm, keeping dinner plans easy and delicious.

Black Pepper Chicken

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A flavorful and spicy Black Pepper Chicken recipe featuring tender chicken pieces cooked with aromatic black pepper, garlic, and soy sauce for a deliciously savory dish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

500 grams boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup water
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 spring onions, chopped
1/2 teaspoon salt

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Instructions

Pat the chicken pieces dry with paper towels and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sliced onion to the skillet and sauté for 2-3 minutes until fragrant and onions are translucent.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides.
Sprinkle the freshly ground black pepper over the chicken and stir well to coat evenly.
Add the soy sauce, oyster sauce, sugar, and salt to the skillet, stirring to combine all ingredients.
Pour in the water and stir, then cover the skillet and let the chicken simmer for 5 minutes.
Add the sliced green and red bell peppers to the skillet, stir, and cook uncovered for another 4-5 minutes until the peppers are tender-crisp and the sauce has slightly thickened.
Sprinkle the chopped spring onions over the dish, give it a final stir, and remove from heat.
Serve the Black Pepper Chicken hot with steamed rice or noodles.

FAQ

Can I use chicken breast instead of thighs? Yes, chicken breast works well, but thighs stay juicier and are more forgiving during cooking.

How spicy is this dish? The heat is moderate thanks to the black pepper, offering warmth without overwhelming the flavors.

What sides go well with this? Steamed rice or noodles make perfect companions, soaking up the savory sauce.

Can I prepare this ahead of time? You can cook it in advance and reheat gently; just add a splash of water to loosen the sauce if needed.

Try this Black Pepper Chicken soon—once you do, it might just be the new favorite you crave on busy evenings.