Easy Black Pepper Chicken Recipe for Dinner

The Magic of Black Pepper

I think black pepper is a little magic. It is not just a sprinkle. It gives food a warm, happy kick. My grandpa always grew peppercorns on his windowsill. I still laugh at that.

This recipe uses a good amount of pepper. Do not be shy with it. That peppery taste is what makes this dish so special. It feels cozy and exciting all at once. What is your favorite spice to cook with?

A Simple Start

Let us get our chicken ready. You will mix it with soy sauce, oyster sauce, and all that pepper. This is called a marinade. It lets the flavors sink right into the chicken.

Then comes the fun part. You toss the chicken in cornstarch. This makes the outside wonderfully crispy when you cook it. It is a simple trick that makes a big difference. I love that little crunch.

Cooking Up a Storm

Now, heat up your pan. You want it nice and hot. Carefully add your chicken pieces. Listen to that sizzle! Does not that smell amazing?

Do not crowd the pan. Cook the chicken in two batches. This gives each piece room to turn golden brown. This step matters because it builds so much flavor. A crowded pan steams the chicken, and we do not want that.

Bringing It All Together

After the chicken is done, we cook the veggies. Onion, celery, and red bell pepper go in. They get just tender. You want them to still have a little crunch.

Then you pour in that sauce you made earlier. Let it bubble and get a bit thicker. This is when the kitchen smells like a dream. Finally, add the chicken back in. Stir it all together. It is a beautiful sight.

The Perfect Plate

This chicken just begs to be served over rice. The fluffy rice soaks up all that delicious, peppery sauce. Every bite is a perfect mix of crispy, saucy, and soft.

*Fun fact*: The black pepper in your cupboard comes from a flowering vine. It is a fruit! Did you know that? I love learning little things like that. Do you have a favorite food fact?

Why This Meal Matters

Cooking a meal from scratch is a gift. It is a way to show care for the people you feed. This dish is not too hard, but it tastes like you worked on it all day.

That feeling when everyone enjoys the food you made? It is the best. It connects us. It is more than just eating. It is about sharing and talking. What was the last meal you made that made you really proud?

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	1 ½ lbs (680 grams)	Cut into bite-size pieces
Low-sodium soy sauce	2 Tablespoons	For marinade
Oyster sauce	2 teaspoons	For marinade
Fresh cracked black pepper	1 ½ teaspoons	For marinade
Salt	1 teaspoon
Cornstarch	1/2 cup (65 grams)	For coating chicken
Vegetable oil	1/3 cup (80ml)	For sautéing
Oyster sauce	1 ½ Tablespoons	For sauce
Low-sodium soy sauce	3 Tablespoons	For sauce
Chicken stock, low sodium	1 1/2 cups (360ml)
Garlic cloves	3-4	Minced
Fresh ginger	1 1/2 Tablespoons	Freshly grated
Fresh cracked black pepper	1 1/2 teaspoon	For sauce
Granulated sugar	3 Tablespoons
Cornstarch	1 1/2 teaspoons	For sauce
White onion	1 medium	Chopped into bite-size pieces
Celery	2 ribs	Chopped
Red bell pepper	1 large	Chopped into bite-size pieces
White rice, cooked	5-6 cups (850-1000grams)	For serving

A Cozy Dinner with a Kick

Hello, my dear. Come sit with me for a moment. I want to tell you about a wonderful dinner. It is my Easy Black Pepper Chicken. This dish has a lovely, warm spice from the pepper. It always makes the kitchen smell so good. I think of my own grandma when I make it. She loved a meal that could warm you right up.

It is simpler to make than you might think. We just marinate the chicken, coat it, and cook it with some crisp veggies. The sauce is what makes it special. It’s savory and a little sweet. Doesn’t that sound nice for a weeknight? Let me walk you through it.

• Step 1: First, we get our chicken ready. Put the bite-sized pieces in a bowl. Add the soy sauce, oyster sauce, pepper, and salt. Give it a good mix with your hands. I still laugh at how my grandson always volunteers for this messy job. Let it sit while you get the cornstarch ready in another bowl.
• Step 2: Now, let’s make the magic sauce. Just put all the sauce ingredients into a medium bowl. Whisk them together until the sugar dissolves. This is the heart of the whole dish. It will smell amazing already, I promise.
• Step 3: Time to coat the chicken. Take each piece from the marinade. Drop it into the bowl of cornstarch. Toss until every piece is coated in a fine, white dust. (A hard-learned tip: use a bag for this! It’s much less messy and coats everything evenly.)
• Step 4: Heat the oil in your big pan. Carefully add half the chicken. Do not crowd the pan. We want it golden and crisp, not steamed. Cook for about 5 minutes, flipping once. Then take it out and do the other half. Why shouldn’t we cook all the chicken at once? Share below!
• Step 5: Using the same pan, add your chopped onion, celery, and bell pepper. The sizzle is so satisfying. Cook them for a few minutes until they are just tender. I love the bright pop of color the red pepper adds.
• Step 6: Pour your prepared sauce into the pan with the veggies. Let it bubble and simmer. You will see it start to thicken nicely. Then add all the cooked chicken back in. Stir it all together until every piece is glazed and happy.
• Step 7: Serve it right away over hot, fluffy white rice. The rice soaks up that delicious sauce. It is the perfect partner for our peppery chicken. Everyone will come running to the table.

Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 5–6 servings
Category: Dinner

Let’s Get Creative in the Kitchen

Recipes are like good stories. You can tell them a little differently each time. Feel free to play with this one. Here are a few fun twists I have tried myself over the years.

• Veggie Lover’s Swap: Use big pieces of mushroom or tofu instead of chicken. They soak up the sauce beautifully.
• Extra Spicy Kick: Add a teaspoon of crushed red pepper flakes to the sauce. It will really wake up your taste buds!
• Winter Comfort Version: Swap the bell pepper for thick slices of carrot. Add some chopped broccoli for a cozy feel.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

This chicken is wonderful all on its own. But a good side dish makes a meal sing. I love a simple cucumber salad with a light vinegar dressing. It cools your mouth from the pepper. Steamed broccoli is another favorite in our house. It’s perfect for scooping up extra sauce.

For a drink, a chilled glass of Riesling wine pairs nicely. The sweetness balances the spice. For the kids, or for me on most nights, I love a tall glass of iced green tea. It is so refreshing. Which would you choose tonight?

Keeping Your Black Pepper Chicken Tasty Later

This dish keeps wonderfully in the fridge. Just let it cool down first. Then pop it in a sealed container for up to three days. I always use glass containers. They do not hold onto smells like some plastic ones can.

You can also freeze it for a quick future meal. Freeze the chicken and sauce without the rice. It will be good for about two months. Thaw it in your fridge overnight when you are ready. This is perfect for busy nights.

Reheating is simple for a fresh taste. Warm it in a pan on the stove with a splash of water. This keeps the chicken from drying out. I learned this after my first time, when I used the microwave. The chicken got a bit tough! Batch cooking like this saves you time and stress. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce not getting thick? The cornstarch might be the issue. Always mix it with a cold liquid first. I remember when my sauce stayed runny. I had added the cornstarch straight into the hot pan.

Do not let your chicken steam instead of fry. Make sure your oil is hot before adding it. Also, do not crowd the pan. Cook it in two batches for the best result. This gives you crispy, golden pieces every single time.

Is the black pepper flavor too strong for you? You can always adjust it. Start with a little less pepper in the sauce. You can add more at the end if you like. Getting these steps right builds your cooking confidence. It also makes the flavors in your meal shine. Which of these problems have you run into before?

Your Black Pepper Chicken Questions Answered

Q: Can I make this gluten-free? A: Yes, you can! Just use tamari instead of soy sauce. Check your oyster sauce for a gluten-free label too.

Q: Can I make parts of it ahead? A: Absolutely. Chop all your veggies the night before. You can also mix the sauce and keep it in a jar.

Q: What if I do not have oyster sauce? A: More soy sauce works in a pinch. The flavor will be a little different, but still tasty.

Q: Can I double this recipe for a crowd? A: You sure can. Just use your biggest pan. You may need to cook the chicken in three batches.

Q: Any optional add-ins? A: Some sliced mushrooms are lovely in this. Fun fact: Adding a splash of vinegar at the end makes the flavors pop! Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope you love making this cozy dish. It always makes my kitchen smell wonderful. Cooking for others is a way to share your love.

I would be so happy to see your creation. It makes my day to see your meals. Have you tried this recipe? Tag us on Pinterest! You can find me at Grace’s Kitchen Table. Happy cooking!

—Grace Ellington.