Black Pepper Chicken: The Ultimate 30-Minute Weeknight Dinner

Mastering Black Pepper Chicken: Your New Favorite Quick Dinner

Craving a meal that’s packed with bold flavors but easy enough for any weeknight? Black Pepper Chicken delivers a punch of spice and savory goodness without the fuss. This dish is a comforting yet exciting fusion from Singaporean-Chinese cuisine that turns simple ingredients into a mouthwatering feast.

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What Makes Black Pepper Chicken Stand Out

Unlike complicated stir-fries that rely on countless sauces, this recipe lets freshly cracked black pepper shine as the star. The pepper lends a sharp, vibrant kick that brings the chicken and veggies to life. Rooted in a rich cultural heritage, this dish reflects a blend of traditions and innovation—making it both authentic and approachable.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken thighs, sliced into strips
• 2-3 tbsp freshly cracked black pepper
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water
• Green onions for garnish

How to Make It

1. Toast your peppercorns gently until aromatic, then crush them coarsely.
2. Marinate chicken in 1 tbsp light soy sauce for 15 minutes.
3. Heat a wok or large skillet until very hot, add 1 tbsp oil, and quickly stir-fry chicken in batches just until cooked through. Set aside.
4. Sauté onions in remaining oil until softened, then add garlic and ginger, cooking briefly.
5. Toss in bell peppers and cook for about a minute, keeping the crunch.
6. Return chicken to pan with remaining soy sauces and sugar.
7. Stir in cracked black pepper, coating everything well.
8. Add the cornstarch slurry and cook until sauce thickens slightly.
9. Turn off heat, stir in butter until melted and silky.
10. Garnish with green onions and serve immediately over steamed rice.

Tips for Success

• Don’t skimp on the black pepper—it’s what makes this dish sing.
• Avoid overcrowding your pan to keep the chicken seared, not steamed.
• Use freshly cracked peppercorns for maximum flavor.
• Finish with butter to create a luscious, glossy sauce.

Variations to Try

• Swap chicken thighs with beef strips, shrimp, or firm tofu.
• Substitute veggies like snap peas, broccoli, or zucchini if you’re out of bell peppers.
• Use tamari or low-sodium soy sauce for dietary preferences.
• Add chili flakes or fresh chilies for an extra layer of heat.

Frequently Asked Questions

Can I make this ahead and reheat?
Yes! The flavors deepen overnight, making it an excellent leftover. Store in an airtight container for up to 3 days.

Is this similar to Panda Express’ Black Pepper Chicken?
No, this version is more authentic and pepper-forward compared to the Americanized version.

Can I use chicken breast instead of thighs?
Yes, just be careful not to overcook as breast meat is leaner and dries out faster.

What’s the best black pepper to use?
Tellicherry peppercorns are ideal for their bold, complex flavor, but any whole black peppercorns work if fresh.

Why isn’t my sauce thickening properly?
Make sure your cornstarch slurry is well-mixed and added to a hot pan. Stir for at least 30 seconds to allow thickening.

Final Words

Black Pepper Chicken is a shining example of how simple ingredients and technique can create extraordinary flavor. This dish elevates weeknight dinners with its peppery punch and rich history. Skip the takeout and serve up a plate that’s as satisfying as it is speedy.

Hungry for more? Dive into these 15-minute dinner recipes perfect for fast, flavorful meals. Plus, if you love to geek out over spices, don’t miss this deep dive into the science behind black pepper.

Time to spice up your kitchen with confidence and creativity!