Name: Savory Black Pepper Chicken Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp cornstarch (for coating); Salt, to taste; 1.5 tsp freshly ground black pepper; 2–3 tbsp oil (vegetable or canola, for stir-frying); 3 cloves garlic, minced; 1 medium onion, sliced; 2 bell peppers, any color, sliced; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce (optional); 1/4 cup chicken broth or water; 1 tsp brown sugar; 1 tsp freshly ground black pepper (for sauce); 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

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Savory black pepper chicken delight is one of those dishes that’s bold, saucy, and full of irresistible flavor. Tender pieces of chicken are stir-fried with bell peppers and onions in a glossy black pepper sauce that’s both spicy and savory. I love making this at home when I’m craving takeout-style flavor with fresher ingredients and full control over the heat level.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and packed with deep, peppery flavor. The chicken is juicy and perfectly coated in a sauce that’s rich with soy, garlic, and freshly ground black pepper. It’s perfect served over steamed rice or noodles, and it comes together in under 30 minutes — faster than ordering in. The best part? I can adjust the spice to fit exactly what I’m in the mood for. Savory Black Pepper Chicken Delight

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt
Black pepper (freshly ground for best flavor)
Cornstarch (for coating)
Oil for stir-frying (vegetable or peanut oil work well)
Garlic, minced
Onion, sliced
Bell peppers (any color), sliced

For the Sauce:

Soy sauce
Oyster sauce
Dark soy sauce (optional, for color and depth)
Chicken broth or water
Brown sugar
Freshly ground black pepper
Cornstarch slurry (cornstarch mixed with water, to thicken)

Directions

Prep the chicken: I season the chicken pieces with salt and a generous amount of black pepper, then lightly coat them in cornstarch. This helps them crisp up and hold the sauce better.
Sear the chicken: I heat oil in a large skillet or wok over medium-high heat and cook the chicken until golden brown and cooked through. I remove it from the pan and set it aside.
Sauté the aromatics: In the same pan, I add a little more oil and sauté the garlic, onions, and bell peppers until just tender but still crisp.
Make the sauce: I whisk together soy sauce, oyster sauce, dark soy sauce, chicken broth, brown sugar, and lots of freshly ground black pepper. I pour the sauce into the pan and bring it to a simmer.
Thicken and combine: I stir in the cornstarch slurry and cook for a minute until the sauce thickens. Then I return the chicken to the pan and toss everything together until evenly coated and heated through.
Serve: I serve it hot over rice, garnished with more cracked black pepper or sliced green onions if I want an extra pop.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so the total time is approximately 25 minutes.

Variations

I sometimes add mushrooms, snow peas, or broccoli for more vegetables. For extra spice, I toss in a pinch of red pepper flakes or a splash of chili oil. If I want a lower-sodium version, I use low-sodium soy sauce and skip the dark soy. And for a twist, I swap the chicken for thinly sliced beef or tofu.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to loosen the sauce. The microwave works too — I just cover it to avoid drying it out. Savory Black Pepper Chicken Delight

FAQs

What’s the best chicken cut for this recipe?

I prefer chicken thighs for their juiciness, but chicken breasts work just as well if I don’t overcook them.

Can I make this ahead of time?

Yes, I sometimes prep the sauce and chop the vegetables in advance. I cook it fresh for best texture, but leftovers reheat well too.

How spicy is black pepper chicken?

It’s not hot in the chili sense, but the black pepper gives it a bold, spicy bite. I can adjust the amount to suit my taste.

Do I need a wok for this recipe?

No, I often use a large skillet or sauté pan. As long as it’s hot and roomy enough to stir-fry, it works perfectly.

Can I use ground pepper instead of freshly cracked?

I’ve used both, but freshly ground black pepper gives the most vibrant flavor and heat. It’s worth using a pepper grinder if I have one.

Conclusion

Savory black pepper chicken delight is a fast, flavorful meal that always hits the spot. I love the richness of the sauce, the punch of pepper, and how well it all comes together with tender chicken and crisp veggies. Whether I’m making it for a weeknight dinner or meal prepping for later, this dish never disappoints.