I love a good chicken dish, especially when it’s quick and full of flavor. Black Pepper Chicken is one of those perfect meals that comes together fast, making dinner easy. You can get a delicious meal on the table without a lot of fuss.
Today, I’m sharing two fantastic ways to make this popular Black Pepper Chicken recipe. Both options are straightforward and will give you a delicious outcome. You’ll find a classic version and one with tender mushrooms for a bit of extra goodness!
Jump to Recipe:
Easy Black Pepper Chicken Recipe For Dinner
This classic black pepper chicken is perfect for any night of the week. It uses simple ingredients and offers a bold taste you will really enjoy.
Key Ingredients & Tips for Black Pepper Chicken
- Fresh Black Pepper: Using freshly ground black pepper makes a big difference in the final taste. It gives a brighter, stronger flavor.
- Chicken Thighs: I like using chicken thighs for this dish because they stay juicy and tender during cooking. You can use chicken breast too, just watch it closely to prevent overcooking.
- Cornstarch Slurry: This is important for creating a thick, glossy sauce that coats the chicken beautifully. Always mix cornstarch with cold water first to avoid lumps.
What You Need for Classic Black Pepper Chicken
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp oyster sauce (optional, for richer flavor)
- 1 tbsp brown sugar
- 1 tsp freshly ground black pepper (or more to taste)
- 1/4 cup water or chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Cooked rice, for serving
⏱️ Time: 25 minutes🍽️ Yields: 3-4 servings
How to Make Easy Black Pepper Chicken
Step 1: Prep Chicken and Veggies
Start by cutting your chicken into bite-sized pieces. Slice your bell pepper, mince the garlic, and grate the fresh ginger. It’s helpful to get all your sauce ingredients mixed in a small bowl ahead of time.
Step 2: Cook the Chicken
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook until they are browned on all sides and mostly cooked through. Remove the chicken from the pan and set it aside for a moment.
Step 3: Make the Black Pepper Sauce
Using the same pan, add the sliced bell pepper, minced garlic, and grated ginger. Cook for 1-2 minutes until they smell good. Pour in the soy sauce, oyster sauce (if you’re using it), brown sugar, black pepper, and water or broth. Bring this mixture to a gentle simmer.
Step 4: Finish and Serve
Stir in the cornstarch slurry and cook for another minute until the sauce thickens nicely. Return the cooked chicken to the pan and toss everything together to coat the chicken well with the sauce. Serve immediately over hot rice.
📝 Final Note
This black pepper chicken is best served right away for the freshest taste. If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Easy Black Pepper Chicken With Mushrooms Recipe
This black pepper chicken adds earthy mushrooms for an extra layer of taste and texture. It’s a satisfying meal that’s still super quick to make on busy evenings.
Key Ingredients & Tips for Black Pepper Chicken with Mushrooms
- Mushroom Choice: Cremini or shiitake mushrooms work great in this recipe. They add a nice umami taste. Slice them evenly so they cook at a similar speed.
- High Heat for Mushrooms: To get the best flavor from your mushrooms, cook them in a hot pan without overcrowding them. This helps them get a nice brown sear.
- Balance the Pepper: Since we’re adding mushrooms, you might want to add a little extra black pepper compared to the classic recipe to keep that strong, warm taste.
What You Need for Black Pepper Chicken with Mushrooms
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 8 oz cremini mushrooms, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine) or 1 tbsp more brown sugar
- 1 tbsp brown sugar
- 1.5 tsp freshly ground black pepper
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Green onions, chopped, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Black Pepper Chicken with Mushrooms
Step 1: Prepare All Ingredients
Get everything ready before you start cooking. Cut your chicken, slice the mushrooms and onion. Mince the garlic and grate the ginger. In a separate small bowl, mix your sauce ingredients: soy sauce, mirin, brown sugar, black pepper, and chicken broth.
Step 2: Cook Chicken and Mushrooms
Heat half of the vegetable oil in a large pan or wok over high heat. Add the chicken and cook until it’s browned, then remove it from the pan and set it aside. Add the remaining oil to the pan, then add the sliced mushrooms. Cook until they are soft and nicely browned, then remove them and set aside.
Step 3: Build the Mushroom Black Pepper Sauce
Add the thinly sliced onion to the same pan and cook until it softens, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until you can smell their aroma. Pour in the sauce mixture you prepared earlier and bring it to a gentle boil.
Step 4: Combine and Serve
Add the cornstarch slurry to the simmering sauce, stirring constantly until it thickens. Return the cooked chicken and mushrooms to the pan. Toss everything together to coat well with the sauce. Garnish with chopped green onions and serve hot.
📝 Final Note
To reheat any leftovers, gently warm them in a pan over medium heat or in the microwave. A splash of water or broth can help keep the dish from drying out.