Black Pepper Chilli Chicken
If you love bold flavors, tender chicken, and a rich, peppery sauce with just the right amount of heat, this Black Pepper Chilli Chicken is a must-try! Made with juicy chicken, colorful bell peppers, garlic, soy sauce, and fresh green chilies, this delicious dish brings restaurant-style flavor straight to your kitchen. Serve it over steamed rice or toss it with noodles for a satisfying meal the whole family will love.
Ingredients
- 2 tablespoons cooking oil
- 2 garlic cloves, crushed
- 1 teaspoon freshly crushed black pepper
- 600 g (1⅓ lb) boneless chicken, cut into cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch
- 1 cup colorful bell peppers, chopped
- 1 small onion, cut into cubes
- 3–4 green chilies, chopped
- ½ chicken bouillon cube
- ¼ teaspoon additional black pepper
- 2 tablespoons cornstarch mixed with 1½ cups water
- Chopped spring onions, for garnish
Instructions
Step 1: Prepare the Sauce Mixture
In a small bowl, combine 2 tablespoons of cornstarch with 1½ cups of water. Stir until completely smooth and set aside.
Step 2: Sauté the Garlic and Black Pepper
Heat the cooking oil in a large skillet or wok over medium heat. Add the crushed garlic and 1 teaspoon of black pepper. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 3: Cook the Chicken
Add the chicken cubes to the pan and stir-fry until lightly browned. Add the garlic powder, onion powder, paprika, soy sauce, oyster sauce, and half a chicken bouillon cube. Stir well to coat the chicken evenly.
Cook for approximately 7–8 minutes, or until the chicken is cooked through.
Step 4: Add the Vegetables
Add the chopped bell peppers, cubed onion, and green chilies. Stir-fry for another 5–6 minutes, keeping the vegetables slightly crisp for the best texture.
Step 5: Thicken the Sauce
Stir the cornstarch slurry again, then slowly pour it into the pan while stirring continuously. Cook over medium heat until the sauce thickens and coats the chicken and vegetables.
If the sauce becomes too thick, add a little water until you reach your desired consistency.
Step 6: Garnish and Serve
Sprinkle the remaining black pepper over the chicken and garnish with chopped spring onions. Serve immediately over steamed rice or alongside your favorite noodles.
Tips for the Best Black Pepper Chilli Chicken
- Adjust the heat: Use fewer green chilies for a milder dish or add extra if you enjoy spicy food.
- Use freshly crushed black pepper: It gives the chicken a stronger, more aromatic pepper flavor.
- Keep the vegetables crisp: Avoid overcooking the bell peppers and onions.
- Control the sauce thickness: Add the cornstarch mixture gradually to prevent the sauce from becoming too thick.
- Taste before adding salt: Soy sauce and chicken bouillon already contain salt.
Serving Suggestions
Enjoy this flavorful Black Pepper Chilli Chicken with steamed jasmine rice, fried rice, egg-free noodles, or your favorite Asian-inspired side dishes.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 4