Black Pepper chicken

Thai Black Pepper Chicken

Honestly I’ve been taken aback every time I make my black pepper chicken because it’s just so easy and so flavorful. It’s pretty healthy too! Takes minutes to make and leaves you with the pepper-and-spice sniffles (the best kind)! Goes great with plain or fried rice, noodles, and veggies!

Thai Black Pepper Chicken

Thai Black Pepper Chicken

Course: Lunch, DinnerCuisine: ThaiDifficulty: EZ


Prep time


Cooking time






  • 2 chicken thighs skinless boneless (180g)

  • 2 tsp fresh ground black pepper

  • 1 tbsp cornflour (10g)

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 hot red Thai chili sliced thin

  • 1 cup Thai basil (leaves only, washed)

  • 1/2 white onion sliced thick

  • 1-2 cups water

  • 1/2 tsp salt

  • 1/2 tsp MSG (optional)

  • 2 tsp oil

  • 1 sprig fresh coriander (optional)


  • Cut the chicken into small 1/2 inch cubes
  • Marinate in dark soy, oyster sauce, cornflour, 1 tsp black pepper
  • Slice onions and the chili
  • Heat up oil and take the pan to a high heat
  • Saute onions and chili
  • Add just the chicken saving any remaining sauce in the bowl for later
  • Sear chicken for a couple minutes
  • Add 1 cup of water and flush out any remaining marinade
  • Add Thai basil, salt, MSG, chopped coriander, and remaining pepper
  • Simmer for 4-5 minutes. Add water as needed for desired consistency. usually we go watery for rice and thick for noodles. I love mine a bit soupier so I get a kick of pepper as I spoon it over rice.