Black Pepper Chicken

Bold, saucy, and bursting with flavor, this Black Pepper Chicken is your new favorite quick dinner. Inspired by takeout-style stir-fries, it features juicy chicken, tender-crisp vegetables, and a garlicky black pepper sauce that’s perfectly savory with a touch of heat. It comes together in just 30 minutes and is best served over a bed of steaming rice or noodles.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Fast & Flavorful – Done in 30 minutes and packed with big, bold flavors.
Better Than Takeout – Homemade, healthier, and just as delicious.
Perfectly Saucy – That glossy black pepper sauce clings to every bite.
Customizable – Swap the veggies or switch proteins easily.
One-Pan Simplicity – Minimal mess, maximum taste.

Ingredients You’ll Need

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts, cut into small chunks
• 1 tbsp soy sauce
• 1 tsp cornstarch
• ½ tsp ground black pepper
• 1 tsp sesame oil

For the Black Pepper Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but adds rich umami)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp freshly ground black pepper (adjust to taste)
• 1 tsp cornstarch
• ¼ cup water

For the Stir-Fry:

• 2 tbsp oil (vegetable or sesame)
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, sliced (for garnish)
• Steamed white or brown rice for serving

Tools You’ll Need
Wok or large non-stick skillet
Mixing bowls
Whisk or spoon
Cutting board and knife

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix the chicken with soy sauce, sesame oil, black pepper, and cornstarch.
2. Let marinate while you prepare the sauce and vegetables (10–15 minutes).

Step 2: Make the Sauce

1. In a separate bowl, combine soy sauce, oyster sauce, vinegar, sugar, ground black pepper, cornstarch, and water.
2. Whisk until smooth and set aside.

Step 3: Sear the Chicken

1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
2. Add chicken and stir-fry until golden brown and cooked through, about 5–6 minutes.
3. Transfer to a plate and set aside.

Step 4: Stir-Fry the Veggies

1. Add remaining 1 tbsp oil to the pan.
2. Toss in the onions and bell peppers, cooking for 2–3 minutes until slightly tender but still crisp.
3. Add garlic and ginger, stir-frying for another 30 seconds.

Step 5: Add Sauce & Combine

1. Return the chicken to the pan.
2. Pour in the black pepper sauce and stir everything together.
3. Cook for 2–3 more minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.

Step 6: Serve & Garnish

1. Remove from heat and garnish with sliced green onions.
2. Serve hot over steamed rice or noodles.
3. Add extra cracked black pepper on top if you love the heat.

Tips for the Best Black Pepper Chicken
Use Freshly Cracked Pepper – It makes a big difference in taste and aroma.
High Heat = Quick Cooking – Keep everything crisp and flavorful.
Prep Everything First – Stir-frying moves fast, so have all your ingredients ready.
Control the Sauce – Double the sauce if you love it extra saucy!

Serving Suggestions
With Jasmine Rice – Classic and fluffy to soak up all the sauce.
Over Garlic Noodles – For a fun twist.
With a Side of Steamed Broccoli – Adds color, crunch, and nutrition.
Pair with Egg Drop Soup – For a cozy and balanced meal.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 2 months.

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water.
Microwave: Heat in 30-second intervals, stirring between each, until hot.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes! Chicken breast works just as well, though it may be slightly leaner and less juicy.

2. What can I use instead of oyster sauce?
You can skip it or use hoisin sauce or a dash more soy sauce with a splash of Worcestershire.

3. Can I make it spicier?
Definitely! Add crushed red pepper flakes, chili paste, or sliced fresh chilies to the stir-fry.

4. Can I add more veggies?
Absolutely—mushrooms, snap peas, or broccoli are great additions.

5. Is this gluten-free?
Use gluten-free soy sauce or tamari and ensure your oyster sauce is gluten-free certified.

Final Thoughts
This Black Pepper Chicken is the perfect mix of savory, spicy, and saucy, with juicy chicken and crisp veggies in every bite. Whether you’re serving it up for a quick weeknight dinner or craving your favorite takeout flavors at home, this dish delivers—fast.

Try it tonight and tag your plate—I’d love to see how your Black Pepper Chicken turns out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving – based on 4 servings):
Calories: 340 | Protein: 30g | Carbohydrates: 12g | Fat: 18g | Fiber: 2g | Sodium: 590mg

Print