Description

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.

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Ingredients

Scale

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

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Instructions

Step 1: Marinate the Chicken

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

Step 2: Make the Sauce

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

Step 3: Sear the Chicken

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

Step 4: Stir-Fry the Veggies

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

Step 5: Add Sauce & Combine

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

Step 6: Serve & Garnish

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

Notes

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!