Why You’ll Love This Recipe
Black Pepper Chicken is a bold and savory stir-fry dish featuring tender chicken pieces coated in a rich, peppery sauce with garlic, onions, and bell peppers. Inspired by Chinese-American takeout favorites, this recipe delivers deep flavor with a touch of heat, making it a satisfying meal perfect for weeknight dinners or meal prepping.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (boneless, skinless)cornstarchsoy saucesesame oilrice vinegarblack peppergarliconionbell peppers (red and green preferred)scallionssugarvegetable oil
directions
Cut the chicken into bite-sized pieces and toss with cornstarch, a bit of soy sauce, and black pepper. Set aside to marinate for 15 minutes.
In a small bowl, mix together soy sauce, rice vinegar, sugar, and extra black pepper for the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove and set aside.
In the same skillet, add more oil if needed and stir-fry garlic, onion, and bell peppers until slightly tender.
Return the chicken to the pan, pour in the sauce, and stir to coat everything evenly. Cook for 2-3 more minutes until the sauce thickens.
Sprinkle with chopped scallions and serve hot.
Servings and timing
This recipe yields 4 servings.Preparation time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes
Variations
Use tofu or shrimp instead of chicken for a different protein.
Add sliced mushrooms or snow peas for extra veggies.
Make it spicy by adding red chili flakes or chopped fresh chilies.
Serve over steamed rice or noodles for a complete meal.
storage/reheating
Store leftover Black Pepper Chicken in an airtight container in the fridge for up to 4 days.Reheat in a skillet or microwave until warmed through.For freezing, place in a freezer-safe container for up to 2 months; thaw before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well but may be slightly less juicy.
Is Black Pepper Chicken very spicy?
It has a peppery kick but isn’t overwhelmingly hot. You can adjust the pepper to taste.
Can I skip the vegetables?
Yes, but the onions and bell peppers add great flavor and texture.
What oil is best for stir-frying?
Vegetable, canola, or peanut oil are ideal for their high smoke points.
Can I meal prep this recipe?
Definitely—this dish reheats well and makes a great make-ahead meal.
How do I make the sauce thicker?
Add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if you want a thicker sauce.
What kind of soy sauce should I use?
Use regular or low-sodium soy sauce depending on your preference.
Can I make this gluten-free?
Use tamari or a certified gluten-free soy sauce.
Conclusion
Black Pepper Chicken is a fast, flavorful dish that brings the bold taste of your favorite takeout right to your kitchen. With its juicy chicken, crunchy veggies, and rich, peppery sauce, it’s sure to become a weeknight staple you’ll crave again and again.
Print
Black Pepper Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir‑frying
- Cuisine: Asian-inspired
Description
Tender chicken pieces coated in a bold black pepper sauce, delivering a savory and slightly spicy stir-fry perfect for weeknight dinners.
Ingredients
- 1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite‑sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 teaspoon freshly ground black pepper (plus extra to taste)
- 2 tablespoons water or chicken broth
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- In a bowl, combine chicken, soy sauce, oyster sauce, cornstarch, and salt. Mix to coat; let marinate 10 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry until lightly browned and nearly cooked through, about 5–6 minutes. Remove and set aside.
- Add remaining oil to pan. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add onion and bell pepper; stir‑fry 2–3 minutes until vegetables begin to soften.
- Return chicken to pan. Sprinkle in black pepper and pour in water or broth. Stir‑fry 1–2 minutes until sauce thickens and chicken is fully cooked.
- Finish with a drizzle of sesame oil. Taste and adjust seasoning with more black pepper or salt as desired.
- Garnish with sliced green onions and serve hot over steamed rice or noodles.
Notes
- Adjust the amount of black pepper to taste; for extra heat, use freshly cracked pepper.
- Chicken breasts can be substituted but may be slightly drier.
- Add vegetables like broccoli or snap peas for more color and nutrition.
- For a gluten‑free version, use tamari instead of soy sauce and ensure oyster sauce is gluten‑free.
- Leftovers store well in the fridge for 2–3 days; reheat gently to avoid drying out the chicken.