Black Pepper Chicken

If you’re craving a quick and flavorful chicken dish that tastes like your favorite takeout—Black Pepper Chicken is the answer. Bursting with a bold peppery kick, a touch of sweetness, and loads of savory stir-fried goodness, this easy recipe is perfect for busy weeknights.

Black Pepper Chicken has been a go-to meal in my family ever since our first trip to a local Chinese restaurant years ago.

The moment that sizzling plate arrived at our table, we were hooked by the rich aroma of freshly ground black pepper, tender chicken strips, and perfectly sautéed onions and bell peppers.

That experience inspired me to recreate a homemade version that’s just as tasty but even healthier and simpler to make.

Now, it’s become one of our most requested dishes—especially when we want a meal that satisfies both the spice lovers and the comfort food fans at our table.

Why You’ll Love This

1. Restaurant-Style at Home – Skip takeout! This dish delivers bold, savory, and peppery flavors just like your favorite restaurant version.
2. Quick & Easy – Ready in under 30 minutes with simple ingredients and minimal prep.
3. Customizable – Easily adapt the spice level, add extra veggies, or use your preferred protein.
4. Great for Meal Prep – Stays fresh for days and tastes even better the next day!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisines: Asian, Chinese-American
Servings: 4
Estimated Cost: $10

Equipment:

• Large skillet or wok
• Mixing bowls
• Cutting board and knife
• Spatula or wooden spoon

Ingredients

For the chicken marinade:

• 1 lb boneless chicken thighs or breasts, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For the sauce:

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tsp freshly ground black pepper
• 1/4 cup water

For the stir-fry:

• 2 tbsp oil (vegetable or canola)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green onions, chopped (for garnish)

Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes while you prepare other ingredients.
2. Make the Sauce: In a small bowl, whisk together oyster sauce, soy sauce, rice vinegar, sugar, black pepper, and water. Set aside.
3. Sear the Chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Cook for 3–4 minutes on each side or until fully cooked and lightly browned. Remove from the pan and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon oil. Sauté garlic and ginger for 30 seconds. Add onions and bell peppers and stir-fry for 2–3 minutes until just tender but still crisp.
5. Combine Everything: Return the cooked chicken to the pan, pour in the sauce, and toss everything together. Let it simmer for another 2 minutes until the sauce thickens slightly and evenly coats the chicken and veggies.
6. Serve: Garnish with chopped green onions and serve hot with steamed jasmine rice or noodles.

Nutrition Facts (Per Serving, Approximate)

• Calories: 320
• Protein: 28g
• Fat: 14g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 6g
• Sodium: 880mg

Tips for Success

1. Use Freshly Ground Pepper – It makes a world of difference in flavor and brings the signature “bite” to this dish.
2. Don’t Overcrowd the Pan – Cook chicken in batches if needed to get that golden sear without steaming.
3. Slice Everything Evenly – Uniform cuts help the chicken and vegetables cook evenly and quickly.
4. Double the Sauce if Needed – If you prefer a saucier dish or want to pour it over rice, increase the sauce quantity slightly.

Print Pin

Black Pepper Chicken

If you’re craving a quick and flavorful chicken dish that tastes like your favorite takeout—Black Pepper Chicken is the answer. Bursting with a bold peppery kick, a touch of sweetness, and loads of savory stir-fried goodness, this easy recipe is perfect for busy weeknights.

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 320kcal

Cost $10

Ingredients

For the chicken marinade

• 1 lb boneless chicken thighs or breasts thinly sliced
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil

For the sauce

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tsp freshly ground black pepper
• ¼ cup water

For the stir-fry

• 2 tbsp oil vegetable or canola
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 1 small onion sliced
• 3 cloves garlic minced
• 1- inch piece of ginger grated
• 2 green onions chopped (for garnish)

Instructions

• Marinate the Chicken: In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Let it sit for 10 minutes while you prepare other ingredients.
• Make the Sauce: In a small bowl, whisk together oyster sauce, soy sauce, rice vinegar, sugar, black pepper, and water. Set aside.
• Sear the Chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Cook for 3–4 minutes on each side or until fully cooked and lightly browned. Remove from the pan and set aside.
• Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon oil. Sauté garlic and ginger for 30 seconds. Add onions and bell peppers and stir-fry for 2–3 minutes until just tender but still crisp.
• Combine Everything: Return the cooked chicken to the pan, pour in the sauce, and toss everything together. Let it simmer for another 2 minutes until the sauce thickens slightly and evenly coats the chicken and veggies.
• Serve: Garnish with chopped green onions and serve hot with steamed jasmine rice or noodles.

Notes

1. Use Freshly Ground Pepper – It makes a world of difference in flavor and brings the signature “bite” to this dish.
2. Don’t Overcrowd the Pan – Cook chicken in batches if needed to get that golden sear without steaming.
3. Slice Everything Evenly – Uniform cuts help the chicken and vegetables cook evenly and quickly.
4. Double the Sauce if Needed – If you prefer a saucier dish or want to pour it over rice, increase the sauce quantity slightly.

Common Questions

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast is leaner and works well—just be careful not to overcook it so it doesn’t dry out.

Q: Is this dish very spicy?
A: It has a noticeable peppery kick, but it’s not hot-spicy. You can reduce the black pepper to tone it down or add chili flakes if you like it hotter.

Q: Can I make this ahead of time?
A: Yes! This dish reheats beautifully and is great for meal prep. Just store it in an airtight container in the fridge for up to 4 days.

Q: What vegetables can I add or swap?
A: Broccoli, snap peas, or zucchini are great additions or swaps. Use what you have on hand!

Thanks for cooking with me today—hope this Black Pepper Chicken becomes a new favorite in your kitchen.

Stay spicy and keep cooking with love!