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Black Pepper Chicken
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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
Cook Time 15 minutes
Total Time 25 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.