Why You’ll Love This Recipe
Black Pepper Chicken is packed with flavor, comes together in under 30 minutes, and uses simple pantry staples. It’s a lighter alternative to takeout, yet just as satisfying. The chicken is seared to perfection and coated in a rich sauce that highlights freshly ground black pepper. Plus, it’s highly customizable and works great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Cornstarch (for coating)
- Bell peppers, sliced (any color)
- Onion, sliced
- Garlic, minced
- Freshly ground black pepper
- Low-sodium soy sauce or tamari
- Oyster sauce
- Rice vinegar
- Brown sugar or honey
- Water or chicken broth
- Olive oil or vegetable oil
- Optional: green onions, chopped (for garnish)
Directions
- Lightly coat chicken pieces in cornstarch.
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
- In the same pan, add a bit more oil and sauté garlic, onion, and bell peppers for 3–4 minutes until slightly tender but still crisp.
- Return the chicken to the pan.
- In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, water, and a generous amount of freshly ground black pepper.
- Pour the sauce into the pan and stir to combine.
- Let the sauce simmer for 2–3 minutes until slightly thickened and everything is evenly coated.
- Garnish with chopped green onions if desired and serve hot over rice or noodles.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Use tofu instead of chicken for a vegetarian version.
- Add broccoli, snow peas, or mushrooms for extra veggies.
- Make it spicier with a pinch of crushed red pepper flakes or sliced chili.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Serve over quinoa or cauliflower rice for a low-carb option.
- Add cashews or peanuts for a nutty crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat until hot, or microwave in 1-minute intervals, stirring in between.
Avoid freezing, as the vegetables may lose their texture.
FAQs
Is this recipe spicy?
It has a mild kick from black pepper, but you can adjust the heat to your preference.
Can I use ground chicken?
Yes, ground chicken works well, but the texture will be different from cubed chicken pieces.
What’s the best type of pepper to use?
Freshly ground black pepper is ideal for the boldest flavor.
Can I make it gluten-free?
Yes, use gluten-free soy sauce or tamari and ensure other sauces are certified gluten-free.
What’s a good substitute for oyster sauce?
Hoisin sauce or a mixture of soy sauce and a bit of sugar can be used as a substitute.
Can I double the sauce?
Absolutely—just be sure to taste and adjust seasoning as needed.
Is this dish suitable for meal prep?
Yes, it keeps well in the fridge and reheats easily.
How do I thicken the sauce more?
Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
Do I need a wok to make this?
No, a large skillet works perfectly fine.
Can I add ginger?
Yes, adding a bit of fresh grated ginger gives an extra layer of flavor.
Conclusion
Black Pepper Chicken is a fast, flavorful dish that brings bold, peppery goodness to your table with minimal effort. It’s perfect for those craving takeout-style food without the extra calories or sodium. With simple ingredients and quick prep, this stir-fry is a go-to for busy nights and a great addition to your weekly meal rotation.
PrintBlack Pepper Chicken
Black Pepper Chicken is a quick, savory stir-fry featuring tender chicken pieces, crisp vegetables, and a bold black pepper sauce. This healthier takeout-style dish is perfect for weeknights and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar or honey
- 1/4 cup water or chicken broth
- 2 tbsp olive oil or vegetable oil
- Optional: chopped green onions, for garnish
Instructions
- Coat the chicken pieces lightly with cornstarch.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining oil and sauté garlic, onion, and bell peppers for 3–4 minutes until just tender.
- Return the cooked chicken to the pan.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, water (or broth), and black pepper.
- Pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
- Simmer for 2–3 minutes until the sauce slightly thickens.
- Garnish with chopped green onions if desired and serve hot over rice or noodles.
Notes
- Use tofu for a vegetarian version.
- Add veggies like broccoli, mushrooms, or snap peas for more volume and nutrition.
- Spice it up with crushed red pepper or sliced chili.
- Use hoisin sauce as an alternative to oyster sauce for a sweeter twist.
- Serve with cauliflower rice or quinoa for a low-carb option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
