Black Pepper Chicken

Why You’ll Love This Recipe

This dish is all about high-impact flavor with minimal effort. The freshly ground black pepper delivers just the right amount of heat, balanced with garlic, soy sauce, and a hint of sweetness. It’s healthier than takeout, super quick to prepare, and easily customizable with your favorite vegetables. Plus, it’s perfect for busy weeknights when you need a fast, filling meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
cornstarch
soy sauce
oyster sauce
dark soy sauce (optional, for richer color)
rice vinegar
sugar or honey
freshly ground black pepper
garlic cloves
ginger (optional)
onion
green bell pepper
red bell pepper
celery
vegetable oil or sesame oil
green onions (for garnish)

Directions

1. Cut the chicken into bite-sized pieces and toss with a little cornstarch and soy sauce. Let it marinate for 10–15 minutes.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add the marinated chicken in a single layer. Cook for 5–7 minutes, flipping once, until golden and cooked through. Remove from pan and set aside.
4. In the same pan, add more oil if needed and sauté garlic and ginger until fragrant, about 30 seconds.
5. Add the chopped onion, bell peppers, and celery. Stir-fry for 3–4 minutes until crisp-tender.
6. Return the chicken to the pan and stir everything together.
7. In a small bowl, whisk together oyster sauce, dark soy sauce, rice vinegar, sugar, and a generous amount of freshly ground black pepper.
8. Pour the sauce into the pan and toss to coat everything evenly. Let it simmer for 2–3 minutes until the sauce thickens slightly.
9. Garnish with chopped green onions and serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Extra Spicy: Add chili flakes, Thai chilis, or a drizzle of hot oil for more heat.
• Low-Sodium: Use low-sodium soy sauce and reduce or omit oyster sauce.
• Vegetarian Version: Replace chicken with tofu or mushrooms and use vegetarian oyster sauce.
• More Veggies: Add snow peas, broccoli, or baby corn for extra color and crunch.
• Gluten-Free: Use tamari instead of soy sauce and a gluten-free oyster sauce substitute.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. If the sauce thickens too much, add a splash of water or broth while reheating. This dish can also be frozen for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but freshly cooked chicken will absorb the flavors better. If using pre-cooked chicken, add it when combining with the sauce.

What’s the best pepper to use?

Freshly ground black pepper is key for the bold, spicy flavor. Use coarse grind for best results.

Can I skip the oyster sauce?

You can, but it adds umami depth. Substitute with hoisin or more soy sauce if needed.

How do I make the sauce thicker?

The cornstarch on the chicken helps thicken the sauce. You can also whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if needed.

Can I make it ahead of time?

Yes, the dish reheats well. Cook ahead and store in the fridge for up to 4 days.

Is this dish healthy?

Yes, it’s high in protein, low in sugar (depending on the sauce), and full of vegetables. Use lean chicken and minimal oil for a lighter version.

Can I use a different protein?

Absolutely. This recipe works well with beef, shrimp, tofu, or pork.

What’s the best oil to use?

Vegetable oil, canola oil, or sesame oil are all good choices for stir-frying.

Can I make this in an air fryer?

You can cook the chicken in an air fryer, but the vegetables and sauce are best finished on the stovetop.

What do I serve with black pepper chicken?

Steamed jasmine rice, brown rice, or stir-fried noodles pair perfectly with this dish.

Conclusion

Black Pepper Chicken is a fast, flavorful stir-fry that delivers bold taste with a spicy kick in every bite. Perfect for weeknight dinners or meal prep, it’s a healthier alternative to takeout that’s just as satisfying. With simple ingredients and endless ways to customize, this dish is sure to become a regular in your home-cooked rotation.

Black Pepper Chicken

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Black Pepper Chicken is a bold and savory stir-fry made with tender chicken, crisp vegetables, and a rich black pepper sauce. This quick and easy Asian-inspired dish is full of spicy flavor and perfect for weeknight dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce (optional, for color)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar or honey
• 1–1.5 teaspoons freshly ground black pepper (adjust to taste)
• 2 garlic cloves, minced
• 1 teaspoon grated ginger (optional)
• 1 small onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 stalks celery, sliced
• 2 tablespoons vegetable oil or sesame oil
• 2 green onions, chopped (for garnish)

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Instructions

1. In a bowl, toss chicken with cornstarch and soy sauce. Let marinate for 10–15 minutes.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3. Add chicken in a single layer and cook for 5–7 minutes, flipping halfway through, until golden and cooked through. Remove and set aside.
4. In the same pan, add remaining oil if needed and sauté garlic and ginger for 30 seconds until fragrant.
5. Add onion, bell peppers, and celery. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
6. Return chicken to the pan and stir to combine.
7. In a small bowl, mix oyster sauce, dark soy sauce, rice vinegar, sugar, and black pepper.
8. Pour sauce into the pan and toss everything to coat. Let simmer for 2–3 minutes until sauce thickens slightly.
9. Garnish with chopped green onions and serve hot over steamed rice or noodles.

Notes

• Use coarse freshly ground black pepper for best flavor.
• Substitute tofu or shrimp for chicken for variation.
• Make it gluten-free with tamari and gluten-free oyster sauce.
• Add a cornstarch slurry to thicken the sauce further if needed.
• Great for meal prep and reheats well.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 95mg