Black Pepper Chicken

This Black Pepper Chicken is one of those recipes I keep coming back to when I want bold flavor with minimal effort. Tender chicken, crisp veggies, and a savory, peppery sauce come together in one sizzling pan for a quick, satisfying meal. It’s inspired by classic takeout but even better homemade—and I love how easy it is to whip up on a weeknight.

Why You’ll Love This Recipe

I love this dish because it’s packed with flavor, cooks fast, and uses simple ingredients I usually have on hand. The black pepper gives it a bold, aromatic bite, while the glossy sauce ties everything together with just the right balance of savory and sweet. Served over rice or noodles, it’s a comfort food I can feel good about. Plus, it’s ready in under 30 minutes—hard to beat that.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, sliced thin

• Bell peppers (green, red, or both), sliced

• Onion, sliced

• Garlic, minced

• Soy sauce

• Oyster sauce

• Black pepper, freshly cracked

• Cornstarch (for coating the chicken)

• Sugar or honey

• Water or chicken broth

• Oil for stir-frying

• Optional: sesame oil, green onions, or crushed red pepper flakes

Directions

1. I start by tossing the sliced chicken in a little cornstarch, salt, and pepper—this helps it brown and stay tender.

2. I heat oil in a large skillet or wok over medium-high heat and sear the chicken until golden and cooked through. Then I remove it from the pan and set it aside.

3. In the same pan, I sauté the onion and bell peppers for 2–3 minutes until just tender-crisp. I add the garlic and cook for another 30 seconds.

4. I return the chicken to the pan and pour in a sauce made from soy sauce, oyster sauce, sugar, and a splash of water or broth.

5. I let everything simmer for a couple of minutes until the sauce thickens slightly and coats the chicken and veggies.

6. I finish it off with a generous amount of freshly cracked black pepper and a drizzle of sesame oil if I want an extra layer of flavor.

7. I serve it hot over rice or noodles.

Servings and timing

This recipe makes about 4 servings and takes around 25 minutes total—10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I swap the chicken for beef or tofu, or add extra vegetables like broccoli, snow peas, or mushrooms. I’ve also made it spicy by adding chili garlic sauce or crushed red pepper flakes. For a lower-sodium version, I use low-sodium soy sauce and adjust the seasonings to taste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave it in short bursts until hot. It reheats beautifully and makes a great next-day lunch.

FAQs

Can I use ground black pepper instead of freshly cracked?

Yes, but I always recommend using freshly cracked black pepper if possible—it makes a big difference in flavor and aroma.

What’s the best type of chicken to use?

I usually go with boneless, skinless chicken thighs for extra juiciness, but breasts work great too if I slice them thin.

Is this dish spicy?

It’s not overly spicy, just bold and peppery. If I want more heat, I add crushed red pepper flakes or a dash of hot sauce.

Can I make this ahead of time?

Yes, I sometimes cook the chicken and prep the sauce and veggies ahead. When I’m ready to eat, it comes together in just minutes.

What do I serve this with?

I love it with steamed rice, jasmine rice, or noodles. It’s also great with cauliflower rice for a lighter option.

Conclusion

This Black Pepper Chicken is one of my go-to stir-fries when I want a quick, flavorful meal that feels like takeout—without leaving the house. It’s peppery, saucy, and packed with texture from the tender chicken and crisp veggies. Whether I’m cooking for myself or the whole family, this dish always satisfies and leaves everyone asking for seconds.

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