Black Pepper Chicken

Introduction

Craving takeout but want something healthier and homemade? Google search interest for “black pepper chicken” has grown steadily as more home cooks ditch the delivery and embrace fast, flavorful stir-fry meals. This Black Pepper Chicken recipe is your answer — it’s bold, savory, slightly spicy, and comes together in under 30 minutes.

With juicy chicken, crisp veggies, and a glossy black pepper sauce, it’s a restaurant-style dish you’ll be proud to serve. Let’s break it down.

Ingredients List

For the Chicken:

  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground black pepper

For the Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground black pepper (more to taste)
  • 1/4 cup water or chicken broth

For Stir-Fry:

  • 1 tablespoon oil (canola or sesame)
  • 1 small onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • Sliced scallions and sesame seeds for garnish (optional)

Timing

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Faster than takeout, with better ingredients.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, combine chicken, soy sauce, cornstarch, and black pepper. Let sit for 10–15 minutes while prepping other ingredients.

Step 2: Make the Sauce

Whisk together all sauce ingredients in a small bowl. Set aside.

Step 3: Sear the Chicken

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and sear until golden and just cooked through, about 5–6 minutes. Remove and set aside.

Step 4: Stir-Fry the Veggies

In the same pan, add onion, bell pepper, garlic, and ginger. Sauté for 2–3 minutes until slightly softened but still crisp.

Step 5: Combine and Simmer

Return chicken to the pan. Pour in sauce and stir to coat everything evenly. Simmer for 2–3 minutes until sauce thickens.

Step 6: Garnish and Serve

Top with scallions and sesame seeds. Serve hot over rice or noodles.

Nutritional Information (Per Serving)

  • Calories: 310
  • Protein: 28g
  • Fat: 12g
  • Carbs: 18g
  • Sugar: 6g
  • Sodium: 730mg
  • Fiber: 2g

Healthier Alternatives for the Recipe

  • Low sodium: Use low-sodium soy sauce and skip added salt.
  • Vegetarian version: Replace chicken with tofu or mushrooms.
  • Less sugar: Swap honey for a stevia-based sweetener.
  • Add more veggies: Snow peas, broccoli, or zucchini work great.

Serving Suggestions

  • Serve over jasmine or brown rice.
  • Add a side of steamed dumplings or egg rolls.
  • Use lettuce cups for a low-carb option.

Common Mistakes to Avoid

  1. Using pre-ground pepper only: Freshly ground black pepper adds a more vibrant flavor.
  2. Overcrowding the pan: Cook chicken in batches for a better sear.
  3. Skipping the cornstarch marinade: It helps tenderize the meat and gives it a glossy coating.
  4. Cooking sauce too long: Over-reducing can make it overly thick and salty.

Storing Tips for the Recipe

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Freeze cooked chicken and sauce (without veggies) for up to 2 months.
  • Reheat: Warm gently in a skillet with a splash of water or broth.

Conclusion

This Black Pepper Chicken recipe brings the bold, takeout-style flavor you love straight to your kitchen — without the grease or wait time.

Give it a try and let us know! Drop your thoughts in the comments, rate the recipe, or subscribe for more quick-fix meals.

FAQs

Can I use chicken breast instead of thighs?

Yes, just don’t overcook it to avoid dryness.

Is black pepper chicken spicy?

It’s mildly spicy from the black pepper — adjust to your heat preference.

Can I use bottled stir-fry sauce instead?

Sure, but the homemade sauce is fresher and tastier!

Can I meal prep this?

Definitely. Make ahead and store in portions for weekday lunches.