If you’re looking for a meal that’s quick to cook but big on flavor, this Black Pepper Chicken recipe is your answer. Packed with savory, peppery goodness and tender chicken bites, it’s the kind of dish that brings the takeout vibe straight to your kitchen without the wait or the cost.
Table of Contents
Why You’ll Love This Black Pepper Chicken Recipe
This Chicken Black Pepper recipe has all the markers of a go-to weeknight dinner: fast, flavorful, and family-approved. Whether you’re a stir-fry newbie or a seasoned home cook, it’s nearly foolproof. The glossy, thick sauce clings to every piece of chicken, while the crushed black peppercorns offer just the right kick.
Even better? You probably already have the ingredients. And once you taste it, it’ll earn a spot in your regular dinner rotation, much like this Sticky Garlic Chicken Noodles that’s been loved for the same reasons.
Black Pepper Chicken Recipe
Juicy stir-fried chicken coated in a glossy, bold black pepper sauce. This quick and flavorful dish is a better-than-takeout dinner ready in 30 minutes.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
1 lb chicken breast or thighs, cut into chunks
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tsp freshly ground black pepper
4 garlic cloves, minced
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tbsp cornstarch
1/4 cup water
2 tbsp vegetable oil
Optional: pinch of sugar or red pepper flakes
Instructions
1. Toss chicken with 1 tbsp soy sauce and cornstarch. Let rest 10 minutes.
2. Heat oil in a skillet, cook chicken until golden. Set aside.
3. Add garlic and onions to the same skillet. Sauté 1-2 mins.
4. Add bell peppers. Stir-fry for 2–3 minutes.
5. Combine all sauces, black pepper, water, and sugar. Pour into skillet.
6. Return chicken to pan, coat in sauce, cook until thickened.
7. Serve hot over rice or noodles.
Notes
Use chicken thighs for more flavor.
Cracked pepper gives stronger punch than ground.
Double sauce if serving with noodles.
Stores well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Ingredients
Here’s everything you’ll need to whip up this irresistible Black Pepper Chicken:
- Chicken breast or thighs – 1 lb, cut into bite-sized chunks
- Soy sauce – 3 tablespoons
- Oyster sauce – 2 tablespoons
- Dark soy sauce – 1 tablespoon
- Black pepper (freshly ground) – 2 teaspoons
- Garlic – 4 cloves, minced
- Onion – 1 medium, sliced
- Bell peppers – 1 red + 1 green, sliced
- Cornstarch – 1 tablespoon (for coating)
- Water – 1/4 cup
- Oil – 2 tablespoons (vegetable or canola)
Optional for extra depth:
- A pinch of sugar
- Crushed red pepper flakes for heat
Need a faster dish with fewer ingredients? Check out this 15-minute 3-Ingredient Orange Chicken; it’s a game changer for busy nights.
How to Make It
- Prep the chicken: Toss chicken pieces with a tablespoon of soy sauce and cornstarch. Let it rest for 10 minutes while you slice your vegetables.
- Sear the chicken: In a hot skillet or wok, heat oil and cook chicken until golden brown on the edges. Remove and set aside.
- Sauté aromatics: In the same pan, add more oil if needed. Sauté garlic and onion for 1–2 minutes until fragrant.
- Add veggies: Toss in bell peppers and stir-fry for another 2–3 minutes.
- Combine sauces: Mix soy sauces, oyster sauce, black pepper, sugar, and water in a bowl. Pour into the pan.
- Bring it together: Add chicken back in. Toss everything to coat evenly. Cook until the sauce thickens slightly and chicken is cooked through.
You’ll get glossy, peppery perfection that pairs amazingly with rice, just like this satisfying Street Corn Chicken Rice bowl.
Tips and Variations
- Use dark meat for juicier results
Chicken thighs are more forgiving than breasts, they stay tender and juicy even if slightly overcooked. - Crush, don’t grind, your pepper
For that bold, punchy flavor, use coarsely crushed black pepper. It should be visible in the sauce and give a sharp bite. Pre-ground pepper won’t hit the same. - Make it saucier
Love extra sauce? Double the sauce ingredients and use a cornstarch slurry to thicken. Serve over noodles for a glossy stir-fry feel. - Add variety
Mix in mushrooms, snow peas, or even baby corn for texture and color. It’s a great way to use up extra veggies, like in this hearty Chicken Tortellini Soup.
FAQs
What’s the best chicken cut for Black Pepper Chicken?
Chicken thighs are best for flavor and moisture. Breasts work too but can dry out if overcooked.
Can I make this ahead of time?
Yes! It stores well in the fridge for 3 days. Reheat gently in a pan or microwave with a splash of water to loosen the sauce.
Is this recipe spicy?
Not overly. It has a bold black pepper flavor, but it’s not chili-spicy. You can add crushed red pepper or a sliced chili if you want more heat.
Can I use ground black pepper instead of fresh cracked?
Yes, but cracked black pepper gives this dish its signature bite. If using ground, start with less and adjust to taste.
For a cozy twist, try it with a side of Garlic Butter Bread Rolls, perfect for soaking up that savory sauce.
Final Serving
This Black Pepper Chicken recipe is fast, fiery, and full of flavor. It takes simple pantry staples and turns them into a restaurant-style meal in under 30 minutes. The sauce is thick and glossy, the peppery punch is bold, and the prep is super easy. It’s the kind of dinner that makes you wonder why you ever ordered takeout. Try it once, and it might just become your favorite midweek go-to.
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