This Black Pepper Chicken is one of those dishes that just hits the spot when you’re craving something flavorful, satisfying, and quick to make.

It’s perfect for a weeknight dinner, but it’s also impressive enough to serve to guests.

What I really love about this recipe is how the bold, peppery sauce clings to the tender chicken and crisp vegetables. It’s a flavor explosion in every bite!

Recipe Overview: Black Pepper Chicken

This dish is essentially a stir-fry, featuring juicy pieces of chicken and colorful veggies, all coated in a rich, savory black pepper sauce.

It has a wonderful balance of flavors – a little bit spicy, a touch sweet, and deeply umami.

Think of it as a restaurant-quality meal you can easily whip up at home.
It’s great served over rice or noodles, making it a complete and satisfying meal. You can also enjoy it with a side of steamed or stir-fried greens for some extra nutrients.

This Black Pepper Chicken truly shines when you’re looking for big flavors without a lot of fuss.

Detailed Ingredients for Black Pepper Chicken

Here’s what you’ll need to make this delicious dish:

Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. I usually go for breasts, but thighs work great too if you prefer darker meat.
Cornstarch: 3 tablespoons. This is our secret weapon for getting that lovely, slightly thickened sauce.
Soy Sauce: 1/4 cup (low-sodium preferred). This adds saltiness and that essential umami flavor.
Oyster Sauce: 2 tablespoons. Don’t skip this! It adds depth and a subtle sweetness that’s hard to replicate. If you truly can’t find it, you could try substituting with hoisin sauce, but it won’t be quite the same.
Brown Sugar: 1 tablespoon. This balances the pepper and saltiness. You can use light or dark brown sugar.
Black Pepper: 2 tablespoons, freshly ground. This is the star of the show! Use a good quality pepper and grind it coarsely for the best flavor.
Vegetable Oil: 2 tablespoons, divided. For stir-frying. You can also use canola or another neutral-flavored oil.
Onion: 1 large, chopped. Yellow or white onion works well.
Bell Peppers: 2, any color, chopped. I like to use a mix of colors for a pretty presentation.
Garlic: 4 cloves, minced. Fresh garlic is essential!
Ginger: 1 tablespoon, minced. Fresh ginger adds a warm, zesty note.
Chicken Broth: 1/2 cup, low sodium.

Step-By-Step Instructions for Black Pepper Chicken

Prep the Chicken: In a bowl, toss the chicken pieces with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Make sure the chicken is evenly coated. This helps create a nice crust when it cooks.
Make the Sauce: In a separate bowl, whisk together the remaining 2 tablespoons of cornstarch, the remaining soy sauce, oyster sauce, brown sugar, black pepper, and chicken broth. Set this aside. It might look a little thick, but it will thin out as it cooks.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside. Don’t overcrowd the pan; you might need to cook the chicken in batches.
Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Add the chopped onion and bell peppers and cook until they’re tender-crisp, about 3-5 minutes. You want them to still have a little bite.
Add Aromatics: Add the minced garlic and ginger to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Combine Everything: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables.
Simmer and Thicken: Bring the sauce to a simmer, stirring constantly, until it thickens and coats the chicken and vegetables nicely. This should only take a minute or two.
Serve: Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.

Variations & Tips for the Best Black Pepper Chicken

Spice Level: If you like it spicier, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce.
Vegetables: Feel free to add other vegetables you enjoy, such as broccoli florets, sliced carrots, snow peas, or mushrooms.
Make-Ahead: You can prep the chicken and vegetables ahead of time and store them separately in the refrigerator. You can also make the sauce ahead of time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat leftovers gently in a skillet or microwave until heated through. You might need to add a splash of water or broth if the sauce has thickened too much.
Serve with jasmine rice, brown rice, quinoa or cauliflower rice to complete this easy meal.

Key Details

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 4-6
Equipment you’ll need: Large skillet or wok, mixing bowls, measuring cups and spoons.

Black Pepper Chicken

This Black Pepper Chicken is one of those dishes that just hits the spot when you're craving something flavorful, satisfying, and quick to make.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Dish

Cuisine Asian

Servings 4 servings

Calories 500 kcal

Ingredients

1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
3 tablespoons cornstarch
1/4 cup soy sauce low-sodium preferred
2 tablespoons oyster sauce
1 tablespoon brown sugar
2 tablespoons freshly ground black pepper
2 tablespoons vegetable oil divided
1 large onion chopped
2 bell peppers any color, chopped
4 cloves garlic minced
1 tablespoon minced ginger
1/2 cup low sodium chicken broth

Instructions

In a bowl, toss the chicken pieces with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Make sure the chicken is evenly coated. This helps create a nice crust when it cooks.
In a separate bowl, whisk together the remaining 2 tablespoons of cornstarch, the remaining soy sauce, oyster sauce, brown sugar, black pepper, and chicken broth. Set this aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it's browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the chopped onion and bell peppers and cook until they're tender-crisp, about 3-5 minutes.
Add the minced garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables.
Bring the sauce to a simmer, stirring constantly, until it thickens and coats the chicken and vegetables nicely. This should only take a minute or two.
Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.