Imagine this: It’s been a long day, and you’re craving something warm, comforting, and packed with flavor. You could order takeout, but let’s be honest—by the time it arrives, you could have made something way better at home. That’s where Easy Black Pepper Chicken comes in.
This dish has it all—juicy, tender chicken, crisp bell peppers, and a bold, peppery sauce that coats every bite in umami goodness. It’s fast, it’s easy, and best of all, it’s healthier than your go-to Chinese takeout.
Stick around, and I’ll show you how to make a restaurant-quality stir-fry right in your own kitchen. Plus, we’ll talk tips, tricks, and some fun variations so you can make this dish uniquely yours.
Why You’ll Love This Easy Black Pepper Chicken
- It’s fast. You can whip this up in under 30 minutes, making it a perfect weeknight dinner.
- Healthier than takeout. Less oil, less sugar, and no mystery ingredients.
- Loaded with flavor. The black pepper sauce is savory, slightly spicy, and incredibly addictive.
- Versatile. Serve it with rice, noodles, or even on its own for a low-carb meal.
- Easy meal prep. Make a batch and enjoy leftovers that taste just as good the next day.
If you love easy chicken recipes, be sure to check out this Air Fryer Chicken Breast for another quick and tasty meal idea!
Ingredients You’ll Need
Before you get started, gather everything so you can move quickly once the cooking begins.
Chicken:
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 2 tbsp cornstarch (for that velvety texture)
- 1 tbsp soy sauce
- 1 tsp vegetable oil
Black Pepper Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for a vegetarian version)
- 1 tbsp rice vinegar
- ½ tsp sugar
- 1 tbsp freshly ground black pepper (the star of the show!)
- ½ cup chicken broth
Stir-Fry:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 bell pepper (red, green, or yellow), sliced
- 1 small onion, sliced
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken the sauce)
Garnishes:
- Chopped green onions
- Sesame seeds
- Steamed rice (for serving)
Step-by-Step Guide to Making Easy Black Pepper Chicken
Step 1: Marinate the Chicken
The secret to tender, juicy chicken lies in a quick marinade. Toss the sliced chicken in soy sauce and cornstarch, then let it sit while you prep the rest of your ingredients. This step ensures the chicken stays moist and velvety when stir-fried.
Step 2: Make the Black Pepper Sauce
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and black pepper. Give it a quick stir and set it aside.
Step 3: Sear the Chicken
Heat a large pan or wok over high heat. Add oil, then spread out the chicken in a single layer. Let it sear for 30 seconds without stirring—this creates that delicious golden crust. Stir-fry for another 2–3 minutes until cooked through, then remove from the pan.
Step 4: Stir-Fry the Veggies
In the same pan, add more oil if needed. Toss in garlic and ginger and sauté until fragrant. Then, add bell peppers and onions, stir-frying for about 2 minutes until they’re crisp-tender.
Step 5: Add the Sauce & Chicken
Pour in the black pepper sauce, stirring quickly to coat the veggies. If you like a thicker sauce, mix cornstarch with water and add it in. Once the sauce thickens, return the chicken to the pan and stir everything together.
Step 6: Serve & Enjoy!
Sprinkle with green onions and sesame seeds, then serve hot over rice.
Pro Tips for the Best Black Pepper Chicken
- Use freshly ground black pepper. Pre-ground pepper just doesn’t have the same bold flavor.
- Don’t overcrowd the pan. Cook in batches if needed to keep everything crispy.
- Adjust spice levels. Like it extra spicy? Add a pinch of red pepper flakes.
- Want a thicker sauce? A little extra cornstarch slurry does the trick.
If you love cheesy comfort foods, check out this Cheesy Chicken Casserole—it’s perfect for cozy nights in!
Variations & Customizations
Make it Spicy
Add chili paste, sriracha, or extra black pepper for more heat.
Swap the Protein
Use shrimp, beef, or tofu instead of chicken.
Low-Carb Version
Serve with cauliflower rice or just pile on more veggies.
Vegan Black Pepper Stir-Fry
Skip the chicken and use mushrooms and tofu, then sub hoisin sauce for oyster sauce.
For a delicious veggie-based dish, try this Gluten-Free Green Bean Casserole—it’s packed with flavor!
Storage & Reheating Tips
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in a pan over medium heat or microwave in short bursts.
Frequently Asked Questions
Can I use pre-ground black pepper?
Freshly ground is best, but pre-ground works in a pinch.
Is there a gluten-free version?
Yes! Use tamari instead of soy sauce and skip the oyster sauce or use a GF alternative.
What if I don’t have a wok?
A large skillet or frying pan works just fine!
Can I make this ahead of time?
Yes! Prep everything in advance and stir-fry when ready.
For more comforting meals, don’t miss this Cheesy Hashbrown Casserole with Ground Beef—pure comfort food bliss!
Easy Black Pepper Chicken
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken thighs (or chicken breast), thinly sliced
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp vegetable oil
- For the Black Pepper Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce or hoisin sauce for a vegetarian option
- 1 tbsp rice vinegar
- ½ tsp sugar
- 1 tbsp freshly ground black pepper
- ½ cup chicken broth
- For the Stir-Fry:
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1- inch ginger grated
- 1 bell pepper red, green, or yellow, sliced
- 1 small onion sliced
- 1 tsp cornstarch mixed with 1 tbsp water to thicken the sauce
- Garnishes Optional:
- Chopped green onions
- Sesame seeds
- Steamed rice for serving
Instructions
- Marinate the Chicken: In a bowl, toss sliced chicken with soy sauce and cornstarch. Let it marinate for 10 minutes while preparing other ingredients.
- Prepare the Black Pepper Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chicken broth, and black pepper. Set aside.
- Sear the Chicken: Heat 1 tbsp oil in a large pan or wok over high heat. Add chicken in a single layer and let it sear for 30 seconds before stirring. Cook for 2–3 minutes until browned, then remove from the pan.
- Sauté the Aromatics: Add the remaining 1 tbsp oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
- Stir-Fry the Vegetables: Add bell peppers and onions, cooking for 2 minutes until slightly softened but still crisp.
- Add Sauce & Thicken: Pour in the black pepper sauce, stirring quickly. If a thicker sauce is desired, add cornstarch slurry and mix until the sauce coats everything evenly.
- Combine & Serve: Return the cooked chicken to the pan, tossing everything together until well-coated in sauce. Cook for another minute.
- Garnish & Serve: Sprinkle with green onions and sesame seeds. Serve hot over steamed rice.
Notes
- For extra spice, add ½ tsp red pepper flakes or a dash of sriracha.
- To make it gluten-free, use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
- For a low-carb version, serve with cauliflower rice or enjoy it on its own.
- If using pre-ground black pepper, reduce the quantity to 2 tsp as it is more concentrated than freshly ground.
Making Easy Black Pepper Chicken at home is a game-changer. It’s fast, flavorful, and way better than takeout. Try it once, and it’ll become a regular in your dinner rotation!
Now, what are you waiting for? Grab that wok and get cooking!
