Easy Black Pepper Chicken
Make Easy Black Pepper Chicken at home with juicy, tender chicken, crisp vegetables, and a bold black pepper sauce. This quick stir-fry is packed with savory, slightly spicy flavors and comes together in under 30 minutes—better than takeout!
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.