🎉 Introduction
This Black Pepper Chicken is a Chinese takeout classic made easy at home! Tender chicken stir-fried with crisp bell peppers, onions, and a bold, peppery sauce. Ready in under 30 minutes, it’s the perfect weeknight dinner when you’re craving savory, slightly spicy flavors without leaving your kitchen. Serve it over steamed rice or noodles for a complete meal that’s better than takeout! 🍚✨
🧰 Equipment Needed
- Large skillet or wok
- Knife & cutting board
- Measuring cups & spoons
- Small bowl for sauce
🛒 Ingredients
🍗 Chicken & Vegetables
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 2 tbsp vegetable or peanut oil
🌶 Black Pepper Sauce
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp freshly ground black pepper
- 2 tsp minced garlic
- 1 tsp minced ginger
- ¼ cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
👩🍳 Directions
Step 1: Prep the Chicken
In a bowl, toss chicken pieces with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Set aside.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, garlic, ginger, and chicken broth. Set aside.
Step 3: Cook Chicken
Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer; cook 5–6 minutes until browned and cooked through. Remove to a plate.
Step 4: Stir-Fry Vegetables
In the same skillet, add sliced onions and bell peppers. Stir-fry 3–4 minutes until crisp-tender.
Step 5: Combine & Thicken
Return chicken to the skillet.
Pour sauce over chicken and vegetables; stir well.
Add cornstarch slurry and cook 1–2 minutes until sauce thickens and everything is glossy and coated.
Step 6: Serve
Serve immediately over steamed rice, topped with extra cracked black pepper if desired.
🍽️ Servings & Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: ~25 minutes
🥄 Variations
- Spicy Kick: Add a pinch of red pepper flakes or sliced chilies.
- Veggie Boost: Add mushrooms, snap peas, or broccoli.
- Low Sodium: Use low-sodium soy sauce.
- Gluten-Free: Use tamari instead of soy sauce.
🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm in a skillet over medium heat or microwave until hot.
Freezer: Freeze in airtight containers up to 2 months; thaw overnight before reheating.
❓ 10 FAQs
Can I use pre-ground black pepper?
Yes, but freshly ground gives the best flavor.
What’s the best chicken cut?
Thighs for juiciness, but breasts work great too.
Can I use pre-cut stir-fry veggies?
Absolutely—great time saver.
Is oyster sauce necessary?
It adds depth, but you can substitute with hoisin or skip.
Can I meal prep this?
Yes—great reheated for lunches.
What rice works best?
Jasmine or long-grain white rice.
Can I make it vegetarian?
Yes—use tofu instead of chicken.
Does it taste spicy?
It’s peppery, not hot; adjust black pepper to taste.
Can I add sesame oil?
Yes—a drizzle at the end adds nutty aroma.
What sides go well?
Rice, noodles, or steamed veggies like bok choy.
📝 Conclusion
This Black Pepper Chicken is fast, flavorful, and perfect for when you’re craving bold, savory stir-fry flavors without the takeout price tag. Fresh veggies, juicy chicken, and a peppery sauce come together for a satisfying dinner in minutes! 🍗🔥
Black Pepper Chicken – Fast, Flavorful & Better Than Takeout
Ingredients
Equipment
Method
- In a bowl, toss chicken pieces with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, black pepper, garlic, ginger, and chicken broth. Set aside.
- Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer; cook 5–6 minutes until browned and cooked through. Remove to a plate.
- In the same skillet, add sliced onions and bell peppers. Stir-fry 3–4 minutes until crisp-tender.
- Return chicken to the skillet.
- Pour sauce over chicken and vegetables; stir well.
- Add cornstarch slurry and cook 1–2 minutes until sauce thickens and everything is glossy and coated.
- Serve immediately over steamed rice, topped with extra cracked black pepper if desired.
Notes
Spicy Kick: Add a pinch of red pepper flakes or sliced chilies. Veggie Boost: Add mushrooms, snap peas, or broccoli. Low Sodium: Use low-sodium soy sauce. Gluten-Free: Use tamari instead of soy sauce. 🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Warm in a skillet over medium heat or microwave until hot.
Freezer: Freeze in airtight containers up to 2 months; thaw overnight before reheating. ❓ 10 FAQs
Can I use pre-ground black pepper?
Yes, but freshly ground gives the best flavor. What’s the best chicken cut?
Thighs for juiciness, but breasts work great too. Can I use pre-cut stir-fry veggies?
Absolutely—great time saver. Is oyster sauce necessary?
It adds depth, but you can substitute with hoisin or skip. Can I meal prep this?
Yes—great reheated for lunches. What rice works best?
Jasmine or long-grain white rice. Can I make it vegetarian?
Yes—use tofu instead of chicken. Does it taste spicy?
It’s peppery, not hot; adjust black pepper to taste. Can I add sesame oil?
Yes—a drizzle at the end adds nutty aroma. What sides go well?
Rice, noodles, or steamed veggies like bok choy. 📝 Conclusion
This Black Pepper Chicken is fast, flavorful, and perfect for when you’re craving bold, savory stir-fry flavors without the takeout price tag. Fresh veggies, juicy chicken, and a peppery sauce come together for a satisfying dinner in minutes! 🍗🔥
