This Black Pepper Chicken is one of those quick and tasty stir-fry meals that always hits the spot. It’s bold, peppery, and just saucy enough to coat every bite of tender chicken and crisp veggies. I make this at least once a week when I want something better than takeout but still super easy. If you love the flavor of black pepper and a good savory sauce, you’re gonna love this too.
What You’ll Need
- 1 lb boneless, skinless chicken thighs, sliced thin
- 1 tablespoon soy sauce (for marinating)
- 1 teaspoon cornstarch (for marinating)
- 1 tablespoon neutral oil (like avocado or canola)
- 1/2 green bell pepper, sliced into strips
- 1/2 red bell pepper, sliced into strips
- 1/2 yellow onion, sliced
- 1 tablespoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Cooked white rice, for serving
Why I Love This Recipe
This recipe is a go-to in my kitchen because:
- It cooks in under 30 minutes
- You only need one pan
- The black pepper really stands out—it’s bold but not overpowering
- It’s healthier than takeout but just as satisfying
- You can swap in whatever veggies you have on hand
I first made it when I was craving Chinese takeout but had no time. Now it’s a weeknight favorite.
Makes: 3–4 servings
Total Time: 25 minutes
Macros per serving (without rice):
Calories: 260
Protein: 25g
Carbs: 10g
Fat: 13g
Why This Recipe Works (Quick Science)
Marinating the chicken in soy sauce and cornstarch helps keep it juicy and tender when stir-fried. Cornstarch creates a light coating that locks in moisture and gives a slightly silky texture. The black pepper gets bloomed in hot oil, which brings out its deep, smoky flavor and makes it more fragrant. The sugar and vinegar balance out the salty sauces, giving the whole dish great depth.
Common Mistakes
- Overcrowding the pan: This cools the pan down and makes the chicken steam instead of sear.
- Using pre-ground pepper: It won’t have the same flavor punch. Use freshly cracked black pepper.
- Skipping the marinade: It really helps tenderize the chicken and improves the texture.
- Overcooking the veggies: You want them to stay crisp for contrast.
What to Serve With
- Steamed jasmine or basmati rice
- Stir-fried bok choy or broccoli
- A light cucumber salad with rice vinegar
- Garlic noodles
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Large skillet or wok
- Wooden spoon or spatula
- Garlic press (optional)
Substitutions and Variations
- Chicken breast instead of thighs (but thighs stay juicier)
- Tamari instead of soy sauce for gluten-free
- Bell peppers can be swapped with broccoli, snap peas, or zucchini
- Vegan version: use tofu and skip oyster sauce or use a mushroom-based one
Make Ahead Tips
- You can slice and marinate the chicken up to 24 hours in advance.
- Chop all veggies the night before and store in the fridge.
Instructions
1. Marinate the Chicken
In a bowl, combine 1 lb sliced chicken thighs, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Mix well to coat all the pieces and let sit for 10 minutes while prepping everything else.
2. Prep the Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon sesame oil until smooth.
3. Cook the Chicken
Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Cook for about 5–7 minutes, flipping halfway, until golden and cooked through. Remove chicken from pan and set aside.
4. Sauté Veggies and Aromatics
In the same skillet, add a bit more oil if needed. Toss in 1/2 sliced onion, 1/2 sliced green bell pepper, 1/2 sliced red bell pepper, 2 minced garlic cloves, and 1 teaspoon minced ginger. Stir-fry for 2–3 minutes until veggies are just slightly tender but still crisp.
5. Add Chicken Back + Black Pepper
Return the cooked chicken to the skillet. Add the prepared sauce and sprinkle in 1 tablespoon freshly ground black pepper. Stir everything well to coat and cook for another 2 minutes until everything is hot and glazed.
6. Serve
Serve the black pepper chicken hot over steamed rice.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave. The flavor gets even better the next day! You can also freeze it for up to a month—just skip the veggies if freezing for best texture.
FAQ
Can I use ground black pepper instead of fresh cracked?
You can, but fresh cracked gives way more flavor.
Can I double the recipe?
Yes, but cook the chicken in two batches so it browns properly.
Can I make it spicier?
Absolutely—add crushed red pepper flakes or a dash of chili oil.
Do I need a wok?
Nope! A large skillet works just fine.
Wrap-Up
This Black Pepper Chicken is so full of flavor, you won’t believe how fast it comes together. It’s the kind of meal that makes everyone happy—simple ingredients, big taste. If you try it, I’d love to hear how it turned out for you. Drop a comment and let me know!
