Black Pepper Chicken brings the bold, savory flavor of takeout straight to your kitchen—no heavy oils, no mystery ingredients.
Juicy chicken is stir-fried with bell peppers and onions, then tossed in a rich, peppery sauce that’s loaded with garlic and freshly cracked black pepper.
It’s fast, easy, and made with everyday ingredients you likely already have. Serve it over rice or noodles for a satisfying dinner that feels just like your favorite takeout—but lighter, fresher, and ready in about 30 minutes.
Why You’ll Love This Recipe
This Black Pepper Chicken is everything you want in a quick, healthy dinner: bold flavor, tender chicken, crisp vegetables, and a rich sauce that coats every bite.
It’s fast (ready in under 30 minutes), uses simple pantry staples, and tastes just like your favorite takeout—only fresher. The black pepper adds a warming kick without being too spicy, and the colorful veggies bring brightness and crunch.
It’s great for meal prep, family dinners, or impressing guests with something they’ll never guess is this easy to make.
What You’ll Need
For the Chicken:
- 1 lb boneless skinless chicken breast or thighs, cut into bite-size pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil or neutral oil for cooking
For the Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon freshly cracked black pepper (adjust to taste)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional)
- ¼ cup water
- 1 teaspoon cornstarch (for slurry)
For the Veggies:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ onion, sliced
- 2 scallions, chopped for garnish
Pro Tips
- Use freshly cracked black pepper for bold, aromatic flavor—pre-ground won’t have the same kick.
- Slice vegetables evenly so they cook at the same rate and retain a slight crunch.
- Coat chicken in cornstarch for a lightly crisp texture and better sauce absorption.
- Don’t overcrowd the pan—cook chicken in batches for proper browning.
- Taste before serving—adjust pepper or sweetness to your liking.
Tools You’ll Need
- Large skillet or wok
- Cutting board and sharp knife
- Measuring spoons and cups
- Small bowl for mixing sauce
- Tongs or wooden spatula
Substitutions & Variations
Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce or hoisin.
Vegetarian: Swap chicken for tofu and use hoisin instead of oyster sauce.
Spicy Version: Add chili flakes or a sliced red chili to the stir-fry.
More Veggies: Include broccoli, mushrooms, or snap peas.
Lower-Carb: Serve with cauliflower rice or in lettuce wraps.
Make-Ahead Tips
- Chop all veggies and mix sauce up to 2 days ahead and store in airtight containers.
- Marinate chicken in soy sauce and cornstarch the night before for extra flavor.
- Double the sauce and refrigerate for quick stir-fry meals later in the week.
- Store leftovers in the fridge for easy reheating during busy days.
How to Make Black Pepper Chicken
Step 1: Prep the Chicken
In a bowl, toss chicken with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch. Let sit for 10–15 minutes while prepping the veggies and sauce.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, black pepper, and water. Stir in 1 teaspoon cornstarch to create a slurry.
Step 3: Sear the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 4–5 minutes until browned and cooked through. Remove and set aside.
Step 4: Stir-Fry the Veggies
In the same pan, add sliced onion and bell peppers. Stir-fry 2–3 minutes until tender-crisp.
Step 5: Add Sauce and Combine
Return chicken to the pan, pour in the sauce, and stir to coat. Cook for 1–2 minutes until sauce thickens and everything is coated evenly.
Step 6: Serve
Serve hot over rice or cauliflower rice. Garnish with scallions and extra black pepper to taste.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or microwave with a splash of water to loosen the sauce.
- Makes a great lunch the next day in a rice bowl or lettuce wrap.
- Avoid freezing—peppers can become soggy after thawing.
Recipe FAQ
1. Can I use pre-ground black pepper instead of freshly cracked?
Yes, but freshly cracked black pepper gives a much bolder and more aromatic flavor. Pre-ground will work in a pinch, but the dish may lose some of its signature kick.
2. What can I substitute for oyster sauce?
You can use hoisin sauce for a vegetarian option or a mix of soy sauce and a dash of sugar if you’re out of both. Just note that oyster sauce adds depth and umami, so substitutions may change the flavor slightly.
3. Is this dish good for meal prep?
Absolutely! It reheats well and keeps in the fridge for up to 4 days. Store the chicken and sauce separately from rice for the best texture when reheating.
4. Can I use frozen vegetables instead of fresh?
Yes, but fresh bell peppers and onions give the best texture and flavor. If using frozen, thaw and pat dry before stir-frying to avoid excess moisture.
5. How do I make it spicier?
Add a sliced chili, red pepper flakes, or a drizzle of chili oil to the sauce or as a garnish to increase the heat without altering the core flavor.
Bold, Easy, and Family-Approved
This homemade Black Pepper Chicken recipe brings restaurant-style flavor straight to your kitchen—without the takeout price or mystery ingredients. It’s quick, healthy, and completely satisfying.
Whether you serve it over rice, in lettuce wraps, or with extra veggies, it’s sure to become a dinner favorite.
Give it a try this week and let me know—did you go classic or add your own twist? I’d love to hear how you made this dish your own in the comments!