Black Pepper Chicken Recipe
If you’re craving something bold and satisfying yet incredibly easy to put together, Black Pepper Chicken is about to become your new go-to stir fry. With every bite, you get juicy pieces of chicken glazed in a fragrant sauce, the warmth of cracked black pepper, crisp bell peppers, and the gentle sweetness of brown sugar all balancing each other beautifully. This dish delivers everything we love in Asian-inspired cooking—big flavors, vibrant veggies, and a glossy sauce that begs to be spooned over steaming rice. Trust me, once you try it, Black Pepper Chicken will be just as much a weeknight hero for you as it is for me!

Ingredients You’ll Need
You’ll be amazed by how just a handful of pantry staples and a few fresh veggies work magic here. Every ingredient in Black Pepper Chicken has its own moment: the chicken soaks up incredible flavor, the peppers and onions keep things lively, and the sauce ties it all together with serious flair.
- Chicken thighs or breasts: Opt for thighs if you want extra juiciness, but breasts are lean and work great too—just cut them into bite-sized pieces for even cooking.
- Soy sauce: This is your saltiness and umami powerhouse, infusing the chicken with deep savory notes from the very start.
- Oyster sauce: Adds glossy richness and a hint of sweetness—don’t skip it if you want that classic takeout-style depth!
- Cornstarch: Not only does it tenderize the chicken, but it also thickens the sauce to that signature silky texture.
- Water: Loosens the marinade and helps blend the sauces; just a splash makes a big difference in texture.
- Vegetable oil: Pick a neutral oil with a high smoke point for stir-frying—canola or sunflower work well, too.
- Onion: Sliced onions bring a subtle sweetness that melds beautifully with the sauce and peppers.
- Green bell pepper: These add a crunch and fresh, grassy note—plus a gorgeous splash of green color.
- Red bell pepper: Bright and slightly sweeter than their green cousins, these make the dish pop visually and in flavor.
- Garlic: No good stir fry is complete without garlic—it infuses the oil and brings everything to life.
- Freshly ground black pepper: The star! Using freshly ground pepper gives this dish its signature kick and aromatic warmth.
- Brown sugar: Just a touch smooths out the sharpness of the sauce and balances out the pepperiness.
- Rice vinegar: Lends acidity to keep things bright and vibrant—plus, it cuts through the richness beautifully.
- Chicken broth or water: This helps stretch out the sauce and deepen the flavor; if you want extra savoriness, go for broth.
- Green onions: A classic garnish—scattered over the top, they add freshness and a tiny hit of crunch in every bite.
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Combine your chicken pieces, soy sauce, oyster sauce, cornstarch, and water in a mixing bowl. Toss everything together until the chicken is evenly coated. Give this mixture about 10–15 minutes to marinate—just enough time for the flavors to mingle and the cornstarch to tenderize the chicken. This quick step will make every bite irresistibly flavorful.
Step 2: Sear the Chicken
Heat your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, spread the marinated chicken out in a single layer. Let it sear, undisturbed, for a couple of minutes to develop a bit of color before flipping and stirring. Cook for 5–6 minutes until the chicken is cooked through and lightly browned. Transfer it to a plate and set aside.
Step 3: Sauté the Vegetables
Using the same skillet, add your sliced onions and bell peppers. Sauté for 3–4 minutes—you want them tender yet still vibrant and a touch crisp. Add the minced garlic and cook for another 30 seconds, just until fragrant. This step helps layer in all those fresh, aromatic notes that make Black Pepper Chicken shine.
Step 4: Bring it All Together
Return the cooked chicken and any accumulated juices to the pan. Sprinkle over your freshly ground black pepper, brown sugar, rice vinegar, and chicken broth. Stir everything together so all the chicken and veggies are glossy and richly coated. Let it all simmer together for about 2–3 minutes, just until the sauce thickens a bit and clings to every piece.
Step 5: Finish and Serve
Turn off the heat and garnish generously with sliced green onions. Serve your Black Pepper Chicken piping hot, right out of the skillet, and get ready for the applause at the table!
How to Serve Black Pepper Chicken

Garnishes
A sprinkle of green onions is a must—they add bite and color. If you’re feeling extra fancy, a handful of toasted sesame seeds or even a few fresh cilantro leaves can make your Black Pepper Chicken look and taste restaurant-worthy. For fans of heat, try a scatter of chili flakes or thinly sliced fresh chili.
Side Dishes
This dish loves company! Scoop it over fluffy steamed white or brown rice to soak up all that savory sauce, or try it with a tangle of lo mein noodles for a fun twist. Want to sneak in more veggies? A crisp cucumber salad or simple sautéed greens are both deliciously refreshing partners.
Creative Ways to Present
For a party or meal prep, portion Black Pepper Chicken into individual rice bowls with extra colorful veggies on the side. You can also tuck it into lettuce wraps and top with chopped peanuts for a hands-on appetizer. For an extra elegant touch when serving guests, transfer it to a sizzling platter and bring it straight to the table—showstopper status!
Make Ahead and Storage
Storing Leftovers
Once cooled, tuck your leftover Black Pepper Chicken into an airtight container and stash it in the fridge. It will stay fresh and flavorful for up to three days, making it perfect for grab-and-go lunches or easy dinners later in the week.
Freezing
Black Pepper Chicken actually freezes well! Let it cool completely before transferring to a freezer-safe container. It’ll keep for up to two months. When you’re ready to enjoy, just thaw it overnight in the refrigerator for best texture.
Reheating
To reheat, simply pop individual portions in the microwave until steaming hot or warm gently in a skillet with a splash of water or broth. The sauce may thicken a bit more after chilling, so a little extra liquid will help bring back its glossy finish.
FAQs
Can I make Black Pepper Chicken with chicken breasts instead of thighs?
Absolutely! Chicken breasts make for a leaner result, but they’re just as tasty. Just be careful not to overcook, as they tend to cook a bit faster than thighs and can dry out. The marinade and quick stir fry method keep them tender and juicy.
How spicy is Black Pepper Chicken?
The freshly ground black pepper provides warmth and a gentle kick without being mouth-numbingly spicy. If you prefer more heat, feel free to toss in chili flakes or sliced fresh chilies to turn things up a notch!
What can I use instead of oyster sauce?
If you don’t have oyster sauce or prefer to skip it, you can substitute with hoisin sauce or a mix of extra soy sauce and a pinch of sugar. The flavor will be slightly different but still wonderfully savory.
Can I add other vegetables to this stir fry?
Definitely! Black Pepper Chicken is very forgiving when it comes to add-ins. Try broccoli, snap peas, mushrooms, or even carrot slices—just keep everything bite-sized so they cook quickly and evenly.
How do I keep the chicken tender in this recipe?
The key is marinating with cornstarch, which works wonders! It creates a protective coating that locks in moisture, and the quick stir fry method prevents overcooking. Be sure not to overcrowd the pan so your chicken cooks evenly and stays tender.
Final Thoughts
Nothing makes me happier than an easy stir fry that delivers so much flavor with so little fuss, and Black Pepper Chicken truly fits the bill. If you’re hunting for a dinner that always gets rave reviews—even on your busiest nights—this is the one to try. Let the bold black pepper sauce and colorful veggies work their magic, and enjoy every last bite!
Print
Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and aromatic Black Pepper Chicken recipe that rivals your favorite takeout dish. Tender chicken pieces stir-fried with colorful bell peppers, onions, and a savory black pepper sauce. Serve over rice or noodles for a satisfying meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 small onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons chicken broth or water
- 2 green onions (sliced, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken, soy sauce, oyster sauce, cornstarch, and water. Let marinate for 10–15 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet, cook chicken until browned and cooked through. Set aside.
- Prepare the Stir-Fry: Sauté onion and bell peppers. Add garlic. Return chicken to the pan, add black pepper, brown sugar, vinegar, and broth. Simmer until sauce thickens.
- Serve: Garnish with green onions and serve hot.
Notes
- For extra heat, add red pepper flakes or sliced chili peppers.
- Serve over white rice, brown rice, or noodles.
- Adjust the black pepper to taste—freshly ground makes a big difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 710mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg