Go Back
Olivia

Black Pepper Chicken

This Black Pepper Chicken is a better-than-takeout stir-fry packed with juicy chicken, fresh veggies, and a bold black pepper garlic sauce. Ready in just 30 minutes—perfect for quick dinners or meal prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey or brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 small onion sliced
  • 1 bell pepper sliced
  • 1 tbsp freshly ground black pepper or to taste
  • 1 tsp garlic minced
  • Optional garnish: green onions sesame seeds

Method
 

  1. In a bowl, mix chicken with soy sauce, oyster sauce, honey, cornstarch, and black pepper. Let sit for 10–15 minutes.
  2. Heat oil in a large skillet or wok over medium-high heat.
  3. Add chicken and cook for 6–7 minutes, stirring occasionally, until browned and cooked through.
  4. Push chicken to one side. Add onion and bell pepper, stir-fry for 2–3 minutes until slightly softened.
  5. Stir everything together and cook 1 more minute. Taste and adjust seasoning.
  6. Serve hot over rice, cauliflower rice, or in lettuce cups.

Notes

Black Pepper Chicken – Helpful Tips

Cooking Tips & Techniques
Use boneless, skinless chicken thighs or breasts—thighs offer more flavor, but either works well with a hot sear.
Marinate the chicken briefly in soy sauce, a splash of sesame oil, and cornstarch to lock in moisture and flavor.
Cook the chicken in batches over high heat for a quick sear—this keeps it tender, not steamed.
Toast freshly cracked black pepper in the pan for 30 seconds before adding the sauce—it wakes up the spice and gives a bold, fragrant finish.
Use a cornstarch slurry to thicken the sauce just enough to cling to the chicken and veggies without turning gloopy.
Serving Suggestions
Serve hot over steamed jasmine or basmati rice to soak up every drop of that peppery glaze.
Add stir-fried bell peppers, onions, and celery for crunch, color, and balance.
Top with sliced scallions and toasted sesame seeds for extra flavor and a pop of freshness.
Pair with egg rolls, dumplings, or a side of garlic bok choy for a full Chinese-inspired meal.
Great for lunch bowls or easy weeknight dinners with a punch of takeout-style flavor.
Make-Ahead & Storage
Make-Ahead: Prep the sauce and chop all ingredients ahead of time for a quick stir-fry when ready.
Refrigerator: Store cooked leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and sauce together for up to 2 months—best without the veggies.
Reheat: Reheat in a skillet over medium heat or microwave in short bursts, adding a splash of water to loosen the sauce if needed.
Tasty Variations to Try
Extra Spicy Version: Add red pepper flakes or diced Thai chilis for more heat.
Low-Carb Option: Serve over cauliflower rice or stir-fried cabbage instead of rice.
Sweet & Savory: Stir in a spoonful of honey or hoisin sauce for a richer, more balanced flavor.
Ginger Garlic Boost: Add fresh grated ginger and extra garlic to the stir-fry base for an aromatic punch.
Vegetarian Swap: Replace chicken with tofu or mushrooms—just be sure to press and brown tofu for the best texture.