Black Pepper Chicken Recipe

You know those nights when you’re staring into the fridge, willing dinner to magically appear? When the takeout menus are calling your name, but your wallet (and maybe your better judgment) is saying, “Not tonight!”? That’s exactly when this Easy Black Pepper Chicken swoops in to save the day. It’s the kind of meal that feels like a warm hug—savory, slightly spicy, and packed with flavor that’s way bigger than the effort required. I first perfected this recipe during a particularly chaotic week when my family’s schedules were all over the place, and it instantly became a requested favorite. It’s the proof that a delicious, satisfying dinner doesn’t have to be complicated.

Table of Contents

Table of Contents

Why You’ll Love This Black Pepper Chicken

This isn’t just another stir-fry. Here’s why it’s about to become a regular on your meal rotation:

• Seriously Quick: From prep to plate in about 30 minutes. Perfect for those “what’s for dinner?!” panic moments.
• Better Than Takeout: You control the ingredients, so it’s fresher, healthier, and honestly, more flavorful than anything that comes in a box.
• Family-Friendly Flavor: The black pepper sauce has a kick that adults love, but it’s mild enough that my kids happily clean their plates. It’s a true crowd-pleaser.
• Endlessly Customizable: Got extra veggies? Toss them in! Want it spicier? Add some chili flakes. This recipe is a fantastic base for your own creations.

Ingredients for Your Flavorful Feast

Here’s what you’ll need to create this simple yet impressive dish. The magic is in the balance of savory, sweet, and peppery notes.

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For the Chicken & Marinade:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1-2 teaspoons freshly ground black pepper (adjust to your taste!)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1 medium onion, cut into chunks
• 1 bell pepper (any color), cut into chunks
• Green onions, sliced, for garnish

Step-by-Step Instructions

Let’s get cooking! This comes together so fast, so I recommend having all your ingredients prepped and ready to go before you turn on the stove.

1. Marinate the Chicken: In a medium bowl, toss the cubed chicken with the 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of black pepper. Let it sit for at least 15 minutes while you prep the other ingredients. This little wait makes the chicken incredibly tender.
2. Whisk the Sauce: In a small bowl or measuring cup, whisk together all the sauce ingredients: soy sauce, oyster sauce, water, brown sugar, the larger amount of black pepper, garlic, and ginger. Set this flavor bomb aside.
3. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it’s cooked through and nicely browned. Remove the chicken from the skillet and set it aside on a plate.
4. Sauté the Veggies: In the same skillet, add the other tablespoon of oil. Toss in the onion and bell pepper and stir-fry for about 4-5 minutes, until they are tender-crisp.
5. Bring It All Together: Return the cooked chicken to the skillet with the vegetables. Give the sauce a quick re-stir (the cornstarch might have settled) and pour it over everything. Cook, stirring constantly, for another 1-2 minutes until the sauce thickens and beautifully coats the chicken and veggies.
6. Serve and Enjoy! Immediately transfer your glorious Black Pepper Chicken to a serving platter. Garnish with those sliced green onions for a fresh pop of color and flavor.

My Go-To Equipment

You don’t need anything fancy! A trusty large skillet or wok is your best friend here. I also find a good set of mixing bowls and a sharp chef’s knife make the prep work a breeze.

Tips, Tricks, and Fun Variations

This recipe is wonderfully forgiving. Here’s how to make it your own:

• Spice Level: Love heat? Add a teaspoon of sriracha or some red pepper flakes to the sauce. For a milder dish, just reduce the black pepper a bit.
• Veggie Boost: Feel free to add broccoli florets, snap peas, or sliced carrots. Just add harder veggies like carrots a minute or two before the onions and peppers to give them a head start.
• Protein Swap: This sauce is fantastic with thinly sliced beef, shrimp, or even firm tofu. The cooking time will vary slightly.
• Fresh is Best: I highly recommend using freshly ground black pepper for the most vibrant, aromatic flavor. The pre-ground stuff just doesn’t pack the same punch!

What to Serve With Black Pepper Chicken

This dish is a star over a bed of fluffy steamed jasmine rice, which soaks up the delicious sauce perfectly. For a lighter option, it’s also great with cauliflower rice. To round out the meal, a simple cucumber salad provides a cool, crisp contrast that balances the savory notes beautifully.

Nutrition Information

This is an auto-generated estimate. Actual values may vary based on specific ingredients used.

Per Serving (approx. 1.5 cups): Calories: 320 | Fat: 12g | Saturated Fat: 2g | Carbohydrates: 15g | Fiber: 2g | Sugar: 8g | Protein: 35g

I hope this Easy Black Pepper Chicken brings as much joy and ease to your dinner table as it has to mine. It’s a recipe that proves that a little bit of pepper and a lot of love can create something truly special. If you give it a try, I’d be thrilled to hear how it turned out for you!

Your Black Pepper Chicken Questions, Answered!

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance. The entire dish also reheats wonderfully. Store it in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet on the stove.

I don’t have oyster sauce. What can I use instead?

No problem! You can substitute the oyster sauce with an equal amount of hoisin sauce for a slightly sweeter flavor, or with more soy sauce mixed with a tiny pinch of sugar. For a vegetarian alternative, mushroom stir-fry sauce is a great option.

How can I make this recipe gluten-free?

It’s an easy swap! Just use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and make sure your oyster sauce is a gluten-free brand (or use one of the substitutes mentioned above).

Is it possible to freeze Black Pepper Chicken?

Yes, you can freeze it! Let the cooked dish cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the vegetables may be a bit softer after freezing, but the flavor will still be great.

My sauce didn’t thicken. What happened?

This usually happens if the heat wasn’t high enough when you added the sauce. Don’t worry! Just mix one teaspoon of cornstarch with one tablespoon of cold water to create a “slurry.” Push the chicken and veggies to the side of the pan, pour in the slurry, and stir until it thickens before mixing everything together.