Craving bold takeout flavor at home? This Black Pepper Chicken recipe brings you the irresistible punch of freshly ground black pepper, savory sauce, and tender chicken—all in under 30 minutes. Popular in Asian-inspired kitchens, this dish is known for its rich, aromatic flavor and quick cooking time.
Instead of ordering takeout, you can recreate this restaurant classic with simple pantry ingredients. The combination of seared chicken, a glossy pepper sauce, and stir-fried veggies makes it perfect for busy weeknights or meal prep.
Whether you’re a spice lover or simply seeking a new go-to chicken dinner, this homemade black pepper chicken delivers a flavorful, healthier alternative that satisfies every time.
What Is Black Pepper Chicken?
Black Pepper Chicken is a flavorful stir-fry dish commonly found in Chinese-American cuisine. It’s made with tender chicken pieces sautéed with vibrant vegetables and coated in a bold black pepper sauce.
Unlike sweet or sticky Asian dishes, this one leans into savory and spicy flavors. The star ingredient—coarsely ground black pepper—gives the dish its signature kick, while soy sauce, garlic, and onions provide balance and umami depth.
Traditionally served over steamed rice or noodles, black pepper chicken is a fast, satisfying meal perfect for busy households. It’s especially loved for its combination of quick prep time, high protein, and bold flavor, making it a healthier alternative to deep-fried takeout options.
Ingredients You’ll Need for Black Pepper Chicken
To make Black Pepper Chicken at home, you’ll need simple ingredients commonly found in most kitchens. Here’s a breakdown of the essentials:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch (for coating and tenderness)
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
For the Stir-Fry Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or finely chopped
For the Sauce:
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (adds richness and umami)
- 1 teaspoon dark soy sauce (for color, optional)
- 1–1.5 teaspoons freshly ground black pepper (adjust to heat preference)
- 1/2 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry to thicken the sauce)
📝 Tip: Freshly cracked black pepper makes a big difference. Use a coarse grind for that bold, spicy kick.
How to Make Black Pepper Chicken (Step-by-Step)
Follow these simple steps to prepare flavorful and authentic Black Pepper Chicken at home:
1. Marinate the Chicken
In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes. This step ensures the chicken remains tender and absorbs flavor.
2. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), black pepper, sugar, chicken broth, and the cornstarch slurry. Set this aside for later.
3. Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Sear and cook until golden brown and cooked through, about 4–5 minutes. Remove from the skillet and set aside.
4. Stir-Fry the Vegetables
In the same pan, add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds until fragrant. Add sliced onions and bell peppers. Stir-fry for 2–3 minutes until they are slightly tender but still crisp.
5. Combine Everything
Return the cooked chicken to the pan. Pour the sauce mixture over the chicken and vegetables. Toss everything together and cook for 2–3 minutes, allowing the sauce to thicken and coat the chicken evenly.
6. Serve
Turn off the heat. Serve hot over steamed white rice or noodles. Garnish with additional freshly ground black pepper if desired.
Why You’ll Love This Black Pepper Chicken Recipe
This Black Pepper Chicken is more than just a quick dinner idea—it’s a recipe you’ll want to make again and again. Here’s why:
1. Bold, Savory Flavor
The rich black pepper sauce delivers a deep, savory heat that wakes up your taste buds. The combination of soy sauce, oyster sauce, and fresh cracked pepper creates a layered flavor that’s both comforting and exciting.
2. Quick and Easy to Make
With just a few pantry staples and about 30 minutes of cooking time, this dish comes together fast. It’s ideal for busy weeknights when you need something fast but delicious.
3. Budget-Friendly
Chicken thighs or breasts are affordable, and the vegetables are flexible. You can easily swap ingredients based on what you already have—perfect for cutting costs without sacrificing flavor.
4. Healthier Than Takeout
Homemade Black Pepper Chicken uses fewer oils and no artificial additives. You’re in control of the ingredients, which means you can enjoy your meal with fewer calories and less sodium.
5. Versatile and Customizable
You can tailor this recipe to your liking. Prefer it spicier? Add chili flakes. Need it gluten-free? Use tamari instead of soy sauce. Want more veggies? Toss in snap peas or broccoli.
Tips for Perfect Black Pepper Chicken Every Time
Mastering Black Pepper Chicken is easy, but a few smart tips will make your dish restaurant-quality:
1. Use Freshly Cracked Black Pepper
Avoid pre-ground pepper. Freshly cracked black pepper gives the sauce its signature kick and aroma. It balances perfectly with the soy and oyster sauces.
2. Marinate the Chicken
Marinating the chicken for at least 15–20 minutes in soy sauce and cornstarch makes it more flavorful and tender. It also helps seal in juices during cooking.
3. High Heat Is Key
Cook over high heat to sear the chicken properly and lock in flavor. This technique helps achieve that characteristic wok-charred taste similar to your favorite takeout.
4. Cut the Chicken Evenly
Cut the chicken into bite-sized, uniform pieces. This ensures even cooking and makes every bite delicious and easy to eat.
5. Don’t Overcook the Vegetables
Add bell peppers and onions toward the end to keep them crisp. Overcooked vegetables will make the dish soggy and dull.
6. Use a Wok or Large Skillet
A wok distributes heat more evenly and gives you enough room to toss the ingredients quickly. If you don’t have one, use the largest skillet you own.
How to Make Black Pepper Chicken: Step-by-Step Instructions
Follow these simple steps to prepare delicious and flavorful Black Pepper Chicken at home.
Ingredients
Here’s everything you need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil (vegetable or sesame)
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp freshly ground black pepper
- 1 tsp rice vinegar or apple cider vinegar
- 1 tbsp water (to thin the sauce if needed)
Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2–3 garlic cloves, minced
- 1-inch piece of ginger, grated
Instructions
Step 1: Marinate the Chicken
In a medium bowl, mix the chicken pieces with soy sauce and cornstarch. Set aside for 15–20 minutes to marinate.
Step 2: Prepare the Sauce
In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, sugar, vinegar, and black pepper. Set aside.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and fully cooked. Remove the chicken and set it aside.
Step 4: Sauté the Aromatics
In the same pan, add a little more oil if needed. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
Step 5: Add Vegetables
Add bell peppers and onions. Stir-fry for 2–3 minutes. Keep them slightly crisp.
Step 6: Combine Everything
Return the cooked chicken to the pan. Pour in the prepared sauce. Stir everything together and cook for another 1–2 minutes until the sauce thickens and coats the chicken evenly.
Step 7: Serve
Serve hot with steamed rice or noodles. Garnish with sliced green onions if desired.
Serving Suggestions and Flavorful Variations
Black Pepper Chicken is incredibly versatile and pairs well with many sides. Whether you’re serving it for lunch or dinner, these suggestions and variations will elevate your meal.
Serving Suggestions
- With Steamed Rice:
Classic and comforting. White jasmine rice or brown rice balances the bold flavors of the dish. - With Fried Rice:
Combine with egg fried rice or vegetable fried rice for a full takeout-style meal. - With Noodles:
Serve over lo mein, rice noodles, or soba for a flavorful fusion twist. - In Lettuce Wraps:
Spoon the chicken into crisp lettuce leaves for a low-carb, fresh serving option. - Alongside Steamed Veggies:
Broccoli, snap peas, or bok choy add extra nutrients and crunch.
Delicious Variations
- Add Cashews or Peanuts:
Stir in roasted nuts at the end for extra crunch and a nutty undertone. - Make it Spicier:
Add sliced red chilies or a dash of chili oil to the sauce for extra heat. - Use Tofu or Mushrooms:
Replace the chicken with crispy tofu or stir-fried mushrooms for a vegetarian version. - Try Different Proteins:
Swap chicken for shrimp, beef strips, or pork for variety. - Add a Citrus Twist:
A splash of lime juice or grated orange zest can brighten the overall flavor profile.
Storage and Reheating Tips
Proper storage and reheating ensure your Black Pepper Chicken remains just as flavorful the next day. Here’s how to keep it fresh and safe:
How to Store Leftovers
- Refrigerator:
Place cooled chicken in an airtight container. Store for up to 3–4 days in the fridge. - Freezer:
For longer storage, freeze in a sealed freezer-safe container for up to 2 months.
Tip: Freeze in portions to make reheating easier.
How to Reheat
- On the Stovetop:
Reheat in a skillet over medium heat with a splash of water or chicken broth. Stir occasionally until warmed through. - In the Microwave:
Place in a microwave-safe dish, cover lightly, and heat in 30-second intervals, stirring between each, until hot. - From Frozen:
Thaw overnight in the fridge, then reheat using one of the methods above.
Frequently Asked Questions (FAQs)
1. Can I make Black Pepper Chicken less spicy?
Yes, you can. Simply reduce the amount of freshly ground black pepper. You can also use sweet bell peppers and a milder chili sauce if your recipe includes one.
2. What is the best cut of chicken for this recipe?
Boneless, skinless chicken thighs are the most flavorful and tender. However, chicken breasts work well too if you prefer leaner meat.
3. Can I make this dish ahead of time?
Absolutely. You can prepare the sauce and chop the vegetables ahead. Cooked Black Pepper Chicken also reheats well, making it perfect for meal prep.
4. Is this recipe gluten-free?
It can be if you use gluten-free soy sauce or tamari. Always check the labels of all sauces and condiments used.
5. What vegetables go well with Black Pepper Chicken?
Bell peppers, onions, broccoli, snap peas, and carrots all complement the dish beautifully. Feel free to add your favorites.
6. How can I make the sauce thicker?
Mix a little cornstarch with cold water (a slurry) and add it at the end of cooking. Stir continuously until the sauce thickens.
Final Thoughts on Black Pepper Chicken
Black Pepper Chicken is more than just a quick meal—it’s a savory dish bursting with bold flavor and comforting spice. With its flexible ingredients and simple preparation, it fits perfectly into any weeknight dinner routine or even special occasions.
Whether you’re cooking for family or impressing guests, this recipe delivers satisfaction in every bite. Plus, it’s easy to customize based on your spice tolerance and pantry staples.
Ready to spice up your dinner tonight? Give this Black Pepper Chicken recipe a try and discover why it’s a favorite across cultures and kitchens. And if you loved it, don’t forget to share it, bookmark the recipe, and explore more chicken dishes on our blog.