Why You’ll Love This Recipe
Black Pepper Chicken is a restaurant-style stir-fry that’s bold, savory, and full of fresh, peppery flavor. Tender pieces of chicken are tossed with crisp vegetables in a glossy black pepper sauce that perfectly balances heat, sweetness, and umami. It’s fast, flavorful, and healthier than takeout—ready in just 30 minutes.
What I love most about this recipe is the sauce. The combination of soy sauce, oyster sauce, and plenty of freshly ground black pepper gives it that deep, slightly spicy flavor that coats the chicken beautifully. I once added a splash of rice vinegar for a hint of tang, and it made the dish even more vibrant. Whether served over steamed rice, fried rice, or noodles, this stir-fry will quickly become a weeknight favorite.
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Black Pepper Chicken
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
Black Pepper Chicken is a Chinese takeout-style stir-fry made with tender chicken, crisp bell peppers, onions, and a bold black pepper sauce. It’s quick, flavorful, and perfect served over steamed rice or noodles for a fast and satisfying meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 1/2 cup chicken broth
- 1 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, toss chicken pieces with soy sauce, oyster sauce, and cornstarch. Let marinate for 10–15 minutes.
- In a large wok or skillet, heat vegetable oil over medium-high heat. Add chicken and stir-fry for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
- In the same wok, add a bit more oil if needed. Stir-fry onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
- Add garlic and freshly ground black pepper, stirring for 30 seconds until fragrant.
- Return chicken to the wok. Pour in chicken broth, soy sauce, oyster sauce, rice vinegar, and sugar. Stir well.
- Add cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the chicken evenly.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Notes
- Use coarsely ground black pepper for a bold, authentic flavor.
- For a spicier kick, add a few dried red chilies or a dash of chili oil.
- Can substitute chicken with tofu, beef, or shrimp for variation.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts (or thighs)
Thinly sliced for quick cooking and tender texture.
Soy sauce
Adds umami and depth to the marinade and sauce.
Oyster sauce
Provides a rich, savory flavor that defines the dish.
Cornstarch
Used to tenderize the chicken and thicken the sauce.
Garlic and ginger
Add aroma and warmth to the stir-fry.
Onion
Sautéed until tender and sweet, forming part of the flavorful base.
Bell peppers (green and red)
Add color, crunch, and freshness.
Black pepper (freshly ground)
The signature seasoning—use generously for that peppery bite.
Chicken broth (or water)
Helps create the glossy sauce.
Brown sugar (optional)
Balances the savory and spicy flavors.
Sesame oil
Adds a nutty aroma at the end of cooking.
Vegetable oil
Used for stir-frying.
Directions
In a bowl, combine chicken slices with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a dash of black pepper. Toss well and marinate for 15–20 minutes.
In another small bowl, whisk together remaining soy sauce, oyster sauce, chicken broth, and a pinch of brown sugar. Set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.
In the same pan, add a little more oil if needed. Sauté garlic, ginger, onions, and bell peppers for 2–3 minutes until slightly tender but still crisp. Return the chicken to the pan.
Pour in the sauce mixture and stir until everything is evenly coated. Add freshly ground black pepper to taste—be generous! Toss well for 1–2 minutes until the sauce thickens and becomes glossy.
Drizzle with sesame oil before serving.
Serve hot over steamed rice or noodles.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes 15 minutes, cooking requires 15 minutes, making the total time about 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of broth or water if needed to loosen the sauce.
Variations and Customizations
Spicy Black Pepper Chicken
Add chili flakes or a sliced red chili for extra heat.
Honey Black Pepper Chicken
Stir in a tablespoon of honey for a sweet-savory balance.
Ginger-Lover’s Version
Add extra ginger for warmth and spice.
Low-Sodium Version
Use low-sodium soy sauce and skip added salt.
Vegetable Boost
Add broccoli, snap peas, or zucchini for more color and crunch.
Black Pepper Beef
Swap chicken for thinly sliced beef for a heartier version.
Tofu Stir-Fry
Use firm tofu instead of chicken for a vegetarian version.
Garlic Black Pepper Noodles
Toss with cooked noodles instead of rice.
Creamy Black Pepper Chicken
Add a splash of coconut milk for a smooth, mild version.
Cashew Black Pepper Chicken
Add toasted cashews for crunch and nutty flavor.
FAQs
What kind of black pepper should I use?
Freshly cracked black pepper gives the best aroma and flavor—avoid pre-ground pepper.
Can I make this with chicken thighs?
Yes, they stay juicier and are more forgiving when stir-fried.
Do I need oyster sauce?
It’s highly recommended for authentic flavor, but you can substitute hoisin sauce.
Can I use other vegetables?
Yes—broccoli, carrots, or snap peas all work well.
Can I make it spicy?
Absolutely, add chili paste, sriracha, or crushed red pepper flakes.
How do I thicken the sauce?
Simmer for a few minutes or mix a teaspoon of cornstarch with water and add to the pan.
Can I meal-prep this dish?
Yes, it reheats beautifully and stays flavorful for days.
What’s the best oil for stir-frying?
Vegetable, peanut, or canola oil—all have high smoke points.
Can I skip the sugar?
Yes, it’s optional—it just rounds out the flavors.
What can I serve it with?
Steamed jasmine rice, fried rice, or stir-fried noodles are perfect sides.
Conclusion
Black Pepper Chicken is a quick, flavorful stir-fry that delivers restaurant-quality taste in under 30 minutes. With juicy chicken, crisp vegetables, and a bold, peppery sauce, it’s the perfect balance of savory, spicy, and satisfying. Whether you enjoy it as a quick weeknight dinner or part of an Asian-inspired feast, this dish will become a go-to in your kitchen for its simplicity and depth of flavor.
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