Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 tbsp soy sauce (divided); 1 tbsp cornstarch; 2 tbsp oyster sauce; 1 tbsp dark soy sauce (optional, for color); 1 tbsp rice vinegar; 1 tbsp brown sugar; 3 cloves garlic, minced; 2 tsp freshly ground black pepper (coarsely ground); 1/3 cup chicken broth or water; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, sliced; 2–3 tbsp vegetable oil or sesame oil, for stir-frying; Optional: sliced green onions for garnish

Why You’ll Love This Recipe

This recipe comes together in under 30 minutes, making it ideal for busy weeknights. The black pepper sauce is rich, peppery, and savory, coating each piece of chicken and vegetable in irresistible flavor. It’s customizable, pairs well with rice or noodles, and uses simple pantry staples. Plus, it’s healthier and fresher than most takeout options.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Soy sauce
Oyster sauce
Dark soy sauce (optional for color and depth)
Rice vinegar
Brown sugar
Garlic, minced
Freshly ground black pepper (coarsely ground for bold flavor)
Cornstarch
Water or chicken broth
Onion, chopped
Green bell pepper, chopped
Celery, sliced
Oil for stir-frying (vegetable or sesame oil)
Optional: sliced green onions for garnish

Directions

In a bowl, toss chicken pieces with a little soy sauce and cornstarch. Let marinate for 10–15 minutes.
In a separate bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce (if using), vinegar, sugar, water or broth, garlic, and black pepper. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.
In the same pan, add a bit more oil and stir-fry onions, bell peppers, and celery until slightly tender but still crisp.
Return the chicken to the pan and pour the sauce over everything. Toss to coat and cook for 1–2 more minutes until the sauce thickens.
Serve hot, garnished with green onions if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes

Variations

Add heat: Stir in red chili flakes or a dash of hot sauce for spicier black pepper chicken.
Use other vegetables: Try broccoli, snap peas, or mushrooms for variety.
Make it low-sodium: Use low-sodium soy sauce and broth.
Swap the protein: Use beef, shrimp, or tofu instead of chicken.
Gluten-free option: Use gluten-free tamari instead of soy sauce and ensure all sauces are gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat or microwave in 30-second intervals until hot. Add a splash of water if the sauce has thickened too much.

FAQs

What type of black pepper should I use?

Freshly ground black pepper, preferably coarse, gives the best bold flavor.

Can I use pre-cooked chicken?

Yes, but stir-fry just briefly to avoid overcooking. Add it with the sauce in the final step.

What’s the best cut of chicken for this dish?

Chicken thighs are juicier, but chicken breast works great for a leaner option.

Is this dish spicy?

It has a peppery kick, but it’s not spicy-hot. You can adjust the black pepper to your taste.

Can I make this ahead of time?

Yes, you can prep the sauce and marinate the chicken in advance. Cook fresh when ready to serve.

What should I serve it with?

Steamed rice, fried rice, noodles, or cauliflower rice all pair well.

Can I freeze black pepper chicken?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

How do I keep the vegetables crisp?

Stir-fry the vegetables briefly over high heat so they stay slightly crisp and colorful.

Can I double the recipe?

Absolutely, just be sure not to overcrowd the pan—cook in batches if needed.

Is it okay to use bottled stir-fry sauce?

You can, but the homemade sauce is quick and gives the dish a more authentic, fresh flavor.

Conclusion

Black Pepper Chicken is a flavorful, easy-to-make stir-fry that delivers the punch of your favorite takeout in a healthier, homemade version. With its tender chicken, crisp veggies, and savory black pepper sauce, it’s a meal that’s sure to satisfy. Quick to prep and even quicker to disappear, it’s a recipe worth adding to your weekly rotation.