Black Pepper Chicken is my go-to stir-fry when I’m craving bold, takeout-style flavor without leaving the house. This dish features juicy chicken pieces tossed in a rich, peppery sauce with tender-crisp vegetables—it’s fast, flavorful, and so easy to make from scratch.
Why You’ll Love This Recipe
I love this recipe because it packs a punch of flavor with minimal effort. The black pepper gives it just the right amount of heat, while the soy-based sauce adds depth and umami. It comes together in under 30 minutes, making it a perfect weeknight dinner. Plus, I get to control the ingredients, so it’s healthier and fresher than takeout.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken thighs or breasts
cornstarch
low-sodium soy sauce or tamari (for gluten-free)
oyster sauce (optional)
rice vinegar
dark soy sauce (for color and depth)
garlic
ginger
freshly ground black pepper
bell peppers
celery
onion
green onions
neutral oil (like avocado or vegetable oil)
directions
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I start by cutting the chicken into bite-sized pieces and tossing it with cornstarch and a little soy sauce to marinate.
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I prepare the sauce by whisking together soy sauces, oyster sauce, vinegar, and lots of freshly cracked black pepper.
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In a large skillet or wok, I heat oil over medium-high heat and sear the chicken until browned and cooked through, then remove it from the pan.
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I sauté garlic and ginger until fragrant, then add the onions, celery, and bell peppers and stir-fry until just tender.
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I return the chicken to the pan and pour in the sauce, tossing everything until the chicken is well coated and the sauce is slightly thickened.
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I sprinkle in the green onions and serve hot over rice or noodles.
Servings and timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 15 minutes to cook, so I have it on the table in about 25 minutes.
Variations
I like to swap in broccoli, zucchini, or snap peas depending on what I have on hand. When I want a bit of sweetness, I add a splash of honey or hoisin sauce to the mix. For extra heat, I sometimes stir in a sliced chili or a pinch of red pepper flakes. If I’m low on time, I use pre-cut chicken and frozen stir-fry veggies to speed things up.
storage/reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I use a skillet over medium heat to maintain the texture, but the microwave works too. I usually add a splash of water or broth if the sauce has thickened too much after chilling.
FAQs
Can I make this with tofu or another protein?
Yes, I’ve made it with tofu, shrimp, and even beef. Just adjust the cooking time depending on the protein.
What’s the difference between light and dark soy sauce?
Light soy sauce is saltier and used for flavor, while dark soy sauce is thicker and adds color and a slightly sweeter taste. I use both for a balanced sauce.
Is this recipe spicy?
It has a noticeable peppery kick, but it’s not overly spicy. I adjust the black pepper to my preference and can add chili if I want more heat.
Can I meal prep this dish?
Definitely. I often make a big batch and portion it with rice or noodles for quick lunches throughout the week.
What’s the best cut of chicken to use?
I usually go with chicken thighs for their tenderness and flavor, but chicken breast works great too if I want something leaner.
Conclusion
Black Pepper Chicken is one of those dishes I never get tired of—it’s fast, flavorful, and so satisfying. With tender chicken, crisp vegetables, and a bold, peppery sauce, it’s everything I want in a weeknight stir-fry. Whether I’m making it for dinner or prepping it for lunches, this one always hits the spot.
Print
Black Pepper Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish, Stir Fry
- Method: Stovetop
- Cuisine: Asian-Inspired, Chinese-American
- Diet: Gluten Free
Description
This Black Pepper Chicken is a bold and flavorful stir-fry made with tender chicken, crisp vegetables, and a rich, peppery sauce. Ready in under 30 minutes, this healthier takeout-style favorite is the perfect weeknight dinner—quick, easy, and better than takeout!
Ingredients
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon dark soy sauce (for color and depth)
- 1 tablespoon rice vinegar
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 2 celery stalks, sliced
- 1/2 onion, sliced
- 2 green onions, chopped
- 2 tablespoons neutral oil (e.g., avocado or vegetable oil)
Instructions
- In a bowl, toss chicken pieces with cornstarch and 1 tablespoon soy sauce. Let marinate for 10 minutes.
- In a separate bowl, whisk together remaining soy sauce, oyster sauce, dark soy sauce, rice vinegar, and black pepper.
- Heat oil in a large skillet or wok over medium-high heat. Sear the chicken until browned and cooked through. Remove and set aside.
- In the same pan, sauté garlic and ginger until fragrant, about 30 seconds.
- Add onion, bell pepper, and celery. Stir-fry for 2–3 minutes until just tender.
- Return the chicken to the pan. Pour in the sauce and toss everything to coat. Stir until the sauce thickens and clings to the chicken and veggies.
- Sprinkle with green onions and serve hot over rice or noodles.
Notes
- Chicken thighs offer juicier results, but chicken breast works well too.
- Add a pinch of red pepper flakes or sliced chili for more heat.
- For added sweetness, mix in a teaspoon of honey or hoisin sauce.
- Swap in broccoli, snap peas, or zucchini for variation.
- Pre-mix the sauce to speed up cooking on busy nights.
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