Black Pepper Chicken Recipe

Looking for a quick stir-fry that’s bold and full of flavor? This black pepper chicken is it. Spicy, savory, and seriously good.

I whipped it up in under 30 minutes, and it tasted just like my favorite takeout. The black pepper sauce? So rich and peppery—it’s the star.

It’s perfect for busy nights, and it goes great with rice or noodles. Plus, it’s way healthier than ordering out.

Let’s make this easy black pepper chicken together. You’ll love how fast and tasty it is!

Why You’ll Love This Recipe

• Bold and Balanced Flavors: The freshly cracked black pepper gives the dish a signature warmth that’s perfectly balanced with savory oyster sauce and aromatic garlic.
• Quick and Satisfying: It comes together in just about 30 minutes from start to finish — ideal for weeknight dinners or meal prep.
• Customizable: Add your favorite veggies or adjust the heat with chili flakes or more black pepper to suit your taste.
• Better Than Takeout: Skip the delivery fee and make this fresher, cleaner version right in your own kitchen.
• Meal Prep Friendly: Stays great in the fridge for a few days and tastes just as good reheated.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy – great for beginner cooks or weeknight warriors.

Required Kitchen Tools

• Wok or large nonstick skillet
• Sharp chef’s knife
• Cutting board
• Mixing bowls
• Measuring spoons
• Small whisk or fork (for slurry)
• Tongs or spatula for stir-frying

Ingredients for Black Pepper Chicken

Here’s what you’ll need to build bold flavor (exact quantities in the recipe card below):

For the Chicken:

• Boneless, skinless chicken breast or thighs – thinly sliced
• Water – to tenderize the chicken before cooking
• Cornstarch – adds crispiness when stir-fried
• Neutral oil (vegetable or canola)
• Oyster sauce – rich umami base
• Freshly ground black pepper – lots of it

For the Sauce:

• Low-sodium chicken stock – deepens the flavor
• Oyster sauce – brings savory depth
• Light soy sauce – balances the saltiness
• Sugar – just a touch to balance
• Dark soy sauce – adds color and richness
• Sesame oil – subtle nutty aroma

Vegetables & Aromatics:

• Neutral oil (divided)
• Garlic, finely chopped
• Onion, cut into wedges
• Shaoxing wine (optional but authentic)
• Bell pepper (any color), cut into 1-inch pieces
• Celery, sliced diagonally
• Ground black pepper (yes, again — it’s the star)

For Thickening:

• Cornstarch mixed with a splash of water – to create that glossy, restaurant-style finish

How to Make Black Pepper Chicken – Step-by-Step Instructions

1. Prep the Chicken

In a bowl, combine the sliced chicken with 3 tablespoons of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, 2 teaspoons of oyster sauce, and ½ teaspoon of freshly ground black pepper. Mix well and let it marinate for 10–15 minutes while you prep the veggies and sauce.

Chef’s Tip: The water helps tenderize the chicken, while the cornstarch gives it that silky texture you find in restaurant stir-fries.

2. Make the Sauce

In a small bowl, whisk together:

• ½ cup low-sodium chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons dark soy sauce
• ½ teaspoon sesame oil

Set aside. You’ll add a cornstarch slurry at the end to thicken it.

3. Prep the Aromatics & Veggies

Chop your vegetables and aromatics:

• 2 cloves garlic – finely chopped
• 1 medium onion – cut into wedges
• ½ bell pepper – cut into 1-inch pieces
• 1 stalk celery – sliced diagonally
• Optional: 1 tablespoon Shaoxing wine (adds depth and that classic Chinese flavor)

4. Cook the Chicken

Heat 1½ tablespoons oil in a wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until lightly browned and just cooked through — about 4–5 minutes. Remove from the pan and set aside.

5. Stir-Fry the Veggies

In the same pan, add the remaining 1½ tablespoons of oil. Add garlic and stir-fry for 10–15 seconds until fragrant. Toss in the onion, celery, and bell pepper. Stir-fry for 2–3 minutes until just tender-crisp.

6. Combine Everything

Return the chicken to the wok. Pour in the prepared sauce. Stir everything together for 1–2 minutes. If you’re using Shaoxing wine, splash it in now.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Add to the wok and stir until the sauce thickens and glazes the chicken and veggies.

Finish with an extra crack of black pepper for that bold aroma.

Variations for Black Pepper Chicken

• Spicier Version: Add sliced red chili or a pinch of crushed red pepper flakes.
• Add Mushrooms: Toss in shiitake or button mushrooms for an earthy twist.
• Make it Low-Carb: Skip the sugar and serve it with cauliflower rice.
• Make it Vegan: Use tofu instead of chicken, and sub vegan oyster sauce.
• Add Crunch: Sprinkle with toasted sesame seeds or crushed peanuts right before serving.

How to Serve Black Pepper Chicken

This dish shines best when served hot over a bed of:

• Steamed Jasmine or Basmati Rice – soaks up the sauce beautifully
• Brown Rice or Quinoa – for a fiber boost
• Noodles – like lo mein or flat rice noodles for a takeout-style bowl
• Lettuce Wraps – low-carb, fresh, and fun to eat

Storing Black Pepper Chicken

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen even more overnight.
• Freezer: You can freeze the cooked chicken and veggies in a sealed container or bag for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Microwaving also works—just cover it to retain moisture.

Tips and Tricks for Success

• Slice Chicken Evenly: Thin, even slices ensure fast and even cooking. A partially frozen chicken breast is easier to slice thin.
• Use Freshly Ground Black Pepper: Pre-ground pepper doesn’t bring the same heat or aroma. For best flavor, use a pepper grinder right into the pan.
• High Heat = Good Sear: Stir-frying works best with high heat and quick movements. Preheat your wok or skillet properly.
• Don’t Overcrowd the Pan: Cook chicken in batches if needed to prevent steaming.
• Taste and Adjust: Always taste before serving. You can add a little more soy sauce or black pepper at the end to suit your preference.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	320 kcal
Protein	30 g
Carbohydrates	12 g
Sugars	4 g
Fat	18 g
Saturated Fat	3 g
Sodium	710 mg
Fiber	1 g
Cholesterol	75 mg

Note: Values are estimates and may vary depending on ingredients used and portion sizes.

Black Pepper Chicken FAQs

Q: Can I use pre-ground black pepper instead of freshly ground?
A: You can, but the flavor won’t be as vibrant. Freshly ground pepper gives that signature punch.

Q: What cut of chicken works best?
A: Chicken thighs are juicier and more forgiving, but breasts work fine if you slice them thinly.

Q: Is this dish spicy?
A: It has a warm heat from the pepper, but it’s not “hot.” You can always turn up the heat with chili flakes.

Q: Can I double the recipe?
A: Yes! Just make sure to cook the chicken in batches to avoid crowding the pan.

Conclusion

Black Pepper Chicken is the kind of recipe you make once—and then again and again. It’s flavorful, quick, and endlessly adaptable to your pantry and preferences. Whether you’re a fan of Chinese takeout or just looking for a comforting weeknight stir-fry, this dish brings the flavor home in a big way.