Black Pepper Chicken

Black Pepper Chicken is one of those recipes that earns a permanent spot in your weekly rotation the first time you make it. The freshly ground pepper creates a savory crust on the chicken that is genuinely hard to stop eating. I started making this on nights when the fridge looked uninspiring and I needed something satisfying with minimal effort.

The first time I cooked Black Pepper Chicken at home, I was skeptical that a tablespoon of pepper could carry so much flavor. It absolutely does. The pepper blooms in the hot oil, the oyster sauce adds that deep umami backbone, and the whole thing comes together in one skillet with almost no cleanup. This easy black pepper chicken stir-fry hits that rare sweet spot of being quick enough for a Tuesday and impressive enough to serve guests. Once you taste that glossy, peppery sauce clinging to every piece of chicken, you will understand why this dish shows up on every Chinese-American takeout menu.

What You Need for This Black Pepper Chicken Recipe

I always lay every ingredient out before I start – stir-fries move fast and you do not want to be hunting for the cornstarch once the garlic hits the pan. Pro tip: grind your black pepper fresh right before marinating. Pre-ground pepper from a jar works, but freshly cracked makes a real difference in aroma and heat.

• 500 g (about 1 lb) boneless chicken thighs, cut into bite-sized pieces – I prefer thighs over breasts because they stay juicy even if you cook them a minute too long
• 2 tablespoons vegetable oil – or any neutral oil with a high smoke point like avocado or canola
• 1 tablespoon freshly ground black pepper – this is the star, do not skimp
• 1 large onion, sliced
• 1 green bell pepper, sliced – red or yellow bell peppers work great for a more colorful dish
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce – if you do not have it, a mix of extra soy sauce plus a small spoon of hoisin is a decent substitute
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt to taste
• 1 teaspoon sugar
• Green onions for garnish, chopped

How to Make Black Pepper Chicken Step by Step

I recommend reading all the steps before you turn on the burner. Once this stir-fry gets going, things move quickly. I prefer to have everything prepped, sliced, and measured before any heat touches the pan.

Step 1 – Marinate the Chicken: Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Toss to coat evenly and let sit for at least 15 minutes. This short marinate is what builds the peppery heat and seasoning into the meat itself, not just the sauce.

Step 2 – Brown the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer. Do not overcrowd the pan or you will steam the chicken instead of searing it – work in two batches if needed. Cook until the surface is deep golden but the inside is still slightly undercooked, about 3-4 minutes. Remove and set aside.

Step 3 – Cook the Vegetables: In the same skillet, add sliced onion and green bell pepper. Saute for 2-3 minutes, stirring frequently. You want the edges to soften and take on a little color while keeping a satisfying crunch inside. Do not walk away here – vegetables can go from perfect to mushy quickly over high heat.

Step 4 – Add Garlic: Add minced garlic and cook for about 60 seconds until it smells nutty and fragrant. Watch it carefully. The moment garlic starts to brown at the edges, it is right at the edge of turning bitter. If your pan is running very hot, pull it off the heat for a few seconds.

Step 5 – Combine and Season: Return the chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat everything evenly in the savory-sweet glaze. Every piece of chicken and every strip of pepper should look glossy and coated.

Step 6 – Thicken the Sauce: In a small bowl, stir cornstarch into water until fully dissolved. Pour the slurry into the skillet while stirring continuously. The sauce will thicken quickly and turn from cloudy to glossy – that is the moment you are looking for. If it thickens too fast and looks pasty, add a splash of water and stir.

Step 7 – Finish Cooking: Taste and adjust salt if needed. Continue cooking on medium heat for about 5 more minutes until the chicken is cooked through and the sauce is at ideal thickness. The chicken is done when it shows no pink inside and the sauce clings without running off.

Step 8 – Garnish and Serve: Scatter chopped green onions over the top right before serving. Serve the black pepper chicken immediately for the best texture.

The Best Ways to Serve Black Pepper Chicken

This dish pairs well with simple sides that let the peppery, savory sauce take center stage. Here are the best pairings for black pepper chicken that work every time.

Steamed Jasmine Rice: The classic choice. Fluffy jasmine rice soaks up every drop of that glossy sauce and turns this into a deeply satisfying meal.

Stir-Fried Broccoli or Snap Peas: A quick green vegetable side adds color, crunch, and a fresh contrast to the rich peppery chicken.

Bok Choy: Lightly sauteed bok choy keeps the meal feeling light and adds a mild flavor that does not compete with the black pepper.

Sesame Noodles: Toss cooked noodles with a little sesame oil and soy sauce for a heartier base that matches the bold flavors in this stir-fry.

Lettuce Cups: Wrap spoonfuls of chicken and peppers in large butter lettuce leaves for a lighter, hands-on option. Great for lunches or a casual dinner.

More Easy Chicken Dinners to Try Next

If this black pepper chicken stir-fry hit the spot, there are plenty of quick and flavorful chicken recipes to keep dinner exciting all week long. The bold peppery sauce in this dish pairs naturally with other Asian-inspired favorites like Chicken Ramen Stir Fry or the addictive Best Sticky Garlic Chicken Noodles, both of which use pantry sauces and come together just as fast.

For nights when a full stir-fry feels like too much, try the simple and satisfying Brown Sugar Garlic Chicken or the crowd-pleasing Garlic Parmesan Chicken Bites. Both deliver big flavor with minimal prep and work beautifully served alongside steamed rice, just like this black pepper chicken recipe.

Storing and Reheating Black Pepper Chicken

Leftover black pepper chicken keeps well and the flavors actually deepen overnight. I recommend letting the chicken cool completely before transferring to a storage container to maintain the best texture.

Refrigerate in an airtight container within two hours of cooking. It keeps well for up to 3-4 days. For longer storage, portion the chicken and sauce into freezer-safe bags with a little headspace for expansion. It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm individual servings in a skillet over low to medium heat, adding a small splash of water or chicken broth to loosen the sauce if it has thickened too much during storage. Stir occasionally to prevent sticking. Pro tip: if you stored your vegetables separately, reheat the chicken base first then stir in fresh-cut bell peppers or green onions right before serving to bring back the crunch and bright color.

Black Pepper Chicken FAQs

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