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Black Pepper Chicken That’ll Replace Your Takeout Order for Good

Black pepper chicken stir-fry with bell peppers and green onions in a skillet
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Bold, juicy Black Pepper Chicken made in one skillet with freshly ground pepper, tender chicken thighs, crunchy bell peppers, and a glossy savory sauce. A quick and beginner-friendly weeknight stir-fry.

Ingredients

Scale
  • 500 g (about 1 lb) boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 tablespoon freshly ground black pepper
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Salt to taste
  • 1 teaspoon sugar
  • Green onions for garnish, chopped

Instructions

  1. Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Toss to coat and let marinate for at least 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, working in batches if needed. Cook until deep golden on the surface but slightly undercooked inside, about 3-4 minutes. Remove and set aside.
  3. In the same skillet, add sliced onion and green bell pepper. Saute for 2-3 minutes, stirring frequently, until edges soften and begin to color while retaining some crunch.
  4. Add minced garlic and cook for about 60 seconds until fragrant. Do not let it brown or it will turn bitter.
  5. Return chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat all chicken and vegetables evenly in the savory glaze.
  6. Stir cornstarch into water until dissolved. Pour slurry into skillet while stirring continuously until sauce turns glossy and clings to the chicken. If sauce thickens too fast, add a small splash of water and stir.
  7. Taste and adjust salt if needed. Continue cooking on medium heat for about 5 more minutes until chicken is fully cooked through and sauce reaches ideal thickness.
  8. Top with chopped green onions and serve immediately over steamed jasmine rice.

Notes

  • Chicken thighs stay juicier than breasts – recommended for best results.
  • Grind black pepper fresh just before marinating for strongest flavor and aroma.
  • Do not overcrowd the pan when browning – sear in batches for proper golden crust.
  • For gluten-free, swap soy sauce for tamari and use a certified gluten-free oyster sauce.
  • Add a few drops of sesame oil just before serving for extra depth.

Nutrition

Find it online: https://www.benefitiany.com/easy-black-pepper-chicken/