If you’re craving a savory stir-fry that dazzles with bold flavor without demanding hours in the kitchen, Black Pepper Chicken is the answer you’ve been waiting for. This dish celebrates the tantalizing warmth of freshly cracked black pepper, mingling juicy chicken with vibrant bell peppers and a glossy, aromatic sauce. Each forkful is bursting with punchy pepper heat and umami-rich depth, thanks to a clever combination of Asian pantry staples. Perfect for a quick weeknight dinner or casual entertaining, it’s the kind of meal you’ll want to make again and again—especially after you see how simple and speedy it is!

Ingredients You’ll Need
Black Pepper Chicken delights with a short, accessible list of essentials, each playing a key role. Fresh vegetables add color and crunch, while a few sauces create that signature depth. Ready to get chopping? Here’s what you’ll need and why:
- Chicken breast: Lean and tender, this soaks up all those rich flavors but you can use thighs if you prefer extra juiciness.
- Red bell pepper: Adds sweetness and a pop of color, balancing the pepper’s kick.
- Green bell pepper: Offers earthy flavor and crisp bite for multi-dimensional texture.
- Onion: Its mild sweetness mellows the heat and creates aromatic depth.
- Soy sauce: Classic umami foundation and saltiness that brings every ingredient together.
- Oyster sauce: Depth and subtle brininess for that finger-licking good quality.
- Hoisin sauce: A sticky-sweet note that rounds out the savory flavors.
- Rice vinegar: Adds brightness and a gentle tang to lift the other ingredients.
- Cornstarch: Thickens the sauce to silky perfection, ensuring every bite is coated.
- Chicken broth: Infuses extra richness and keeps the sauce from being too heavy.
- Freshly ground black pepper: The unmistakable star; freshly ground for maximum bold, aromatic heat.
- Vegetable oil: Neutral flavor for high-heat cooking and glossy stir-fried finish.
- Garlic: For a pop of zesty depth that perfumes the entire dish.
- Fresh ginger: Contributes an irresistible zing that pairs wonderfully with black pepper.
How to Make Black Pepper Chicken
Step 1: Mix Up That Bold Sauce
Start by whisking together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chicken broth, and cornstarch in a small bowl. This simple mix is the lifeblood of Black Pepper Chicken, marrying sweet, salty, and tangy elements with just enough body to cling to every piece.
Step 2: Sear the Chicken
Heat up the vegetable oil in a spacious skillet or wok over medium-high. Once shimmering, add your bite-sized chicken pieces. Spread them out and let them sizzle undisturbed for a couple of minutes before tossing—this ensures golden edges and juicy centers. Cook for 4–5 minutes until they’re just cooked through, then scoop them out and set aside so they don’t dry out.
Step 3: Stir-Fry the Veggies
In the same skillet, drop in the garlic and ginger first, stirring for a quick 30 seconds until fragrant. Next, add your onions and bell peppers. Stir-fry everything together for 3–4 minutes. You want them tender-crisp, still vibrant and full of bite—it brings a fresh crunch to every forkful of Black Pepper Chicken.
Step 4: Bring It All Together
Now return the cooked chicken to the pan and pour in your sauce mixture. Sprinkle over the freshly ground black pepper, and stir everything to combine. Watch as the sauce thickens quickly, enveloping each piece with a glossy, aromatic coating. In just 2–3 minutes, the flavors melt together, and your kitchen will smell utterly irresistible!
Step 5: Serve and Savor
Spoon the finished Black Pepper Chicken over hot steamed rice and dig in while it’s piping hot. Every bite will have that signature peppery kick, rich sauce, and just the right balance of softness and crunch. There you have it—a restaurant-quality dinner, made in minutes.
How to Serve Black Pepper Chicken

Garnishes
A sprinkling of fresh green onions or chopped cilantro on top offers freshness that pops against the rich sauce. A few toasted sesame seeds or a dash of extra black pepper make a beautiful finishing touch—don’t be shy about adding an extra flourish if you love that peppery bite!
Side Dishes
This stir-fry sings over steamed jasmine or basmati rice, soaking up all those flavorful juices. If you want something lighter or low-carb, swap in cauliflower rice. Steamed broccoli, snap peas, or even a cool Asian cucumber salad also make lovely, refreshing companions to Black Pepper Chicken.
Creative Ways to Present
Try tucking your Black Pepper Chicken into lettuce wraps for a fun appetizer, or serve it atop crispy noodles for added crunch. It’s also fantastic as a filling for lunch boxes or meal prep bowls—just add your favorite grains and some quick-pickled veggies for color and zip. For gatherings, pile it high on a platter and let everyone help themselves family-style!
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Chicken stores beautifully in an airtight container in the fridge for up to three days. The sauce even gets richer overnight, making for delicious next-day lunches or dinners.
Freezing
This stir-fry can be frozen for up to two months. Let the Black Pepper Chicken cool completely before portioning into freezer-safe containers. Thaw in the refrigerator overnight before reheating for best texture and flavor.
Reheating
For best results, reheat Black Pepper Chicken in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Microwave reheating works too, just cover it to keep the moisture in and stir halfway through for even warming. The peppers may soften a bit, but the flavors stay just as vibrant.
FAQs
Can I use chicken thighs instead of breast for Black Pepper Chicken?
Absolutely! Chicken thighs are a fantastic alternative for Black Pepper Chicken if you like meat that stays extra juicy and flavorful. Just chop into bite-sized pieces and cook as directed.
How spicy is Black Pepper Chicken?
It’s pretty bold but not overwhelming; the freshly ground black pepper adds more warmth and aromatic zip than mouth-burning heat. If you love spice, feel free to add some chili flakes or sliced fresh chilies.
What type Main Course
Steamed jasmine or basmati rice are top choices for soaking up that savory sauce! If you’re watching carbs, cauliflower rice also works beautifully as a base for this stir-fry.
Can I make Black Pepper Chicken gluten-free?
Definitely! Just swap in certified gluten-free soy sauce (or tamari) and double-check the hoisin and oyster sauces you choose. The rest of the ingredients should be naturally gluten-free.
How can I get the sauce as glossy as takeout Black Pepper Chicken?
The secret is in the cornstarch! Make sure to whisk it thoroughly into your sauce before adding it to the pan, and let the sauce bubble gently to get that glossy, luscious coating every time.
Final Thoughts
If you’re ready to wow your family or friends with a dish that’s fast, full of flavor, and seriously satisfying, Black Pepper Chicken can’t be beat. Give it a try and see just how easy it is to bring those delicious, peppery, takeout-style vibes right to your own dinner table!
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Black Pepper Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Pepper Chicken recipe is a flavorful and aromatic Asian-inspired dish that combines tender chicken with colorful bell peppers in a savory black pepper sauce. It’s a quick and easy stir-fry recipe perfect for a delicious weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon freshly ground black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chicken broth, and cornstarch.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
- Stir-Fry: In the same skillet, add garlic, ginger, onion, and bell peppers. Stir-fry for 3–4 minutes until slightly tender. Return the chicken to the skillet and pour in the sauce mixture. Add freshly ground black pepper and stir until everything is coated and the sauce thickens, about 2–3 minutes.
- Serve: Serve hot over steamed rice.
Notes
- For a spicier dish, add crushed red pepper flakes or sliced chili peppers.
- You can substitute chicken thighs for a juicier texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 65 mg