Name: Easy Black Pepper Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the chicken:; 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1 tbsp soy sauce; 1 tbsp cornstarch; 2 tbsp vegetable or canola oil; For the sauce:; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1/4 cup water or chicken broth; 1 tsp brown sugar or honey; 1 tsp freshly ground black pepper (or to taste); 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp cornstarch; Vegetables:; 1 bell pepper (red or green), sliced; 1 small onion, sliced; 2 scallions, sliced (for garnish)

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This Easy Black Pepper Chicken is my take on a Chinese takeout classic—quick, flavorful, and made with simple ingredients right in my kitchen. Tender pieces of chicken are stir-fried with crunchy bell peppers and onions in a savory black pepper sauce that’s bold, slightly spicy, and incredibly satisfying. It’s the perfect weeknight dinner when I’m craving something better than takeout but just as fast.

Easy Black Pepper Chicken Recipe

Why You’ll Love This Recipe

I love this recipe because it comes together in under 30 minutes, all in one pan, and tastes like something I’d get at my favorite Chinese restaurant. The black pepper sauce has just the right balance of savory, spicy, and slightly sweet. It coats every piece of chicken and veggie perfectly. I usually serve it over steamed rice or noodles, and it never lasts long. Plus, I can control the spice and tweak the veggies however I like.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Cornstarch
Soy sauce
Oil for stir-frying (vegetable or canola)

For the sauce:

Soy sauce
Oyster sauce
Water or chicken broth
Brown sugar or honey
Freshly ground black pepper
Garlic, minced
Ginger, minced
Cornstarch (to thicken)

Vegetables (optional but recommended):

Bell peppers (red, green, or both), sliced
Onion, sliced
Scallions (for garnish)

directions

I toss the chicken pieces with soy sauce and a light dusting of cornstarch to give them a crispy edge when cooked.
I whisk together the sauce ingredients in a small bowl: soy sauce, oyster sauce, water, sugar, garlic, ginger, black pepper, and a bit of cornstarch to help it thicken later.
In a large skillet or wok, I heat oil over medium-high heat. I add the chicken and stir-fry until golden and cooked through, then transfer it to a plate.
In the same pan, I sauté the onions and bell peppers for 2–3 minutes until just tender.
I return the chicken to the pan and pour in the black pepper sauce, stirring everything together until the sauce thickens and coats the chicken and vegetables.
I remove it from the heat, sprinkle with sliced scallions, and serve immediately over rice or noodles.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: About 30 minutes

Variations

Sometimes I use a mix of red and yellow bell peppers for color, or add snow peas or broccoli for extra veggies. I’ve made a spicier version by adding chili flakes or a splash of chili oil. When I want a lighter meal, I skip the rice and serve it over cauliflower rice or lettuce wraps.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the sauce thick and glossy. The microwave works too, but I stir halfway to make sure everything heats evenly. If the sauce thickens too much, I add a splash of water or broth to loosen it up.

FAQs

Can I use ground black pepper instead of freshly cracked?

Yes, but I always prefer freshly cracked black pepper for the boldest flavor—it’s really the star of this dish.

Can I make this gluten-free?

Yes. I swap the soy sauce for tamari or coconut aminos and make sure the oyster sauce is gluten-free (or use a gluten-free substitute).

What’s the best cut of chicken to use?

I usually use boneless thighs because they stay juicier, but chicken breast works just as well if I don’t overcook it.

Do I have to use oyster sauce?

It adds depth and a slightly sweet umami flavor, but if I don’t have it, I’ve used hoisin sauce or a little extra soy sauce with good results.

Can I prep this ahead?

Absolutely. I prep the chicken and sauce earlier in the day and store them separately in the fridge. When I’m ready to cook, everything comes together in minutes.

Conclusion

This Easy Black Pepper Chicken is bold, saucy, and perfect when I want something fast and packed with flavor. It’s way better than takeout, customizable to what I have in the fridge, and comes together in one pan. Whether I’m making a quick weeknight dinner or meal prepping for the week, this recipe always hits the spot.