Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb chicken breast or thighs, sliced thin; 1 tbsp light soy sauce; 1 tsp cornstarch; 0.5 tsp sesame oil; 2 tbsp oyster sauce; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 0.5 tsp sugar; 0.5 tsp freshly cracked black pepper; 0.25 cup water or low-sodium chicken broth; 1 tsp cornstarch (for thickening); 1 tbsp neutral oil (vegetable or canola); 1 small onion, sliced; 1 bell pepper (red or green), sliced; 2 cloves garlic, minced; 1 inch ginger, minced (optional)

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Growing up in a household that adored Asian food, Black Pepper Chicken was one of those dishes that never lasted long on the table. Its rich, peppery aroma, combined with the juicy chicken and crisp vegetables, made every bite a burst of comfort and flavor. This isn’t just another stir-fry. It’s quick, satisfying, and perfect for weeknights. Today, I’ll show you how to make a balanced version of this takeout classic that packs the same punch without needing a wok station or restaurant tricks.

What Is Black Pepper Chicken?

Black Pepper Chicken is a stir-fry dish commonly found in Chinese-American takeout. It features sliced chicken tossed with a savory, spicy black pepper sauce and usually combined with bell peppers and onions. What sets this dish apart is its bold use of black pepper, which gives it a punchy kick without needing chili heat.

Unlike more sugary sauces, black pepper chicken leans on savory depth and the floral sharpness of cracked pepper. The sauce base usually includes soy sauce, oyster sauce, garlic, and sometimes chicken broth or cornstarch to thicken things up.

Ingredients You’ll Need

For the Chicken Marinade

1 lb chicken breast or thighs, sliced thin
1 tablespoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil

For the Sauce

2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon ground black pepper (freshly cracked is best)
1/4 cup water or low-sodium chicken broth
1 teaspoon cornstarch (for thickening)

Stir-fry:

1 tablespoon neutral oil (vegetable or canola)
1 small onion, sliced
1 bell pepper (red or green), sliced
2 garlic cloves, minced
1-inch ginger, minced (optional)

Why Freshly Cracked Black Pepper Matters

The real star here is the pepper. Don’t use pre-ground pepper dust from a canister. Use a pepper mill or crush whole black peppercorns with a mortar and pestle. This releases essential oils, giving the dish a vibrant aroma and heat that pre-ground versions can’t match.

Step-by-Step Instructions

Marinate the Chicken
Combine sliced chicken with light soy sauce, sesame oil, and cornstarch. Let it sit for 15–30 minutes. This keeps the meat juicy and helps it brown better during cooking.
Make the Sauce
Mix oyster sauce, both soy sauces, sugar, black pepper, water or broth, and cornstarch. Stir until smooth. Set aside.
Prep the Vegetables
Slice your onions and bell peppers into strips. Mince the garlic and ginger. Have everything ready because stir-frying goes fast.
Cook the Chicken
Heat oil in a large pan over medium-high heat. Add the chicken in a single layer. Let it sear for a minute or two before stirring. Cook until lightly browned and nearly cooked through. Remove from pan.
Stir-fry the Veggies
In the same pan, add a bit more oil if needed. Toss in garlic, ginger, onions, and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Combine and Sauce
Return the chicken to the pan. Stir the sauce once more and pour it in. Mix everything well. Let it bubble and thicken for about 1–2 minutes. The sauce should coat everything nicely.
Serve
Best served immediately over steamed jasmine rice or noodles. Garnish with green onions if desired.

Substitutions and Variations

Vegetarian: Swap chicken with firm tofu or seitan. Press tofu to remove moisture before frying.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce and make sure your oyster sauce is gluten-free.
Spicy Version: Add crushed red pepper flakes or a dash of chili oil.
Low-Sodium: Choose low-sodium versions of soy and oyster sauce. Use water instead of broth.

Tips for Success

Slice chicken against the grain for tenderness.
Use a very hot pan for a nice sear.
Don’t overcrowd the pan; cook in batches if needed.
Stir the sauce before pouring to re-mix any settled starch.

How to Store and Reheat

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce. Microwave works too but can make the chicken less tender.

FAQs

Can I use ground chicken instead?
Yes, but the texture will be different. It’s still tasty, just not traditional.

Is it very spicy?
No. It’s more peppery than spicy. You control the heat by how much pepper you add.

Can I freeze it?
Not recommended. Bell peppers can become mushy when thawed.

What kind of rice works best?
Steamed jasmine or medium grain white rice pairs perfectly.

Can I make the sauce ahead?
Absolutely. Mix and store in the fridge for up to 3 days.

Nutritional Estimate (per serving)

Calories: ~280 | Protein: 26g | Carbs: 12g | Fat: 12g

Final Thoughts

Black Pepper Chicken is easy to make and full of flavor. It doesn’t need fancy ingredients or expert skills. Just a few pantry staples, a bit of prep, and dinner is ready in under 30 minutes. Whether you’re new to Asian cooking or a seasoned home cook, this dish deserves a spot in your weekly rotation.