How To Make Black Pepper Chicken – Your New Stir-Fry Go-To

Black Pepper Chicken wasn’t something I planned to make, it was something I stumbled into on a busy weeknight when the takeout budget had run dry. All I had was a pack of chicken thighs, some bell peppers, and a jar of cracked black pepper that had been ignored far too long.

I remembered a dish I once loved at a Chinese restaurant: a sizzling pan of juicy chicken with deep umami, spicy heat, and a caramelized sauce so glossy it could’ve been lacquer. That was my inspiration.

I started small, soy sauce, garlic, a splash of vinegar, but it wasn’t until I threw in that cracked black pepper, a lot of it, that the magic happened. It was bold, aromatic, and satisfying with rice or noodles. Better than takeout, and way faster.

Whether you’re craving something quick, spicy, or just downright comforting, this black pepper chicken hits every note without needing a wok or culinary degree.
Want more fusion-style chicken inspiration? Don’t miss our Chicken Caesar Smash Tacos for a flavor-packed twist.

Ingredients You Need for Authentic Flavor

The Essential Ingredients for Black Pepper Chicken

To get that bold, savory heat in every bite, you don’t need anything fancy, just simple pantry staples with high impact. Here’s what brings this black pepper chicken to life:

Main Ingredients:

• 1 lb boneless, skinless chicken thighs (juicier than breasts, but either works)
  
• 1 large onion, sliced
  
• 1 bell pepper (green or red), sliced
  
• 1 tbsp freshly ground black pepper (yes, fresh is key!)
  
• 2–3 cloves garlic, minced
  
• 1 tbsp cornstarch (for coating)
  
• 2 tbsp oil (neutral oil like canola or avocado)
  

For the Sauce:

• 2 tbsp soy sauce
  
• 1 tbsp oyster sauce
  
• 1 tsp rice vinegar
  
• 1 tsp sesame oil
  
• ½ tsp sugar (optional for balance)
  
• ¼ cup water or chicken broth
  

Optional Add-ons: sliced green onions, red chili flakes, or sesame seeds for finish

Discover bold, creamy options like our Creamy Garlic Butter Chicken and Rotini to complement your weekly dinner plan.

Step-by-Step – How to Make Black Pepper Chicken at Home

Step 1: Prep Your Chicken

• Slice your chicken thighs thinly and toss in a bowl with 1 tbsp soy sauce + 1 tbsp cornstarch. Let it marinate for 10–15 minutes to soak up flavor and tenderize.
  

Step 2: Stir-Fry the Chicken

• Heat 1 tbsp oil in a large pan or wok over medium-high heat.
  
• Add chicken and stir-fry until browned, about 5–7 minutes. Remove and set aside.
  

Step 3: Cook Aromatics and Veggies

• In the same pan, add another splash of oil, then sauté garlic and onions for 1–2 minutes.
  
• Add bell pepper and stir-fry until tender-crisp.
  

Step 4: Combine and Sauce It

• Return the chicken to the pan.
  
• Pour in the sauce (soy, oyster, vinegar, sesame oil, pepper, and water).
  
• Toss everything and cook 2–3 minutes until glossy and well coated.
  

Step 5: Finish with Heat and Garnish

• Add more black pepper if needed. Top with green onions or sesame seeds. Serve hot.
  

Want a hands-off flavor bomb? Check out our Chicken Breast High Protein recipe for a baked variation with minimal prep.

Customize It – Veggies and Protein Swaps

Vegetable Boosters:

• Add snap peas, carrots, or baby corn for color and crunch.
  
• Mushrooms pair beautifully with the savory black pepper sauce.
  

Alternate Proteins:

• Shrimp: Cook fast, works great with peppery sauce
  
• Tofu: Pressed firm tofu stir-fried to golden
  
• Beef strips: Use flank or sirloin, slice thin and flash cook
  

Spice Level Control:

• Add chili garlic sauce or sambal oelek if you like it spicy
  
• Leave out heat for a milder family-friendly version
  

Try East-meets-West flavors in our Chicken Marinade for Greek Bowl for a protein-packed twist.

How to Serve and Pair Your Black Pepper Chicken

Best Side Dishes:

• Steamed jasmine rice is the first choice, soaks up the peppery sauce perfectly
  
• Garlic noodles, egg fried rice, or brown rice also pair well
  
• For low-carb options: serve with cauliflower rice or sautéed cabbage
  

Creative Ways to Serve:

• Rice bowl style: Layer with rice, cucumber, shredded cabbage, and a drizzle of extra sauce
  
• Lettuce wraps: Use romaine or butter lettuce for a light, crunchy option
  
• Stuffed wraps or burritos: Combine with rice and spicy mayo for fusion flavor

Hosting a cozy dinner night? Pair with our Creamy Mushroom and Asparagus Chicken Penne for comfort on the side.

Variations for Every Diet or Mood

Low-Sodium Makeover:

• Replace soy sauce with low-sodium soy or coconut aminos
  
• Skip oyster sauce or use just ½ tsp for lighter flavor
  

Keto & Paleo Option:

• Use arrowroot powder instead of cornstarch
  
• Swap rice for cauliflower rice
  
• Eliminate sugar and thicken sauce with more reduction
  

Sweet and Spicy Twist:

• Add 1 tsp honey or brown sugar to the sauce
  
• Include pineapple chunks for a tangy-sweet note
  
• Use smoked paprika for a BBQ-style variation
  

Vegan Version:

• Use extra firm tofu or seitan
  
• Replace oyster sauce with vegan mushroom sauce
  

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Black Pepper Chicken

This black pepper chicken recipe is savory, peppery, and stir-fried to perfection in under 30 minutes. Juicy chicken, sweet onions, and a bold pepper sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Chinese

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs sliced
• 1 bell pepper thinly sliced
• 1 onion sliced
• 3 garlic cloves minced
• 1 tbsp freshly cracked black pepper
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• ½ tsp sugar optional
• 2 tbsp cooking oil
• 1 tbsp cornstarch
• ¼ cup water or chicken broth
• Optional: scallions chili flakes, sesame seeds

Method

 

1. Toss sliced chicken with 1 tbsp soy sauce + cornstarch. Let sit 10 minutes.
2. Heat oil in a skillet or wok over medium-high heat.
3. Stir-fry chicken until browned, 5–7 minutes. Remove from pan.
4. Add garlic, onion, and bell pepper to the same pan. Sauté 2–3 minutes.
5. Return chicken to pan.
6. Stir in soy sauce, oyster sauce, vinegar, sesame oil, pepper, and broth.
7. Cook for 2–3 more minutes until thickened and glossy.
8. Serve hot with rice or noodles. Garnish as desired.

Notes

• Use fresh ground black pepper for full flavor
• Chicken breast may be used instead of thighs
• Control spice by adjusting pepper or adding chili garlic sauce
• Keep leftovers refrigerated up to 3 days

FAQ – Black Pepper Chicken