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Black Pepper Chicken
Sofia

Black Pepper Chicken

Black Pepper Chicken is a savory and slightly spicy stir-fry dish featuring tender chicken pieces tossed with vibrant bell peppers, onions, and a bold black pepper sauce. A Chinese takeout favorite made easily at home in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 lb 450g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp oil vegetable or sesame
For the Stir-Fry:
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 tbsp oil
For the Black Pepper Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • ½ tbsp rice vinegar
  • ½ tbsp brown sugar
  • 1 tsp freshly ground black pepper more to taste
  • 2 tbsp water
  • 1 tsp cornstarch mixed with 1 tbsp water for slurry

Method
 

Marinate the Chicken:
  1. In a bowl, mix chicken with soy sauce and cornstarch. Let sit for 10 minutes while you prep other ingredients.
Prepare the Sauce:
  1. In a separate bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, water, and black pepper. Set aside.
Cook the Chicken:
  1. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
  2. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove from the pan and set aside.
Stir-Fry Vegetables:
  1. In the same pan, add another tbsp of oil.
  2. Stir-fry onion and bell peppers for 3–4 minutes until slightly tender.
  3. Add garlic and cook for another 30 seconds.
Combine and Finish:
  1. Return the chicken to the pan. Pour in the sauce and stir well to coat.
  2. Add cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Serve:
  1. Garnish with extra black pepper or green onions if desired.
  2. Serve hot with steamed rice or noodles.

Notes

  • Heat Level: Adjust the black pepper or add a pinch of red chili flakes for more heat.
  • Add Veggies: Great with snap peas, broccoli, or mushrooms.
  • Meal Prep: Stores well in the fridge for up to 3 days—perfect for lunches!
  • Best Served With: Jasmine rice or fried rice for a complete meal.