Go Back
Easy Black Pepper Chicken
Sofia

Easy Black Pepper Chicken

A quick and flavorful stir-fry with tender chicken, crisp bell peppers, and a bold black pepper sauce. Inspired by Chinese takeout, this dish comes together in minutes and pairs perfectly with rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • Salt to taste
  • 2 tablespoons vegetable oil
  • For the Sauce:
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • ½ teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
  • Optional Add-ins:
  • 1 small onion sliced
  • 1 bell pepper sliced
  • Green onions or sesame seeds for garnish

Method
 

  1. Toss chicken with cornstarch and a pinch of salt until evenly coated.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken for 6–7 minutes until golden and cooked through. Remove and set aside.
  3. In the same pan, sauté onion and bell pepper (if using) for 2–3 minutes.
  4. In a bowl, whisk together all sauce ingredients except the slurry.
  5. Pour the sauce into the skillet. Bring to a simmer, then stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
  6. Return chicken to the skillet and toss to coat in the sauce.
  7. Garnish with green onions or sesame seeds and serve hot over rice.

Notes

  • Use freshly cracked black pepper for the best flavor kick.
  • Easily customizable with your favorite vegetables.
  • To make it spicy, add a pinch of red pepper flakes or chili oil.
  • Pairs well with jasmine rice, fried rice, or noodles.