If you love bold, peppery flavors and quick weeknight meals, this black pepper chicken will hit the spot. It’s glossy, saucy, and loaded with fragrant cracked pepper that wakes up your taste buds without being too spicy. The vegetables stay crisp-tender, and the chicken turns juicy with a light, velvety coating.

Everything cooks in one pan in under 30 minutes, so it’s perfect for busy nights. Serve it over steamed rice or noodles and you’ve got a restaurant-style dinner at home.

Jump to Recipe Card

What Makes This Recipe So Good

Cooking process: Black pepper chicken searing in a hot carbon-steel wok, glossy bite-size thigh piec

Big pepper flavor, simple ingredients: Freshly ground black pepper stars here, balanced with soy sauce, garlic, and a touch of sweetness.
Fast and weeknight-friendly: Quick marinade, quick stir-fry, and dinner’s done.
Juicy chicken: A light cornstarch coating helps the chicken sear well and stay tender.
Customizable veggies: Bell peppers and onions are classic, but you can swap in what you have.
Better than takeout: Clean, fresh, and you control the salt and spice.

Ingredients

1.25 pounds (560 g) boneless, skinless chicken thighs, sliced into thin bite-size strips (or use breast if preferred)
1 tablespoon soy sauce (light soy or all-purpose)
1 tablespoon Shaoxing wine (or dry sherry; optional but recommended)
1 teaspoon oyster sauce
1 teaspoon sesame oil
2 teaspoons cornstarch
1 tablespoon neutral oil for marinating/searing (plus more for the pan)
1 medium onion, sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3–4 cloves garlic, minced
1-inch piece ginger, finely minced or grated
2–3 scallions, sliced (separate whites and greens)
Black pepper sauce:
- 1 tablespoon coarse freshly ground black pepper (see note below)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color and depth; optional)
- 1 tablespoon rice vinegar (or black vinegar)
- 1 tablespoon sugar (or honey)
- 1/2 cup low-sodium chicken broth (or water)
- 1–1.5 teaspoons cornstarch
Oil for stir-frying (1–2 tablespoons, plus more as needed)

Note on pepper: Use freshly cracked black pepper from a grinder or mortar and pestle. Coarse grind gives the signature punch and aroma.

Adjust to taste.

Instructions

Close-up detail: Thick, glossy black pepper sauce clinging to juicy chicken strips and crisp bell pe

Slice and marinate the chicken. In a bowl, combine sliced chicken with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon oyster sauce, sesame oil, 2 teaspoons cornstarch, and 1 tablespoon neutral oil. Toss well and let sit for 10–15 minutes while you prep the vegetables.
Make the sauce. In a measuring cup, whisk together black pepper, soy sauce, oyster sauce, dark soy (if using), rice vinegar, sugar, chicken broth, and 1–1.5 teaspoons cornstarch until smooth. Set aside.
Prep the aromatics and vegetables. Slice onion and peppers.
Mince garlic and ginger. Slice scallions, keeping whites and greens separate.
Heat the pan. Set a large wok or skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
When it shimmers, add half the chicken in a single layer. Sear 2–3 minutes, flip, and cook another 1–2 minutes until just cooked. Remove to a plate.

Repeat with remaining chicken, adding oil if needed.
Stir-fry the vegetables. Add a touch more oil. Toss in onion, bell peppers, and scallion whites. Stir-fry 2–3 minutes until crisp-tender and lightly charred at the edges.
Add aromatics. Push veggies to the side.
Add garlic and ginger to the center with a small splash of oil. Stir 20–30 seconds until fragrant.
Combine chicken and sauce. Return chicken to the pan. Give the sauce a quick stir (cornstarch settles) and pour it in.
Stir-fry 1–2 minutes until the sauce thickens and coats everything evenly.
Finish and serve. Sprinkle in scallion greens. Taste and adjust salt or pepper. Serve hot over steamed jasmine rice or noodles.

Storage Instructions

Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
Freezer: Freeze in meal-size portions for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals.

Tasty top view: Overhead shot of black pepper chicken served over steamed jasmine rice in a wide, sh

Why This is Good for You

Lean protein: Chicken provides satisfying protein without being heavy.
Vegetable boost: Bell peppers and onions add fiber, vitamin C, and antioxidants.
Controlled sodium: Using low-sodium broth and adjusting soy sauce lets you manage salt intake.
Spice benefits: Black pepper contains piperine, which can support digestion and enhance flavor without extra calories.

Pitfalls to Watch Out For

Soggy chicken: Overcrowding the pan steams the chicken. Sear in batches for a good char and better texture.
Bland flavor: Use freshly ground black pepper.
Pre-ground loses aroma fast.
Gummy sauce: Add the cornstarch slurry to simmering ingredients and stir constantly. If it gets too thick, splash in more broth or water.
Overcooked vegetables: Aim for crisp-tender. High heat, short time.
Too salty: Use low-sodium broth and taste before adding more soy.
Dark soy is mainly for color; go easy if sensitive to salt.

Recipe Variations

Chicken breast: Works well if sliced thinly against the grain. Reduce cook time slightly to keep it tender.
Extra heat: Add a pinch of crushed red pepper or a few sliced fresh chilies with the aromatics.
Vegetable swaps: Try snow peas, broccoli florets, mushrooms, or thinly sliced carrots. Keep total volume similar.
Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
Check labels on broth and dark soy alternatives.
No alcohol: Skip Shaoxing wine and add 1 teaspoon extra soy sauce plus a squeeze of lemon or a splash more vinegar.
Lower sugar: Reduce sugar to 1–2 teaspoons or swap with a drizzle of honey.
Pepper blend: Mix black and white pepper for deeper aroma. White pepper brings a warm, floral note.

Can I make this without oyster sauce?

Yes. Replace with more soy sauce plus a small pinch of sugar for balance.

The flavor will be a bit less rounded, but still delicious.

What’s the best pan to use?

A carbon steel or cast-iron wok is ideal, but a large nonstick or stainless skillet works too. The key is preheating the pan well and not crowding it.

How coarse should the black pepper be?

Aim for a coarse grind—think visible flecks rather than fine powder. This texture gives the dish its signature punch and fragrance.

Can I prep this ahead?

You can slice the chicken and vegetables and mix the sauce a day ahead.

Marinate the chicken up to 12 hours. Stir the sauce before cooking since cornstarch settles.

How do I keep the chicken tender?

Slice evenly, marinate with cornstarch and oil, and cook over high heat in batches. Don’t overcook—pull it as soon as it’s opaque and slightly browned.

Is this spicy?

It’s peppery, not chili-hot.

If you want heat, add chilies or chili oil to taste.

In Conclusion

This black pepper chicken brings bold flavor with simple steps and pantry staples. It’s quick enough for a weeknight but satisfying enough for company. Keep the pepper fresh, the heat high, and the veggies crisp, and you’ll have a takeout favorite made better at home.

Serve with hot rice, and enjoy every saucy, peppery bite.