Name: Easy Black Pepper Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 2 tsp freshly ground black pepper; 3 tbsp soy sauce, divided; 1 tbsp oyster sauce; 1 tsp sugar; 1 tbsp cornstarch; 3 cloves garlic, minced; 1 onion, sliced; 1-2 bell peppers, sliced; 2 tbsp vegetable oil; 1/4 cup water or chicken broth; 2 green onions, chopped (optional for garnish)

Easy Black Pepper Chicken is a savory, peppery stir-fry that’s loaded with tender chicken, crisp veggies, and a bold black pepper sauce. Inspired by takeout favorites, this dish comes together quickly with pantry staples and delivers big flavor in every bite.

Why You’ll Love This Recipe

I love how fast and satisfying this dish is. The rich black pepper sauce adds a bold kick without being overly spicy, and the stir-fried chicken stays juicy and tender. It’s better than takeout, and I can control the ingredients to keep it light and fresh. Perfect for a quick weeknight dinner that feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs, sliced thin
Black pepper, freshly ground
Soy sauce
Oyster sauce
Cornstarch
Garlic, minced
Onion, sliced
Bell peppers, sliced
Sugar
Vegetable oil
Water or chicken broth
Green onions (optional for garnish)

Directions

I start by tossing the chicken slices in a mix of soy sauce, cornstarch, and a pinch of black pepper. I let it marinate while I prep the rest of the ingredients.
In a small bowl, I mix the sauce ingredients: soy sauce, oyster sauce, sugar, water or broth, and plenty of black pepper.
I heat oil in a large skillet or wok over medium-high heat and stir-fry the chicken until it’s golden and just cooked through. Then I set it aside.
In the same pan, I add more oil if needed and sauté garlic, onion, and bell peppers until slightly softened.
I return the chicken to the pan, pour in the sauce, and toss everything together until well coated and heated through.
I garnish with green onions and serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook.

Variations

I like to add sliced mushrooms or snap peas for extra texture and flavor. Sometimes I swap the chicken for tofu or shrimp for a twist. If I want a milder version, I reduce the black pepper slightly and add a splash of hoisin sauce for a touch of sweetness. For a spicier version, I toss in some chili flakes or sliced fresh chilies.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it up in a skillet over medium heat with a splash of water to refresh the sauce. It also reheats well in the microwave, though I prefer the stovetop for the best texture.

FAQs

Can I use pre-ground black pepper?

Yes, but I get the best flavor using freshly ground black pepper. It’s more aromatic and gives the dish its signature kick.

Is this recipe very spicy?

It’s peppery rather than spicy-hot. I can always adjust the pepper level to suit my taste.

Can I make this ahead of time?

Yes, I often prepare the sauce and slice the chicken in advance. When ready, it all comes together in just minutes.

What kind of soy sauce should I use?

I usually use regular soy sauce, but I’ve also tried low-sodium soy sauce with good results. Dark soy sauce adds a deeper color and flavor.

What’s the best way to slice the chicken?

I slice it thinly against the grain so it cooks quickly and stays tender in the stir-fry.

Conclusion

Easy Black Pepper Chicken is one of my favorite go-to meals when I want something bold, quick, and homemade. It’s packed with flavor, uses simple ingredients, and always satisfies. Whether I’m feeding the family or just cooking for myself, this dish is always a winner on busy nights.