Easy Black Pepper Chicken Recipe

Black Pepper Chicken is a quick weeknight dinner that’s loaded with bold flavors, colorful veggies, and juicy chicken breast pieces. With a kick of black pepper and a savory black pepper sauce, this dish is a total winner.

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This Black Pepper Chicken tastes just like your favorite Chinese food takeout! I’m always trying to replicate that flavor, and this time, I think I’ve succeeded.

This totally reminds Jeremy and me of a Panda Express favorite.

And you know what? Making a homemade black pepper chicken turned out to be way easier than we expected!

You can have it ready in under an hour, and you only need simple ingredients you probably already have at home.

This recipe starts with bite-sized chicken pieces coated in cornstarch, giving them a light crust when cooked in a large skillet.

Then it’s all about the stir fry—onions, red bell pepper, and green bell peppers tossed with a rich sauce made from soy sauce, oyster sauce, and rice vinegar.

Black Pepper Chicken is one of the best ways to make a delicious dinner that feels like takeout, but with less oil, less salt, and more fresh ingredients.

1. It’s packed with flavor. The savory black pepper sauce combines soy sauce, oyster sauce, and a spicy touch of black pepper for a mouthwatering punch.
2. It’s easy to make. With simple prep and a short cooking time, this is a great recipe for a busy weeknight meal.
3. You control the spice level. Add more or less pepper depending on your taste buds. It’s great for kids and adults!

• Boneless, skinless chicken breasts
• Cornstarch
• Salt
• White pepper
• Soy sauce
• Oyster sauce
• Rice vinegar
• Freshly ground black pepper
• Sugar
• Cornstarch mixed with water
• Vegetable oil
• Onion
• Green bell pepper
• Red bell pepper
• Garlic
• Ginger

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE BLACK PEPPER CHICKEN:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• IS THIS SPICY?
• WHAT KIND OF CHICKEN IS THE BEST TO USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Easy Black Pepper Chicken Recipe

1. Combine cornstarch, salt, and white pepper in a bowl, and toss the chicken pieces in it until they are evenly coated.
2. Using a large skillet or wok, heat 1 tablespoon of oil over medium heat.
3. Place the chicken pieces in a single layer and cook until golden, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4. In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, vinegar, black pepper, and sugar until well combined. Set aside.
5. Heat the remaining 1 tablespoon of oil in the skillet.
6. Add the onion, bell peppers, garlic, and ginger. Cook the vegetables for 2-3 minutes, until they are softened but still crisp.
7. Return the cooked chicken to the skillet with the vegetables.
8. Pour the sauce over the chicken and stir to coat evenly.
9. Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens about 1-2 minutes. Taste and adjust seasoning if needed.
10. Serve with steamed rice. For a garnish, chop green onions or sprinkle sesame seeds on top.

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IS THIS SPICY?

This dish has a gentle spicy kick, thanks to the freshly ground black pepper in the sauce.

It’s not like a hot chili pepper kind of spicy, so most people find it very easy to enjoy—even kids!

If you love bold flavors without burning your mouth, this is perfect.

And if you do want to make it spicier or milder, it’s super easy to adjust the amount of black pepper.

You’re in total control of the spice level.

WHAT KIND OF CHICKEN IS THE BEST TO USE?

We used boneless, skinless chicken breasts for this recipe, which work really well and cook up tender and tasty.

However, if you prefer something even juicier, tender chicken thighs are a great option as well.

They have a little more fat, which helps keep them moist and flavorful.

Regardless of your choice, ensure that you cut the chicken into bite-sized pieces and cook them in a single layer in your skillet for optimal results.

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ANY ADDITIONS?

You’ve always got options. I picked out a few that should work nicely!

• Sliced mushrooms
• Crunchy celery
• Snap peas
• Carrot strips
• Water chestnuts
• Toasted sesame seeds
• Chopped green onions
• Crushed peanuts
• A drizzle of sesame oil
• Sriracha or chili flakes for heat

ANY SUBSTITUTIONS?

Let’s do it! Be sure to let me know how it goes in the comments.

• Use tender chicken thighs instead of chicken breasts
• Try dry sherry or Shaoxing wine instead of rice vinegar
• Arrowroot starch instead of cornstarch
• Use chicken stock or broth in the sauce mixture for extra depth
• Low sodium soy sauce or light soy sauce instead of regular soy sauce

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ROOM TEMPERATURE: Only keep it out for up to 2 hours.

After that, move it to the fridge.

REFRIGERATOR: Store in an airtight container for up to 3 days.

Reheat in a skillet or microwave.

FREEZER: Use a freezer-safe container or zip-top freezer bag.

Freeze for up to 2 months.

Thaw overnight in the fridge before reheating.

Black Pepper Chicken checks all the boxes.

It’s flavorful, quick, and full of fresh veggies.

Whether it’s your first time cooking Chinese-style stir-fry or you’ve made it before, this recipe is simple and satisfying!

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!