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Black pepper chicken is the better-than-takeout stir-fry you can make at home in under 30 minutes, with tender chicken and crisp peppers tossed in a bold, peppery sauce. We make this on busy weeknights and serve it over a big bowl of our coconut rice to soak up every drop of the glossy sauce.
A quick cornstarch coating keeps the chicken silky and tender while the black pepper sauce delivers that signature savory, slightly spicy kick.
Black Pepper Chicken Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: About 40 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 252kcal
- 🌶️ Flavor Profile: Savory and peppery with a glossy soy-based sauce and crisp-tender vegetables
- ✋ Difficulty: Easy weeknight stir-fry, on par with our sweet and sweet chili chicken
Quick Answer
To make black pepper chicken, toss bite-sized chicken pieces in cornstarch, salt, and white pepper, then cook them in a hot skillet until golden and set them aside. Saute sliced onion, bell peppers, garlic, and ginger until crisp-tender, return the chicken, and pour in a sauce of soy sauce, oyster sauce, dark soy, rice vinegar, black pepper, and sugar. Stir in a cornstarch slurry until the sauce thickens and serve over rice.
Jump to:
- Black Pepper Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Black Pepper Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Black Pepper Chicken FAQs
- Other Recommended Takeout-Style Recipes
- Easy Black Pepper Chicken
Why This Recipe Works
Click to see the technique science
- Cornstarch keeps the chicken silky. Tossing the chicken in cornstarch before cooking gives it a light coating that stays tender and helps the sauce cling.
- Freshly ground black pepper is the star. A generous amount of cracked black pepper gives the sauce its signature warm, peppery bite.
- High heat keeps veggies crisp. Cooking the peppers and onion quickly over higher heat keeps them crisp-tender instead of soft and soggy.
- Two soy sauces build depth. Regular soy seasons while dark soy adds color and a richer, rounder flavor to the sauce.
- The slurry makes it glossy. A simple cornstarch and water slurry thickens the sauce so it coats every piece in a shiny glaze.
- It is faster than delivery. The whole dish comes together in under 30 minutes, so it beats waiting on takeout any night of the week.
Why You’ll Love This Recipe
- It tastes just like your favorite Chinese takeout but is fresher and faster.
- It comes together in under 30 minutes for an easy weeknight win.
- It is packed with crisp peppers and tender chicken, perfect over our cilantro lime rice.
Key Ingredients
Here is what gives this black pepper chicken its bold flavor and crisp-tender texture. See the recipe card for exact amounts.
- Chicken breast: Cut into bite-sized pieces so it cooks quickly and stays juicy; thighs work too for extra richness.
- Black pepper: Use freshly ground for the boldest, most aromatic peppery flavor that defines this dish.
- Bell peppers and onion: Red and green peppers plus onion add sweetness, color, and that crisp-tender bite.
- Soy sauce, dark soy, and oyster sauce: The trio that builds a savory, rich, deeply flavored sauce.
- Cornstarch: Coats the chicken to keep it silky and thickens the sauce into a glossy glaze.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this black pepper chicken your own.
- Use chicken thighs: Boneless thighs stay extra juicy and add a richer flavor than breast meat.
- Add more vegetables: Toss in mushrooms, snap peas, or broccoli for a heartier, veggie-packed stir-fry.
- Make it spicier: Add a sliced chili or a spoonful of chili garlic sauce along with the black pepper.
- Swap the protein: Use sliced beef, shrimp, or tofu in place of the chicken.
- Serve it over our creamy coconut rice instead of plain rice for a fragrant twist.
How to Make Black Pepper Chicken
- Toss the chicken in cornstarch, salt, and white pepper, then cook it in a hot skillet until golden and set it aside. Add the onion, bell peppers, garlic, and ginger to the skillet.
- Saute the vegetables for 2 to 3 minutes until they are softened but still crisp and bright.
- Return the cooked chicken to the skillet, pour the whisked black pepper sauce over everything, and stir to coat evenly.
- Add the cornstarch slurry and stir for 1 to 2 minutes until the sauce thickens and turns glossy, then serve over steamed rice.
Recipe Tips & Tricks
- Cut the chicken evenly into bite-sized pieces so it cooks at the same rate and stays tender.
- Use freshly ground black pepper for the boldest flavor; pre-ground loses its punch quickly.
- Do not overcook the peppers, since you want them crisp-tender, not mushy.
- Whisk the sauce ahead so you can pour it in quickly once the chicken and veggies are ready.
- Have everything prepped before you start, because stir-frying moves fast once the pan is hot.
- Adjust the pepper to taste, adding more at the end if you want an extra kick.
- Leftovers keep in the fridge for up to four days and reheat well in a hot skillet.
Serving Ideas and Suggestions
Black pepper chicken is made to be served hot over rice so every grain catches the glossy, peppery sauce. Steamed white rice is classic, but fried rice or noodles work beautifully too.
Spoon it over a bowl of our creamy coconut rice or zesty cilantro lime rice and finish with sesame seeds and sliced green onion.
Round out a takeout-style dinner at home by pairing it with our Asian glazed salmon or a side of butter chicken for a feast everyone will love.
Black Pepper Chicken FAQs
Black pepper chicken has a bold, savory, slightly spicy flavor from a generous amount of freshly ground black pepper. The sauce is rich and glossy with soy and oyster sauce, balanced by a touch of sweetness and the fresh crunch of bell peppers.
It has a gentle, peppery warmth rather than a fiery heat. The black pepper provides a mild kick. If you want it spicier, add a sliced fresh chili or a spoonful of chili garlic sauce to the stir-fry.
Absolutely. Boneless, skinless chicken thighs stay extra juicy and add a richer flavor. Just cut them into bite-sized pieces and cook the same way; they may need a minute or two longer to cook through.
Black pepper chicken is best served over steamed white rice, fried rice, coconut rice, or noodles to soak up the sauce. A side of steamed or stir-fried vegetables rounds out the meal nicely.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a hot skillet or wok over medium-high heat until warmed through, adding a splash of water if the sauce has thickened too much.
The sauce combines soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, and plenty of freshly ground black pepper. A cornstarch slurry is stirred in at the end to thicken it into a glossy glaze that coats the chicken.
Serve this black pepper chicken over our creamy coconut rice for the perfect weeknight dinner.
This black pepper chicken and a bowl of kimchi jjigae make a cozy Asian-inspired dinner.
Craving more stir-fry? Our pad kra pao comes together faster than takeout and tastes incredible over rice.
Easy Black Pepper Chicken
Ingredients
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons freshly ground black pepper plus more to taste
- 1 teaspoon sugar
- 1 medium onion sliced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 inch piece of ginger minced
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Instructions
- Combine cornstarch, salt, and white pepper in a bowl, and toss the chicken pieces in it until they are evenly coated.2 tablespoons cornstarch, ½ teaspoon salt, ½ teaspoon white pepper, 1 pound boneless
- Using a large skillet or wok, heat 1 tablespoon of oil over medium heat.2 tablespoons vegetable oil
- 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.
- In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, vinegar, black pepper, and sugar until well combined. Set aside.3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 2 teaspoons freshly ground black pepper, 1 teaspoon sugar
- Heat the remaining 1 tablespoon of oil in the skillet.
- Add the onion, bell peppers, garlic, and ginger. Cook the vegetables for 2-3 minutes, until they are softened but still crisp.1 medium onion, 1 green bell pepper, 1 red bell pepper, 3 garlic cloves, 1 inch piece of ginger
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and stir to coat evenly.
- Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens about 1-2 minutes. Taste and adjust seasoning if needed.2 teaspoons cornstarch mixed with 2 tablespoons water
- Serve with steamed rice. For a garnish, chop green onions or sprinkle sesame seeds on top.
Notes
- Prep everything first. Stir-frying goes fast, so have your veggies and sauce ready to go.
- Use medium-high heat to get that golden brown chicken.
- Don’t crowd the pan—cook the chicken in a single layer for even browning.
- Stir the sauce mixture well before adding to the skillet.
- If you want a thicker sauce, add a bit more cornstarch slurry.
- Make extra—it tastes even better the next day as leftover black pepper chicken!
Nutrition
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This was so much fun to make and tasted even better than it looks.