Black Pepper Chicken Recipe

Black Pepper Chicken is a quick and flavorful stir-fry with tender chicken, crisp vegetables, and a bold black pepper sauce. It’s perfect for a homemade takeout-style meal, ready in just 30 minutes!

Why You’ll Love This Recipe

• Bold & Savory: The black pepper sauce is packed with umami.
• Quick & Easy: A great weeknight dinner in under 30 minutes.
• Healthier than Takeout: Less oil and sodium than restaurant versions.

Ingredients You’ll Need

For the Chicken:

• Chicken Breast or Thighs (1 lb, cut into bite-sized pieces)
• Cornstarch (2 tbsp)
• Soy Sauce (1 tbsp)
• Oil (2 tbsp, for stir-frying)

For the Sauce:

• Black Pepper (1½ tsp, freshly ground)
• Soy Sauce (¼ cup)
• Oyster Sauce (1 tbsp)
• Chicken Broth (¼ cup)
• Honey or Brown Sugar (1 tsp)
• Garlic (3 cloves, minced)
• Ginger (1 tsp, minced)
• Cornstarch Slurry (1 tsp cornstarch mixed with 1 tbsp water)

For the Vegetables:

• Onion (1 small, sliced)
• Bell Peppers (1 red, 1 green, sliced)
• Celery (2 stalks, sliced)

Tools You’ll Need

• Large skillet or wok
• Mixing bowl
• Whisk

How to Make Black Pepper Chicken

1. Marinate the Chicken

In a bowl, mix chicken with cornstarch and soy sauce. Let sit for 10 minutes to tenderize.

2. Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, honey, black pepper, garlic, and ginger. Set aside.

3. Stir-Fry the Chicken

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes. Remove from the pan and set aside.

4. Sauté the Vegetables

In the same pan, add a little more oil if needed. Stir-fry onions, bell peppers, and celery for 2-3 minutes until slightly tender but still crisp.

5. Combine Everything

Return the chicken to the pan. Pour in the sauce and stir well. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the chicken.

6. Serve & Enjoy

Serve hot over steamed rice or noodles. Garnish with extra black pepper if desired.

What to Serve With Black Pepper Chicken

• Steamed White or Brown Rice
• Fried Rice for a takeout-style meal
• Stir-Fried Noodles
• Steamed Vegetables like broccoli or bok choy

Tips for the Best Black Pepper Chicken

• Use Freshly Ground Black Pepper: This gives the best bold, spicy flavor.
• Don’t Overcook the Vegetables: Keep them slightly crisp for a perfect texture.
• Use Chicken Thighs for More Juiciness: Thigh meat stays tender and flavorful.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in portions for up to 2 months.
• Reheat: Warm in a skillet with a splash of water or broth to maintain moisture.

Frequently Asked Questions

Can I make this spicier?
Yes! Add red pepper flakes or extra black pepper for more heat.

Can I use beef instead of chicken?
Absolutely! Use thinly sliced beef and follow the same steps.

Is there a gluten-free option?
Use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce.

Conclusion

Black Pepper Chicken is a flavorful, easy-to-make dish that’s better than takeout. The bold black pepper sauce, tender chicken, and crisp veggies make it a family favorite. Try it for your next quick dinner!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Asian

Nutritional Information (Per Serving):
Calories: 320 | Protein: 28g | Carbohydrates: 15g | Fat: 12g | Fiber: 2g | Sodium: 620mg

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