There’s something about a good stir-fry that just hits the spot every single time. And when it’s packed with bold black pepper flavor, tender chicken, and crisp veggies, it becomes completely irresistible! This Black Pepper Chicken is everything you love about your favorite takeout dish but made fresh in your own kitchen—healthier, more flavorful, and incredibly easy to whip up in just 25 minutes. With juicy marinated chicken, a rich, peppery sauce, and colorful bell peppers, this dish is a total weeknight winner.
I still remember the first time I had black pepper chicken at a small Chinese restaurant—it was spicy, savory, and completely addictive. But after a few times ordering it, I realized how oily and overly salty it could be. So, I started making my own version at home, tweaking the ingredients to keep the deep, bold flavors but with way less oil, sugar, and sodium. Now, it’s one of my go-to meals when I want something quick, satisfying, and full of flavor. If you love the kind of dish that makes your taste buds dance with every bite, this one’s for you!
Why You’ll Love This Black Pepper Chicken Recipe
This Black Pepper Chicken isn’t just another stir-fry—it’s a game changer for your weeknight dinners. The bold, peppery sauce coats every bite of juicy chicken and crisp-tender vegetables, creating a dish that’s packed with layers of flavor. Here’s why you need to make it:
- Quick & Easy – Ready in just 25 minutes from start to finish, making it perfect for busy nights.
- Better Than Takeout – Uses fresh, simple ingredients with no MSG or excessive oil.
- Juicy & Tender Chicken – Thanks to a quick marinade, the chicken stays incredibly soft and flavorful.
- Customizable – Swap in your favorite proteins or veggies for endless variations.
- Perfectly Balanced Sauce – The combination of savory soy sauce, aromatic black pepper, and a touch of sweetness makes the sauce completely irresistible.
If you love Chinese takeout-style dishes but want something fresher, healthier, and just as delicious, this recipe is for you. Plus, it’s a one-pan meal, meaning minimal cleanup—and that’s always a win!
Ingredients for Black Pepper Chicken
For the Chicken Marinade:
To get that restaurant-style tenderness, we’ll quickly marinate the chicken before stir-frying.
- 1 lb (454g) chicken breasts or thighs, thinly sliced against the grain
- 1 tbsp light soy sauce, for flavor and color
- 1 tbsp cornstarch, to give the chicken that velvety, tender texture
- 1 tbsp water, to help the marinade absorb better
For the Black Pepper Sauce:
The real star of the dish! This sauce is bold, savory, slightly sweet, and packed with fresh black pepper.
- ½ cup chicken broth, for a flavorful base
- 2 tbsp light soy sauce, for depth
- 1 tbsp dark soy sauce, for rich color
- 1½ tbsp sugar, to balance the spice
- 2 tsp coarsely ground black pepper, for that signature kick
- ⅛ tsp salt, to enhance all the flavors
- 1 tbsp cornstarch + 2 tbsp water, to thicken the sauce
For the Stir-Fry:
Simple, fresh ingredients make this dish pop with color and texture.
- 2 tbsp vegetable oil, for stir-frying
- 1 tbsp minced ginger, for warmth and aroma
- 2 cloves garlic, minced, for extra flavor
- ½ white onion, chopped, for a slight sweetness
- 2 bell peppers, chopped, any color combination
Step-by-Step Instructions to make the Black Pepper Chicken
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken, soy sauce, cornstarch, and water. Mix everything well so that each piece is evenly coated. Let the chicken sit for at least 10 minutes while you prepare the rest of the ingredients. This quick marinade not only seasons the chicken but also creates a velvety texture that keeps it juicy during cooking.
Step 2: Prepare the Sauce
In a small bowl, whisk together the chicken broth, light soy sauce, dark soy sauce, sugar, black pepper, salt, and cornstarch slurry (the cornstarch mixed with water). Make sure everything is well combined. The cornstarch will help the sauce thicken later, creating that glossy, restaurant-quality finish.
Step 3: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer. Let it cook undisturbed for about 30 seconds to develop a nice sear, then stir-fry for another 1-2 minutes until the chicken is mostly cooked through. Remove the chicken from the pan and set it aside.
Step 4: Stir-Fry the Vegetables
In the same pan, add another 1 tablespoon of oil, followed by the minced ginger and garlic. Stir-fry for about 20 seconds until fragrant. Then, toss in the chopped onions and bell peppers. Cook for 30 seconds, just enough to keep them crisp yet tender.
Step 5: Add the Sauce and Chicken
Give the sauce a quick stir (the cornstarch may settle at the bottom) and pour it into the pan. Let it simmer for about 30 seconds until it thickens. Then, add the cooked chicken back to the pan and toss everything together. The chicken should be well coated in the glossy black pepper sauce. Stir for another 30-40 seconds, then remove from heat.
Step 6: Serve & Enjoy!
Transfer the black pepper chicken to a plate and serve it hot. It pairs perfectly with steamed jasmine rice or stir-fried noodles. Sprinkle a little extra black pepper on top for an extra kick. Enjoy!
Tips & Variations
Want to customize this dish? Here are some easy ways to switch things up while keeping the flavors bold and delicious.
- Make It Spicier – Add a pinch of red pepper flakes or an extra teaspoon of black pepper for more heat.
- Use Different Proteins – Swap the chicken for shrimp, beef, or tofu for a delicious variation.
- Add More Veggies – Try mushrooms, broccoli, or snow peas for extra crunch.
- Gluten-Free Option – Use tamari instead of soy sauce and make sure your broth is gluten-free.
What to Serve with Black Pepper Chicken
Pair this dish with simple yet flavorful sides to create a complete meal.
- 🍚 Steamed Jasmine Rice – A classic pairing that soaks up all the delicious sauce.
- 🥦 Stir-Fried Vegetables – Try bok choy, green beans, or Chinese broccoli.
- 🥢 Egg Drop Soup – A light and cozy side that balances out the spice.
Storage & Reheating Tips
- Storage – Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating – Warm in a pan over medium heat with a splash of water to keep the sauce from thickening too much.
- Freezing – Not recommended due to the cornstarch coating on the chicken, which can become gummy when thawed.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs tend to be juicier and more forgiving than breasts, making them a great choice for stir-frying.
How do I prevent the chicken from drying out?
The secret is in the quick marinade with cornstarch and soy sauce. It creates a protective layer around the chicken, keeping it moist and tender while stir-frying.
What’s the best way to get that restaurant-style stir-fry?
Use a hot wok or skillet, cook ingredients in batches, and don’t overcrowd the pan. This prevents steaming and helps everything sear properly.
Final Thoughts – Why You Need to Try This Black Pepper Chicken Tonight!
This Black Pepper Chicken is everything you could ever want in a stir-fry—bold flavors, tender chicken, and a rich, peppery sauce that keeps you coming back for more. It’s one of those dishes that tastes like it took hours to make, but in reality, it comes together in just 25 minutes with simple pantry ingredients. Whether you’re cooking for yourself, your family, or impressing guests, this dish is a guaranteed winner.
One of my favorite things about this recipe is how customizable it is. You can adjust the spice level, swap in your favorite vegetables, or even use a different protein like shrimp, beef, or tofu. Plus, it’s naturally healthier than takeout, with way less oil and sodium but all the flavor you crave. And let’s be real—nothing beats making a homemade meal that tastes just as good (if not better) than your favorite restaurant dish.
If you’re new to stir-frying, don’t worry—this recipe is incredibly beginner-friendly. The key is to have everything prepped and ready to go before you start cooking since stir-fries come together quickly. The quick chicken marinade ensures the meat stays juicy, while the perfectly balanced sauce coats every bite with just the right amount of spice, savoriness, and a hint of sweetness. Once you try it, you’ll see why this dish has become a staple in my kitchen!
So, what are you waiting for? Gather your ingredients, fire up that pan, and treat yourself to an incredible homemade meal that’s packed with flavor and so easy to make. When you give this Black Pepper Chicken a try, I’d love to hear how it turned out! Snap a picture and tag me on social media, or leave a comment sharing your thoughts. Did you make any fun twists to the recipe? I can’t wait to see your delicious creations!
And if you loved this dish, be sure to check out some of my other quick and flavorful stir-fry recipes—because once you see how easy it is to recreate your favorite takeout meals at home, you’ll never look back. Happy cooking!
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Black Pepper Chicken – Better Than Takeout!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Black Pepper Chicken stir-fry is a delicious homemade take on a popular Chinese restaurant dish. It features tender marinated chicken, crunchy bell peppers, and a bold, peppery sauce that coats every bite. It’s a quick and easy meal that’s better than takeout, made with simple ingredients in just 25 minutes! Serve it over steamed rice or noodles for a satisfying dinner the whole family will love.
Ingredients
For the Chicken Marinade:
- 1 lb (454g) chicken breast or thighs, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
For the Sauce:
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (any color)
For the Chicken Marinade:
- 1 lb (454g) chicken breast or thighs, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
For the Sauce:
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1½ tbsp sugar
- 2 tsp coarsely ground black pepper
- ⅛ tsp salt
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped (any color)
Instructions
- Marinate the Chicken – Mix sliced chicken with soy sauce, cornstarch, and water. Let it sit for 10 minutes.
- Prepare the Sauce – In a bowl, combine chicken broth, soy sauces, sugar, black pepper, salt, and cornstarch slurry. Stir well.
- Cook the Chicken – Heat 1 tbsp oil in a pan over medium-high heat. Sear the chicken for 30 seconds, then stir-fry for 1-2 minutes. Remove and set aside.
- Stir-Fry Vegetables – Add another tbsp of oil. Stir-fry garlic, ginger, onions, and bell peppers for 30 seconds.
- Combine Everything – Pour in the sauce and let it thicken. Add the chicken back and toss until coated.
- Serve & Enjoy – Serve hot over steamed rice or noodles.
Notes
- Adjust the black pepper to taste for a spicier or milder version.
- You can use chicken thighs for a juicier texture.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-InspiredChinese-Inspired