Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian/Chinese
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 tbsp soy sauce (plus 1 tsp for marinating); 1 tbsp oyster sauce; 1 tsp hoisin sauce (optional); 1–2 tsp freshly ground black pepper (adjust to taste); 2 tbsp cornstarch; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 medium onion, sliced; 1–2 bell peppers, sliced; 2 green onions, chopped (for garnish); 2 tbsp vegetable or sesame oil; Cooked rice, for serving

Why You’ll Love This Recipe

If you love takeout but want something fresher and homemade, this recipe is for you. The sauce is savory with a kick from black pepper, the chicken stays juicy, and the veggies add crunch and color. Plus, it’s cooked in under 30 minutes, making it a quick, delicious option for dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Soy sauce
Oyster sauce
Hoisin sauce (optional)
Freshly ground black pepper
Cornstarch
Garlic, minced
Ginger, grated
Onion, sliced
Bell peppers, sliced
Green onions
Vegetable or sesame oil
Cooked rice, for serving

Directions

Toss chicken pieces with cornstarch, salt, and a little soy sauce. Set aside.
In a small bowl, whisk soy sauce, oyster sauce, hoisin (if using), and black pepper.
Heat oil in a large skillet or wok over medium-high heat. Cook chicken until browned and cooked through. Remove from skillet.
In the same skillet, sauté garlic, ginger, onion, and bell peppers until tender-crisp.
Return chicken to the skillet and pour in the sauce. Stir to coat everything evenly.
Cook for another 2–3 minutes until sauce thickens slightly.
Garnish with green onions and serve hot with steamed rice.

Servings and timing

Serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Spicy Kick: Add red pepper flakes or fresh chili for extra heat.
Low-Sodium: Use reduced-sodium soy sauce and skip the hoisin.
Vegetable Boost: Add broccoli, snap peas, or carrots.
Sweet Touch: Stir in a splash of honey for a sweet-savory balance.
Gluten-Free: Swap soy sauce for tamari or coconut aminos.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or microwave until warmed through.
Not recommended for freezing, as the vegetables may lose texture.

FAQs

Is Black Pepper Chicken very spicy?

It has a bold peppery flavor, but you can adjust the amount of pepper to your taste.

Can I use chicken thighs instead of breasts?

Yes, thighs work well and stay extra juicy.

What can I serve with this dish?

Steamed rice, fried rice, or noodles pair perfectly.

Can I make it vegetarian?

Yes, substitute tofu or mushrooms for chicken.

Do I need a wok to cook this?

No, a large skillet works just fine.

Can I use ground chicken?

Yes, but adjust cooking time since ground meat cooks faster.

What kind of pepper is best?

Freshly ground black pepper delivers the best flavor.

Can I make this ahead of time?

It’s best fresh, but you can prep the sauce and cut veggies ahead.

How do I thicken the sauce more?

Add a cornstarch slurry (cornstarch mixed with water) to the skillet.

Can I meal prep this recipe?

Yes, portion with rice and veggies for ready-to-go meals.

Conclusion

Black Pepper Chicken is a flavorful, quick, and satisfying stir-fry that tastes just like your favorite takeout but fresher and healthier. With its peppery sauce, tender chicken, and crisp vegetables, it’s the perfect weeknight meal that’s sure to please the whole family