There’s something irresistibly satisfying about a hot, saucy stir-fry. And when it comes to easy homemade takeout recipes, Black Pepper Chicken delivers flavor in every bite. This dish is a staple on many Chinese restaurant menus, and for good reason—it’s simple, aromatic, and hits all the right notes: spicy, savory, and slightly sweet.
But what if we told you that you could recreate that same restaurant-quality dish right in your own kitchen in less than 30 minutes?
Whether you’re a busy parent, a student, or just someone who loves bold Asian flavors, this Black Pepper Chicken recipe is guaranteed to become a regular in your weeknight rotation.
What Is Black Pepper Chicken?
Black Pepper Chicken is a Chinese-inspired stir-fry dish featuring bite-sized chicken pieces, sautéed vegetables, and a rich, pepper-forward sauce. Unlike overly sweet stir-fries like orange chicken or honey garlic chicken, this recipe emphasizes the deep warmth of freshly ground black pepper, balanced by soy sauce, garlic, and a touch of sugar.
Though its roots can be traced back to Cantonese cuisine, it’s become widely popular in American-Chinese restaurants like Panda Express and local takeout spots. But the best version? The one you make at home with fresh ingredients and no MSG.
Key Ingredients & Substitutions
To make this dish shine, quality and freshness matter. Here’s what you’ll need and how to customize it to your liking.
Chicken:
- Boneless chicken thighs – Juicy and tender, perfect for stir-fry.
- Substitute: Chicken breast (leaner, slightly drier texture).
Marinade:
- Soy sauce – Adds saltiness and umami.
- Sesame oil – Nutty and aromatic.
- Cornstarch – Helps the chicken get a crisp, golden coating.
- White pepper – Milder and slightly earthy; adds depth.
Vegetables:
- Bell peppers (red and green) – Crunchy and colorful.
- Onion – Adds sweetness and body.
- Garlic & ginger – The flavor base of most stir-fries.
Sauce:
- Soy sauce (regular + dark) – The dark version adds color and richness.
- Oyster sauce – Savory and slightly sweet.
- Rice vinegar – Brightens the dish.
- Sugar – Balances the pepper and salt.
- Water + cornstarch – Helps thicken the sauce.
- Freshly cracked black pepper – The star of the show.
Tip: Always use coarsely ground black pepper for that bold, unmistakable flavor burst.
Step-by-Step Instructions
Let’s walk through exactly how to make this delicious Black Pepper Chicken from start to finish.
Step 1: Prep the Chicken
Cut 500g of boneless chicken thighs (or breast) into bite-sized cubes. In a mixing bowl, combine with:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp white pepper
Let it marinate for 10–15 minutes. This short marination infuses flavor and keeps the meat juicy during stir-frying.
Step 2: Make the Sauce
In a small bowl, whisk together:
- 2 tbsp regular soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp water
- 1 tbsp coarse black pepper
- 1 tsp cornstarch
Set aside. This sauce brings the magic—peppery, glossy, and slightly sticky.
Step 3: Stir-Fry the Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat (around 200°C). Add the chicken in a single layer.
- Let it sear for 2-3 minutes undisturbed to build color.
- Stir-fry until the chicken is golden and cooked through, about 5–6 minutes total.
Remove and set aside.
Step 4: Sauté the Veggies
In the same pan, add another 0.5 tbsp oil. Toss in:
- 3 cloves garlic (minced)
- 1 tsp grated ginger
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
Sauté for 2–3 minutes until the vegetables are slightly softened but still crisp.
Step 5: Combine and Finish
Add the cooked chicken back into the pan. Pour in the prepared sauce.
- Toss everything together until the sauce thickens and coats all the ingredients.
- Cook for 1–2 more minutes.
Turn off the heat, sprinkle with green onions, and serve immediately.
Pro Tips for the Best Black Pepper Chicken
- Use high heat: Stir-frying is all about fast cooking over high heat to preserve texture and color.
- Fresh cracked pepper > pre-ground: For that strong, nose-tingling aroma, use a pepper grinder.
- Don’t overcrowd the pan: If needed, cook the chicken in batches to avoid steaming.
- Slice vegetables evenly: This ensures even cooking and a better presentation.
Recipe Variations
Want to mix things up? Try one of these variations:
- Spicy Black Pepper Chicken: Add sliced chili peppers or chili garlic sauce.
- Vegetarian: Use tofu or mushrooms instead of chicken.
- Low-carb: Skip the sugar and pair it with cauliflower rice.
- Thai-style twist: Add Thai basil and a splash of fish sauce for depth.
Serving Suggestions
Black Pepper Chicken is incredibly versatile. Here are a few ways to serve it:
- Steamed jasmine rice or basmati rice – Classic and satisfying.
- Fried rice or noodles – Turn it into a full meal.
- Lettuce wraps – For a lighter, low-carb option.
- Side of stir-fried greens – Like bok choy or Chinese broccoli.
Hosting a dinner? Serve it alongside spring rolls or hot and sour soup for a complete Asian-style meal.
Storage & Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or microwave on high for 1–2 minutes.
Freezing:
- While the chicken can be frozen, the vegetables may lose texture. If freezing, undercook the veggies slightly.
Final Thoughts
This Black Pepper Chicken recipe is everything you want in a quick stir-fry: bold flavors, tender meat, crisp vegetables, and a spicy kick of black pepper that makes it unforgettable. It’s proof that simple ingredients—when balanced just right—can create a dish that’s worthy of your favorite takeout place.
Black Pepper Chicken Recipe
Description
This Black Pepper Chicken is a bold and savory stir-fry made with tender chicken pieces, crisp bell peppers, and onions tossed in a rich black pepper sauce. It’s quick, full of flavor, and perfect for a weeknight dinner or meal prep.
Ingredients
For the Chicken Marinade:
For the Black Pepper Sauce:
For the Stir Fry:
Instructions
Marinate the Chicken
- In a bowl, combine the chicken with soy sauce, sesame oil, cornstarch, and white pepper. Toss to coat evenly. Let it marinate for 10 minutes while you prep the other ingredients.
Prepare the Sauce
- In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, dark soy sauce, vinegar, sugar, water, black pepper, and cornstarch. Mix well until smooth and set aside.
Sear the Chicken
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat (200°C). Add marinated chicken in a single layer and sear until golden brown on both sides and cooked through (about 5–6 minutes). Remove and set aside.
Sauté Aromatics and Vegetables
- In the same pan, add remaining 0.5 tbsp oil. Add garlic and ginger, sauté for 30 seconds until fragrant. Add sliced onions and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.
Combine Everything
- Return the chicken to the pan. Pour in the prepared black pepper sauce and toss everything together until the sauce thickens and evenly coats the chicken and veggies (about 1–2 minutes).
Garnish and Serve
- Sprinkle sliced green onions on top. Serve hot with steamed rice or noodles.
Note
Protein Swap: You can replace chicken with shrimp, beef, or tofu.
Spice Level: Add chili flakes or a chopped green chili if you like it spicy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Meal Prep: This dish reheats well and is perfect for meal prepping with rice or noodles.
