If you’re craving a bold, savory, and spicy dish that’s quick to whip up yet packed with flavor, look no further than Black Pepper Chicken. This classic Asian-inspired stir-fry combines tender chicken, crisp vegetables, and a punchy black pepper sauce that delivers just the right amount of heat. Whether you’re trying to recreate your favorite takeout or simply need a fast and satisfying weeknight meal, this recipe checks all the boxes. Plus, it’s incredibly easy to customize, making it perfect for busy home cooks who want big flavor without the fuss.

In this post, you’ll learn how to make the best Black Pepper Chicken from scratch—with simple ingredients, pro tips, and delicious variations that will keep you coming back for more.

Ingredients You’ll Need

Creating a delicious Black Pepper Chicken starts with the right combination of ingredients. While this dish is simple to prepare, each component plays an essential role in building its signature bold and savory flavor. Here’s a closer look at what you’ll need:

1. Chicken: Thighs vs. Breasts

For juicy and flavorful results, boneless, skinless chicken thighs are often preferred. They have more fat and stay tender during high-heat cooking, making them ideal for stir-fries. However, if you prefer leaner meat or already have chicken breasts on hand, they can work just as well—just be careful not to overcook them.

Chicken thighs: juicy, rich, and forgiving
Chicken breasts: lean, mild, and a bit firmer when cooked

Tip: Cut the chicken into bite-sized pieces for even cooking and better sauce absorption.

2. Essential Sauces and Oils

The sauce is what gives Black Pepper Chicken its signature flavor—savory, slightly sweet, with a strong peppery kick. Here’s what you’ll need:

Soy sauce: Adds salty, umami depth (use light soy for flavor and dark soy for color, if desired)
Oyster sauce: Delivers a rich, slightly sweet backbone that rounds out the dish
Sesame oil: Just a few drops add a nutty, aromatic finish
Rice vinegar or Shaoxing wine (optional): Adds acidity to balance the richness
Cornstarch: For velvety chicken and thickening the sauce

These pantry staples come together to create a restaurant-quality sauce in minutes.

3. Aromatics and Spices

Aromatics are key to layering bold flavors right from the start. Use them generously and fresh whenever possible.

Garlic: The base of most Asian stir-fries, minced for fast infusion
Onion: Sliced or diced, adds sweetness and texture
Freshly ground black pepper: The star of the show! For best results, use coarse ground or crush whole peppercorns yourself for an intense aroma and punch

The black pepper should be fragrant, spicy, and slightly citrusy, not dull. It’s what gives this dish its powerful kick.

4. Vegetables and Optional Add-Ins

While the chicken and sauce are the stars, colorful vegetables add crunch, nutrition, and visual appeal.

Bell peppers (red, green, or yellow): Crisp and sweet, they balance the heat
Green onions: Added at the end for freshness and a mild onion flavor
Optional extras: Snap peas, mushrooms, broccoli florets, or baby corn

These ingredients not only enhance the dish but also allow for flexibility—perfect for cleaning out your veggie drawer.

How to Make Black Pepper Chicken (Step-by-Step)

Cooking Black Pepper Chicken at home is fast, easy, and incredibly rewarding. With just a few basic techniques and pantry staples, you’ll have a dish that rivals your favorite takeout. Follow these step-by-step instructions for the best results.

1. Prep the Chicken and Vegetables

Start by getting all your ingredients ready—this is key to successful stir-frying.

Cut the chicken into bite-sized pieces (around 1-inch cubes).
Toss the chicken in a light marinade: 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a dash of sesame oil. Let it sit while you prep everything else.
Chop the vegetables: Slice bell peppers, onions, and green onions. Mince the garlic finely.

Having everything prepped and within arm’s reach makes stir-frying smoother and faster.

2. Mix the Black Pepper Sauce

The sauce is where the magic happens. In a small bowl, combine:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar (optional)
2 teaspoons freshly ground black pepper
1–2 teaspoons sugar (to balance the spice)
1/4 cup water or chicken broth
1 teaspoon cornstarch (to thicken the sauce)

Whisk it all together until smooth and set aside.

3. Stir-Fry the Chicken

Heat a wok or large skillet over medium-high to high heat. Add 1–2 tablespoons of oil (vegetable or peanut oil works best).
Once the oil is hot and shimmering, add the marinated chicken in a single layer. Let it sear for 1–2 minutes without stirring to get a nice golden edge.
Stir-fry until the chicken is mostly cooked through and slightly crispy on the edges (about 5–6 minutes total). Remove and set aside.

This step ensures your chicken is flavorful and browned—not soggy.

4. Combine Everything and Finish Cooking

In the same pan, add a little more oil if needed, then sauté the garlic and onion until fragrant (about 30 seconds).
Toss in the bell peppers and stir-fry for 2–3 minutes until slightly softened but still crisp.
Return the cooked chicken to the pan, pour in the black pepper sauce, and toss to coat everything evenly.
Cook for another 1–2 minutes, allowing the sauce to thicken and cling to the chicken and veggies.
Finish with chopped green onions and a final dash of black pepper, if desired.

Your kitchen should smell amazing at this point!

Tips for the Best Black Pepper Chicken

Want your Black Pepper Chicken to taste just like (or even better than) your favorite takeout? These expert tips will help you maximize flavor, texture, and presentation every time you cook this dish.

1. Use Freshly Ground Black Pepper

This tip is non-negotiable! The bold, zesty flavor of this dish comes from freshly ground black peppercorns, not pre-ground pepper from a jar.

Use a coarse grind or crush whole peppercorns with a mortar and pestle.
Adjust the quantity to match your spice preference—but don’t skimp! This is the heart of the recipe.

Freshly ground pepper gives the dish its signature aromatic kick and depth of heat.

2. Don’t Overcrowd the Pan

For a perfect sear and that slightly crispy texture on the chicken:

Cook the chicken in batches if needed.
Use a hot wok or skillet, and avoid stirring too soon—let the chicken brown on one side before tossing.

Overcrowding leads to steaming instead of stir-frying, which makes the chicken rubbery and bland.

3. Marinate the Chicken Briefly

A quick marinade helps tenderize the chicken and boost flavor before it even hits the pan.

A simple combo of soy sauce, sesame oil, and cornstarch works wonders.
Let it sit for just 10–15 minutes while you prep other ingredients.

The cornstarch also helps create a silky, velvety texture when cooked.

4. Pair It Right: What to Serve With Black Pepper Chicken

While the dish is flavorful on its own, it shines even more with the right sides:

Steamed jasmine rice: A classic, fragrant pairing that soaks up the sauce beautifully.
Brown rice or cauliflower rice: Great low-carb or high-fiber alternatives.
Noodles or lettuce wraps: For a fun and different serving style.

No matter how you serve it, this dish brings bold flavors and satisfying textures to every bite.

Black Pepper Chicken

chef Laya

This bold and flavorful Black Pepper Chicken is a quick and easy stir-fry made with tender chicken, crisp veggies, and a peppery sauce. Inspired by classic Asian takeout, this dish is perfect for busy weeknights and full of rich, savory spice.

Print Recipes Pin Recipe

Prepr Time 15

Cooking Time 15

ToTal Time 30

Type of plate Main Course

kitchen Asian, Chinese

Serving 4

Ingrédients

For the Chicken & Marinade:

500 g 1.1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
For the Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
2 tsp freshly ground black pepper adjust to taste
1 –2 tsp sugar
1 tsp cornstarch
1/4 cup water or chicken broth
1 tsp rice vinegar or Shaoxing wine optional

For the Stir-Fry:

1 tbsp vegetable or peanut oil
3 garlic cloves minced
1 small onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
2 green onions chopped (for garnish)

Instructions

Marinate the Chicken:

In a bowl, toss chicken pieces with soy sauce, sesame oil, and cornstarch. Set aside to marinate for 10–15 minutes.

Make the Sauce:

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, black pepper, sugar, cornstarch, water (or broth), and optional vinegar/wine. Set aside.

Cook the Chicken:

Heat 1 tablespoon oil in a wok or skillet over high heat. Add chicken in a single layer and sear undisturbed for 1–2 minutes. Stir-fry until golden and cooked through (about 5–6 minutes). Remove and set aside.

Sauté Aromatics and Veggies:

In the same pan, add a bit more oil if needed. Add garlic and onions; stir-fry until fragrant. Add bell peppers and cook for 2–3 minutes until slightly tender.

Combine and Finish:

Return chicken to the pan. Pour in the sauce and stir well to coat. Cook for another 1–2 minutes until the sauce thickens and everything is glossy.

Garnish and Serve:

Sprinkle chopped green onions on top and serve hot with jasmine rice, noodles, or lettuce wraps.

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Savory and Spicy: The Best Black Pepper Chicken