Black Pepper Chicken: Easy Homemade Stir Fry

Black Pepper Chicken is one of those dinners that solves a tired weeknight fast. You get juicy chicken, crisp veggies, and a glossy sauce with a kick of pepper. It comes together in one pan, so cleanup is friendly. If you love takeout but want something fresher at home, this stir fry hits the spot. My version is simple, pantry friendly, and tastes amazing over hot rice. Let me show you how I make it with a few tricks I trust.

What Makes This Black Pepper Chicken Recipe So Good

This dish is all about balance. The savory sauce has soy and oyster sauce for depth, a splash of vinegar for brightness, and plenty of coarsely ground black pepper for that warm, peppery bite. You get tender pieces of chicken with light browning on the edges, plus colorful peppers and onion that stay a little crisp. It cooks fast, so the flavor stays fresh and the veggies do not go mushy.

I also use a tiny cornstarch coating on the chicken. It gives the meat a silky finish and helps the sauce cling to every bite. A quick marinade adds flavor fast. And yes, the pepper matters. Use freshly cracked pepper if you can. The flavor is brighter and more aromatic than the pre-ground stuff that has been sitting in the cabinet forever.

Serve it with rice, noodles, or even in a wrap if you like a hand-held vibe. The leftovers are great the next day, which makes this a meal-prep favorite. It is flexible too, so you can toss in extra veggies you have in the fridge without overthinking it.

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Ingredients You Need for the Best Black Pepper Chicken

You only need a few key items to get the right flavor and texture. For the protein, use boneless skinless chicken breast or thighs. Thighs have a little more fat and stay juicy even if you cook them a minute longer. Breast is leaner and cooks fast. Both work well as long as you cut them into thin, even pieces.

The vegetables bring sweetness and crunch. I like red and green bell peppers for color, plus yellow onion for a bit of bite. Garlic and ginger add that deep, savory aroma you expect in a good stir fry. The sauce is a simple mix of soy sauce, oyster sauce, rice vinegar, and a touch of sugar or honey. Cornstarch thickens it just enough to become glossy.

Do not skip the pepper. I like to crack whole peppercorns in a grinder set to a coarse grind. It should be obvious in the pan and you should see little pepper specks on the chicken at the end. That is where the flavor lives.

Chicken ingredients (breast or thighs)

• 1 pound chicken breast or thighs, thinly sliced against the grain
• 1 tablespoon soy sauce for a quick marinade
• 1 teaspoon cornstarch to velvet the chicken lightly
• 1 teaspoon neutral oil for the marinade, plus more for the pan
• Optional: 1/4 teaspoon baking soda if using breast for extra tenderness
• Optional: pinch of white pepper for added warmth

If you lean toward darker meat, here is a baked option for a different dinner night when you are not stir frying: baked chicken thighs. They are juicy, easy, and worth bookmarking.

Vegetables (bell peppers, onions, aromatics)

Bell peppers bring color and sweetness. Slice one red and one green pepper into thin strips. A medium yellow onion, sliced into half moons, gives nice texture and a mild bite. For aromatics, use two garlic cloves and a small knob of fresh ginger, both finely minced. If you like heat, toss in a sliced jalapeño or a pinch of red pepper flakes, but keep the focus on the pepper that gives this dish its name.

Cut everything in a similar size so it cooks evenly. I add peppers and onion to the pan in a way that keeps them crisp on the outside and tender in the middle. The aromatics only need about 30 seconds to bloom in hot oil, so have the sauce ready before you start cooking to avoid overcooking the garlic.

Sauce ingredients (soy sauce, oyster sauce, vinegar, seasonings)

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar or honey
• 1/2 cup low-sodium chicken broth or water
• 1 to 1 1/2 teaspoons coarsely ground black pepper
• 1 teaspoon cornstarch mixed with 1 tablespoon water for the slurry

You can adjust the salt level by using low-sodium soy and broth. Start with 1 teaspoon of pepper if you are cautious, then taste and add more near the end. I love finishing with a tiny sprinkle of pepper right before serving for a fresh, bright aroma.

Optional add-ins for extra flavor

Cashews or peanuts add crunch. Mushrooms or snap peas bring more veggie goodness. A few drops of toasted sesame oil at the end can deepen the aroma. If you have Shaoxing wine, a teaspoon added to the pan after searing the chicken adds classic depth. A swirl of chili crisp turns up the heat if that is your thing.

How to Make Black Pepper Chicken Step-by-Step

Prep and marinate the chicken

1. Slice chicken thinly. Stir in soy sauce, cornstarch, and oil. If using, add the tiny pinch of baking soda. Let it sit 10 to 15 minutes while you slice the vegetables and stir together the sauce ingredients in a measuring cup. This mini rest helps the meat stay tender.

Stir fry the chicken

2. Heat a large skillet or wok over medium-high until hot. Add 1 to 2 tablespoons oil. Spread chicken in a single layer and let it sear for 60 to 90 seconds before stirring. Cook until just opaque and lightly browned on the edges. Transfer to a plate. It will finish cooking in the sauce.

Build the sauce and finish

3. In the same pan, add a touch more oil if needed. Stir fry the onion and peppers for 2 to 3 minutes so they soften in spots but keep some snap. Add garlic and ginger for 30 seconds until fragrant.

4. Give the sauce a quick stir, pour it in, and simmer for 30 seconds. Add the cornstarch slurry and stir until glossy. Return the chicken and toss to coat. Simmer 1 to 2 minutes until the sauce clings to the chicken and veggies. Taste and add a pinch more pepper or a splash of vinegar if you want extra brightness.

5. Serve hot over rice or noodles. Sprinkle with sliced scallions if you have them. If you like saucy rice bowls, double the sauce and enjoy that extra glossy goodness.

Tips for Getting Tender, Flavorful Black Pepper Chicken

Cut evenly so the pieces cook at the same pace. Thin strips brown fast and stay juicy.

Use high heat but do not overcrowd the pan. Searing in batches is better than steaming everything at once.

Marinate briefly. Even 10 minutes makes a difference. The cornstarch and soy add flavor and give the chicken a velvety finish.

Fresh pepper wins. Coarse grind, not powdery. You want the pepper to be part of the texture and flavor, not dust in the background.

Watch the timing. Garlic burns fast, so have your sauce ready before it hits the pan. Once the sauce is in, everything moves quickly.

For another creamy skillet favorite on a different night, check out this cozy creamy garlic Parmesan chicken. It is rich, simple, and great with pasta or rice.

Black Pepper Chicken Sauce Explained

The sauce should be glossy, savory, and pepper forward without tasting bitter. Soy sauce adds salt and body, oyster sauce brings an umami richness, and rice vinegar lifts the flavor so it does not feel heavy. A little sugar or honey balances the salt and acidity without making it sweet.

Cornstarch is what makes the sauce cling. Mix it with water first to avoid clumps. Add it when the sauce is simmering and stir for 30 to 60 seconds until it thickens. If you prefer a lighter coating, cut the slurry amount in half and simmer a touch longer.

Best Variations of Black Pepper Chicken

My go-to quick swaps

Swap chicken for shrimp and cook the shrimp first for 1 to 2 minutes per side, then remove and finish the dish the same way. Add broccoli florets for a veggie boost. Use coconut aminos instead of soy if you want less sodium. For extra heat, add a sliced fresh chili or a small spoon of chili paste. If you love bowl-style dinners, this fast and punchy Bang Bang Chicken Bowl is a fun companion to this recipe on busy nights.

What to Serve with Black Pepper Chicken

Steamed jasmine rice is classic and perfect. Brown rice works too. If you are in a noodle mood, toss cooked rice noodles with a little soy and sesame oil and pile the stir fry on top. For a heartier meal prep vibe, I love making simple chicken rice bowls and loading them up with this saucy chicken and veggies. If you want an easy side, steamed edamame or quick cucumber salad is always refreshing.

Make-Ahead, Storage, and Reheating Instructions

Prep everything in advance. Slice the chicken and vegetables in the morning and stir together the sauce in a jar. Keep them chilled until dinnertime. The actual cooking takes about 10 minutes when your prep is done.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water until warm, or microwave in short bursts, stirring once. The vegetables will soften a bit but the flavor stays great. I do not love freezing this one because peppers can turn soft after thawing.

As a reminder, chicken is considered safe when it reaches 165°F in the thickest piece. A quick instant-read thermometer keeps you confident and consistent.

More Easy Stir Fry Recipes You’ll Love

If quick skillet dinners are your thing, you will probably like these too. Try the sweet heat of Cajun chicken pasta when you are craving something creamy and bold. Or keep it light and zippy with that Bang Bang Chicken Bowl I mentioned above. If you want hands-off comfort on a busy workday, peek at these no-fuss chicken basics that always save dinner: baked chicken thighs and simple baked chicken tenders. They are not stir fries, but they make life easier when the schedule is packed.

Common Questions

Can I use pre-ground pepper?
Yes, but try to use a coarse grind. Freshly ground has a brighter aroma and better bite.

Will breast meat dry out?
Not if you slice it thin and marinate briefly. Do a hot sear and pull it once it turns opaque, then finish it in the sauce.

Do I have to use oyster sauce?
No. You can replace it with a bit more soy plus a small pinch of sugar, or a dash of fish sauce for depth. The taste will change slightly but still be delicious.

Can I make it gluten free?
Use gluten-free tamari and a certified gluten-free oyster sauce or fish sauce. Cornstarch is naturally gluten free.

What oil should I use?
Use a neutral, high-heat oil like canola, avocado, grapeseed, or peanut oil. Olive oil can smoke too quickly.

Let’s Get You Cooking Tonight

You now have everything you need for a fast, peppery stir fry that tastes better than takeout and comes together in one pan. Keep the prep simple, grind your pepper fresh, and let the high heat give your chicken that light sear. If you want to geek out on another take and compare techniques, this helpful tutorial from The Woks of Life is a great read. Ready to grab a pan and make dinner happen?