Easy Black Pepper Chicken Recipe
Juicy black pepper chicken stir fry with crisp onions and bell peppers in a glossy, pepper-forward sauce. Quick, structured, and better than takeout with bold flavor in about 25 minutes.
Equipment
- Wok or large skillet
- Small mixing bowl (for sauce)
- Medium mixing bowl (for chicken)
- Whisk or Fork
- Measuring spoons
- Cutting board
- Sharp knife
- Tongs or Spatula
Ingredients
For the Chicken
- 1.1 lb skinless chicken breast cut into bite-sized cubes
- 2 tbsp peanut oil divided (or any neutral oil)
- salt to taste
- 2 tbsp cornstarch for light coating
- 1/4 tsp freshly ground black pepper for the chicken coating
Veggies & Aromatics
- 2 medium onions cut into 1-inch cubes
- 1 large green bell pepper cut into 1-inch cubes
- 1/2 tsp garlic minced
- 1/2 tsp ginger minced
- 1 fresh chili green or red, chopped (optional)
Black Pepper Sauce
- 3/4 tsp freshly ground black pepper plus more to finish if desired
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce adds color and depth
- 1 tbsp rice vinegar balances sweetness and salt
- 1/2 tsp brown sugar just enough to round the edges
- 1 tsp toasted sesame oil
- 1 tsp cornstarch for thickening (in sauce)
- 2 tbsp water or chicken broth
Instructions
- Make the sauce: In a small bowl, whisk together 3/4 tsp black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, toasted sesame oil, 1 tsp cornstarch, and water/broth. Whisk until completely smooth with no cornstarch lumps. Set aside (stir again right before pouring—cornstarch settles quickly).
- Coat the chicken: Add chicken cubes to a bowl and season with a pinch of salt, 1/4 tsp freshly ground black pepper, and 2 tbsp cornstarch. Toss until every piece is lightly coated. Let rest 5–10 minutes while you cut onions and bell pepper.
- Sear the chicken (work in batches): Heat 1 tbsp peanut oil in a wok or large skillet over medium-high heat. Add chicken in a single layer. Let it cook undisturbed for about 2 minutes to brown, then flip and cook until lightly golden and nearly cooked through (another 2–3 minutes). Transfer to a plate. Repeat with remaining chicken if needed—avoid overcrowding so it browns instead of steaming.
- Stir-fry aromatics: Add the remaining 1 tbsp oil to the pan. Add minced garlic, minced ginger, and chopped chili (if using). Stir constantly for 20–30 seconds until fragrant (do not let garlic brown).
- Cook vegetables crisp-tender: Add onions and bell pepper. Stir-fry on high heat for 2–3 minutes until the edges soften slightly but the vegetables still have bite. This keeps the final dish crisp and prevents watery sauce.
- Thicken the sauce: Reduce heat slightly. Stir the sauce again, then pour it into the pan. Let it bubble for 20–30 seconds, stirring, until it turns glossy and begins to coat the vegetables.
- Return chicken and finish: Add the chicken back to the pan and toss quickly to coat. Cook 1–2 minutes until chicken is fully cooked through and sauce clings to every piece. Turn off heat and add an extra pinch of freshly cracked black pepper for aroma if desired.
- Serve: Serve immediately over steamed rice or noodles. Best enjoyed fresh while the vegetables are crisp and the sauce is glossy.
Notes
Best pepper flavor: Use freshly ground black pepper (not pre-ground) for the bold, aromatic heat this dish is known for.
Avoid watery sauce: Keep vegetables crisp-tender and don’t overcrowd the pan when searing chicken—both steps prevent excess moisture.
Adjust thickness: If sauce gets too thick, splash in 1 tbsp water and toss. If too thin, simmer 20–30 seconds longer before returning chicken.
Storage: Refrigerate leftovers up to 3 days. Reheat in a skillet with a small splash of water to loosen the sauce.