Black Pepper Chicken is a savory stir-fry dish made with tender pieces of chicken, crisp vegetables, and a bold black pepper sauce. It’s one of those quick and flavorful meals I love making when I’m craving something with a bit of spice and tons of umami. Inspired by Chinese takeout, it’s easy to recreate at home with simple ingredients and just one pan.

Black Pepper Chicken

Why You’ll Love This Recipe

I love this dish because it’s bold, aromatic, and comes together quickly. The black pepper sauce has the perfect balance of heat and depth without being overwhelming. It’s also a great way to use up any veggies I have on hand. Whether I’m serving it over steamed rice or noodles, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Chicken breast or thighs, cut into bite-sized pieces
Cornstarch
Salt
Vegetable oil

For the sauce:

Light soy sauce
Dark soy sauce
Rice vinegar
Brown sugar
Sesame oil
Freshly ground black pepper
Cornstarch
Water or chicken broth

For the stir-fry:

Garlic, minced
Fresh ginger, minced
Onion, chopped into chunks
Bell pepper, any color, chopped into chunks
Celery, sliced

Directions

I start by tossing the chicken with a little cornstarch and salt to help it get a light crisp when stir-fried.
Then, I whisk together the sauce ingredients in a bowl—both soy sauces, rice vinegar, a touch of brown sugar, sesame oil, and plenty of ground black pepper. I add a little cornstarch and water to help the sauce thicken later.
In a hot pan with oil, I cook the chicken until golden and fully cooked, then set it aside.
Using the same pan, I sauté garlic and ginger until fragrant, then stir-fry the onion, bell pepper, and celery until just tender-crisp.
I return the chicken to the pan, pour in the sauce, and stir everything together until the sauce thickens and coats all the pieces nicely.
I serve it hot over steamed rice, letting the savory peppery flavor shine.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Sometimes I like to add mushrooms, snap peas, or broccoli to mix things up. If I’m in the mood for more heat, I throw in some chili flakes or fresh green chilies. I’ve also tried swapping chicken for shrimp or tofu for a different twist—it always works great.

Storage/Reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat so the chicken stays juicy and the sauce doesn’t get watery. A splash of water or broth helps bring everything back to life.

FAQs

What kind of chicken works best for this recipe?

I usually go with chicken thighs for a juicier texture, but chicken breast also works great if I want something leaner.

Can I make this ahead of time?

Yes, I often prep the chicken and sauce in advance. It makes cooking super quick when it’s time to eat.

How spicy is Black Pepper Chicken?

It’s not overly spicy—it has a bold, peppery flavor but not much heat. I adjust the black pepper if I want it milder or spicier.

Can I use ground black pepper instead of freshly ground?

Freshly ground black pepper gives the best flavor, but pre-ground works in a pinch. I just make sure it’s a good quality one.

What do I serve with Black Pepper Chicken?

I like it best with steamed jasmine rice or noodles. Sometimes I serve it alongside a simple stir-fried green or egg rolls.

Conclusion

Black Pepper Chicken is one of those satisfying meals that’s easy to make but packed with flavor. With simple ingredients and a quick cooking time, it’s perfect for a weeknight dinner or when I’m craving a tasty takeout-style meal at home.