Welcome to your new favorite weeknight dinner: this incredible Black Pepper Chicken Recipe! Forget expensive takeout and complicated cooking – this stir-fry delivers a burst of delicious, savory, and perfectly peppery flavor in just 30 minutes. Featuring succulent chicken, vibrant vegetables, and a rich, glossy sauce, it’s an absolute game-changer for busy evenings and tastes amazing served over a bed of fluffy rice.

A Personal Touch from the Author

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Bringing Authentic Takeout Flavors Home

Like many families, my kids absolutely adore the flavors of Panda Express. They often request my homemade versions of Orange Chicken and Chow Mein, which are always a hit.

But for me? My heart belongs to Black Pepper Chicken. There’s something undeniably captivating about its bold, aromatic flavor profile, the tender-crisp texture of the vegetables, and that delightful hint of spice that awakens the palate. It’s a dish that truly satisfies.

This recipe is my meticulously crafted, easy-to-follow, and pantry-friendly rendition of this classic. It promises maximum flavor with minimal fuss, making it perfect for any night of the week. Plus, it’s incredibly versatile – you can easily tweak the spice level to suit everyone at your table, ensuring a personalized culinary experience every time!

The Ultimate Black Pepper Chicken: Your Go-To Weeknight Stir-Fry

If you’re searching for a dinner solution that’s both lightning-fast and bursting with flavor, look no further than this Black Pepper Chicken recipe. This isn’t just any stir-fry; it’s a meticulously crafted dish designed to bring the vibrant tastes of your favorite Asian takeout right into your home kitchen, all within a mere 30 minutes. Imagine succulent pieces of chicken, perfectly cooked alongside crisp-tender vegetables, all enveloped in a rich, glossy, and intensely savory black pepper sauce. It’s a culinary experience that’s simple enough for beginners but satisfying enough for seasoned cooks.

This recipe transforms ordinary ingredients into an extraordinary meal. The secret lies in a balance of textures and flavors – the tender chicken, the crunchy vegetables, and the star of the show: a deeply aromatic sauce with a pronounced peppery kick. Whether you’re a stir-fry enthusiast or new to the world of quick Asian cooking, this Black Pepper Chicken will quickly become a cherished part of your meal rotation.

Why This Black Pepper Chicken Recipe Is a Must-Try

• Unbeatable Speed: From start to finish, this dish comes together in just 30 minutes, making it ideal for busy weeknights when time is precious but you crave something homemade and delicious.
• Explosive Flavor: The black pepper sauce is the star, delivering a robust, savory, and subtly spicy punch that’s incredibly addictive. It’s a flavor profile that stands out from typical stir-fries.
• Simple Ingredients: You’ll find most of the ingredients readily available in your pantry or local grocery store. No obscure items needed!
• Customizable Heat: Love spice? Ramp up the black pepper. Prefer a milder touch? Scale it back. This recipe is easily adaptable to your family’s preferences.
• Healthy & Wholesome: Packed with lean protein from the chicken and a medley of fresh vegetables, it’s a balanced meal that doesn’t compromise on taste.
• Better Than Takeout: Enjoy restaurant-quality flavors and textures, knowing exactly what goes into your meal. It’s often fresher and more cost-effective than ordering in.

Essential Ingredients for Your Black Pepper Chicken

Crafting the perfect Black Pepper Chicken starts with selecting quality ingredients. Here’s a deeper look at what you’ll need and why each component is crucial:

• Chicken Breasts: Boneless, skinless chicken breasts are preferred for their lean protein and quick cooking time. Slicing them thinly ensures they cook rapidly and remain incredibly tender, preventing any dryness. You can also use chicken thighs for a slightly richer flavor and juicier texture.
• Cornstarch: This is a dual-purpose ingredient. First, it creates a light coating on the chicken, helping it achieve a beautiful golden crust when stir-fried and locking in moisture. Second, it’s essential for thickening the stir-fry sauce, giving it that desirable glossy, clingy consistency.
• Soy Sauce & Oyster Sauce: These are the foundational flavors of your stir-fry sauce. Soy sauce provides salinity and umami, while oyster sauce adds a sweet, savory, and slightly viscous depth that is truly irreplaceable in Asian cooking. Do not skip the oyster sauce for an authentic taste!
• Sesame Oil: Toasted sesame oil brings an incredibly aromatic, nutty flavor to the dish. A little goes a long way, especially when drizzled in at the end. If you don’t have toasted sesame oil, a neutral vegetable oil can be used for cooking, but you’ll miss some of that distinctive aroma.
• Fresh Vegetables: We’re using a classic combination of green bell pepper, celery, and yellow onion. These vegetables are chosen for their complementary flavors, vibrant colors, and their ability to become crisp-tender, retaining a satisfying crunch that contrasts beautifully with the soft chicken. Feel free to experiment with other stir-fry friendly vegetables like broccoli, carrots, or snow peas.
• Ginger & Garlic Paste: Freshly grated ginger and minced garlic are highly recommended for the most potent and fragrant flavor. However, high-quality ginger and garlic pastes offer a convenient shortcut without sacrificing too much on taste, making your prep even faster.
• Black Pepper: The namesake of the dish! Freshly ground black pepper is crucial here for its pungent, bold flavor. Start with the suggested amount and gradually add more to achieve your desired level of heat and pepperiness. Remember, the flavor of black pepper dulls quickly when pre-ground, so freshly ground is always best.
• Rice Vinegar: Adds a touch of bright acidity to balance the richness of the sauce, cutting through the savory notes and enhancing the overall flavor profile.
• Honey: A small amount of honey provides a subtle sweetness that rounds out the savory and spicy elements of the sauce, mimicking the balanced flavors found in professional stir-fries.

Expert Cooking Tips for a Perfect Black Pepper Chicken Stir-Fry

Achieving a restaurant-quality stir-fry at home is easier than you think with these expert tips:

• Prep Everything Ahead (Mise en Place): Stir-frying is a very fast cooking method. Once you start, there’s no time to chop. Have all your chicken sliced, vegetables chopped, and sauce mixed before you even turn on the heat. This ensures a smooth and successful cooking process.
• Adjust Flavor to Your Liking: The beauty of homemade food is customization. For a sweeter Black Pepper Chicken recipe, add a touch more honey. If you prefer more heat and a bolder pepper flavor, increase the amount of black pepper. Don’t be afraid to taste and adjust!
• Slice Veggies Thinly and Evenly: Uniformly sliced vegetables will cook at the same rate, ensuring every bite has that perfect crisp-tender texture. A mandoline slicer can make this task incredibly fast and easy, but a sharp knife works just as well with a steady hand.
• Don’t Overcrowd the Pan: This is a golden rule for stir-frying. Cooking too much chicken or too many vegetables at once will steam them instead of searing them, leading to a bland and soggy result. Cook the chicken in batches if necessary, and ensure your pan is large enough to allow ingredients to spread out.
• Don’t Overcook the Chicken: Chicken breast meat cooks very quickly. Overcooking will result in dry, tough chicken. Cook just until it’s browned on the outside and mostly cooked through (it will finish cooking when it’s tossed with the sauce and vegetables).
• Marinate for the Right Amount of Time: For this recipe, 10–15 minutes is the sweet spot for marinating the chicken. It’s enough time for the cornstarch to tenderize the chicken and for the initial soy and oyster sauce flavors to penetrate, but not so long that it becomes overly salty or changes the texture too much.
• High Heat is Key: Stir-frying relies on high heat to cook ingredients quickly and create that desirable caramelized flavor. Ensure your pan or wok is properly heated before adding ingredients.

Perfect Pairings: What To Serve With Black Pepper Chicken

Black Pepper Chicken is a complete meal on its own, but these sides elevate the dining experience:

• Fluffy White Rice: The classic and most popular choice. Its neutral flavor and soft texture perfectly absorb the rich Black Pepper Chicken sauce. Learn how to make perfect white rice every time.
• Flavorful Fried Rice: For a heartier meal, serve it with homemade fried rice. It’s a great way to pack in even more vegetables and flavor.
• Crispy Egg Rolls or Spring Rolls: These make a fantastic appetizer, adding a delightful crunch and a bit of fun to your meal.
• Light Asian Cucumber Salad: A refreshing cucumber salad offers a cool, tangy contrast to the savory stir-fry, cleansing the palate with every bite.
• Fresh Fruit Salad: End your meal with a light and refreshing bowl of whatever fruit is in season, or try a vibrant blackberry-lime fruit salad.

Storage and Meal Prep Tips

Frequently Asked Questions (FAQs)

Can I use a different type of chicken?

Absolutely! Boneless, skinless chicken thighs can be used instead of breasts. They are more forgiving if slightly overcooked and tend to be juicier. Just ensure they are also cut into thin, even strips for quick cooking.

What if I don’t have oyster sauce?

Oyster sauce provides a unique depth of flavor, so it’s highly recommended. If you must substitute, a mixture of soy sauce, a touch of brown sugar, and a dash of Worcestershire sauce can offer a similar savory-sweet profile, though the texture won’t be quite the same. For a vegetarian option, mushroom-flavored vegetarian oyster sauce works perfectly.

How can I make this dish spicier?

To increase the heat, simply add more freshly ground black pepper. You can also incorporate a pinch of red pepper flakes with the ginger and garlic, or a dash of chili oil when serving.

Can I add more vegetables?

Certainly! This recipe is very adaptable. Feel free to add other quick-cooking stir-fry vegetables like broccoli florets, sliced carrots, snow peas, mushrooms, or baby corn. Just ensure you don’t overcrowd the pan, cooking vegetables in batches if needed.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative, and ensure your oyster sauce is also certified gluten-free (some brands offer this). Cornstarch is naturally gluten-free.

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Black Pepper Chicken Recipe

By Chelsea Lords

This Black Pepper Chicken Recipe is a quick and flavorful meal loaded with tender chicken, colorful veggies, and a bold, peppery stir-fry sauce. You can have it on the table in 30 minutes or less!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2-3 servings

Video Tutorial

Watch this video to see how easily this delicious Black Pepper Chicken comes together, and get tips on serving!

Equipment

• Large pan or Wok

Ingredients

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce

For the Black Pepper Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 teaspoon honey
• 1-3 teaspoons freshly ground black pepper (adjust to taste)

For the Stir-Fry:

• 2 tablespoons sesame oil, divided
• 1 large green bell pepper, very thinly sliced
• 1 cup thinly sliced celery, sliced on the bias (approx. 2-3 ribs)
• 1 cup thinly sliced yellow onion (approx. 1/2 large onion)
• 2 teaspoons ginger paste (or freshly grated ginger)
• 1 tablespoon garlic paste (or minced fresh garlic)

For Serving (Optional):

• Thinly sliced green onions, for garnish
• Cooked white rice or chow mein noodles
• Sesame seeds, for garnish

Instructions

1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Toss well to ensure the chicken is evenly coated. Let it marinate at room temperature for 10–15 minutes while you prepare your other ingredients.
2. Prepare the Black Pepper Sauce: In a small bowl or wide-mouth jar, whisk together the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, rice vinegar, water, honey, and 1-3 teaspoons black pepper (start with less and add more later if desired). Shake or stir vigorously until all ingredients are well combined and the honey is dissolved. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3–4 minutes, stirring occasionally, until the chicken is browned on the outside and mostly cooked through. Remove the chicken from the pan and set it aside on a clean plate.
4. Sauté the Vegetables: Add the remaining 1 tablespoon of sesame oil to the same pan. Stir in the sliced yellow onion, green bell pepper, and celery. Sauté for 2–3 minutes, stirring frequently, until the vegetables start to soften but still retain a pleasant crispness (crisp-tender).
5. Add Aromatics: Push the vegetables to one side of the pan. Add the ginger paste and garlic paste to the empty space and cook for about 30 seconds until fragrant. Then, stir them into the vegetables.
6. Combine & Sauce: Return the cooked chicken to the pan with the vegetables. Give your prepared black pepper sauce another quick stir or shake, then pour it over the chicken and vegetables. Toss everything together vigorously, ensuring all ingredients are well coated in the sauce. Continue to cook for another 2–3 minutes, stirring constantly, until the sauce thickens and achieves a glossy consistency, clinging beautifully to the chicken and vegetables.
7. Taste and Serve: Taste the Black Pepper Chicken and adjust seasoning as needed – add more pepper for extra kick, or a pinch of salt if you feel it needs it. Serve immediately over a generous portion of freshly cooked white rice or chow mein noodles. Garnish with thinly sliced green onions and sesame seeds, if using. Enjoy this piping hot, flavorful meal!

Recipe Notes

Nutrition Note: The provided nutrition facts below are an approximation and do not include any added rice or serving suggestions.

Storage: Store leftover Black Pepper Chicken in an airtight container in the fridge for 3–4 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.

Spice Level: The “pepper” in Black Pepper Chicken refers to the black peppercorns. Adjust the amount of freshly ground black pepper to control the spice level. For a milder dish, use 1 teaspoon. For a truly bold and spicy flavor, use 3 teaspoons or more.

Nutrition Information

Serving Size: Approximately 3 servings

• Calories: 332 kcal
• Carbohydrates: 23g
• Protein: 28g
• Fat: 15g
• Saturated Fat: 2g
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 4g
• Trans Fat: 0.1g
• Cholesterol: 73mg
• Sodium: 2056mg
• Potassium: 747mg
• Fiber: 3g
• Sugar: 11g
• Vitamin A: 312 IU
• Vitamin C: 68mg
• Calcium: 48mg
• Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation only. Actual values may vary based on specific ingredients and preparation methods.