Go Back
Delicious black pepper chicken served with steamed vegetables

Black Pepper Chicken

A peppery, comforting stir-fry that tastes like you ordered takeout — but faster, cheaper, and better.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g boneless chicken thighs, cut into bite-sized pieces Thighs stay juicy; breasts work if preferred
  • 2 tablespoons vegetable oil Or neutral oil like canola
  • 1 tablespoon freshly ground black pepper Adjust to taste
  • 1 large onion, sliced
  • 1 green bell pepper sliced Red or yellow are fine for sweetness
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce Use low-sodium if watching salt
  • 1 tablespoon oyster sauce Substitute hoisin + a splash of soy in a pinch for vegetarian alternatives
  • 1 tablespoon cornstarch
  • 2 tablespoons water For the slurry
  • 1 teaspoon sugar Balances the savory sauces
  • to taste Salt
  • to taste Green onions for garnish, chopped

Method
 

Preparation
  1. Toss the chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Let rest for 15 minutes.
  2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Add the chicken in a single layer. Stir-fry until the outside is browned but the chicken is not fully cooked, about 4–5 minutes. Remove chicken and set aside.
Cooking
  1. In the same skillet, add the sliced onion and green bell pepper. Sauté for 2–3 minutes until they start to soften and get a little color.
  2. Add the minced garlic and cook for about 30–60 seconds until fragrant; avoid browning the garlic.
  3. Return the chicken to the skillet, then stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Toss to coat everything evenly.
  4. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a smooth slurry. Pour it into the skillet and stir constantly until the sauce thickens and becomes glossy.
  5. Taste and adjust seasoning with salt if needed. Cook for another 4–5 minutes until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C).
  6. Remove from heat and garnish with chopped green onions. Serve immediately.

Notes

Freshly cracked black pepper matters — it gives aroma and sharpness you don’t get from pre-ground pepper. If you avoid oyster sauce, try 1 tsp mushroom-flavored stir-fry sauce or 1/2 tsp miso thinned with a little water. For gluten-free, use tamari and a gluten-free oyster substitute.