The Best Black Pepper Chicken
If you love quick, saucy, better-than-takeout weeknight dinners, this Black Pepper Chicken is about to become your new go-to. It’s bold, peppery, savory, and perfectly balanced with tender chicken and stir-fried veggies. Honestly? I devoured this the first time I made it! The black pepper kick is unreal, and it tastes exactly like your favorite Chinese takeout spot (but fresher, healthier, and way more flavorful).
This recipe uses simple pantry ingredients like soy sauce, oyster sauce, and fresh cracked black pepper to build a deep, aromatic flavor. The chicken is lightly coated in cornstarch for the perfect golden crust, and the glossy pepper sauce brings everything together. Serve it with hot white rice and prepare to be obsessed!
⭐ Why You’ll Love This Black Pepper Chicken
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Super quick — ready in about 30 minutes
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Better-than-takeout flavor with simple ingredients
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Saucy, peppery, savory goodness in every bite
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Customizable with your favorite protein or vegetables
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Meal prep–friendly and reheats beautifully
🍗 Ingredients For Black Pepper Chicken
Main Ingredients
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4 tbsp oil, divided
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5–6 boneless chicken thighs, cut into bite-sized pieces
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1 large yellow onion, cut into bite-sized pieces
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2 ribs celery, sliced
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1 large red bell pepper, cut into bite-sized pieces
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2 tbsp cornstarch
Marinade
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1 tbsp soy sauce
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1/2 tbsp shaoxing wine
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1 tsp fresh cracked black pepper
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1/2 tsp garlic powder
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2 cloves garlic, minced
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1/2 tsp ginger paste
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2 tsp oil
Sauce
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp chicken bouillon
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1/2 tsp ginger paste
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1 tsp sugar
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2 tsp fresh cracked black pepper
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1/2 tsp cornstarch
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1/2 cup water
HOW TO MAKE BLACK PEPPER CHICKEN
1. Marinate the Chicken
Add chicken thigh pieces and all marinade ingredients to a bowl. Mix well and set aside while you prepare everything else.
2. Mix the Sauce
In another bowl, combine all sauce ingredients and stir until smooth.
3. Coat the Chicken
Add 2 tbsp cornstarch to the marinated chicken and toss until evenly coated.
4. Sear the Chicken
Heat 2 tbsp oil in a large skillet over medium heat. Add chicken in a single layer and sear 3 minutes without moving. Flip and cook another 2–3 minutes. Continue cooking until done. Remove from pan.
5. Stir-Fry the Veggies
Add 2 tbsp oil to the same pan. Toss in onion, celery, and bell pepper. Stir-fry for 2 minutes, then remove.
6. Simmer the Sauce
Give the sauce a quick stir (cornstarch sinks!). Pour it into the pan and simmer 1 minute until slightly thickened.
7. Combine Everything
Add chicken + veggies back into the pan and toss to coat.
8. Serve
Serve hot over steamed white rice. Enjoy!
Tips for the Best Black Pepper Chicken
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Use fresh cracked pepper. This is very important because pre-ground pepper won’t give you the same flavor or aroma.
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Don’t overcrowd the pan. Searing = flavor. Cook chicken in batches if needed.
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Keep veggies crisp. Only stir-fry for 1–2 minutes so they stay crunchy.
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Stir the sauce before pouring. Cornstarch settles quickly.
Ingredient Substitutions
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Chicken: Swap for chicken breast, pork, shrimp, or tofu.
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Shaoxing wine: Replace with dry sherry or skip.
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Oyster sauce: Hoisin sauce also works (sweeter!).
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Veggies: Add mushrooms, snap peas, zucchini, or broccoli.
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Ginger paste: Use fresh grated ginger.
Storage & Reheating
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Fridge: Store up to 4 days in an airtight container.
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Freezer: Freeze up to 3 months. Thaw in the fridge overnight.
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To reheat: Microwave 1–2 minutes or stir-fry on medium heat. Add a splash of water to loosen the sauce if needed.
The Best Black Pepper Chicken
Ingredients
Main Ingredients:
- 4 tbsp oil - divided
- 5 boneless chicken thighs - cut into bite-sized pieces
- 1 large yellow onion - cut into bite-sized pieces
- 2 ribs celery - sliced
- 1 large red bell pepper - cut into bite-sized pieces
- 2 tbsp cornstarch
Marinade Ingredients:
- 1 tbsp soy sauce
- 1/2 tbsp shaoxing wine
- 1 tsp fresh cracked black pepper
- 1/2 tsp garlic powder
- 2 cloves garlic - minced
- 1/2 tsp ginger paste
- 2 tsp oil
Sauce Ingredients:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp chicken bouillon
- 1/2 tsp ginger paste
- 1 tsp sugar
- 2 tsp fresh cracked black pepper
- 1/2 tsp cornstarch
- 1/2 cup water
Instructions
Marinate the chicken:
- Add the chicken pieces and all marinade ingredients to a large bowl and mix well.
Make the sauce:
- In a separate bowl, combine all the sauce ingredients and mix until well combined.
Coat the chicken:
- Sprinkle in 2 tbsp cornstarch over the marinated chicken and toss until all pieces are evenly coated.
Cook the chicken:
- Heat 2 tbsp oil in a large non-stick skillet over medium heat. Once hot, add the chicken in a single layer. Sear without moving for about 3 minutes, until golden and slightly crispy. Flip and cook for another 2-3 minutes. Continue cooking and tossing for a couple more minutes, until the chicken is fully cooked. Remove to a plate and set aside.
Cook the vegetables:
- Add the remaining 2 tbsp oil to the pan over medium heat. Add the onion, celery, and bell pepper. Stir-fry for 2 minutes, then remove and set aside.
Add the sauce:
- Give the prepared sauce a good stir to ensure the cornstarch is fully dissolved. Pour the sauce into the pan and let it simmer for about 1 minute, or until slightly thickened.
Combine everything:
- Return the cooked chicken and vegetables to the pan with the sauce. Toss everything together until fully coated in sauce.
- Serve hot over white rice, enjoy!