Black Pepper Chicken Recipe

this black pepper chicken recipe is hands down one of my go-to meals when I want something that tastes like it came straight from a Chinese restaurant, but didn’t cost me $20 in takeout.

It’s juicy. It’s flavorful. And it comes together in like 25 minutes. That’s faster than you can even decide what to order on DoorDash.

The sauce? It’s rich, slightly sweet, with that signature black pepper kick that makes your nose tingle just a little. The chicken stays super tender, and the veggies add that perfect crunch. Plus, everything’s cooked in one pan. Less dishes = more happy Kelsey.

Where I First Encountered Black Pepper Chicken

I first tried black pepper chicken at this little hole-in-the-wall Chinese place near my college campus. It was late, I was broke, and I ordered it mostly because it sounded fancy.

Turns out, it was fancy. In a “I can’t believe this costs $8” kind of way.

Years later, I finally nailed down a version at home that tastes just as good — if not better. No delivery fees, no wait time, just me, my skillet, and a serious case of food coma.

Black Pepper Vs. White Pepper

Okay, quick little thing here — black pepper and white pepper aren’t the same thing.

Black pepper has that bold, sharp flavor we all know and love. It’s what’s on your dining table.

White pepper is milder, a bit earthier, and you usually see it in cream sauces or delicate soups.

For this recipe? You want black pepper. All of it. Freshly ground. Don’t even think about using the pre-ground stuff from the shaker — it won’t give you that same punch.

Ingredients You Need (and Why They Matter)

Let’s break down what goes into this dish and why each ingredient is kind of a big deal:

Chicken (500g skinless chicken breast) – Cut into bite-sized cubes. Chicken breast works great here because it stays tender and absorbs the sauce well. Thighs would work too if you want something juicier.

Peanut oil (2 tbsp) – High smoke point, perfect for stir-frying. You could use vegetable or canola oil if you don’t have this on hand.

Salt – Just a pinch to bring out all the other flavors.

Onion (2 medium) – Adds sweetness and bulk. Cut into 1-inch cubes so they hold their shape when cooked.

Green bell pepper (1 large) – Gives that nice crunch and fresh flavor. Red would work too, or even yellow if you’re feeling fancy.

Garlic & ginger (½ tsp each, minced) – These are your flavor base. They make everything taste so much better.

Fresh chili (1, chopped) – Optional, but it adds a nice little kick. Remove the seeds if you want it milder.

Cornstarch (2 tbsp) – One part goes on the chicken to help it get that slight crust. The other part thickens the sauce.

Black pepper (freshly ground) – This is the star! Both in the marinade and the sauce. Use a pepper mill if you have one.

For the sauce:

• Black pepper (¾ tsp) – More of that peppery goodness
• Light soy sauce (3 tbsp) – For saltiness and umami
• Dark soy sauce (1 tbsp) – Adds color and a touch of sweetness
• Rice vinegar (1 tbsp) – Brightens everything up
• Brown sugar (½ tsp) – Balances the pepper and vinegar
• Toasted sesame oil (1 tsp) – Just a hint of nutty flavor
• Cornstarch (1 tsp) + water (2 tbsp) – To thicken it all up

How to Make This Recipe – Preparation Step by Step?

Alright, let’s get cooking. It’s easier than it looks, I promise.

Step 1: Make the Sauce

Grab a bowl and whisk together all the sauce ingredients: black pepper, soy sauces, rice vinegar, brown sugar, sesame oil, cornstarch, and water. Mix until smooth. Set it aside.

Step 2: Marinate the Chicken

Toss your chicken cubes with 1 tablespoon of that sauce, 2 tablespoons of cornstarch, and a pinch of salt. Let it sit for like 10 minutes while you prep everything else.

Step 3: Brown the Chicken

Heat up a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl it around.

Add the chicken in a single layer — don’t crowd the pan! Cook until golden on one side, then flip and cook until it’s almost done. Transfer to a plate when it’s done.

Step 4: Stir Fry the Veggies

In the same pan (don’t clean it!), add the other tablespoon of oil. Toss in the garlic, ginger, and chili — just 30 seconds or so until fragrant.

Then add the onions and bell peppers. Stir-fry on high heat until they’re crisp-tender. This should only take a few minutes.

Step 5: Combine Everything

Turn the heat down to low. Give that sauce a quick whisk (cornstarch likes to settle), then pour it into the pan. Let it bubble for about 30 seconds until it starts to thicken.

Add the chicken back in and toss everything together until it’s all coated and heated through.

Step 6: Finish and Serve

Turn off the heat. Sprinkle in some freshly ground black pepper on top — this is the final touch that makes it pop. Give it one last stir and serve it hot.

How to Make Ahead, Store, and Reheat?

Make Ahead: You can prep all the ingredients the night before. Just keep the chicken and sauce separate until you’re ready to cook.

Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit, but that’s normal.

Reheat: Microwave works fine, or you can warm it up in a skillet with a splash of water or broth to loosen the sauce back up.

What to Serve with Black Pepper Chicken?

This dish is pretty filling on its own, but if you want to stretch it into a full meal:

• Steamed rice – Jasmine or basmati work great. The sauce clings to the grains in the best way.
• Chow mein or lo mein noodles – Turn it into a noodle bowl situation.
• Simple stir-fried veggies – Bok choy or snap peas would be perfect.
• Egg rolls or spring rolls – Because why not add more fried things?

So yeah, that’s my version of black pepper chicken. It’s become a regular in my kitchen, and I bet it’ll become one in yours too. Once you try it, you’ll wonder why you ever ordered takeout in the first place.