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.
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.
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.
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.
Alright, let's get cooking. It's easier than it looks, I promise.
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.
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.
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.
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.
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.
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.
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.
This dish is pretty filling on its own, but if you want to stretch it into a full meal:
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.
This black pepper chicken recipe is a homemade version that rivals your favorite Chinese takeout! Juicy, tender chicken bites are tossed in a rich, savory black pepper sauce with crisp vegetables. It's an easy weeknight dinner that comes together in just 25 minutes using simple ingredients you probably already have in your pantry. The bold black pepper flavor combined with the perfect balance of sweet and salty makes this dish incredibly addictive and totally restaurant-worthy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
