Skip the takeout and make this flavorful Black Pepper Chicken right at home! Tender chicken thighs, crisp bell peppers, onions, and plenty of freshly ground black pepper come together in a savory, glossy sauce that is perfect over a bowl of warm rice.
This quick chicken stir-fry is packed with bold flavor but comes together in about 30 minutes, making it an easy choice for busy weeknights. The combination of soy sauce, oyster sauce, garlic, Shaoxing wine, and freshly ground black pepper gives the dish that irresistible takeout-style flavor.
🛒 Ingredients
For the Chicken and Vegetables
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- Fresh cilantro or green onions, for garnish
- 2 tbsp vegetable oil
For the Black Pepper Sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ¼ cup chicken broth or water
- 1 tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp freshly ground black pepper
- 1 tbsp cornstarch
For Serving
- Cooked rice
👩🍳 Instructions
1. Prepare the Chicken
Cut the chicken thighs into small, bite-sized pieces. Pat them dry with paper towels so they brown nicely during cooking.
2. Make the Sauce
In a small bowl, combine the oyster sauce, soy sauce, Shaoxing wine, chicken broth or water, sugar, salt, black pepper, freshly ground black pepper, and cornstarch. Whisk until the cornstarch is fully dissolved and set aside.
3. Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for several minutes, stirring occasionally, until browned and cooked through.
Transfer the chicken to a plate if necessary.
4. Stir-Fry the Vegetables
Add the sliced onion and bell peppers to the same skillet. Stir-fry for about 3–4 minutes, until the vegetables are slightly tender but still have some crispness.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
5. Add the Sauce
Return the cooked chicken to the skillet. Give the sauce another quick stir, then pour it over the chicken and vegetables.
Toss everything together and cook for 1–2 minutes, allowing the sauce to bubble and thicken around the chicken.
6. Garnish and Serve
Remove from the heat and garnish with fresh cilantro or sliced green onions.
Serve immediately over warm cooked rice.
⭐ Tips for the Best Black Pepper Chicken
- Use freshly ground black pepper: It gives the dish a much stronger and more aromatic pepper flavor.
- Cook over high heat: A hot skillet or wok helps brown the chicken while keeping the vegetables crisp.
- Don’t overcrowd the pan: If necessary, cook the chicken in batches for better browning.
- Cut everything before cooking: Stir-frying moves quickly, so having the ingredients ready makes the process much easier.
- Adjust the pepper: If you prefer a milder dish, reduce the freshly ground black pepper.
🍚 What to Serve With Black Pepper Chicken
Steamed white rice is the classic choice and soaks up the savory black pepper sauce beautifully. You can also serve it with jasmine rice, brown rice, fried rice, or steamed vegetables.
For a lower-carb option, serve the chicken over cauliflower rice or alongside sautéed vegetables.
🧊 Storage and Reheating
Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over medium heat with a small splash of water or chicken broth to loosen the sauce. You can also reheat individual portions in the microwave.
📋 Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Category: Dinner
Cuisine: Chinese-inspired
Main Ingredient: Chicken
❤️ Final Thoughts
This Black Pepper Chicken is an easy homemade alternative to Chinese takeout, with juicy chicken, colorful vegetables, and a rich, peppery sauce in every bite.
Serve it over hot rice for a simple weeknight meal the whole family can enjoy.