Black Pepper Chicken – A Takeout-Style Stir-Fry
This Black Pepper Chicken is a quick, restaurant-style stir-fry made with juicy chicken, colorful bell peppers, and a bold pepper sauce that’s ready in under 30 minutes.
- Prep Time: PT10M
- Cook Time: PT15M
- Total Time: PT25M
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tbsp cornstarch
- 1/2 tsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce or hoisin sauce
- 1 tsp brown sugar
- 1/4 tsp ground white pepper (optional)
- 1 tsp cornstarch mixed with 2 tbsp water
- 1/2 cup chicken broth or water
- 1 tbsp oil
- 1 medium-sized onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp freshly cracked black pepper
- 1 tsp sesame oil
- Green onions, sliced for garnish
Instructions
- Marinate the chicken with soy sauce, oyster sauce, cornstarch, and black pepper for 10 minutes.
- Whisk together soy sauce, oyster or hoisin sauce, brown sugar, white pepper, cornstarch slurry, and chicken broth to make the sauce.
- Heat oil in a wok or skillet over medium-high heat, then sear the chicken until nearly cooked through; remove and set aside.
- Add onion, bell peppers, garlic, and ginger to the same pan; stir-fry for 3–4 minutes until tender-crisp.
- Return the chicken to the pan, pour in the sauce, and cook until thickened and glossy.
- Finish with sesame oil and more cracked black pepper. Garnish with sliced green onions and serve hot over rice.
Notes
- Use freshly cracked black pepper for the best flavor.
- You can adjust spice levels by adding or reducing pepper.
- Marinating the chicken helps it stay juicy and tender.
- For meal prep, store leftovers in airtight containers for up to 4 days.