Black pepper chicken has become my weeknight hero, and I’m about to show you why. This homemade version delivers bold, restaurant-quality flavor with tender chicken bites coated in a savory sauce that’s ready in just 25 minutes. The best part? No deep fryer needed, just a simple pan and ingredients you probably already have.
Table of Contents
Ingredients for Black Pepper Chicken
I always start by gathering everything before I turn on the stove. This stir-fry moves quickly, so having your ingredients prepped makes the process smooth and stress-free. My go-to is fresh chicken breast because it stays tender and cooks evenly when cut into uniform cubes.
For the Chicken:
- 1.1 lbs skinless chicken breast (cut into bite-size cubes, about 1-inch pieces)
- 2 tbsp peanut oil (or any neutral oil) – I recommend peanut oil for its high smoke point
- Salt (to taste, about ½ tsp)
- 2 tbsp cornstarch
- ¼ tsp black pepper (freshly ground)
For the Vegetables:
- 2 medium onions (cut into 1-inch cubes)
- 1 large green bell pepper (cut into 1-inch cubes) – In my experience, uniform cuts ensure even cooking
- ½ tsp minced garlic
- ½ tsp minced ginger
- 1 fresh red or green chili (chopped) – I usually adjust the amount based on heat preference
For the Black Pepper Sauce:
- ¾ tsp black pepper (freshly ground) – My preference is to grind this fresh for maximum flavor
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- ½ tsp brown sugar
- 1 tsp toasted sesame oil – Pro tip: this adds incredible depth
- 1 tsp cornstarch
- 2 tbsp water or chicken broth
Step-by-Step Instructions
I recommend working in stages to keep everything organized and prevent overcooking. This method ensures perfectly tender chicken every single time.
Step 1: Start by whisking together all sauce ingredients (black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water) in a small bowl until completely smooth with no lumps. Set aside and remember to whisk again before using, as the cornstarch settles to the bottom and needs remixing.
Step 2: In a separate bowl, toss the chicken cubes with 1 tablespoon of the prepared sauce, 2 tablespoons cornstarch, and salt. Mix until evenly coated and let this rest for 5-10 minutes while you prep the vegetables. This quick marinade makes a noticeable difference in tenderness and helps create a light coating that crisps beautifully.
Step 3: Heat your large skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat the pan. Add chicken in a single layer (work in batches if needed to avoid crowding) and cook for 4-5 minutes until golden on the bottom. Flip and cook another 3-4 minutes until the chicken is cooked through with nice browning and reaches an internal temperature of 165°F. Transfer to a clean plate. Don’t rush this step because properly seared chicken makes all the difference.
Step 4: Add the remaining tablespoon of oil to the same pan. Toss in the ginger, garlic, and chopped chili, stirring constantly for 30 seconds until fragrant. Immediately add the onions and bell peppers. Stir-fry over high heat for 2-3 minutes until the vegetables are crisp-tender with bright color and slight charring at the edges. They should still have a satisfying crunch.
Step 5: Reduce heat to low. Give the sauce a quick whisk to recombine (the cornstarch separates when sitting), then pour it into the pan. Let it simmer for 30-45 seconds until slightly thickened and glossy. Add the cooked chicken back in and toss everything together until the chicken is warmed through and well-coated, about 1 minute.
Step 6: Turn off the heat and stir in the freshly ground black pepper for that final punch of flavor. The residual heat releases the pepper’s aroma without making it bitter. Serve immediately while everything is hot and vibrant.
Perfect Pairings for Black Pepper Chicken
This dish shines brightest when served alongside complementary sides that balance its bold, peppery profile.
Steamed Jasmine Rice: The fluffy, slightly sticky texture soaks up every drop of that savory sauce perfectly. White rice provides a neutral base that lets the pepper flavor shine without competing. Try my easy coconut rice for a tropical twist.
Egg Fried Rice: For a more filling meal, fried rice adds satisfying texture contrast and turns this into a complete one-bowl dinner that my family devours. My quick egg fried rice recipe pairs beautifully with this.
Asian Cucumber Salad: The cool, crisp cucumber with a tangy vinegar dressing cuts through the richness beautifully. This refreshing side adds vegetables and brightness to your plate.
Garlic Green Beans: Quick-sautéed green beans with garlic create another vegetable element while maintaining the Asian flavor profile. The crunch factor pairs wonderfully with the tender chicken. These garlic butter green beans work perfectly.
Chow Mein Noodles: Sometimes I skip rice entirely and serve this over crispy pan-fried noodles for a restaurant-style presentation that feels extra special on busy nights.
Keeping It Fresh: Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend storing the rice separately if possible to maintain the best texture for both components.
For reheating, I prefer using a skillet over medium heat with a splash of water or broth to revive the sauce. Heat until warmed through to 165°F, about 3-4 minutes, stirring occasionally. The microwave works in a pinch (use 50% power for 2-3 minutes, stirring halfway), but the stovetop method keeps the vegetables from getting soggy.
This recipe is incredibly versatile for meal prep. Try swapping the chicken for shrimp (cooks in 2-3 minutes), firm tofu cubes, or thinly sliced beef. You can also add broccoli florets, snap peas, or mushrooms to boost the vegetable content. The sauce works beautifully with any protein or vegetable combination you prefer.
Frequently Asked Questions
Can I use pre-ground black pepper instead of fresh?
While you can, freshly ground peppercorns deliver significantly more flavor and aroma. The difference is noticeable in this recipe since black pepper is the star ingredient. I keep a pepper grinder on hand specifically for dishes like this where it really matters.
What if I don’t have dark soy sauce?
You can use all light soy sauce, but the dish will be lighter in color and slightly less rich. Dark soy sauce adds depth and that beautiful caramelized appearance. In a pinch, add a tiny splash of molasses to regular soy sauce as a substitute.
How do I prevent the chicken from becoming rubbery?
Don’t skip the cornstarch coating and brief marinating step. Also, avoid overcooking by checking that the internal temperature reaches 165°F, then remove it promptly. The chicken will finish cooking when you toss it back in with the sauce, ensuring tender, juicy bites every time.
Easy Black Pepper Chicken
Ingredients
Equipment
Method
- Whisk together all sauce ingredients (black pepper, light soy sauce, dark soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water) in a small bowl until smooth and lump-free. Set aside.
- In a separate bowl, combine chicken cubes with 1 tablespoon of prepared sauce, 2 tablespoons cornstarch, and salt. Mix well and let rest for 5-10 minutes while preparing vegetables.
- Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat pan. Add chicken in a single layer (work in batches if needed) and cook for 4-5 minutes until golden on bottom. Flip and cook 3-4 minutes more until chicken reaches internal temperature of 165°F. Transfer to plate.
- Add remaining tablespoon oil to same pan. Add ginger, garlic, and chopped chili. Stir constantly for 30 seconds until fragrant. Immediately add onions and bell peppers. Stir-fry over high heat for 2-3 minutes until vegetables are crisp-tender with slight charring at edges.
- Reduce heat to low. Whisk sauce to recombine, then pour into pan. Let simmer for 30-45 seconds until slightly thickened. Add cooked chicken back to pan and toss well until everything is warmed through and coated, about 1 minute.
- Turn off heat. Stir in freshly ground black pepper for final flavor boost. Serve immediately over rice or noodles.
Notes
