Description

Black Pepper Chicken is a bold and savory stir-fry packed with juicy chicken, crisp vegetables, and a rich, peppery sauce. It’s quick, easy, and perfect for weeknight dinners. Serve it with rice or noodles for a complete meal that’s better than takeout.

Ingredients

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons soy sauce (for marinating)
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
3 garlic cloves, minced
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce (for sauce)
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons water
1 teaspoon sesame oil (optional)

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Instructions

Marinate the Chicken: In a bowl, combine chicken, 2 tablespoons soy sauce, and cornstarch. Mix well and set aside for 10–15 minutes.
Make the Sauce: In a small bowl, mix together remaining soy sauce, oyster sauce, sugar, water, and black pepper. Set aside.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
Stir-Fry Veggies: In the same pan, add a bit more oil if needed. Sauté onion, bell peppers, and garlic until just tender, about 3–4 minutes.
Combine: Return chicken to the pan. Pour in the sauce and stir everything together. Cook for another 2–3 minutes until sauce thickens and coats the chicken and veggies.

Finish & Serve: Drizzle with sesame oil if using. Serve hot over rice or noodles.

Notes

Use freshly ground black pepper for the best flavor—it makes a big difference.
Chicken thighs give a juicier result, but breasts work well too.
Add chili flakes if you want extra heat.
Leftovers keep well in the fridge for up to 3 days.