Black Pepper Chicken

Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1½ pounds boneless skinless chicken thighs or breasts (thinly sliced); 1 large red bell pepper (cut into sticks); 1 small head broccoli (cut into florets); 1 small head cauliflower (cut into florets); 2 tablespoons vegetable oil (divided); ⅓ cup soy sauce (low-sodium preferred); ⅓ cup chicken broth (low-sodium preferred); 3 tablespoons oyster sauce; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon freshly ground black pepper (coarsely ground); 1 teaspoon garlic powder; 1 teaspoon toasted sesame oil; 2 tablespoons cornstarch (+ 3 tbsp water for slurry)

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This bold Black Pepper Chicken stir-fry delivers classic Chinese takeout flavor, but fresher, healthier, and ready in under 30 minutes at home.

Another close-up of the finished stir-fry in the pan, highlighting the glossy sauce, browned chicken strips, red bell peppers, broccoli florets, and cauliflower pieces.

This black pepper chicken features tender chicken in a peppery sauce with garlic, sesame, and balanced sweetness, plus crisp broccoli, cauliflower, and red bell pepper for crunch and color. Similar to my black pepper beef, it’s perfect for busy nights when you’re craving real flavor. It’s a dinner the whole family actually finishes!

If you’re into quick, Asian-inspired meals that bring that takeout-level flavor home, you might also love my Chicken Lo Main, Mongolian Chicken, this Sweet and Sour Chicken, and my Asian Chicken Meal Prep.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

15 mins

Key Ingredients

Below are the ingredients you’ll need to make Black Pepper Chicken Stir Fry. The full quantities can be found in the recipe card further down the post.

ingredients to make black pepper chicken.

Boneless, skinless chicken thighs or breasts: Thinly sliced so they cook fast and stay tender. Thighs are juicier, breasts keep it leaner.
Veggies: I’ve used red bell pepper, broccoli, and cauliflower to bring the crunch and color; but you can swap in whatever veggies you have like snap peas or carrots.
Pantry Staples: Vegetable oil, Soy sauce, Oyster sauce, Rice vinegar, black pepper, and Toasted sesame oil
Chicken broth: I used chicken broth, but other broths will work just fine.
Brown sugar: Adds just enough sweetness to round out the pepper and sauces. Use dark brown for deeper molasses notes if you like.
Garlic powder: Quick and easy garlic flavor throughout the sauce-no fresh garlic needed, but you can sub 1-2 minced cloves if you prefer.
Cornstarch: Add water to make the slurry to thicken the sauce.

good to know

Helpful Tips

Serve with your favorite carbs. Steamed rice, brown rice, cauliflower rice, or noodles (rice or zucchini) are great pairings for a complete meal.
Boost the heat. Add extra black pepper or a pinch of red pepper flakes to the sauce and adjust to taste.
Add more veggies. Onions, mushrooms, snap peas, carrots, or baby corn can be added during stir-frying for extra volume and crunch.
Make it gluten-free: use tamari or coconut aminos instead of soy sauce, and gluten-free/vegetarian oyster sauce.
Great for meal prep. Divide into containers with rice; reheat with a splash of water to revive the sauce.

Close-up of plated black pepper chicken stir-fry with tender chicken pieces, red bell pepper strips, broccoli, and cauliflower all coated in thick, shiny black pepper sauce.

How to Make Black Pepper Chicken

Step 1: Make the sauce. In a bowl, whisk soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, black pepper, garlic powder, and sesame oil. Set aside ⅓ cup for marinade. Toss sliced chicken in the marinade, cover, and refrigerate 30 minutes while prepping veggies.

Step 2: Stir-fry the veggies. Heat 1 tbsp oil in a large pan or wok over medium-high. Add broccoli and cauliflower florets; stir-fry 3-4 minutes. Add bell pepper sticks; cook 2-3 minutes more until crisp-tender. Cook in batches if needed to avoid overcrowding. Remove to a plate.

process shot to sear the veggies and cook the chicken.

Step 3: Cook the chicken. Add the remaining 1 tbsp of oil to the pan. Stir-fry marinated chicken (in batches if necessary) for 6-8 minutes until browned and cooked through.

process shot of adding the broth over the seared veggies and then cooking with chicken.

Step 4: Return veggies and chicken to the pan. Whisk cornstarch with 3 tbsp of water to make a slurry. Pour in the remaining sauce and slurry, then toss to coat.

Step 5: Simmer 1-2 minutes until the sauce thickens into a glossy glaze. Serve hot.

Common Questions

Can I make it vegetarian?

Yes! Simply swap chicken for pressed/cubed firm tofu, extra veggies, or other plant-based strips. Use veggie broth and vegetarian oyster sauce.

Is black pepper chicken spicy?

It has a bold, peppery kick from black pepper, but not the fiery heat of chili. Reduce or increase the pepper to suit your taste.

Can I make it ahead?

Yes, you can marinate the chicken overnight, or cook the full dish and store it in the fridge for 3-4 days. Reheat gently with a splash of broth or water.

How do I store and reheat leftovers?

Store in airtight containers in the fridge for up to 4 days. Reheat in a skillet with a little water or broth to loosen the sauce, or microwave in short bursts, stirring between.

More Asian-Inspired Stir Fry

ebook cover with taco salad bowl in the image.

I truly appreciate you spending time to read through this recipe post. If you make this recipe, let me know what you think by leaving a review or comment. Your feedback means a lot to me.