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Overhead view of the completed black pepper chicken stir-fry in a red-handled pan, showing glossy sauce-glazed chicken strips mixed with bright red bell peppers, green broccoli, and white cauliflower florets.
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Black Pepper Chicken

Tender chicken stir-fried with broccoli, cauliflower, and red bell pepper in a bold black pepper sauce. A quick, veggie-packed, healthier takeout alternative ready in under 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 6 Servings
Author: Rena Awada

Ingredients

Chicken & Veggies

  • 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

Black Pepper Sauce (makes ~1⅓ cups)

  • 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

Instructions

Make the sauce

  • In a bowl, whisk ⅓ cup soy sauce, ⅓ cup chicken broth, 3 tablespoons oyster sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon toasted sesame oil. Set aside ⅓ cup for marinade and save the rest. Toss the sliced chicken in 1/3 cup of the marinade, cover, and refrigerate for 30 minutes while preparing the veggies.
  • Heat 1 tbsp of the 2 tablespoons vegetable oil in a large non-stick or wok-style pan over medium-high heat.
  • Add 1 small head broccoli (florets) and 1 small head of1 small head cauliflower (florets) and stir-fry 3–4 mins until starting to soften.
  • Add 1 large red bell pepper (sliced). Stir fry for another 2–3 mins. Veggies should stay crisp-tender; make sure you don't overcrowd the pan, better to cook them in batches. Remove veggies to a plate.
    Top view of a red pan with cauliflower, broccoli, and red pepper being browned.
  • In the same pan, add the remaining 1 tbsp of vegetable oil.
  • Add the marinated 1½ pounds boneless skinless chicken thighs or breasts and stir-fry until cooked through and browned, about 6–8 mins. Again, don’t overcrowd the pan; cook in 2 batches.
    Action shot in a large red-handled pan: stir-frying marinated chicken pieces with sliced red bell peppers, broccoli florets, and cauliflower, with a white spatula tossing the ingredients.
  • Gather all the cooked chicken and veggies back in the pan.
  • In a small jug, whisk the 2 tablespoons cornstarch + water to form a slurry.
  • Pour in the remaining 1 cup of sauce and the cornstarch slurry, tossing everything to coat.
    Stir-fry in progress in a large pan on a gray surface: tender chicken pieces, red bell pepper strips, broccoli, and cauliflower florets being cooked together with visible glossy sauce beginning to coat everything.
  • Let everything simmer for 1–2 mins until the sauce thickens into a glossy glaze.
    Close-up of black pepper chicken stir-fry in a large pan, with glossy dark sauce coating tender sliced chicken pieces, vibrant red bell pepper strips, broccoli florets, and cauliflower pieces.

Notes

  • Serve hot over rice, cauliflower rice, or noodles for a full meal.
  • Adjust spice by adding more black pepper or red pepper flakes to the sauce.
  • Customize with extra veggies like onions, mushrooms, or snap peas.
  • Gluten-free option: Use tamari/coconut aminos and gluten-free oyster sauce.
  • Meal prep friendly: Portion with rice; reheat with a splash of water.
  • Store leftovers in airtight containers in the fridge for up to 4 days.
  • Reheat in a skillet with a bit of broth/water or microwave in short bursts, stirring.

Nutrition

Calories: 273kcal | Carbohydrates: 20g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1151mg | Potassium: 998mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1527IU | Vitamin C: 148mg | Calcium: 79mg | Iron: 2mg