Black Pepper Chicken Recipe

Chicken breast, bell pepper, onion, oyster sauce, garlic, soy sauce, sesame oil, black pepper.

this Recipe

So, here’s a confession—I’ve got this bad habit of craving Chinese takeout when I’m either a) broke or b) already in pajamas with no intention of moving. (Usually both. Let’s be real.)

It was one of those nights. Rain outside. Netflix already asking me if I was still watching. And I was hit with this sudden urge for that peppery, saucy black pepper chicken you get at mall food courts. You know what I’m talking about, right? That glossy stir-fry where the sauce coats every bite just right, with that cozy punch of black pepper that makes your nose tingle a little.

Anyway, the delivery fee was rude, so I rolled up my sleeves and decided to recreate it. Didn’t expect to love it more than the original. But oh man… it slapped. Like, even my husband, who usually just pokes at stir-fry, went back for thirds. THIRDS. That never happens unless there’s cheese involved.

Now it’s part of the weekly dinner chaos—quick enough for a Tuesday, tasty enough for a Friday. I hope it becomes that dish for you too.

Why You’ll Love This Black Pepper Chicken Recipe?

You know when a dish just gets you? This one’s it. No need to be a wok wizard or a spice-level daredevil. It’s balanced—savory, peppery, just a little sweet. It’s the kind of recipe you make once and then go, “Wait, why haven’t I been doing this all along?”

Plus, it’s forgiving. Like, maybe you forgot to thaw your chicken all the way. Or your bell pepper is starting to shrivel a little. Doesn’t matter. It still comes together in one pan, in under 30 minutes, and makes you feel like you’ve got your life together (even if your laundry pile says otherwise). And if I’m being honest? It kind of makes me feel like a genius every time I pull it off.

Ingredient Notes:

Okay, so you don’t need a ton of fancy stuff. And I swear, even the ingredients that sound intimidating (like Shaoxing wine) have easy swaps. Don’t panic. I got you.

• Chicken – I go back and forth between breast and thighs, depending on what’s cheaper or already in the fridge. Thighs are juicier, but breasts work fine. Don’t overthink it.

• Oyster Sauce – This is the secret sauce—rich, salty-sweet, and a must if you want that real Chinese takeout flavor. Yes, it’s worth picking up a bottle.

• Black Pepper – Not that sad, dusty kind at the back of your spice rack. Get the coarsely ground stuff. Big pieces. You want a peppery punch, not a whisper.

• Soy Sauce (light and dark) – Light adds flavor, dark adds color. You’ll feel fancy using both.

• Shaoxing Wine – Think of it like cooking wine’s cool, older cousin. If you don’t have it, a splash of dry sherry or even just water works. No big deal.

• Garlic & Onion – Trust me, don’t skip these. They’re the heartbeat of the dish.

• Bell Pepper & Celery – Adds crunch and color. Use whatever’s hanging out in your veggie drawer. I once used carrots and nobody died.

• Cornstarch Slurry – Sounds weird, just means cornstarch + water. Thickens the sauce like a pro.

How To Make Black Pepper Chicken?

Step 1: Marinate the chicken.
Toss your sliced chicken into a bowl with water, cornstarch, oil, oyster sauce, and black pepper. Use your hands. Yes, hands. It feels weird but in a good way. Let it chill for about 10 minutes. (Enough time to prep your veggies or scroll Instagram.)

Step 2: Mix the sauce.
In a cup or small bowl, combine chicken stock, oyster sauce, light soy, dark soy, sugar, and sesame oil. Boom—done. This is the soul of your black pepper chicken, so maybe taste it and adjust. I added a smidge more sugar once, and it kinda rocked.

Step 3: Sear the chicken.
Heat your wok or big pan until it’s hot enough to make you question your life choices. Add oil, then lay the chicken in a single layer. Let it sit for a sec—don’t mess with it too much. After a few minutes, once it’s mostly cooked, pull it out. It’s like 80% done. We’ll finish it later.

Step 4: Aromatics, baby.
Add a little more oil. Throw in garlic and onion. Stir for like 20 seconds, then splash in the Shaoxing wine. If it sizzles, you’re doing it right.

Step 5: Veggie time.
Toss in your bell pepper, celery, and more black pepper. Stir it all around. The goal? Just-soft veggies with a tiny crunch left. Don’t overthink it.

Step 6: Pour the sauce in.
Add that beautiful sauce mix. Scrape the pan, get all those bits up. Let it come to a soft simmer. Your kitchen should smell amazing by now. If it doesn’t, you may need new garlic.

Step 7: Thicken it.
Grab that cornstarch slurry. Give it a stir—cornstarch likes to settle. Slowly pour it into the pan while stirring. In like 15 seconds, the sauce goes from “meh” to glossy magic.

Step 8: Add the chicken back.
Dump the chicken and any juices back in. Stir until every piece is coated. Sauce too thick? Add a splash of water. Too thin? More slurry. There’s no rulebook here.

Step 9: Serve and devour.
Serve over rice. Or noodles. Or straight out of the wok, standing barefoot in your kitchen. No judgment here.

Storage Options:

Pop leftovers into a container and toss it in the fridge—it’s good for about 3 days. I’ve never tested that, though, because it’s usually gone the next day. If you reheat it in a pan with a splash of water, it comes back to life perfectly. The veggies get a little softer, but it still tastes incredible.

Variations and Substitutions:

Don’t be afraid to wing it a bit. I do it all the time.

• No oyster sauce? Sub with hoisin or soy + a little sugar.

• Want it spicier? Add chili flakes or a squirt of sriracha.

• No bell pepper? Zucchini works. Or snap peas. Or nothing—it’s still delicious.

• Gluten-free? Tamari works in place of soy sauce. Double-check your oyster sauce.

• Extra saucy? Just… make more sauce. It’s not illegal.

What to Serve with Black Pepper Chicken?

This dish loves company. Here’s what I usually pair it with:

• Steamed Jasmine Rice – Always the move.

• Garlic Fried Rice – If you’re feeling extra.

• Egg Rolls – Total takeout vibes.

• Cucumber Salad – Cool, crunchy, and super refreshing.

• Leftover wine – Not required, but highly recommended.

Frequently Asked Questions:

Can I meal prep this?
Yes! Just store the veggies separate from the chicken/sauce to keep ’em from getting sad and mushy. Reheat in a pan for best results.

I don’t have a wok. Is this still doable?
Absolutely. Use the biggest, hottest pan you have. It’ll be just fine. I’ve used a cast iron skillet in a pinch and it totally worked.

Can I use regular black pepper?
Sure, but it won’t be the same. The coarse grind gives you those tiny explosions of flavor. But if that’s all you’ve got, it’ll still taste good. Just don’t overdo it.

Give this Black Pepper Chicken Recipe a shot and let me know how it turns out. Did your family devour it? Did you make it spicier? Did you eat it straight out of the pan while binge-watching something trashy? Same. I’d love to hear your spin on it.

Drop me a comment or shoot me a message—I seriously can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Homemade Cinnamon Rolls Recipe

Delicious Brown Sugar-Glazed Italian Pork Chops

Philly Cheese Steak Sloppy Joes

Black Pepper Chicken Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

This black pepper chicken features tender chicken stir-fried with bell peppers and onion in a savory, peppery sauce. It's quick, flavorful, and ideal for weeknight dinners.

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4 Servings

Ingredients

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For the Chicken Marinade:

• 12 oz boneless skinless chicken breast or thighs, thinly sliced
• 3 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil e.g., vegetable, canola, or avocado oil
• 2 teaspoons oyster sauce
• 1/2 teaspoon coarsely ground black pepper

For the Sauce:

• 1/2 cup low-sodium chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons dark soy sauce
• 1/2 teaspoon sesame oil

For Cooking:

• 3 tablespoons neutral oil divided
• 2 cloves garlic finely chopped
• 1 medium onion cut into wedges
• 1 tablespoon Shaoxing wine
• 1/2 bell pepper any color, cut into 1-inch pieces
• 1 stalk celery sliced on an angle
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water slurry

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Instructions

 

Marinate the Chicken

1. In a medium mixing bowl, combine the sliced chicken, water, cornstarch, oil, oyster sauce, and ground black pepper. Mix thoroughly, ensuring the chicken is evenly coated and has absorbed most of the liquid. Let it marinate at room temperature for 10 minutes while preparing the other ingredients.

Prepare the Sauce

1. In a small bowl or measuring cup, combine the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir well until fully blended, then set aside.

Sear the Chicken

1. Heat 2 tablespoons of neutral oil in a wok or large skillet over high heat until the oil is shimmering and the pan is very hot. Add the marinated chicken in a single layer. Allow it to sear, turning as needed, until the chicken is opaque and lightly browned on the outside, approximately 2–3 minutes. Remove the chicken from the pan and set aside. It should be about 80–90% cooked.

Stir-Fry the Aromatics

1. Without cleaning the pan, reduce the heat to medium. Add the remaining 1 tablespoon of oil, followed by the chopped garlic and onion wedges. Stir-fry for approximately 20 seconds until fragrant. Add the Shaoxing wine around the edge of the wok to deglaze the pan, allowing it to sizzle and release the flavorful bits stuck to the surface.

Add the Vegetables and Pepper

1. Incorporate the chopped bell pepper and sliced celery, along with the remaining teaspoon of ground black pepper. Stir-fry for an additional 30 seconds to slightly soften the vegetables while retaining their crisp texture.

Add the Sauce and Thicken

1. Pour the prepared sauce into the wok and stir well to combine with the vegetables. Allow the sauce to come to a light simmer. Stir the cornstarch slurry again (as it may settle), and gradually pour it into the simmering sauce while stirring constantly. Let the sauce cook for about 10–15 seconds, or until it has thickened to a gravy-like consistency.

Finish the Dish

1. Return the seared chicken and any accumulated juices to the wok. Stir to coat the chicken thoroughly in the sauce. Continue cooking for another 1–2 minutes until the chicken is fully cooked and everything is evenly combined. Adjust the sauce if necessary: add a splash of dark soy sauce for deeper color, more slurry for a thicker consistency, or additional chicken stock or water to thin it out slightly.

Serve

1. Serve immediately with steamed jasmine rice or your preferred side.

Notes

To make this Black Pepper Chicken recipe gluten-free, replace the light soy sauce and dark soy sauce with gluten-free tamari. Ensure the oyster sauce used is certified gluten-free (some brands contain wheat), and double-check that your chicken stock is also gluten-free. With these substitutions, the dish will maintain its rich flavor while being safe for gluten-sensitive diets.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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