Black Pepper Chicken Recipe – Easy 20-Minute Healthy Dinner

Spicy aromas, sizzling sounds, and that first bite of juicy chicken tossed in a glossy, peppery sauce—black pepper chicken isn’t just a meal, it’s an experience. The first time I whipped up this black pepper chicken recipe on a weeknight, I was honestly blown away by how quickly it came together and how restaurant-worthy it tasted. Sometimes, you just crave something with a punch of flavor, but you don’t want to fuss over a complicated dinner. This is that recipe.

Let’s face it, we all have those days where time is tight and takeout feels tempting. But after making this black pepper chicken a handful of times (and tweaking it until it was just right), I can promise you: you’ll be reaching for your wok instead of your phone. It’s fast, it’s healthy, and it totally satisfies that craving for something bold and saucy. Plus, you know exactly what’s going into your dinner.

I first discovered black pepper chicken at a little Chinese restaurant in my neighborhood—back before I ever thought I could recreate it at home. My version is a little lighter, a touch healthier, and just as packed with those signature hits of black pepper. It’s perfect if you want a meal that feels both comforting and energizing. Whether you’re cooking for yourself after a long day, feeding picky kids, or impressing your partner with your stir-fry skills, this recipe checks all the boxes. And if you love meals that are ready in under 20 minutes but don’t taste like “fast food,” you’re going to be obsessed with this black pepper chicken recipe.

Why You’ll Love This Black Pepper Chicken Recipe

After testing this black pepper chicken recipe more times than I can count (seriously, my family practically expects it every week now), I can say with confidence—this is the one you’ll bookmark and make again and again. Here’s why:

• Quick & Easy: You can have dinner on the table in just 20 minutes. Perfect for busy weeknights or when you’re running low on energy.
• Simple Ingredients: No need for specialty shopping. Everything you need is likely already in your fridge or pantry.
• Perfect for Any Occasion: Whether it’s a cozy dinner at home, a casual meal with friends, or meal prep for the week, this black pepper chicken is always a hit.
• Crowd-Pleaser: Even the pickiest eaters get excited about this one. The bold, savory sauce and tender chicken are just irresistible.
• Unbelievably Delicious: The balance of spicy black pepper and sweet-savory sauce makes each bite pop with flavor. It’s comfort food with a kick!

What sets this black pepper chicken apart from the rest? It’s all about the sauce and the technique. I use freshly cracked black pepper for maximum aroma and a cornstarch coating on the chicken to get that perfect velvet-soft texture you usually only find at your favorite takeout spot. No soggy chicken here! Plus, you control the salt and oil, so it’s lighter and healthier than most restaurant versions but doesn’t lose any of that crave-worthy flavor.

There’s something seriously satisfying about making this at home—it’s the kind of meal that makes you feel like a kitchen pro (even if you’re not). And honestly, it’s hard not to sneak a bite straight from the pan. If you’re looking for a way to spice up your dinner routine, this black pepper chicken recipe will become your new go-to.

What Ingredients You Will Need

This black pepper chicken recipe uses straightforward ingredients that deliver big flavor and a perfect balance of heat, savoriness, and a hint of sweetness. Most of these are pantry staples, but I’ll include some of my favorite brands and swap suggestions for you, just in case.

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces (I prefer thighs for juiciness, but breasts work great too!)
  • 2 tbsp cornstarch (helps create a velvety, tender chicken—don’t skip this step!)
  • 1 tbsp soy sauce (I like Kikkoman or low-sodium options)
  • 1/2 tsp freshly ground black pepper (the coarser, the better for bold flavor)
  • 1 tbsp neutral oil (like avocado, canola, or grapeseed)
• For the Sauce:
  • 2 tbsp soy sauce (regular or low-sodium)
  • 1 tbsp oyster sauce (Lee Kum Kee is my go-to—skip for a vegetarian version)
  • 1 tbsp rice vinegar (adds brightness—apple cider vinegar works in a pinch)
  • 1 tbsp honey or maple syrup (for a touch of sweetness—totally optional, but I love it)
  • 1 tbsp water
  • 1 tsp freshly ground black pepper (don’t be shy here—this is what makes it!)
  • 1/2 tsp toasted sesame oil (for that nutty finish—optional but highly recommended)
• Vegetables & Aromatics:
  • 1 large bell pepper, sliced (any color—I love red for sweetness)
  • 1 small yellow onion, sliced (adds sweetness and crunch)
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced (about 1 tbsp, for zing)
  • 2-3 green onions, sliced (for garnish and freshness)
• Optional Add-Ins & Swaps:
  • Broccoli florets or sugar snap peas (for extra greens, just toss in the pan during the last few minutes)
  • Gluten-free tamari instead of soy sauce (for gluten-free diets)
  • Tofu or tempeh for a vegetarian/vegan version (just press and cube, then pan-fry like the chicken!)
  • Crushed red pepper flakes (for added heat—if you’re a spice lover, go for it!)

For best results, use freshly cracked black pepper—it’s really the star of the show here. And if you want to make this black pepper chicken recipe even healthier, swap white rice for brown, or serve over cauliflower rice. Feel free to get creative with the veggies based on what’s in your fridge!

Equipment Needed

You don’t need a professional kitchen setup to make this black pepper chicken recipe, which is part of why I love it so much. Here’s what you’ll need:

• Large skillet or wok: A wok gives you that authentic stir-fry vibe, but a big nonstick skillet works just fine. I use a trusty 12-inch nonstick pan from T-fal (super affordable and easy to clean).
• Sharp chef’s knife: For slicing chicken and veggies. Keep it sharp—it makes prep way easier!
• Cutting board: I keep one just for meat and another for veggies (less cross-contamination, you know?).
• Mixing bowls: For tossing the chicken with cornstarch and for mixing the sauce.
• Measuring spoons and cups: I recommend metal spoons for sticky ingredients like honey—they’re easier to clean.
• Wooden spoon or spatula: For stirring everything together without scratching your pan.

If you don’t have a wok, don’t sweat it—a heavy cast iron skillet works great, too. Just heat it up well before adding your ingredients for the best sear. And for cleanup, nonstick pans are a game-changer (just don’t use metal utensils on them, trust me, I learned the hard way!).

How to Make Black Pepper Chicken – Step-by-Step

1. Prep the Chicken (5 minutes):
   • In a bowl, toss 1 lb (450g) chicken pieces with 2 tbsp cornstarch, 1 tbsp soy sauce, and 1/2 tsp freshly ground black pepper. Make sure each piece is well-coated. (Tip: Cornstarch is key for that velvety texture—don’t skip!)
   • Set aside while you prep the veggies and sauce. This little marinade helps tenderize the chicken.
2. Mix the Sauce (2 minutes):
   • In a small bowl or measuring cup, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp water, 1 tsp black pepper, and 1/2 tsp sesame oil (if using). Taste and adjust—add more pepper if you love it spicy!
3. Prep the Veggies (3 minutes):
   • Slice 1 bell pepper and 1 small onion into thin strips. Mince 2 garlic cloves and 1-inch piece of fresh ginger. Slice 2-3 green onions for garnish.
   • (Pro tip: Have everything ready before you start cooking—stir fries move fast!)
4. Cook the Chicken (5-6 minutes):
   • Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering.
   • Add chicken in a single layer. Let it sear undisturbed for 2 minutes (this helps brown it!), then stir-fry for another 2-3 minutes until cooked through and edges are golden. Remove chicken to a plate and set aside.
   • If your pan looks dry, add a splash more oil before the next step.
5. Sauté Veggies (3-4 minutes):
   • In the same pan, add sliced onion and bell pepper. Stir-fry for 2 minutes until just tender but still crisp.
   • Add garlic and ginger, stir for 30 seconds until fragrant. (Your kitchen will smell amazing right about now!)
6. Combine Everything (2-3 minutes):
   • Return the chicken to the pan. Pour in the sauce and toss everything together over medium-high heat.
   • The sauce will bubble and thicken quickly, coating all the chicken and veggies. Cook for 1-2 minutes, stirring often. If it gets too thick, add a splash of water.
   • Taste and adjust seasoning—add more black pepper or a pinch of salt if needed.
7. Finish and Serve:
   • Remove from heat. Top with green onions and another sprinkle of freshly cracked black pepper for extra zing.
   • Serve hot over steamed rice, brown rice, or cauliflower rice if you want to keep it low-carb.

Troubleshooting: If your chicken feels rubbery, it was probably overcooked. Next time, pull it off the heat as soon as it’s no longer pink. Sauce too thick? Just add a splash of water or chicken broth. If it’s too salty, a squeeze of lime or a sprinkle of sugar can help balance things out. And don’t worry if you get a little sauce sticking to the pan—those browned bits are flavor gold (just scrape them up with the sauce)!

Cooking Tips & Techniques

Over the years, I’ve made a few mistakes with stir-fries—burned garlic, soggy chicken, and flavorless sauce. Here’s how to dodge those pitfalls and make your black pepper chicken recipe really sing:

• Prep Everything First: Stir-frying moves fast! Chop, measure, and have everything set out before you turn on the stove.
• High Heat is Key: Use medium-high heat to sear the chicken and veggies quickly. This keeps them crisp and juicy, not soggy.
• Don’t Crowd the Pan: If your pan is small, cook the chicken in batches. Overcrowding steams it instead of searing (learned that one the hard way!).
• Freshly Cracked Black Pepper: Pre-ground pepper just doesn’t bring the same punch. A pepper mill really makes a difference for this recipe.
• Adjust to Taste: Like it spicier? Add extra pepper or a pinch of chili flakes. Prefer it sweeter? Add a touch more honey.
• Deglaze for More Flavor: After sautéing the veggies, add a splash of water or broth and scrape up any browned bits—that’s where the magic happens!
• Cornstarch Coating: This step creates that signature velvety texture on the chicken. Don’t skip it, or you’ll miss out on that takeout-style bite.

And my favorite trick? If you want an even thicker, glossier sauce, dissolve another teaspoon of cornstarch in a tablespoon of water and stir it into the pan right at the end. It’s a game-changer for those who love extra sauce.

Variations & Adaptations

The beauty of this black pepper chicken recipe is how versatile it is. Here are some easy ways to switch things up to suit your mood, dietary needs, or whatever’s in your fridge:

• Gluten-Free: Swap soy sauce for tamari or coconut aminos, and make sure your oyster sauce is gluten-free. (I’ve made it this way for a friend with celiac disease, and it turned out awesome!)
• Vegetarian/Vegan: Use pressed tofu or tempeh in place of chicken. Skip the oyster sauce or use a mushroom-based vegetarian oyster sauce. Stir-fried mushrooms and broccoli are great add-ins!
• Extra Veggies: Toss in broccoli florets, snap peas, zucchini, or baby corn. I love adding a handful of spinach at the end—it wilts perfectly in the hot sauce.
• Spicy Black Pepper Chicken: Add a sliced red chili or a pinch of chili flakes to the sauce for an extra kick. My husband is a spice fanatic, so I always double the pepper when it’s just us!
• Different Proteins: Try thinly sliced beef, shrimp, or even pork. Adjust cooking times as needed—shrimp cooks the fastest, so add it after the veggies.
• Low-Carb: Serve over cauliflower rice or zucchini noodles instead of regular rice.

One of my favorite personal spins is using leftover grilled chicken—just slice it up and toss it in at the end. It adds a smoky flavor that’s unexpectedly delicious. Don’t be afraid to experiment; this recipe is super forgiving.

Serving & Storage Suggestions

This black pepper chicken recipe is best served piping hot, right out of the pan. Here’s how to make it shine:

• Serving: Spoon it over fluffy steamed rice, brown rice, or even quinoa for a protein boost. For a colorful plate, sprinkle with extra green onions and a little more black pepper before serving.
• Side Ideas: Pair with a crisp cucumber salad, steamed bok choy, or a simple miso soup. Jasmine tea or sparkling water with lemon makes a refreshing drink alongside.
• Storing: Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so it’s even tastier for lunch the next day!
• Freezing: You can freeze cooked black pepper chicken for up to a month. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
• Reheating: If reheating in the microwave, sprinkle a few drops of water over the chicken to keep it moist. On the stove, add a splash of water or broth and stir gently until heated through.

If you’re meal-prepping, keep the chicken and sauce separate from the rice and veggies for best texture. And honestly, don’t be surprised if you find yourself sneaking cold bites straight from the fridge—it’s that good.

Nutritional Information & Benefits

This black pepper chicken recipe isn’t just about bold flavor—it’s healthy, too! Here’s what you can expect per serving (about 1/4 of the recipe):

• Calories: ~250 (without rice)
• Protein: 28g
• Carbohydrates: 15g
• Total Fat: 7g
• Saturated Fat: 1g
• Sugar: 5g
• Sodium: ~680mg (using low-sodium soy sauce)

Chicken breast or thigh provides lean protein, while bell peppers and onions add fiber, vitamins, and antioxidants. Using less oil and controlling sodium makes this recipe much lighter than takeout versions. It’s naturally dairy-free, and you can easily make it gluten-free or low-carb. If you’re watching allergens, just be mindful of soy and oyster sauce (or use the swaps above).

From a wellness perspective, I love this recipe because it always leaves me feeling satisfied but never sluggish. It’s a real mood-booster meal!

Conclusion

If you’re looking for a dinner that’s quick, healthy, and seriously flavorful, this black pepper chicken recipe is the answer. It’s one of those dishes that proves healthy doesn’t have to mean boring. You get bold, peppery, saucy goodness in every bite—and it fits perfectly into any busy schedule.

Don’t be afraid to put your own spin on it. Try new veggies, experiment with sauces, or adjust the spice level until it’s just right for your family. The best recipes are the ones you make your own!

Personally, this dish brings me a lot of joy, especially when I see how much my family looks forward to it. If you give it a try, I’d absolutely love to hear how it goes—leave a comment, share a photo, or let me know your favorite twist on this classic. Here’s to many delicious, healthy dinners ahead!

Frequently Asked Questions (FAQs)

How spicy is black pepper chicken?

It’s got a bold kick from the black pepper, but it’s not “hot” spicy unless you add extra chili or pepper. You can adjust the black pepper to your comfort level—just start with less and taste as you go!

Can I make this black pepper chicken recipe ahead of time?

Absolutely! The flavors actually deepen overnight, so it’s great for meal prep. Just store in the fridge and reheat before serving.

What’s the best way to keep the chicken tender?

Tossing the chicken with cornstarch and not overcooking it is key. Sear it quickly on high heat and pull it off as soon as it’s cooked through for the best texture.

Is there a vegetarian version of this black pepper chicken recipe?

Yes! Use tofu or tempeh instead of chicken and skip the oyster sauce, or use a vegetarian version. The sauce and veggies are just as tasty with plant-based protein.

Can I freeze leftovers?

Definitely. Let the chicken cool completely, store in an airtight container, and freeze for up to a month. Thaw in the fridge and reheat gently before serving. It’s a great option for busy nights!

Black Pepper Chicken

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• Author: Leana
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

This easy black pepper chicken recipe is a healthy, bold, and saucy stir-fry that comes together in just 20 minutes. Packed with juicy chicken, crisp veggies, and a peppery sauce, it’s perfect for busy weeknights and tastes just like your favorite takeout—only lighter and fresher.

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Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp cornstarch
• 1 tbsp soy sauce (low-sodium recommended)
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tbsp soy sauce (regular or low-sodium)
• 1 tbsp oyster sauce (optional for vegetarian version)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp water
• 1 tsp freshly ground black pepper
• 1/2 tsp toasted sesame oil (optional)
• 1 large bell pepper, sliced
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced (about 1 tbsp)
• 2–3 green onions, sliced (for garnish)
• Optional: Broccoli florets or sugar snap peas
• Optional: Gluten-free tamari instead of soy sauce
• Optional: Tofu or tempeh for vegetarian/vegan version
• Optional: Crushed red pepper flakes

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Instructions

1. In a bowl, toss chicken pieces with cornstarch, 1 tbsp soy sauce, and 1/2 tsp black pepper until well coated. Set aside to marinate while prepping other ingredients.
2. In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, honey, water, 1 tsp black pepper, and sesame oil (if using). Taste and adjust seasoning as desired.
3. Slice bell pepper and onion into thin strips. Mince garlic and ginger. Slice green onions for garnish.
4. Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until cooked through and golden. Remove chicken to a plate.
5. If needed, add a splash more oil to the pan. Add sliced onion and bell pepper, stir-fry for 2 minutes until just tender but still crisp.
6. Add garlic and ginger, stir for 30 seconds until fragrant.
7. Return chicken to the pan. Pour in the sauce and toss everything together over medium-high heat. Cook for 1-2 minutes until sauce thickens and coats the chicken and veggies. Add a splash of water if sauce is too thick.
8. Taste and adjust seasoning with more black pepper or a pinch of salt if needed.
9. Remove from heat. Top with green onions and extra black pepper. Serve hot over steamed rice, brown rice, or cauliflower rice.

Notes

Prep all ingredients before cooking for best results, as stir-fries move quickly. For a thicker sauce, dissolve 1 tsp cornstarch in 1 tbsp water and add at the end. Use freshly cracked black pepper for maximum flavor. For gluten-free, use tamari and gluten-free oyster sauce. For vegetarian/vegan, use tofu or tempeh and skip oyster sauce.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Chinese

Nutrition

• Serving Size: About 1/4 of recipe (without rice)
• Calories: 250
• Sugar: 5
• Sodium: 680
• Fat: 7
• Saturated Fat: 1
• Carbohydrates: 15
• Fiber: 2
• Protein: 28

Keywords: black pepper chicken, healthy stir fry, Chinese chicken recipe, quick dinner, easy chicken stir fry, weeknight meal, gluten-free option, dairy-free, meal prep, takeout copycat