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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Slice bell pepper and onion into thin strips. Mince garlic and ginger. Slice green onions for garnish.
- 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.
- 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.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- 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.
- Taste and adjust seasoning with more black pepper or a pinch of salt if needed.
- 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