Hey y’all! Are you craving a dish that’s fast, flavorful, and guaranteed to impress? This Easy Black Pepper Chicken Recipe is your new go-to for busy weeknights or lazy weekends. Tender chicken tossed in a peppery, savory sauce comes together in under 30 minutes, making it perfect for both family dinners and casual entertaining. Ready to make a crowd-pleaser chicken that’s easy and delicious? Let’s get cooking!
Why You’ll Love This
- Quick and easy—on the table in under 30 minutes.
- Uses simple pantry-friendly ingredients.
- Delivers bold, tangy, and peppery flavors.
- Perfect for both meal prep and last-minute meals.
- Customizable to your spice preference or dietary needs!
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon sesame oil (optional, for garnish)
- 2 green onions, sliced (for garnish)
Directions
Prep the Chicken
- In a large bowl, toss the chicken cubes with cornstarch, salt, and half of the black pepper until evenly coated.
Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, undisturbed, for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes until just cooked through. Remove to a plate.
Sauté the Vegetables
- In the same skillet, add onion and bell pepper. Stir-fry for 2 minutes, then add garlic and remaining black pepper. Stir for 1 minute until fragrant.
Make the Sauce
- Return the chicken to the pan. Add soy sauce, oyster sauce, sugar, and water. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken.
Finish and Serve
- Turn off the heat, drizzle with sesame oil (if using), and garnish with sliced green onions. Serve hot over steamed rice!
Notes
- If you want more sauce, add an extra tablespoon of water or chicken broth.
- Freshly ground black pepper gives the best flavor – adjust to your spice preference.
- Chill the chicken for 10 minutes after tossing in cornstarch for an extra crispy coat.
Variations
- Swap chicken breast for chicken thighs for extra juiciness.
- Use red or yellow bell pepper for a pop of color and sweetness.
- Add sliced mushrooms or snap peas for more veggies.
Required Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Tongs or spatula
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in the microwave or skillet until warmed through.
- Not recommended for freezing, as the veggies may become mushy.
Serving Recommendations
- Serve over steamed jasmine rice or brown rice.
- Pair with stir-fried broccoli or bok choy for extra greens.
- Garnish with extra black pepper or a squeeze of lime for brightness.
Pro Tips
- Toss chicken pieces evenly in cornstarch for a perfectly crisp outer layer.
- Stir-fry on high heat for maximum caramelization and flavor.
- Prep all ingredients ahead of cooking—it goes fast!
FAQ
- Can I use ground chicken instead of chicken breast?
- Yes! Just cook the ground chicken until browned, then follow the sauce steps as written.
- What if I don’t have oyster sauce?
- You can substitute with hoisin sauce or double the soy sauce for a similar umami flavor.
- How spicy is this dish?
- The pepper brings a bold flavor but it’s not too fiery; you can always adjust the amount of black pepper to your taste.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon sesame oil (optional, for garnish)
- 2 green onions, sliced (for garnish)
Instructions
-
1In a large bowl, toss the chicken cubes with cornstarch, salt, and half of the black pepper until evenly coated.
-
2Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, undisturbed, for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes until just cooked through. Remove to a plate.
-
3In the same skillet, add onion and bell pepper. Stir-fry for 2 minutes, then add garlic and remaining black pepper. Stir for 1 minute until fragrant.
-
4Return the chicken to the pan. Add soy sauce, oyster sauce, sugar, and water. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat the chicken.
-
5Turn off the heat, drizzle with sesame oil (if using), and garnish with sliced green onions. Serve hot over steamed rice!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280 caloriescal
Protein:
29gg
Fat:
11gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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