Black Pepper Chicken Recipe (Better Than Takeout)

Black Pepper Chicken stirs up bold, savory flavors with tender chicken bites, crisp bell peppers, and a glossy black pepper sauce that clings to every piece. This quick stir-fry delivers takeout taste at home using simple pantry ingredients and comes together in just 15 minutes for busy weeknights. Juicy chicken thighs meet fresh-ground pepper and garlic in a sauce that’s savory, slightly sweet, and irresistibly aromatic, paired with colorful veggies for a complete meal.

Why You’ll Love This Black Pepper Chicken Recipe

This recipe shines with tender, flavorful chicken that stays moist thanks to a quick marinade and high-heat cooking. The sauce packs fresh black pepper punch without overpowering heat, balancing umami from soy and a touch of sweetness. Each serving offers about 380 calories and 32g protein, making it a satisfying, lighter option for dinner.

Nutrient	Per Serving
Calories	380
Protein	32g
Carbs	15g
Fat	18g

Ingredients

For the Chicken Marinade:

• 1.5 pounds boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda (for extra tenderness)

For the Stir-Fry:

• 2 tablespoons vegetable oil or avocado oil
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 1 small onion, sliced
• 2 celery stalks, sliced diagonally
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the Black Pepper Sauce:

• 1/4 cup chicken broth or water
• 3 tablespoons soy sauce or tamari
• 2 tablespoons oyster sauce (or hoisin for vegetarian)
• 1 tablespoon rice vinegar
• 2 teaspoons sugar or honey
• 1.5 teaspoons freshly ground black pepper (adjust for spice)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 1 teaspoon sesame oil

These yield 4 servings. Prep all ingredients mise en place style for seamless cooking.​

Substitution Table:

Dietary Need	Swap Suggestion
Gluten-Free	Tamari for soy sauce
Low-Carb	Skip cornstarch slurry
Vegan	Tofu + mushroom oyster sauce
Spicy	Add 1/2 tsp chili flakes

How to Make Black Pepper Chicken Step-by-Step

1. Marinate the chicken: Toss chicken pieces with soy sauce, cornstarch, and baking soda in a bowl. Let sit 10-15 minutes. This tenderizes and seasons the meat.​
2. Mix the sauce: Whisk broth, soy sauce, oyster sauce, vinegar, sugar, black pepper, and sesame oil. Set aside.
3. Cook the chicken: Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken in a single layer; cook 3-4 minutes until golden and 165°F internal. Remove to a plate.
4. Stir-fry veggies: Add remaining oil. Sauté bell peppers, onion, celery 2 minutes until crisp-tender. Add garlic and ginger; stir 30 seconds until fragrant.
5. Combine and sauce: Return chicken to wok. Pour in sauce; simmer 1 minute. Stir in cornstarch slurry; cook until thickened and glossy, about 1 minute.
6. Rest and serve: Remove from heat. Taste and adjust pepper or soy. Serve hot.

Pro Tips:

• Use a wok for better heat distribution, but a cast-iron skillet works.
• Fresh-ground pepper is key; pre-ground loses punch.
• Don’t overcrowd; cook chicken in batches if needed.​

Troubleshooting:

• Sauce too thin? Add extra slurry 1 tsp at a time.
• Chicken tough? Extend marinade to 30 minutes.
• Too salty? Dilute with 1 tbsp broth.​

Variations and Add-Ins

Customize for your taste:

• Spicy Sichuan: Add 1 tsp Sichuan peppercorns and dried chilies.
• Veggie Boost: Broccoli, zucchini, or mushrooms instead of celery.
• Air Fryer Method: Toss marinated chicken with 1 tbsp oil; air fry 400°F for 8 minutes, then toss with sauce and veggies.

Chicken Comparison:

Type	Texture	Why Choose It
Thighs	Juicy	Forgiving, flavorful
Breasts	Lean	Lower fat, quicker cook

What to Serve With Black Pepper Chicken

Pair for a full Chinese-inspired meal:

• Fried rice or cauliflower rice (low-carb).
• Chow mein noodles or steamed jasmine rice.
• Egg drop soup or hot and sour soup.
• Cucumber salad for crunch.

Dietary Pairings:

Diet	Side Ideas
Keto	Cauliflower fried rice
Vegan	Stir-fried bok choy
Quick	Microwave rice pouches

Storage, Freezing, and Reheating

• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze cooked portions up to 2 months; thaw overnight.
• Reheat: Stovetop with splash of water over medium heat, or microwave 1-2 minutes stirring halfway. Wok revives best crispness.​

Common Questions

Is black pepper chicken spicy? Mildly peppery; adjust grind to taste. Not chili-hot.​

Can I use frozen peppers? Yes, thaw and pat dry first to avoid sogginess.

Chicken breast instead of thighs? Works; marinate longer to prevent dryness.

Make ahead? Marinate chicken up to 24 hours; cook fresh.

Lower sodium version? Use low-sodium soy and half the amount.

Vegetarian? Swap chicken for firm tofu or mushrooms.

How many calories per serving? About 380 with thighs; 320 with breast.

Sauce not thickening? Simmer longer or more slurry.

Fresh vs ground pepper? Fresh-ground for boldest flavor.

Batch cooking? Doubles easily; use two woks.

High altitude tweaks? Increase broth 10%; reduce cook time slightly.

Kid-friendly? Reduce pepper to 1 tsp; add pineapple chunks.

With rice cooker? Perfect over steamed rice.

Oyster sauce sub? Hoisin + dash fish sauce.

One-pan only? Yes, cook in sequence.

Nutrition accurate? Estimated; varies by brands.

Video tutorial? Steps match standard stir-fry demos.

Allergy swaps? Nut-free as is; gluten-free with tamari.

Leftovers for lunch? Yes, reheats well in microwave.

Pair with wine? Off-dry Riesling cuts spice.

More Stir-Fry Favorites

Try these next: sesame chicken, beef and broccoli, or vegetable lo mein for easy weeknight wins.

Serve this black pepper chicken hot with rice for a family dinner that disappears fast. The glossy sauce and tender bites make it a repeat favorite that fills the kitchen with irresistible aromas. Share your tweaks in the comments and rate 5 stars if it hits the spot!

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