Easy Black Pepper Chicken Recipe | Quick Takeout Style
I just made this easy black pepper chicken recipe, and I have to say, it turned out so good that I couldn’t wait to share it. I love how simple the recipe is, yet it feels like something you’d order at a restaurant. The aroma of freshly ground pepper mixed with tender chicken filled my kitchen in minutes.
I didn’t need any fancy ingredients, just a few basics from my pantry. This is one of those dishes I know I’ll be making again and again — or you can also enjoy a flavorful twist like this Crockpot Creamy Coconut Chicken Tikka Masala Recipe.
Ingredients You’ll Need
Here’s everything I used for this recipe, along with little tips that made a big difference:
- Boneless chicken thighs or breasts – 500g (thighs stay juicier, but breasts work well if you prefer leaner meat)
- Black pepper – 2 tsp (always use freshly ground for bold flavor)
- Soy sauce – 3 tbsp (dark soy gives a rich color, light soy balances flavor)
- Oyster sauce – 2 tbsp (adds a savory, slightly sweet depth)
- Cornstarch – 1 tbsp (helps tenderize chicken and thicken the sauce)
- Garlic – 4 cloves, minced (fresh garlic makes the flavor pop)
- Oil – 2 tbsp (vegetable or sesame oil for stir-frying)
- Onion – 1 medium, sliced (adds sweetness and texture)
- Bell peppers – 1 cup, chopped (for color and crunch)
- Chili flakes – optional, adjust to taste if you like heat
Note: Serves 3–4 people.
Variations
You can easily make this recipe fit your diet and taste:
- Swap soy sauce with a low-sodium version for a lighter option.
- Use tofu or paneer instead of chicken for a vegetarian version.
- Add broccoli, zucchini, or snap peas for more vegetables.
- Skip oyster sauce and add hoisin or a dash of honey if you prefer a sweeter taste.
If you’re in the mood for something fresh and colorful, you might also love trying the Harvest Chicken Cobb Salad Recipe.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You’ll Need
- Non-stick skillet or wok – for even cooking without sticking.
- Sharp knife – to slice chicken and vegetables cleanly.
- Cutting board – to keep your prep organized
- Mixing bowls – for marinating and sauce preparation.
- Measuring spoons and cups – for accuracy.
- Wooden spoon or silicone spatula – to stir without scratching cookware.
How to Make Easy Black Pepper Chicken?
This recipe comes together quickly, so having your ingredients prepped makes it even smoother. Here’s how I made mine:
Prepare the Ingredients
I started by cutting the chicken into bite-sized pieces, slicing the onion, and dicing the bell peppers. I also minced fresh garlic. Having everything ready before cooking really saved me from rushing later.
Marinate the Chicken
Next, I mixed the chicken with 1 tbsp soy sauce, 1 tsp black pepper, and cornstarch. I let it sit for about 10 minutes. This simple step made the chicken extra tender and flavorful.
Make the Sauce
In a small bowl, I whisked together 2 tbsp soy sauce, oyster sauce, 1 tsp black pepper, and 2 tbsp water. This sauce was the perfect balance of salty, savory, and peppery.
Stir-Fry the Chicken
I heated oil in my wok, tossed in the garlic, and let it sizzle until fragrant. Then I added the marinated chicken, cooking it until golden brown and fully cooked through. The smell at this point was amazing.
Add Veggies and Sauce
Once the chicken was done, I threw in the onions and bell peppers for crunch. After a quick stir, I poured the sauce over everything. Watching the glossy pepper sauce coat each piece of chicken was so satisfying.
Simmer and Serve
I let it all cook together for 2–3 minutes until the sauce thickened beautifully. I turned off the heat and served it hot with some steamed rice on the side.
Additional Tips for Making This Recipe Better
From my own cooking experience, here are some tips that worked for me:
- Don’t overcrowd the pan; the chicken sears better in small batches.
- Always grind the pepper fresh—it makes a huge difference.
- Add a squeeze of lime juice at the end for a light, zesty kick.
- If you like it saucier, add a little more water while simmering.
How to Serve Easy Black Pepper Chicken?
This dish is versatile and goes with so many sides. I usually serve it with steamed rice for a classic combo, but fried rice or noodles work just as well. You can also pair it with a fresh salad for a lighter option. For presentation, I like to sprinkle some green onions or sesame seeds on top—it instantly makes it look restaurant-ready.
Nutritional Information
Here’s an approximate breakdown per serving (makes 3–4 servings):
- Calories: 280 kcal
- Protein: 35g
- Carbohydrates: 8g
- Fat: 12g
Make Ahead and Storage
Refrigerating
I stored leftovers in an airtight container in the fridge, and they stayed fresh for up to 3 days.
Freezing
For longer storage, I froze portions for up to 2 months. I made sure to cool the chicken completely before freezing.
Reheating
When reheating, I added a splash of water in a skillet to bring back the saucy texture. The microwave also worked, but I kept the heat medium to avoid drying the chicken.
Why You’ll Love This Recipe?
This recipe really stands out, and here’s why:
- It’s quick and easy—ready in under 30 minutes.
- Super versatile—you can swap proteins or veggies easily.
- Packed with flavor—fresh pepper makes every bite bold.
- Beginner-friendly—even if you’re new to cooking, it’s simple to follow.
- Perfect for meal prep—you can store and reheat without losing taste.
Easy Black Pepper Chicken Recipe
Ingredients
Method
- I started by cutting the chicken into bite-sized pieces, slicing the onion, and dicing the bell peppers. I also minced fresh garlic. Having everything ready before cooking really saved me from rushing later.
- Next, I mixed the chicken with 1 tbsp soy sauce, 1 tsp black pepper, and cornstarch. I let it sit for about 10 minutes. This simple step made the chicken extra tender and flavorful.
- In a small bowl, I whisked together 2 tbsp soy sauce, oyster sauce, 1 tsp black pepper, and 2 tbsp water. This sauce was the perfect balance of salty, savory, and peppery.
- I heated oil in my wok, tossed in the garlic, and let it sizzle until fragrant. Then I added the marinated chicken, cooking it until golden brown and fully cooked through. The smell at this point was amazing.
- Once the chicken was done, I threw in the onions and bell peppers for crunch. After a quick stir, I poured the sauce over everything. Watching the glossy pepper sauce coat each piece of chicken was so satisfying.
- I let it all cook together for 2–3 minutes until the sauce thickened beautifully. I turned off the heat and served it hot with some steamed rice on the side.
Notes
- Don’t overcrowd the pan; the chicken sears better in small batches.
- Always grind the pepper fresh—it makes a huge difference.
- Add a squeeze of lime juice at the end for a light, zesty kick.
- If you like it saucier, add a little more water while simmering.
