Black Pepper Chicken

Posted on February 16, 2026

A bright, peppery stir-fry that’s ready in 20 minutes — perfect for busy weeknights and Pinterest-worthy meal photos.

introduction

Black Pepper Chicken is a quick, flavorful stir-fry that brings bold peppery heat and simple ingredients to your dinner table. This recipe is ideal for busy cooks who want big flavor without fuss. If you enjoy easy chicken dinners like this chicken Philly cheesesteak, you’ll find this dish just as satisfying and fast to pull together.

Why You’ll Love This Black Pepper Chicken:

Bold, savory black pepper flavor that wakes up plain chicken
Ready in about 20–25 minutes — perfect for quick weeknights
Simple ingredients you probably already have on hand
Great for meal prep and reheats well for lunches
Family-friendly: mild to medium spice depending on how much pepper you use

Ingredients Needed :

Protein

1½ lb boneless, skinless chicken breasts (about 3 medium breasts), cut into bite-sized pieces

Vegetables

2 bell peppers (any color), sliced
1 medium onion, sliced

Sauce & Thickener

1/3 cup soy sauce (regular or low-sodium)
1 tbsp cornstarch
2 tbsp water (to mix with cornstarch)

Aromatics & Spices

3 cloves garlic, minced
1 tsp fresh ginger, grated
1–2 tsp freshly ground black pepper (adjust to taste)
Salt, to taste

Oil

2 tbsp vegetable oil (or other neutral oil)

Step-by-Step Instructions :

Cut the chicken into bite-sized pieces and season with salt and black pepper.
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add the chicken and stir-fry until cooked through.
Add sliced onions and bell peppers, and stir-fry until just tender.
In a small bowl, mix soy sauce, minced garlic, grated ginger, and cornstarch with a little water to make a sauce.
Pour the sauce over the chicken and vegetables, stirring to coat.
Cook for an additional 2-3 minutes until the sauce thickens.
Serve hot over rice or noodles.

Serving Suggestions Black Pepper Chicken

Serve over steamed white rice, jasmine rice, or brown rice to soak up the peppery sauce.
Toss with lo mein or rice noodles for a stir-fry noodle dinner.
Add a side of quick pickled cucumbers or a simple green salad for brightness.
For a cozy combo, pair with a light soup such as chicken velvet soup for a warming starter.

Tips for Success Black Pepper Chicken

Use freshly ground black pepper for the best aromatic punch—it matters.
Cut chicken into even pieces so everything cooks at the same rate.
Don’t overcrowd the pan; cook in batches if needed to get a good sear.
Mix the cornstarch slurry well so the sauce is smooth and glossy.
Taste and adjust salt/pepper at the end—black pepper can mellow as it cooks.
Want to try ground chicken instead of chunks? Techniques used in the ground chicken Salisbury steak recipe can help with seasoning and texture adjustments.

variation (if any)

Spicier: Add 1–2 tsp crushed red pepper or a sliced Thai chili.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Vegetarian: Swap chicken for firm tofu, pressed and pan-fried, and increase cornstarch slightly to help the sauce cling.
Extra veggie boost: Add sliced mushrooms, snap peas, or broccoli florets in step 4.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs stay juicier and are a great swap. Cook the same way but watch for slightly longer cooking time.

Q: How long will leftovers keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Q: Can I make this ahead for meal prep?
A: Absolutely. Cook and cool fully, then portion with rice and veggies. Reheat and add a splash of water if the sauce has thickened too much.

Q: Can I reduce the sauce calories?
A: Use low-sodium soy sauce and reduce oil to 1 tbsp, or finish with a squeeze of lime for brightness instead of extra sauce.