Black Pepper Chicken Recipe (Better Than Takeout)

Black pepper chicken recipe with step-by-step photos and a video recipe. This easy Chinese black pepper chicken tastes better than takeout. Tender and juicy chicken is stir-fried with crisp vegetables in a sweet, salty, and peppery sauce. Ready in 25 minutes, this quick chicken stir-fry is perfect for a busy weekday dinner.

This black pepper chicken tastes so delicious that there are no leftovers. It is a dish the whole family will enjoy and tastes great with steamed rice, chicken fried rice, or chili oil noodles.

I have made this black pepper chicken inspired by Chinese restaurant-style flavors using simple ingredients that are easy to find at home. Similar to garlic butter chicken bites, this recipe is so easy and quick that it comes together in just 30 minutes.

Love pepper chicken recipes? Try my spicy Andhra pepper chicken for spicy South Indian flavors or restaurant-style black pepper chicken curry for a flavorful pepper chicken gravy.

Jump to:

• Why You'll Love This Recipe
• About this recipe
• Ingredients & Substitutions
• Variations:
• Step-by-step instructions with photos
• Tips to make the Best Black Pepper Chicken
• Storage Suggestions
• Other Chicken Recipes to Try!
• Recipe Card

About this recipe

This easy black pepper chicken is inspired by Chinese restaurant-style flavors but made with simple pantry ingredients. Juicy chicken is stir-fried with crisp vegetables and coated in a sweet, salty, and peppery sauce.

No Wok? No worries. I have made this easy stir-fry recipe in a heavy-bottom pan, and it tastes just as delicious.

Since everything cooks in one pan, add the ingredients in stages. Stir-fry the chicken first, then the vegetables, and finally the ginger, garlic, and spring onion whites as each ingredient cooks at a different time.

Looking for more easy chicken recipes? You may also like lemon garlic chicken, crispy popcorn chicken, or homemade chicken nuggets.

Ingredients & Substitutions

• Chicken: I have used boneless, skinless chicken breast cut into 1-inch pieces. You can also use boneless, skinless chicken thighs to make this black pepper chicken.
• Soy sauce: Use low-sodium light soy sauce. To make it gluten-free, use tamari or coconut aminos.
• Oyster sauce: Adds depth of flavor to the dish. You can substitute it with dark soy sauce.
• Chili garlic sauce (or sriracha): Optional ingredient for mild heat. Substitute with red pepper flakes or skip it.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Variations:

• You can add any vegetables of your choice, like broccoli, carrots, mushrooms, etc.
• You can make it with shrimp or tofu instead of chicken.
• Add some roasted cashews while adding the sauce to the pan.

Step-by-step instructions with photos

Step 1: In a small mixing bowl, combine all the sauce ingredients. Set it aside. (images 1 and 2)

Step 2: Heat 2 teaspoons of oil in a pan over high heat. Add the chicken in a single layer and season with salt and pepper (image 5).

Step 3: Cook for a minute, then stir until the chicken changes from pink to white. (image 6)

Step 4: Slide the chicken to one side of the pan. Add onion, green, and yellow bell peppers. Stir-fry for 3-4 minutes, stirring the chicken too to avoid burning. (image 7)

Step 5: Slide the veggies to one side. Add ginger, garlic, and spring onion whites. Stir-fry for a minute. (image 8)

Step 6: Combine everything well and stir-fry for 2 minutes. Make sure the chicken is cooked through at this stage (image 9).

Step 7: Next, give the prepared stir-fry sauce a quick mix. Pour the sauce into the pan. (image 10).

Step 8: Give the prepared stir-fry sauce a quick mix and pour it into the pan. Stir to coat the chicken and veggies well. Cook until the sauce thickens. (image 11).

Step 9: Finish with spring onion greens & roasted sesame seeds. (image 12).

Tips to make the Best Black Pepper Chicken

• Cook on high heat: Stir-fries cook best on high heat for the best flavor and texture.
• Use a hot pan & spread chicken in a single layer: A hot pan helps keep the chicken juicy.
• Do not overcrowd the pan, or the chicken will steam instead of stir-fry.
• Cook ingredients in stages: Stir-fry the chicken first, then the vegetables, and finally ginger, garlic, and spring onion whites as they cook at different times.
• Use freshly crushed black pepper: I have tested this recipe with both freshly crushed pepper and regular pepper powder, and freshly crushed black pepper gives the best flavor and aroma.

Storage Suggestions

• Leftovers can be transferred to an airtight container in the refrigerator. Stays good for 4-5 days.
• Store the leftovers within 2 hours of making them.
• It is a freezer-friendly dish. Stays good for a month in the freezer.

Recipe Card