Some days, you crave bold flavors without spending hours in the kitchen. That’s exactly why I keep coming back to this Black Pepper Chicken — it’s fast, incredibly satisfying, and brings restaurant-style stir-fry right into your home kitchen.
I first made it on a busy weekday evening when I had zero energy left but still wanted something better than takeout. Since then, it’s become a go-to.
What makes it special? It’s all in the pepper — coarsely ground black pepper adds deep warmth without being overpowering.
Paired with juicy chicken, crunchy onions, and bell peppers, it hits every note: savory, sweet, just the right amount of heat, and full of umami from soy sauce and oyster sauce.
It’s also waistline-friendly. High in protein and low in carbs, this dish fits beautifully into a balanced lifestyle — and yes, studies suggest increased protein intake may help reduce cravings and support weight loss goals.
For a fresh side, try it with this crisp Cucumber Salad or cool down with a creamy Mango Lassi — both perfect pairings. The flavors pop, the prep is simple, and it all comes together in one wok.
I’d love to hear how you make it your own — share your variations in the comments!
My Favorite Things About This Recipe!
- Low-Carb, High-Satisfaction: When I began cutting back on carbs, this recipe became a lifesaver. It’s loaded with lean protein and keeps me full without weighing me down.
- Flexible with Veggies: Over time, I’ve tossed in mushrooms, snap peas, even baby corn — it’s one of those dishes that welcomes creativity and still tastes amazing.
- That Takeout Flavor — But Smarter: It gives me serious Chinese restaurant vibes, especially with that bold black pepper — only now I control the oil and salt.
- Perfect for Weeknight Hustles: This is my go-to for rushed evenings. The prep is simple, cook time is short, and I’m out of the kitchen in under 30 minutes.
- Leftovers You’ll Crave: The next-day magic is real. Whether wrapped in a tortilla or spooned over hot rice, it reheats beautifully and tastes even better.
Black Pepper Chicken Recipe
Equipment
- Cutting Board and Knife
- Wok or large skillet
- Spatula or Wooden Spoon
- Small bowl for slurry
Ingredients
For the chicken:
- 12 ounces boneless skinless chicken breast
- or thighs
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil such as vegetable, canola, or avocado oil
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
For the rest of the dish:
- 1/2 cup low sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
- 3 tablespoons neutral oil divided
- 2 cloves garlic finely chopped
- 1 medium onion cut into wedges
- 1 tablespoon Shaoxing wine
- 1/2 bell pepper any color, cut into 1-inch/2.5cm pieces
- 1 stalk celery thinly sliced on an angle
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water to form a cornstarch slurry
Instructions
- Marinate the Chicken: Combine chicken with 3 tbsp water, 1 tsp cornstarch, 1 tsp oil, 2 tsp oyster sauce, and ½ tsp black pepper. Set aside.
- Make the Sauce: Mix chicken stock, oyster sauce, soy sauces, sugar, sesame oil, and set aside.
- Sear Chicken: In a hot wok, heat 1 tbsp oil and stir-fry marinated chicken until browned and cooked. Remove and set aside.
- Sauté Aromatics: Add 1 tbsp oil, sauté chopped garlic and onions until fragrant.
- Deglaze: Add Shaoxing wine and stir for a few seconds.
- Add Veggies: Toss in bell peppers and celery, stir-fry briefly.
- Combine Everything: Return chicken to the wok, pour in the sauce, and stir well.
- Thicken: Add cornstarch slurry and stir until sauce thickens. Serve hot.
Nutrition
Flavor-Packed Variations For Black Pepper Chicken!
- Smoked Black Pepper Boost: Upgrade to freshly cracked Tellicherry peppercorns or smoked black pepper for deeper complexity. The smoky aroma pairs incredibly well with the oyster and soy base.
- Wok-Hei Finish: Crank up the heat at the end to infuse that charred wok flavor (wok hei). It adds a restaurant-style smokiness that’s hard to replicate otherwise.
- Charred Scallion Oil Drizzle: Before serving, drizzle scallion-infused oil made by heating chopped scallions in neutral oil until crispy. Adds depth and a nutty edge.
- Cantonese Twist with Ginger Juice: Add 1 tsp ginger juice (squeezed from grated fresh ginger) to the sauce mix. This gives it a subtly warming kick that brightens the entire profile.
- Crispy Chicken Option: Toss the marinated chicken in a light dusting of potato starch, then shallow-fry until crispy before stir-frying. This adds crunch and absorbs the sauce beautifully.
- Thai-Chinese Fusion: Add a splash of fish sauce and fresh basil leaves for a Thai spin. The herbaceous lift completely transforms the flavor base without straying too far.
- Caramelized Garlic Chips Topping: Garnish with crispy garlic chips instead of fresh garlic in the stir-fry. It adds texture and a slow-roasted garlic sweetness to balance the pepper heat.
- Five-Spice Pepper Chicken: Mix in a pinch of Chinese five-spice powder for depth and aromatic undertones. It’s great for winter months or festive occasions.
- Szechuan Numbing Peppercorn Remix: For spice lovers: swap half the black pepper for Szechuan peppercorns. It brings a citrusy, numbing effect that elevates the overall spice game.
- Dry-Style Version: Skip the stock and slurry altogether for a dry-style stir-fry. Amp up the oil slightly and focus on browning the ingredients well — ideal for rice or flatbreads.
These variations allow you to play with flavor, texture, and even cultural influence — all while keeping the soul of Black Pepper Chicken intact. Let me know if you want to turn any of these into standalone recipes!
