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Black Pepper Chicken Recipe Asian black pepper chicken rice bowls garnished with scallions on a wooden table

Black Pepper Chicken

5 from 1 vote
Savory, Black Pepper Chicken with crisp-tender vegetables comes together fast for a cozy takeout-style dinner at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Asian-Inspired, Chinese-American
Calories: 438
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup chicken broth warm or room temp
  • 0.28 cup oyster sauce thick, savory sauce
  • 2 tablespoon rice vinegar unseasoned preferred
  • 1 clove garlic finely minced
  • 1 tablespoon dark brown sugar packed
  • 1 ½ teaspoon cornstarch for thickening the sauce
  • 1 teaspoon ground black pepper freshly ground for best punch
  • ½ teaspoon chili powder mild heat
  • ¼ teaspoon ground ginger dried spice
  • 1 ⅜ lb boneless skinless chicken thighs cut into bite-size cubes
  • 1 tablespoon cornstarch for coating the chicken
  • 1 teaspoon low-sodium soy sauce a small splash for seasoning
  • 1 medium green bell pepper cut into 1-inch chunks
  • ¾ large white onion cut into 1-inch chunks
  • 3 stalks celery sliced on a diagonal into 1-inch pieces
  • 1 tablespoon neutral cooking oil such as avocado or canola

Equipment

  • 1 12-inch skillet Large enough to spread everything out so the chicken browns properly instead of steaming.
  • 1 Medium mixing bowl Used for coating the chicken evenly with cornstarch and seasoning.
  • 1 Small bowl Ideal for whisking the sauce ingredients until smooth.
  • 1 Spatula or wooden spoon Helps stir and scrape the skillet without damaging the surface.

Method
 

  1. Stir the broth, oyster sauce, rice vinegar, garlic, brown sugar, cornstarch, black pepper, chili powder, and ginger in a small bowl until smooth, then set it nearby.
  2. In a medium bowl, toss the chicken with the cornstarch and soy sauce until every piece is lightly coated.
  3. Warm a large skillet over medium-high heat, add the oil, then sear the chicken until browned and about halfway cooked; transfer to a plate.
    Black pepper chicken sauce ingredients in a glass bowl with soy sauce, garlic, ginger, and cracked pepper
  4. In the same skillet, add the bell pepper, onion, and celery and cook, stirring, until softened and tender-crisp, about 5–7 minutes.
    Seasoned chicken pieces cooking in a skillet with black pepper and oil
  5. Return the chicken to the pan and cook everything together for about 5 minutes, until the chicken is cooked through.
  6. Lower the heat to medium, pour in the sauce, and simmer about 3 minutes until glossy and thick, tossing to coat before removing from the heat.
    Stir-fried black pepper chicken with green bell peppers and onions in a pan
  7. Spoon over hot rice and serve right away.
    Black pepper chicken served over brown rice with green bell peppers and onions in a bowl

Nutrition

Serving: 275gCalories: 438kcalCarbohydrates: 22gProtein: 57gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 270mgSodium: 1281mgPotassium: 922mgFiber: 2gSugar: 9gCalcium: 1mg

Notes

This one-pan stir-fry delivers bold black pepper flavor with minimal cleanup, making it perfect for busy nights. Prepping everything ahead of time keeps the cooking smooth and almost effortless, just like your favorite takeout order at home.

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