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A delicious bowl of homemade Black Pepper Chicken with colorful bell peppers, onions, and fresh chilies served over white rice.

Restaurant-Style Black Pepper Chicken

This Black Pepper Chicken recipe delivers tender, succulent chicken pieces coated in a rich, peppery, and savory sauce with crisp bell peppers and onions, perfect for a weeknight meal that tastes like takeout.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
For the Black Pepper Sauce
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce for color, optional
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp freshly ground black pepper coarsely ground
For the Stir-fry
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp ginger grated or minced
  • 1/2 medium yellow onion cut into 1-inch pieces
  • 1 medium green bell pepper cut into 1-inch pieces
  • 1 medium red bell pepper cut into 1-inch pieces

Equipment

  • Large mixing bowl
  • Wok or Large Skillet
  • Small Bowl
  • Whisk

Method
 

Prepare the Chicken
  1. Combine chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, sesame oil, and white pepper in a large bowl. Mix well and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Make the Black Pepper Sauce
  1. In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, sugar, chicken broth, and 1 tbsp cornstarch until smooth. Stir in the freshly ground black pepper. Set aside.
Stir-fry
  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side until lightly browned and mostly cooked through. Remove chicken from the wok and set aside.
  2. Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
  3. Add the yellow onion, green bell pepper, and red bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
  4. Return the cooked chicken to the wok. Give the prepared black pepper sauce a quick whisk to re-combine any settled cornstarch, then pour it over the chicken and vegetables.
  5. Bring the sauce to a simmer, stirring constantly, until it thickens and coats the chicken and vegetables, about 1-2 minutes.
Serve
  1. Remove from heat immediately. Serve hot over steamed white rice or noodles.

Notes

For extra heat, add a pinch of red chili flakes along with the black pepper. For best results, use freshly ground coarse black pepper – it makes a significant difference in flavor and texture compared to pre-ground pepper.