Go Back
Black Pepper Chicken stir-fried in a wok with vibrant peppers
ChefMaster Emily

Black Pepper Chicken

Get ready to meet your next obsession: Black Pepper Chicken! Juicy chicken bites stir-fried to golden perfection, drenched in a glossy, peppery sauce that's better than takeout — fast, flavorful, and satisfying!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 pounds chicken thighs cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • 2 teaspoons freshly cracked black pepper
Vegetables
  • 1 bell pepper sliced
  • 1 onion sliced
  • 3 cloves garlic minced
Other
  • 2 tablespoons vegetable oil for stir-frying
  • 1 teaspoon sesame oil

Equipment

  • Wok or large skillet

Method
 

  1. Slice chicken thighs into bite-sized pieces. Toss with cornstarch, soy sauce, and a pinch of salt. Let marinate while prepping the other ingredients.
  2. In a small bowl, whisk together soy sauce, oyster sauce, water, and freshly cracked black pepper. Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Stir-fry the chicken in batches until golden and crispy. Remove and set aside.
  4. In the same pan, stir-fry onions and bell peppers until tender-crisp. Add garlic and cook until fragrant.
  5. Return the chicken to the pan. Pour the sauce over and stir-fry until everything is coated and glossy. Drizzle with sesame oil before serving.

Notes

For extra heat, add chili flakes. Swap veggies as you like — mushrooms and snap peas are great options!