Black Pepper Chicken is a punchy, savory stir-fry that balances the sharp bite of freshly cracked black pepper with a glossy, savory sauce. I make this weeknight favorite when I want big flavor without fuss, and it’s one of my go-to dishes after testing it dozens of times. If you enjoy bold chicken recipes, you might also like my take on a Cuban chicken and black bean rice bowl for a different spice profile.

Why Make This Recipe

Fast weeknight dinner: cooks in about 15 minutes once the pan is hot, so it’s perfect when time is short.
Bold, comforting flavor: lots of freshly cracked black pepper creates a warming, aromatic punch.
Flexible and family-friendly: use thighs or breasts, and the sauce pairs well with rice, noodles, or greens.
Makes great leftovers that reheat well for lunches. I personally love this recipe because the pepper forward taste wakes up simple pantry staples and feels restaurant-quality at home.
Versatile for pairings and menus — if you like tangy pepper combinations, try a different pepper twist like a pepperoncini chicken skillet for contrast.

Recipe Overview

Prep time: 15 minutes (includes marinating)
Cook time: 8–12 minutes
Total time: 25–30 minutes
Servings: 4 (about 4 oz cooked chicken per serving)
Difficulty: Easy–Medium
Method: Quick stir-fry in a wok or heavy skillet, finishing with a cornstarch-thickened sauce and lots of freshly cracked black pepper.

My Experience Making This Recipe

I tested this dish with both boneless skinless thighs and breasts and found thighs stay juicier when cooked at high heat. One discovery: cracking whole peppercorns right before cooking gives a brighter, less bitter pepper flavor than pre-ground pepper.

How to Make Black Pepper Chicken

Start by cutting 1½ lb boneless skinless chicken thighs into 1-inch pieces and marinating them briefly in 2 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sugar, 1 tsp sesame oil, and 1 tbsp cornstarch for 10–20 minutes. Heat a wok or large heavy skillet over medium-high to high heat (aim for a pan surface roughly 375–425°F), add 2 tbsp neutral oil, and sear the chicken in batches until browned — about 3–4 minutes per batch. Remove the chicken, then stir-fry aromatics (3 cloves garlic, 1 tbsp minced ginger, and 1 small sliced onion) for 30–45 seconds before returning the chicken to the pan. Add a sauce of 3 tbsp soy sauce, 1 tbsp oyster sauce, ½ cup chicken stock, and 2 tsp cornstarch mixed with 2 tbsp water; simmer until glossy and thickened, then finish with 2–3 tbsp freshly cracked black pepper and sliced green onions. Check internal temperature — chicken should reach 165°F — and serve immediately over rice or noodles.

Expert Tips for Success

Use whole black peppercorns and crush them with a mortar and pestle or coarse side of a chef’s knife right before cooking to avoid bitterness and preserve aroma.
Don’t crowd the pan: sear chicken in batches for a good Maillard crust, which gives flavor and texture. A 12-inch wok or heavy-bottomed skillet works best.
Velveting option: for an extra-tender bite, briefly toss the chicken in 1 egg white and 1 tsp cornstarch with the marinade, then cook as usual.
Temperature matters: aim for a hot pan (375–425°F surface) so the sauce reduces quickly and the chicken browns without stewing. Use an instant-read thermometer to verify 165°F internal temp.
Use low-sodium soy if watching salt and add a splash of rice vinegar or lime at the end to brighten the peppery sauce.

How to Serve Black Pepper Chicken

Serve over steamed jasmine rice or simple fried rice for a classic combo and to soak up the sauce. Consider pairing with quick stir-fried greens like bok choy.
For a low-carb option, serve over cauliflower rice or sautéed spaghetti squash.
Garnish with thinly sliced scallions and a wedge of lime; a sprinkle of toasted sesame seeds adds texture. For a contrasting sweet-savory plate, try alongside a tropical side like brown sugar pineapple chicken.
Serve family-style for casual dinners or plated individually for a nicer presentation at small dinner parties.

Storage and Reheating Guide

Refrigerator: store in an airtight container for 3–4 days. Allow the dish to cool to room temperature before sealing to prevent condensation.
Freezing: freeze in sealed freezer-safe containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: reheat in a skillet over medium heat with a splash of water or broth to restore sauce texture (3–5 minutes). If using a microwave, cover and heat in 45-second intervals to avoid drying. For oven reheating, place in a 350°F oven for 8–10 minutes covered with foil.

Recipe Variations

Gluten-free: swap soy sauce for tamari or coconut aminos and ensure oyster sauce is GF or use a mushroom-based sauce.
Dairy-free: recipe is naturally dairy-free; avoid adding butter.
Vegetarian: use firm tofu pressed, cubed, and pan-fried, or use seitan for a meatier texture — cook similarly but reduce searing time.
Spicy black pepper: add 1 tsp Szechuan peppercorns or ½–1 tsp crushed red pepper flakes to the sauce for heat and a numbing citrus note. For another pepper-forward idea, see tips from my black pepper lamb pairing experiments.

Nutritional Highlights

High in protein: roughly 25–30g protein per serving depending on portion size and cut of chicken.
Moderate fat: using thighs increases fat content and keeps moisture; breasts reduce calories and fat.
Allergen info: contains soy (soy sauce) and may contain shellfish if using some oyster sauces — substitute with mushroom sauce to avoid shellfish. Adjust sodium by using low-sodium soy sauce and rinsing if necessary.

Troubleshooting Common Issues

Sauce too thin: make a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir it in over medium heat until glossy.
Chicken dry or tough: avoid overcooking; check with an instant-read thermometer and remove at 165°F. Using thighs helps prevent dryness.
Bitter pepper flavor: black pepper can taste bitter if burned. Add pepper late in cooking and use freshly cracked pepper rather than pre-ground.

Frequently Asked Questions

Q: What cut of chicken works best for black pepper chicken?
A: Boneless skinless thighs give the best balance of flavor and juiciness and tolerate the high heat of a stir-fry. Breasts work if you slice them thinly and watch the cooking time closely to avoid drying out.

Q: Can I make this ahead and reheat for a crowd?
A: Yes — cook the dish until just done, cool quickly, and refrigerate. Reheat in a skillet with a splash of stock to revive the sauce; avoid prolonged oven time to keep chicken tender.

Q: How do I get a restaurant-style glossy sauce?
A: Use a cornstarch slurry (1–2 tsp cornstarch mixed with water) and add it to the simmering sauce; cook for 30–60 seconds until it becomes glossy and coats the chicken. High heat during reduction helps the glaze form quickly.

Q: Is this dish very spicy from the pepper?
A: Not necessarily. Freshly cracked black pepper adds warmth and bite but not chili heat. If you want more heat, add chili flakes or Szechuan peppercorns; if you prefer milder, reduce the pepper by half and taste as you go.

Conclusion

For another classic riff on Black Pepper Chicken and to compare techniques and flavors, check this reliable recipe from Black Pepper Chicken – The Woks of Life.

Black Pepper Chicken