...
Go Back
–+ servings
Spicy black pepper chicken stir-fry with green and red bell peppers, onions, and herbs served with steamed white rice on a plate

Black Pepper Chicken

A quick and flavorful homemade black pepper chicken stir-fry with tender chicken, colorful veggies, and a bold, peppery sauce that beats takeout any night of the week.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese
Keyword: black pepper chicken (panda), Black pepper chicken Chinese, Black pepper chicken curry, Black pepper chicken healthy, Black pepper chicken Indian, Black pepper Chicken near me, Butter Black Pepper Chicken, Simple black pepper chicken recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 280kcal
Cost: $15

Equipment

  • 1 Wok or heavy skillet (For high-heat stir-frying)
  • 1 Chef’s knife (For chopping chicken and vegetables)
  • 1 Cutting board
  • 2–3 Mixing bowls (For marinating, sauce, and prep)
  • 1 Wooden spoon or spatula (Wok spatula works best)

Ingredients

For the Chicken:

  • 1 lb Boneless chicken - Thighs or breasts diced
  • 1.5 tablespoon Soy sauce - For marinating
  • 1 tablespoon Cornstarch - For coating the chicken
  • 1 teaspoon Sesame oil - Optional adds flavor
  • 1 tablespoon Rice wine or sherry Optional - boosts depth

For the Sauce:

  • 1.5 teaspoon Freshly cracked pepper - Use coarse grind for punch
  • 1 tablespoon Dark soy sauce - Adds color and richness
  • 2 tablespoon Light soy sauce - For saltiness
  • 1 tablespoon Oyster sauce - Use mushroom sauce if vegan
  • ⅓ cup Chicken stock - Or vegetable broth
  • 1 teaspoon Sugar - Or honey/maple syrup
  • 1 teaspoon Cornstarch slurry - Mix with 2 teaspoon water

Vegetables:

  • 1 Yellow onion - Sliced
  • 1 Bell pepper any color - Sliced
  • 2 Green onions - Chopped
  • 2 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced

Instructions

  • Cut chicken into pieces and marinate with soy sauce and cornstarch
    Bowls of chopped ingredients including marinated chicken, red bell peppers, soy sauce, red and white onions, garlic, and spice blends, arranged on a stone surface.
  • Slice bell peppers and onions, mince garlic and ginger, mix the sauce
    Wok-cooked chicken pieces stir-fried with scallions and red pepper flakes in a savory sauce over high heat.
  • Cook chicken in hot wok until browned and set aside
    Colorful mix of sautéed red, yellow, and green bell peppers with sliced onions in a black skillet
  • Stir-fry onions, peppers, garlic, and ginger until crisp-tender
    Black pepper chicken stir-fry in a hot wok with red bell peppers, onions, scallions, and sesame seeds in a glossy, spicy sauce
  • Return chicken, pour sauce, and toss with lots of black pepper
    Spicy black pepper chicken stir-fry with green and red bell peppers, onions, and herbs served with steamed white rice on a plate

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 220g | Calories: 280kcal (14%) | Carbohydrates: 18g (6%) | Protein: 26g (52%) | Fat: 12g (18%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5g | Cholesterol: 70mg (23%) | Sodium: 900mg (39%) | Potassium: 420mg (12%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 800IU (16%) | Vitamin C: 45mg (55%) | Calcium: 35mg (4%) | Iron: 2.1mg (12%)
Tried this recipe?Pin it on @Pinterest