Black Pepper Chicken is a bold and flavorful stir-fry that brings together tender chicken pieces, crisp bell peppers, and a savory sauce with a generous kick of black pepper. It’s a quick, satisfying meal that you can whip up in less than 30 minutes, making it perfect for weeknight dinners, meal prep, or anytime you need a fast but nourishing dish. The beauty of this recipe lies in its simplicity and versatility—you can easily swap in different vegetables or adjust the spice level to suit your taste. Every bite delivers juicy chicken, a touch of heat, and the subtle sweetness of sautéed peppers all coated in a glossy, peppery sauce. It’s a wholesome dinner that tastes like takeout but is made right in your kitchen with fresh ingredients.
Ingredients
3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
1-inch piece fresh ginger, grated
¼ cup low-sodium soy sauce, plus 1 tablespoon for the sauce
2 tablespoons cornstarch, divided
1 tablespoon oil (vegetable or sesame)
1 teaspoon freshly ground black pepper (or to taste)
2 tablespoons water (for sauce)
Instructions
Start by prepping all your ingredients. Slice the bell peppers into strips, mince the garlic, grate the ginger, and cut the chicken into small, even pieces so they cook evenly.
In a large bowl, whisk together ¼ cup soy sauce, 1 tablespoon cornstarch, the garlic, ginger, and half of the black pepper. Add the chicken pieces and toss to coat well. Let the chicken marinate for at least 10 minutes to soak in all that flavor.
Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer and let it sear undisturbed for about 4–5 minutes. Flip the pieces and cook for another 2–3 minutes until cooked through and golden on the outside. Remove the chicken from the skillet and set aside if needed.
In the same pan, add the sliced bell peppers. Stir-fry for 2–3 minutes until just tender but still vibrant and slightly crisp. Return the chicken to the skillet.
In a small bowl, mix the remaining 1 tablespoon soy sauce with the remaining 1 tablespoon cornstarch and 2 tablespoons of water. Pour this mixture into the pan along with the rest of the black pepper. Stir well and cook for 1–2 minutes until the sauce thickens and everything is nicely coated.
Serve hot, optionally over steamed white rice, jasmine rice, or even noodles. Garnish with green onions or sesame seeds if you like a little extra flair.
Notes
You can use chicken thighs instead of breasts if you prefer a richer flavor and juicier texture.
To dial up the heat, add a pinch of red pepper flakes or a splash of chili garlic sauce.
This dish is also great with vegetables like snow peas, broccoli florets, or mushrooms—feel free to use what’s in your fridge.
If you want a low-carb option, serve it over cauliflower rice or in lettuce wraps.
FAQs
Can I make this ahead of time?
Yes! This dish reheats well and is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. Just reheat in a skillet or microwave before serving.
Is this recipe gluten-free?
To make it gluten-free, be sure to use a certified gluten-free soy sauce or substitute with tamari.
What type of black pepper works best?
Freshly ground black pepper is best for this recipe as it gives a sharper, more pronounced flavor than pre-ground pepper. Adjust to taste depending on your spice tolerance.
Can I use pre-cooked chicken?
You can, but for the best flavor and texture, fresh marinated chicken is ideal. If using pre-cooked chicken, add it in after the vegetables and toss with the sauce just long enough to warm through.
Nutrition (per serving)
Serving Size: 1 plate (approx. 250g)
Calories: 290
Protein: 30g
Fat: 9g (1g saturated)
Carbohydrates: 20g
Sugar: 3g
Fiber: 2g
Sodium: 550mg
Cholesterol: 70mg
This Black Pepper Chicken is proof that a fast meal can still be full of bold flavor and wholesome ingredients. Whether served over rice or on its own, it’s a satisfying dinner that’s sure to become a repeat favorite.
PrintBlack Pepper Chicken
Black Pepper Chicken is a bold and flavorful stir-fry that brings together tender chicken pieces, crisp bell peppers, and a savory sauce with a generous kick of black pepper. It’s a quick, satisfying meal that you can whip up in less than 30 minutes, making it perfect for weeknight dinners, meal prep, or anytime you need a fast but nourishing dish. The beauty of this recipe lies in its simplicity and versatility—you can easily swap in different vegetables or adjust the spice level to suit your taste. Every bite delivers juicy chicken, a touch of heat, and the subtle sweetness of sautéed peppers all coated in a glossy, peppery sauce. It’s a wholesome dinner that tastes like takeout but is made right in your kitchen with fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
1-inch piece fresh ginger, grated
¼ cup low-sodium soy sauce, plus 1 tablespoon for the sauce
2 tablespoons cornstarch, divided
1 tablespoon oil (vegetable or sesame)
1 teaspoon freshly ground black pepper (or to taste)
2 tablespoons water (for sauce)
Instructions
Start by prepping all your ingredients. Slice the bell peppers into strips, mince the garlic, grate the ginger, and cut the chicken into small, even pieces so they cook evenly.
In a large bowl, whisk together ¼ cup soy sauce, 1 tablespoon cornstarch, the garlic, ginger, and half of the black pepper. Add the chicken pieces and toss to coat well. Let the chicken marinate for at least 10 minutes to soak in all that flavor.
Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer and let it sear undisturbed for about 4–5 minutes. Flip the pieces and cook for another 2–3 minutes until cooked through and golden on the outside. Remove the chicken from the skillet and set aside if needed.
In the same pan, add the sliced bell peppers. Stir-fry for 2–3 minutes until just tender but still vibrant and slightly crisp. Return the chicken to the skillet.
Notes
You can use chicken thighs instead of breasts if you prefer a richer flavor and juicier texture.
To dial up the heat, add a pinch of red pepper flakes or a splash of chili garlic sauce.
This dish is also great with vegetables like snow peas, broccoli florets, or mushrooms—feel free to use what’s in your fridge.
If you want a low-carb option, serve it over cauliflower rice or in lettuce wraps.