Hey everyone, Jason Griffith here! We all have those nights where the craving for takeout hits hard, but the thought of getting in the car or waiting for delivery just feels like too much. That’s where this Easy Black Pepper Chicken recipe comes in. It’s a complete game-changer—delivering all the savory, spicy, and satisfying flavors of your favorite Chinese restaurant dish, but from the comfort of your own kitchen in about 20 minutes. It’s fast, it’s ridiculously flavorful, and it’s about to become your new favorite weeknight dinner shortcut.
Why I Love This Recipe
What I love most about this recipe is its perfect balance of simplicity and flavor. The star of the show is the coarse black pepper, which gives the dish a bold, spicy kick that’s surprisingly addictive. The tender, juicy chicken pieces are coated in a rich, glossy sauce that’s a beautiful mix of savory and slightly sweet. It’s a one-pan wonder, which means cleanup is a breeze. It’s also incredibly versatile—you can easily bulk it up with your favorite vegetables or serve it with different sides. This recipe proves that you don’t need a complicated ingredient list or a long cooking time to create something truly delicious and comforting.
Ingredients
For the Chicken & Marinade
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1/4 cup finely diced onion or bell pepper (optional)
- 2 tablespoons coarsely ground black pepper
Garnish
- Sliced green onions or sesame seeds
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my personal preference because they stay juicy and tender. Chicken breasts work perfectly fine too.
- Coarse Black Pepper: Don’t use fine pepper here. The key to the flavor is freshly coarsely ground black pepper. Use a pepper mill to get the best results.
- Vegetables: Feel free to add more vegetables like sliced bell peppers, broccoli florets, or snow peas. Add them with the onion in the stir-fry step.
- Spice Level: If you like it spicier, add more black pepper or a pinch of red pepper flakes with the garlic and ginger.
- Sweetness: You can adjust the amount of honey or brown sugar to suit your taste.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss until the chicken is evenly coated. This simple marinade helps to tenderize the chicken and gives it a nice texture.
- Make the Sauce: In a separate small bowl, whisk together the chicken broth, 2 tablespoons of soy sauce, oyster sauce, rice vinegar, honey or brown sugar, and sesame oil. Set aside.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3–4 minutes, until golden brown on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet. Reduce the heat to medium. Add the minced garlic, grated ginger, and diced onion or bell pepper (if using). Cook for about 1 minute until fragrant.
- Add the Pepper: Add the coarsely ground black pepper to the skillet and toast it for about 30 seconds, stirring constantly. This step is crucial as it brings out the pepper’s flavor.
- Combine & Thicken: Pour the prepared sauce into the skillet, stirring to deglaze the pan. Bring the sauce to a gentle simmer. Add the cooked chicken back to the skillet and toss everything together until the chicken is coated and the sauce has thickened to a glossy consistency.
- Serve: Remove from heat and serve immediately. Garnish with sliced green onions or a sprinkle of sesame seeds.
Tips for Success
- Don’t Overcrowd the Pan: Cook the chicken in a single layer to ensure a nice sear and even cooking. If you have too much chicken, cook it in two batches.
- Use Fresh Ginger and Garlic: Freshly minced garlic and ginger make a huge difference in the final flavor. Don’t use powdered versions if you can help it.
- Toast the Pepper: Toasted black pepper has a much more robust and complex flavor than raw pepper. Don’t skip this step!
- Adjust the Thickness: If your sauce is too thick, you can add a little more chicken broth. If it’s too thin, you can mix a little more cornstarch with a tablespoon of water and stir it in.
Serving Suggestions and Pairings
This Black Pepper Chicken is absolutely perfect served hot over a bed of steamed rice. You can also pair it with fried rice or noodles for a more complete meal. For a little something extra, I love to serve it with a side of steamed broccoli or roasted asparagus.
Nutritional Information (per serving, approximate)
- Calories: 380 kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 90mg
- Sodium: 1100mg
- Fiber: 1g
- Sugar: 8g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of this Black Pepper Chicken are fantastic. Store in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave. You may need to add a splash of chicken broth or water to loosen the sauce.
More Recipes You’ll Love
If you enjoy fast, flavor-packed chicken dishes, you might also like these:
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- Easy Cheese-Stuffed Chicken Wontons with Ranch (Golden, Crunchy, Addictive)
- A light, tangy chicken salad I actually crave (and there’s no mayo in sight)
- This Cajun Chicken Sausage Gumbo is my favorite bowl of Southern comfort
Final Thoughts
This Easy Black Pepper Chicken is a total win. It’s proof that you can have a restaurant-quality meal at home without a ton of effort. It’s perfect for a busy weeknight but delicious enough to serve to guests. Give it a try, and I guarantee you’ll be adding it to your regular dinner rotation.
What’s your favorite takeout dish that you’ve mastered at home? Let me know in the comments below! Be sure to follow me for more recipes that are fast, fresh, and fantastic.
Easy Black Pepper Chicken: My Go-To 20-Minute Weeknight Dinner
Ingredients
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 cups chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 4 cups finely diced onion or bell pepper (optional)
- 1 tablespoon vegetable oil for cooking
Instructions
- In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and let it marinate for about 10 minutes.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger to the skillet, stir-frying for another minute until fragrant.
- Pour in chicken broth, oyster sauce, rice vinegar, and honey or brown sugar. Stir well to combine.
- Bring the mixture to a boil and let it simmer for about 5 minutes until slightly thickened.
- If using, add the diced onion or bell pepper and cook for an additional 2-3 minutes until tender.
- Drizzle with sesame oil before serving.
- Serve hot over rice or noodles.
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