Can I use chicken thighs instead of breasts?

Yes. Chicken thighs have more fat, which makes them juicier and more forgiving to cook. Just adjust cooking time slightly to ensure they’re cooked through.

How do I make the sauce thicker or thinner?

If your sauce is too thin, let it simmer for 1–2 minutes longer to reduce. If too thick, whisk in a tablespoon of chicken stock until you reach the desired consistency.

Is it possible to make this dish without oyster sauce?

Yes. You can substitute with hoisin sauce for sweetness and depth, or soy sauce with a small splash of fish sauce for extra umami.

Can I meal prep Easy Black Pepper Chicken?

Absolutely. Store it in airtight containers in the fridge for up to 3–4 days. Reheat on the stove with a splash of stock to revive the sauce.

What’s the best pepper to use?

Always use freshly cracked black pepper for the brightest, most aromatic flavor. Pre-ground pepper tends to lose its punch over time.

Easy Black Pepper Chicken – The Best 30-Minute Dinner Recipe

Easy Black Pepper Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Black Pepper Chicken is a quick 30-minute stir-fry featuring tender chicken, crisp vegetables, and a bold peppery sauce—perfect for weeknight dinners.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 5-6 servings 1x
Category: Main Course
Method: Stir-Fry
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons low-sodium soy sauce
2 teaspoons oyster sauce
1 ½ teaspoons fresh cracked black pepper
1 teaspoon salt
½ cup cornstarch
⅓ cup vegetable oil
1 ½ tablespoons oyster sauce (for sauce)
3 tablespoons low-sodium soy sauce (for sauce)
1 ½ cups low-sodium chicken stock
3-4 garlic cloves, minced
1 ½ tablespoons freshly grated ginger
1 ½ teaspoons fresh cracked black pepper (for sauce)
3 tablespoons granulated sugar
1 ½ teaspoons cornstarch (for sauce)
1 medium white onion, chopped into bite-size pieces
2 ribs celery, chopped
1 large red bell pepper, chopped into bite-size pieces
5-6 cups hot cooked white rice

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons oyster sauce, 1 ½ teaspoons black pepper, and 1 teaspoon salt. Marinate while preparing other ingredients.
Place ½ cup cornstarch in a large bowl or bag. Remove chicken from marinade and coat in cornstarch.
In a small bowl, whisk together sauce ingredients: 1 ½ tablespoons oyster sauce, 3 tablespoons soy sauce, chicken stock, garlic, ginger, 1 ½ teaspoons black pepper, sugar, and 1 ½ teaspoons cornstarch.
Heat vegetable oil in a skillet or wok over medium-high heat. Cook half the chicken until golden and cooked through, about 5 minutes. Remove and repeat with remaining chicken.
Add a bit more oil if needed. Sauté onion, celery, and bell pepper for 2-3 minutes until just tender.
Pour in sauce and simmer until slightly thickened.
Return chicken to the pan, tossing to coat evenly in sauce.
Serve over hot cooked rice.

Notes

Use chicken thighs for a juicier option.
Adjust pepper to your spice preference.
Freshly cracked black pepper delivers the best flavor.
Store leftovers in the fridge for 3-4 days.
Reheat with a splash of chicken stock to refresh the sauce.

Nutrition

Serving Size: 1 cup rice and about 1 ¼ cups black pepper chicken
Calories: 526
Sugar: 9g
Sodium: 1278mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0.1g
Carbohydrates: 62g
Fiber: 2g
Protein: 31g
Cholesterol: 74mg

Find it online: https://recipeshots.com/easy-black-pepper-chicken-recipe/