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Black Pepper Chicken

Black pepper chicken with a glossy soy-dark sauce and quick stir-fry technique. Tender sliced chicken and bright bell pepper get coated in a pepper-forward finish, then served over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Black pepper chicken
  • 1.5 lb chicken breast Sliced thin for fast, even stir-frying.
  • 1 green bell pepper Sliced.
  • 1 onion Sliced.
  • 4 garlic Minced.
  • 1 tbsp fresh ginger Grated; use as written for best aroma.
  • 2 tbsp vegetable oil For high-heat stir-frying.
  • 3 tbsp soy sauce For the savory base.
  • 2 tbsp oyster sauce Adds depth and gloss.
  • 1 tbsp dark soy sauce For color and richer flavor.
  • 1 tbsp brown sugar Balances heat and acidity.
  • 2 tsp black pepper Generous amount, freshly cracked.
  • 1 tsp cornstarch Thickens sauce.
  • 0.25 cup water Mixed with cornstarch for slurry.
  • 1 steamed rice For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the black pepper sauce
  1. Whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, and freshly cracked black pepper together in a bowl, then stir in the cornstarch-water slurry until smooth.
Stir-fry the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  2. Stir-fry the sliced chicken in batches until golden on the edges, then remove to a plate.
Stir-fry the vegetables and coat
  1. Stir-fry the bell pepper and onion for 3 minutes over high heat, keeping them crisp-tender.
  2. Add garlic and ginger and cook for 1 minute, stirring constantly to prevent browning.
  3. Return the chicken to the pan, then pour the sauce over and toss to coat every piece.
  4. Cook for 2-3 minutes over high heat until the sauce thickens and visibly clings to the chicken and vegetables, then season with extra cracked black pepper.
Serve
  1. Serve the black pepper chicken over steamed rice while the sauce is glossy.

Notes

Pro tip: Slice chicken thinly so it turns golden quickly without drying out—stir-fry in batches to avoid steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet with a splash of water. Freezing is not recommended due to texture changes in the sauce. For a lighter option, use reduced-sugar soy sauce and skip the brown sugar or reduce it by half.