Can I Make Black Pepper Chicken Ahead of Time?

Absolutely! Black Pepper Chicken is a great make-ahead meal. You can prepare the sauce and chop the veggies the night before. Store everything in airtight containers and just stir-fry when ready. It also stores well after cooking—just keep it in the fridge for up to 3 days in a sealed container. To reheat, simply toss it back in a hot skillet or microwave it gently until warm.

What’s the Best Cut of Chicken to Use?

While chicken breast is the most common, some prefer boneless chicken thighs for their richer flavor and juicier texture. Thighs tend to stay moist even if slightly overcooked, making them more forgiving for beginners. That said, if you're after a leaner version, stick with the breast—it absorbs the peppery sauce beautifully and delivers a satisfying bite.

It depends on your spice tolerance. The pepper gives it a noticeable kick, but it’s not overwhelmingly hot. You can easily dial it up or down by adjusting the amount of freshly ground black pepper. Add crushed red pepper flakes or a bit of chili oil if you like it fiery!

Black Pepper Chicken Recipe (Spicy & Easy Stir-Fry)

Description

This Black Pepper Chicken is a quick and savory stir-fry dish made with tender chicken, bell peppers, onions, and a rich peppery soy-based sauce. It’s inspired by Chinese takeout but healthier and easy to make at home in under 30 minutes.

Ingredients

Scale

1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp freshly ground black pepper
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cornstarch
3 tbsp vegetable oil
3 cloves garlic, minced
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 scallions, chopped (optional garnish)
1/4 cup water or chicken broth

Instructions

In a bowl, mix chicken with light soy sauce, 1/2 tbsp black pepper, and cornstarch. Let it marinate for 15 minutes.
Heat 2 tbsp oil in a wok over high heat. Add the chicken and stir-fry until golden and cooked through, then set aside.
Add the remaining oil to the wok, sauté garlic and onion for 1 minute until aromatic.
Add bell peppers and stir-fry for 2–3 minutes until slightly tender.
Return the chicken to the wok. Stir in dark soy sauce, oyster sauce, sugar, remaining black pepper, and water or broth.
Stir well and simmer for 2 minutes until the sauce thickens and coats the chicken.
Serve hot with rice and garnish with scallions if desired.

Notes

Use tamari instead of soy sauce for a gluten-free version.
Replace chicken with tofu for a vegetarian option.
Add chili flakes for extra spice if desired.

Prep Time: PT15M
Cook Time: PT15M
Category: Dinner
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 330
Sugar: 4g
Sodium: 860mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 27g
Cholesterol: 80mg

Keywords: Black Pepper Chicken, stir-fry chicken, pepper chicken recipe, Chinese chicken dish, spicy chicken stir fry, easy weeknight dinner, Asian chicken recipe