Black Pepper Chicken

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Black Pepper Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 2–3 servings

Nutrition Facts (per serving)

Calories: 370
Protein: 32g
Fat: 18g
Carbs: 17g
Sugar: 5g
Fiber: 2g
Sodium: ~900mg (from the soy sauce and Worcestershire)
Cholesterol: 120mg

How To Make Black Pepper Chicken

Raw chicken strips, sliced onions, bell peppers, and various seasonings and sauces arranged in glass bowls on a marble surface.

Ingredients

For the Chicken + Marinade:

  • 1 lb (450g) chicken thighs or breasts, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp oil (vegetable or sesame)
  • Optional: ½ tsp baking soda (for extra tenderness)

Vegetables:

  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, cut into wedges
  • 2–3 cloves garlic, minced

Black Pepper Sauce:

  • 3 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water or chicken broth
  • 1–1½ tsp freshly cracked black pepper (adjust to taste)

Step-by-Step Guide

1. Marinate the Chicken:

In a bowl, combine sliced chicken, soy sauce, cornstarch, oil, and optional baking soda.

Let marinate for 15–30 minutes.

  • Sliced raw chicken breast is being transferred from a white plate into an empty clear glass bowl on a marble countertop.
  • A bowl of raw, sliced chicken breast with a small bowl of white powder, likely cornstarch, positioned above it on a marble surface.
  • A glass bowl with raw sliced chicken breast, some white powder on top, and a hand adding more white powder from a small bowl on a marble surface.
  • A glass bowl of sliced raw chicken with white powder, as liquid from a small bowl is poured over it, on a marble countertop.
  • A glass bowl of raw sliced chicken topped with white cornstarch, next to a small bowl of dark soy sauce on a marble surface.
  • A glass bowl with raw sliced chicken, cornstarch, and minced garlic, while soy sauce is being poured over the top.

2. Mix the Sauce:

Whisk together all sauce ingredients until smooth.

Make sure the cornstarch is fully dissolved.

  • A hand holds a glass bowl with white powder over an empty gray bowl, next to a metal spoon on a marble countertop.
  • A bowl with white powder next to a spoon on a marble surface; a hand holds a cup of dark liquid above the bowl, about to pour it in.
  • A glass cup with dark brown liquid being poured into a white bowl containing a similar dark brown mixture, on a white marble surface.
  • A small bowl of granulated gelatin is being poured into a larger bowl containing a dark brown liquid on a marble surface.
  • A bowl of brown liquid sits on a marble surface, while a container of coarse ground black pepper is held above it.
  • A white bowl containing a dark brown liquid marinade with visible spices, and a metal spoon resting inside, on a white marble surface.

3. Cook the Chicken:

Heat 1–2 tbsp oil in a pan or wok over medium-high heat.

Sear the chicken until browned and nearly cooked through.

Remove and set aside.

4. Stir-Fry the Veggies:

In the same pan, sauté garlic, onion, and bell peppers for 2–3 minutes until crisp-tender.

  • A plate with sliced red bell peppers is being added to a frying pan containing chopped onions on a marble countertop.
  • Sliced green peppers are being added from a plate into a pan containing sliced red peppers and onions on a marble countertop.
  • A frying pan with sliced green bell peppers, red bell peppers, and onions on a marble countertop.
  • Sliced red and green bell peppers with onions being sautéed in a frying pan, stirred with a wooden spoon on a marble countertop.

5. Bring It Together:

Return the chicken to the pan.

Pour in the sauce and stir to coat.

Let it bubble and thicken for 1–2 minutes, stirring frequently until glossy.

  • A plate of cooked chicken strips is being added to a pan of sautéed green and red bell peppers and onions on a marble countertop.
  • A frying pan with cooked strips of chicken, red and green bell peppers, and onions on a marble countertop.

6. Serve:

Enjoy hot over steamed rice or noodles with an extra crack of black pepper on top.

A bowl of white rice and stir-fried chicken with red and green bell peppers; a fork holds a bite of chicken and pepper above the bowl.

FAQ

Can I use chicken breast instead of thighs?

Yes!

Chicken breast makes it leaner and slightly lower in calories and
fat.

Thighs stay juicier.

Can I meal prep this?

Absolutely.

It stores well in the fridge for up to 3–4 days.

Reheat gently so the chicken stays tender.

Can I make it spicier?

Yes — add chili flakes or a little fresh chopped chili when stir-frying the
garlic and vegetables.

What if I don’t have Worcestershire sauce?

You can substitute oyster sauce or even just add an extra splash of soy
sauce with a pinch of sugar for sweetness.

How do I keep the chicken tender?

Slicing it thinly, quick cooking over high heat, and marinating with a little baking soda (optional) all help keep it juicy.

A bowl of white rice topped with stir-fried chicken, red and green bell peppers, and sesame seeds in a brown sauce.

Black Pepper Chicken

Print Recipe
A skillet filled with cooked chicken strips and sliced red and green bell peppers in a brown sauce, with a wooden spoon resting inside.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

For the Chicken + Marinade

  • 1 lb 450g chicken thighs or breasts, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp oil vegetable or sesame
  • Optional: ½ tsp baking soda for extra tenderness

Vegetables

  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 small onion cut into wedges
  • 2-3 cloves garlic minced

Black Pepper Sauce

  • 3 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/3 cup water or chicken broth
  • 1-1½ tsp freshly cracked black pepper adjust to taste

Instructions

  • Marinate the Chicken: In a bowl, combine sliced chicken, soy sauce, cornstarch, oil, and optional baking soda. Let marinate for 15–30 minutes.
  • Mix the Sauce: Whisk together all sauce ingredients until smooth. Make sure the cornstarch is fully dissolved.
  • Cook the Chicken: Heat 1–2 tbsp oil in a pan or wok over medium-high heat. Sear the chicken until browned and nearly cooked through. Remove and set aside.
  • Stir-Fry the Veggies: In the same pan, sauté garlic, onion, and bell peppers for 2–3 minutes until crisp-tender.
  • Bring It Together: Return the chicken to the pan. Pour in the sauce and stir to coat. Let it bubble and thicken for 1–2 minutes, stirring frequently until glossy.
  • Serve: Enjoy hot over steamed rice or noodles with an extra crack of black pepper on top.
Servings: 3 people
Calories: 370kcal

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