Description

This Black Pepper Chicken is a quick and flavorful stir-fry made with juicy chicken, crisp bell peppers, onions, and a bold black pepper sauce. It’s a takeout-style dish you can whip up in under 30 minutes — perfect for busy weeknights!

Ingredients

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil (divided)
1 medium onion (sliced)
1 green bell pepper (sliced)
1 red bell pepper (sliced)
3 cloves garlic (minced)
1 tsp freshly grated ginger
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp rice vinegar
1 tsp sugar
2-3 tsp freshly ground black pepper (adjust to taste)
Salt to taste

Green onions (sliced, for garnish)

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Instructions

Marinate the chicken: In a bowl, toss the chicken with soy sauce and cornstarch. Let it sit for 10–15 minutes.
Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
Stir-fry the veggies: In the same pan, add the remaining oil. Stir-fry the onion, bell peppers, garlic, and ginger for 3–4 minutes until just tender.
Make the sauce: In a small bowl, mix together oyster sauce, dark soy sauce, rice vinegar, sugar, and black pepper.
Combine and cook: Return the chicken to the pan. Pour the sauce over everything and toss to coat. Cook for another 2–3 minutes until everything is well combined and heated through.
Garnish and serve: Sprinkle with sliced green onions and serve hot with steamed rice.

Notes

You can use chicken breast instead of thighs, but thighs tend to stay juicier.
Add a bit of water or chicken broth if the sauce is too thick.
Use freshly ground black pepper for the best flavor.