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Sichuan black pepper chicken, with red and green peppers and white onion, features tender pieces of chicken in the center of the image, in a close-up, mouthwatering view

Black Pepper Chicken 🌶️🍗

This Black Pepper Chicken is a sizzling, peppery stir-fry loaded with tender chicken, crisp veggies, and a bold black pepper sauce. Quick, easy, and better than takeout!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp freshly ground black pepper
  • 1 onion sliced
  • 1 bell pepper sliced
  • 4 garlic cloves minced
  • 1- inch ginger grated
  • 2 tbsp oil sesame or vegetable
  • 1 tsp sugar
  • ¼ cup water
  • Optional: chili flakes cashews, pineapple chunks

Instructions
 

  • Marinate the chicken with 1 tbsp soy sauce and 1 tsp black pepper for 10 minutes.
  • Heat oil in a skillet or wok over high heat. Sear chicken for 2-3 minutes per side until golden. Remove and set aside.
  • Sauté onion, bell pepper, garlic, and ginger until fragrant.
  • Mix remaining soy sauce, oyster sauce, black pepper, sugar, and water. Pour into the pan.
  • Return chicken to the pan, tossing to coat in the sauce. Cook for 2 more minutes.
  • Serve hot with rice or noodles, garnished with green onions.

Notes

  • Use freshly ground black pepper for the best flavor.
  • Add chili flakes for extra heat.
  • Store leftovers in an airtight container for up to 3 days.