About This Recipe
Hey everyone! Sadia from Secret Recipes Hub here — and if you're anything like me, you are always on the lookout for something quick, full of flavor, and a little out of the ordinary for dinner. This is exactly how this Black Pepper Chicken Recipe got onto my weekly menu. I can still vividly remember the very first time I cooked up this dish — it was one of those busy evenings when Sultan arrived home from work and wanted something "Chinese takeout-like," and only had chicken breast and bell peppers. I just mixed up a few ingredients from the pantry, lots of pepper, and suddenly we had dinner magic!
Tools for Black Pepper Chicken
To make this bold and savory Black Pepper Chicken Recipe, you’ll need a skillet or wok, mixing bowls, and a good pepper grinder for that fresh, spicy kick. I’ve linked some trusted tools—great value and super handy for stir-fry nights. A sharp knife and cutting board make prep quick and easy!
Ingredients
1 lb chicken breast (thinly sliced)
1 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp black pepper
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp rice vinegar
1 tsp honey (optional)
2 tbsp water
1 tsp cornstarch (mixed with 1 tbsp water)
1 tbsp oil
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 small onion (sliced)
1–2 tsp freshly ground black pepper (to taste)
2 cloves garlic (minced)
Green onions (for garnish)
Instructions
Step 1
In a bowl, mix sliced chicken with cornstarch, soy sauce, sesame oil, and black pepper. Set aside while you prep other ingredients.
Step 2
In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey (if using), water, and cornstarch slurry. Set aside.
Step 3
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 2-3 minutes per side until golden and cooked through. Remove and set aside.
Step 4
In the same skillet, add a little more oil if needed. Stir-fry onion, bell peppers, and garlic for 2–3 minutes until just tender-crisp.
Step 5
Return the chicken to the pan. Pour in the sauce and add freshly ground black pepper. Stir well and simmer 2–3 minutes until the sauce thickens and coats everything.
Step 6
Top with green onions and serve hot over rice, noodles, or on its own.
Nutrition Information
Calories
285
Saturated Fat
2g
Carbs
12g
Sugars
5g
Protein
30g
Sodium
890mg
Fiber
2g
Secret Tips
Use freshly cracked pepper — not the pre-ground bottle. Coarse grind is best!
Slice the chicken thinly so it cooks fast and stays tender.
Don’t overcrowd the pan — cook in batches if needed to get that nice sear.
Add a touch of honey to balance the heat if you're sensitive to spice.
Slice the chicken thinly so it cooks fast and stays tender.
Don’t overcrowd the pan — cook in batches if needed to get that nice sear.
Add a touch of honey to balance the heat if you're sensitive to spice.
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