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+ servings
black pepper chicken in a skillet with rice on the side

Black Pepper Chicken

This black pepper chicken is easy, flavorful, and comes together in under 20 minutes! Tender chicken and crisp veggies are tossed in a savory, perfectly spicy sauce. Make this restaurant-quality black pepper chicken recipe the next time you're looking for something quick, delicious, and satisfying!
Course Main Course
Cuisine Chinese
Keyword restaurant-style, stir fry, takeout
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 251kcal


  • Large skillet
  • Small bowl


For the chicken:

  • 2 tablespoons peanut oil see Notes
  • 1-2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • salt to taste
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 3 celery stalks chopped
  • 1 onion chopped

For the sauce:

  • ¼ cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 2 teaspoons black pepper see Notes
  • 1 teaspoon fresh ginger grated


  • Heat peanut oil in a large skillet over medium-high heat then add in the chicken and a pinch of salt, cook for 2-3 minutes or until golden brown.
    Black pepper chicken step 1
  • Add in the chopped peppers, celery, and onion. Cook for an additional 3-5 minutes or until chicken is cooked through.
    Black pepper chicken step 2
  • Mix all sauce ingredients together in a bowl then transfer to the skillet. Reduce heat to medium-low and simmer until sauce has thickened. Serve over rice with chopped scallions.


  • Peanut Oil: You can use vegetable oil, canola oil, or avocado oil in place of the peanut oil in this recipe.
  • Black Pepper: For very little spice, use just one teaspoon of black pepper and for no spice, use half a teaspoon of black pepper.
  • Make it Paleo: Replace the soy sauce and oyster sauce with 1/4 cup of coconut aminos and use coconut sugar in place of the regular sugar in this recipe.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed, not including rice. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1071mg | Potassium: 631mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 65mg | Calcium: 27mg | Iron: 1mg | Net Carbs: 11g