Q: Can I substitute chicken thighs for breasts?

Absolutely! Chicken thighs are juicier and more forgiving if you're prone to multitasking (aka getting distracted mid-cook).

Q: What’s the difference between this and black pepper chicken at a Chinese buffet?

This version is lighter, with less oil and more control over the spice and sauce. You also skip the mystery meat aspect.

Q: Can I make black pepper chicken without oyster sauce?

You can swap in hoisin sauce or a soy sauce-brown sugar combo in a pinch, but oyster sauce gives it that signature umami richness.

Q: How do I store leftovers?

Pop it in an airtight container — it’ll keep for up to 3 days in the fridge. Reheat gently in a pan or microwave.

Easy Black Pepper Chicken Recipe That Beats Takeout

Name: One-Pan Wonder: The Ultimate Black Pepper Chicken Recipe for Busy Nights
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken:12 oz boneless, skinless chicken breast or thighs3 tbsp water1 tsp cornstarch1 tsp neutral oil (like canola or avocado)2 tsp oyster sauce½ tsp coarsely ground black pepper; ; For the Sauce & Stir-Fry:½ cup low-sodium chicken stock1 tbsp oyster sauce1 tbsp light soy sauce1 tsp sugar2 tsp dark soy sauce½ tsp sesame oil3 tbsp neutral oil (divided)2 garlic cloves, finely chopped1 medium onion, cut into wedges1 tbsp Shaoxing wine½ bell pepper, chopped (color of your choice)1 stalk celery, thinly sliced on an angle1 tsp coarsely ground black pepper1½ tsp cornstarch mixed with 2 tbsp water (for slurry)

Description

This Black Pepper Chicken is a bold and flavorful one-pan dinner that brings the comfort of takeout straight to your kitchen—fast, customizable, and packed with that signature peppery bite.

Ingredients

For the Chicken:
12 oz boneless, skinless chicken breast or thighs
3 tbsp water
1 tsp cornstarch
1 tsp neutral oil (like canola or avocado)
2 tsp oyster sauce
½ tsp coarsely ground black pepper

For the Sauce & Stir-Fry:
½ cup low-sodium chicken stock
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
2 tsp dark soy sauce
½ tsp sesame oil
3 tbsp neutral oil (divided)
2 garlic cloves, finely chopped
1 medium onion, cut into wedges
1 tbsp Shaoxing wine
½ bell pepper, chopped (color of your choice)
1 stalk celery, thinly sliced on an angle
1 tsp coarsely ground black pepper
1½ tsp cornstarch mixed with 2 tbsp water (for slurry)

Instructions

1. Marinate the Chicken
Mix the chicken with water, cornstarch, oil, oyster sauce, and black pepper. Let it sit while you prep the veggies — about 10-15 minutes.

2. Whisk the Sauce Together
Combine chicken stock, oyster sauce, soy sauces, sugar, and sesame oil in a small bowl. Stir until sugar is dissolved.

3. Sear the Chicken
Heat 1½ tbsp oil in a pan or wok over medium-high heat. Stir-fry the marinated chicken until cooked through. Set aside.

4. Sauté Aromatics
In the same pan, add remaining oil. Sauté garlic and onion until fragrant and translucent.

5. Add Veggies & Wine
Add bell pepper and celery, then Shaoxing wine. Stir-fry 1-2 minutes to keep the veggies crisp.

6. Bring It Together
Return chicken to the pan. Pour in the sauce and simmer. Add cornstarch slurry to thicken. Stir until glossy and coated.

7. Serve It Up
Sprinkle with extra black pepper if desired. Serve with rice or noodles.

Notes

No Shaoxing wine? Substitute with dry sherry or white wine.
Adjust thickness: Use less slurry for a thinner sauce.
Heat it up: Add chili flakes or fresh sliced chili if you like it spicy.
Low-carb option: Swap rice for cauliflower rice or serve solo.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: stir-fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 280 kca
Sugar: 4 g
Sodium: 420 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 65 mg

Keywords: black pepper chicken, stir fry, easy dinner, takeout style, Asian chicken, quick weeknight meal