Black Pepper Chicken With Sauce
Hello there! You know those nights when you just want something quick, delicious, and way better than takeout? I totally get it.
That’s exactly why I love this Easy Black Pepper Chicken with Sauce. It’s one of those recipes that comes together fast but tastes like you put in way more effort into it.
And the good side of it? You don’t need any fancy ingredients—just simple stuff you probably already have in your kitchen.
I have to be honest with you—I used to think making restaurant-style black pepper chicken at home was impossible. But once I figured out the right balance of flavors, it changed everything.
I promise you’ll be going back for seconds for this one.
And let’s talk about that sauce. Oh, that sauce. It’s the kind that makes you want to grab a spoon and just eat it straight.
So, if you’re looking for a meal that’s quick, easy, and ridiculously good, you’re in the right place.
Let’s make this together—I’ll walk you through every step, and by the end, you’ll have a new go-to recipe that’ll impress everyone (including yourself).
Ready?
Ingredients List
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (Thighs are juicier, but breasts work too!)
- 2 tablespoons cornstarch (For that crispy, restaurant-style texture)
- 1 tablespoon soy sauce (Adds flavor and helps tenderize the chicken)
- 1 tablespoon oil (Use vegetable, canola, or avocado oil for stir-frying)
For the Sauce:
- 2 tablespoons soy sauce (Regular or low-sodium works!)
- 1 tablespoon oyster sauce (Adds depth and richness—skip if needed, but highly recommended!)
- 1 teaspoon dark soy sauce (Optional, but gives that deep color and extra umami punch)
- 1 tablespoon honey or brown sugar (Balances the bold flavors)
- 1 teaspoon rice vinegar (Adds a touch of acidity to round out the sauce)
- ½ cup chicken broth or water (For the perfect sauce consistency)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (To thicken the sauce perfectly)
For the Black Pepper Flavor:
- 1 ½ teaspoons freshly cracked black pepper (Go fresh! Pre-ground just isn’t the same.)
- 2 cloves garlic, minced (Because garlic makes everything better!)
- ½ teaspoon ginger, minced (Optional, but adds a nice kick!)
For Serving (Optional but Recommended!):
- Cooked white rice or noodles (To soak up that amazing sauce!)
- Chopped green onions or sesame seeds (For garnish and extra flavor!)
- Stir-fried bell peppers or onions (Want more veggies? Toss them in!)
Now that you’ve got everything ready, let’s proceed!
🍽 Essential Equipment for Making Black Pepper Chicken With Sauce
Disclaimer: You can find all these tools & items on Amazon. I trust this company! If you use the links below, I may earn a small commission at no extra cost to you. It’s a simple way to support my work while stocking your kitchen with quality cooking tools.
-
Wok or Large Skillet – For stir-frying the chicken and vegetables evenly.
-
Sharp Chef’s Knife – To slice chicken and vegetables precisely.
-
Cutting Board – For safe and clean chopping.
-
Mixing Bowls – To marinate the chicken and mix the sauce ingredients.
-
Measuring Cups and Spoons – For accurate sauce measurements.
-
Garlic Press (optional) – To mince garlic quickly and easily.
-
Tongs or Spatula – To stir and flip the chicken while cooking.
-
Small Whisk or Fork – For blending sauce ingredients smoothly.
-
Serving Plate or Bowl – For presenting your delicious black pepper chicken.
(Step-by-Step Cooking Instructions)
Step 1: Prep the Chicken
- Cut the chicken into bite-sized pieces. No need to be fancy—just make sure they’re roughly the same size so they cook evenly.
- Toss the chicken with 2 tablespoons cornstarch and 1 tablespoon soy sauce in a bowl. This gives it that light, crispy coating. Let it sit while you get everything else ready.
Step 2: Make the Sauce
- In a small bowl, mix together:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (if using)
- 1 tablespoon honey or brown sugar
- 1 teaspoon rice vinegar
- ½ cup chicken broth or water
- Stir well. Set aside. You’ll need it in a minute!
Step 3: Cook the Chicken
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Once hot, add the chicken in a single layer. Don’t crowd the pan—cook in batches if needed.
- Let it sit for 1–2 minutes before stirring. You want a little golden crust! Cook for another 3–4 minutes until the chicken is cooked through. Remove from the pan and set aside.
Step 4: Sauté the Garlic, Ginger & Pepper
- In the same pan, add a tiny splash of oil if needed. Toss in 2 cloves minced garlic and ½ teaspoon minced ginger. Stir for 30 seconds—just until fragrant.
- Add 1 ½ teaspoons freshly cracked black pepper. Breathe it in—it smells amazing, right?
Step 5: Bring the Sauce to Life
- Give your sauce a quick stir (because cornstarch likes to settle at the bottom) and pour it into the pan.
- Stir constantly for 1–2 minutes until it starts to thicken up into that glossy, restaurant-style sauce.
Step 6: Combine & Serve
- Add the cooked chicken back into the pan. Toss everything together until the chicken is coated in that beautiful sauce.
- Taste and adjust—want more pepper? Go for it! Need more salt? A dash of soy sauce does the trick.
- Remove from heat and serve over hot rice or noodles. Top with green onions or sesame seeds if you’re feeling fancy.
Common Mistakes to Avoid
Even the best home cooks slip up sometimes, but don’t worry—I’ve got your back! Here are the most common mistakes people make when cooking Black Pepper Chicken (and how to avoid them).
1. Overcrowding the Pan
The mistake: Dumping all the chicken in at once.
The fix: Cook in batches! Too much chicken at once = steaming instead of searing. You want that golden crust, not soggy meat.
2. Not Letting the Chicken Brown
The mistake: Stirring the chicken like it’s in a dance battle.
The fix: Let it sit! Give it a minute or two before flipping so it can develop that delicious crispy texture.
3. Using Pre-Ground Black Pepper
The mistake: Grabbing that old dusty pepper shaker from the back of your pantry.
The fix: Freshly cracked black pepper is the star of this dish! It gives you way more flavor and heat. Trust me, it’s worth it.
4. Forgetting to Stir the Sauce Before Pouring
The mistake: Pouring the sauce straight in without mixing.
The fix: Cornstarch settles at the bottom, so give it a quick stir before adding it to the pan—otherwise, you’ll end up with lumpy sauce.
5. Overcooking the Chicken
The mistake: Cooking the chicken to the point where it could double as a chew toy.
The fix: Chicken cooks fast! Once it’s golden and no longer pink inside, take it out of the pan. It’ll finish cooking in the sauce later.
6. Skipping the Taste Test
The mistake: Following the recipe blindly without checking for flavor.
The fix: Always taste your sauce before serving! Want more heat? Add extra black pepper. Need more salt? A splash of soy sauce will fix it.
Now that you know what not to do, go ahead and make this dish like a pro! 🚀
Variations & Customizations
Love to experiment? Here are three fun ways to tweak this recipe to match your taste (or dietary needs).
1. Spicy Black Pepper Chicken
Love the heat? Turn it up!
Add ½ to 1 teaspoon of chili flakes or Sriracha to the sauce.
Toss in sliced jalapeños or Thai chilies when sautéing the garlic and ginger.
Finish with a drizzle of chili oil for an extra kick!
2. Keto & Low-Carb Version
Cut the carbs without losing the flavor.
Swap cornstarch for almond flour or a light dusting of grated Parmesan to coat the chicken.
Use coconut aminos instead of soy sauce for a lower-carb alternative.
Serve over cauliflower rice instead of regular rice.
3. Vegetarian Swap
- Keep it plant-based without sacrificing that bold black pepper flavor!
- Replace the chicken with extra-firm tofu (pressed and cubed) or mushrooms for a meaty bite.Use vegetable broth instead of chicken broth.
- Want extra protein? Throw in edamame or cashews for a crunch!
No matter how you customize it, this dish is a winner. Which version are you trying first? 😋
Serving & Presentation Tips
You’ve cooked up a delicious batch of Black Pepper Chicken—now let’s plate it like a pro!
1. Pick the Perfect Base
👉 Classic: Serve over fluffy white rice (jasmine rice is chef’s kiss).
👉 Healthy: Go for brown rice, quinoa, or cauliflower rice.
👉 Noodle Lover? Toss it over stir-fried lo mein or rice noodles for a fun twist!
2. Plate It Like a Pro
- Use a shallow bowl or a wide-rimmed plate—it makes the dish look more elegant.
- Spoon the chicken and sauce over the rice or noodles, letting some sauce drip over the edges (that’s the good stuff!).
- Avoid overcrowding the plate—let the colors pop!
3. Add Some Color & Texture
🔹 Green onions – Sprinkle sliced scallions on top for freshness.
🔹 Toasted sesame seeds – Adds crunch and a hint of nuttiness.
🔹 Red pepper flakes – A little extra heat for spice lovers.
🔹 Sliced bell peppers or steamed broccoli – More veggies = more color + flavor.
4. Sauce It Up!
👉 Drizzle a little extra sauce on top before serving—it makes everything look glossy and restaurant-quality.
👉 Want a little kick? Add a light splash of soy sauce or chili oil at the table.
5. Serve Fresh & Hot!
Black Pepper Chicken is best enjoyed right away! If meal-prepping, store the sauce separately to keep everything fresh.
Now grab your fork (or chopsticks), and enjoy! 😋
Storage & Freezing
So, you’ve got leftovers (lucky you!). Here’s how to store and reheat them so they taste just as good the next day.
Storing Leftovers
✅ Fridge: Place cooled Black Pepper Chicken in an airtight container. It stays fresh for 3-4 days in the refrigerator.
✅ Separate the Rice: If you served it with rice, store it separately to avoid sogginess.
✅ Sauce Tip: If you have extra sauce, keep it in a small container—it thickens in the fridge, but a splash of water when reheating brings it back to life.
Reheating Like a Pro
🔥 Stovetop (Best Method): Heat a pan over medium, add a splash of water or broth, and stir until warmed through.
🔥 Microwave: Cover loosely and heat in 30-second bursts, stirring in between to prevent dry spots.
🔥 Air Fryer (For Crispy Bits): Reheat chicken pieces at 350°F (175°C) for 3-4 minutes to bring back the crispiness!
Freezing for Later
- Freeze It? Yes! Black Pepper Chicken freezes well for up to 2 months in an airtight container.
- Best Way to Freeze: Let it cool completely, then store it in portioned freezer bags or containers. Lay flat for easier storage.
- Thawing: Let it defrost overnight in the fridge before reheating.
Now, you’re set for quick, delicious meals anytime! 🍛
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs stay juicier and add extra flavor. Just cut them into similar-sized pieces for even cooking.
2. What if I don’t have oyster sauce?
No problem! You can substitute it with hoisin sauce (a little sweeter) or a mix of soy sauce and a pinch of sugar for a similar effect.
3. How do I make this dish less spicy?
Easy! Just reduce the amount of black pepper and skip any added chili flakes or spicy sauces. You’ll still get great flavor without the heat.
4. Can I make this ahead of time?
Yes! You can prep everything in advance, store the sauce separately, and stir-fry when ready. It only takes 15 minutes to cook!
5. What’s the best way to get crispy chicken?
Make sure your pan is hot before adding the chicken. Also, don’t overcrowd the pan—cook in batches if needed.
6. Can I use a different protein?
Yep! Swap chicken for shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time based on your protein choice.
7. What vegetables can I add?
This dish pairs well with bell peppers, onions, broccoli, snap peas, or even mushrooms. Toss them in when stir-frying the chicken.
Conclusion – Time to Enjoy!
And just like that, you’ve made a ridiculously delicious Black Pepper Chicken that’s better than takeout!
Seriously, once you taste this, you might accidentally forget the number to your favorite takeout spot.
Now it’s your turn! Try it out, put your own spin on it, and let me know how it goes. Did you add extra spice?
Swap in a different protein? I’d love to hear about your version—share it in the comments!
And remember, if anyone asks, yes, you totally made this from scratch. 😉 Happy cooking! 🍽️??
You may want to try
⤵⬇
Easy Black Pepper Chicken With Sauce
Ingredients
Ingredients List for Easy Black Pepper Chicken with Sauce
For the Chicken:
- 1 lb 450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (Thighs are juicier, but breasts work too!)
- 2 tablespoons cornstarch For that crispy, restaurant-style texture
- 1 tablespoon soy sauce Adds flavor and helps tenderize the chicken
- 1 tablespoon oil Use vegetable, canola, or avocado oil for stir-frying
For the Sauce:
- 2 tablespoons soy sauce Regular or low-sodium works!
- 1 tablespoon oyster sauce Adds depth and richness—skip if needed, but highly recommended!
- 1 teaspoon dark soy sauce Optional, but gives that deep color and extra umami punch
- 1 tablespoon honey or brown sugar Balances the bold flavors
- 1 teaspoon rice vinegar Adds a touch of acidity to round out the sauce
- ½ cup chicken broth or water For the perfect sauce consistency
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the sauce perfectly
For the Black Pepper Flavor:
- 1 ½ teaspoons freshly cracked black pepper Go fresh! Pre-ground just isn’t the same.
- 2 cloves garlic minced (Because garlic makes everything better!)
- ½ teaspoon ginger minced (Optional, but adds a nice kick!)
- For Serving Optional but Recommended!:
- Cooked white rice or noodles To soak up that amazing sauce!
- Chopped green onions or sesame seeds For garnish and extra flavor!
- Stir-fried bell peppers or onions Want more veggies? Toss them in!
Instructions
How to Cook Easy Black Pepper Chicken with Sauce: A Step-by-Step Guide
- This step-by-step guide will make sure you cook this dish perfectly every time. Let’s do this!
Step 1: Get Everything Ready
- Cut the chicken into bite-sized pieces. Try to keep them uniform so they cook evenly.
- Mix the chicken with 2 tablespoons cornstarch and 1 tablespoon soy sauce. This helps the chicken get a light, crispy texture. Set it aside for a few minutes.
- In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, dark soy sauce (if using), honey (or brown sugar), rice vinegar, and chicken broth (or water). Set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
- Add the chicken pieces in a single layer. Don’t move them for the first minute or two! This helps them get a nice golden crust.
- Flip and cook for another 3–4 minutes until fully cooked. Remove from the pan and set aside.
Step 3: Sauté the Aromatics
- In the same pan, add a little more oil if needed.
- Toss in 2 cloves minced garlic and ½ teaspoon minced ginger. Stir for 30 seconds until fragrant.
- Add 1 ½ teaspoons freshly cracked black pepper and stir well. This is where the magic happens!
Step 4: Make the Sauce
- Give the sauce a quick stir (since cornstarch settles) and pour it into the pan.
- Stir constantly for 1–2 minutes until the sauce thickens up into a rich, glossy texture.
Step 5: Bring It All Together
- Add the cooked chicken back to the pan and toss everything until fully coated in the sauce.
- Taste and adjust seasoning if needed—more black pepper for extra heat, a dash of soy sauce for more saltiness.
Step 6: Serve & Enjoy
- Serve hot over steamed rice or noodles.
- Garnish with chopped green onions or sesame seeds for extra flavor and a pop of color.
- That’s it! Now grab a plate and enjoy. 🍛
