Why You’ll Love This Recipe

I love the combination of tender chicken and crunchy veggies coated in aHowdy, Sarah pepper-forward sauce that strikes the perfect balance between spicy, salty, and slightly sweet. It comes together quickly, and I often find myself whipping it up when I want something fast but impressive. Plus, it’s versatile—I can customize it with different proteins or veggies to suit my cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs, cut into bite-sized pieces
Onion, sliced
Bell peppers (any color), sliced
Fresh green beans or snow peas, trimmed
Garlic, minced
Fresh ginger, minced
Soy sauce
Oyster sauce
Black pepper, coarsely ground
Sugar
Cornstarch (for tossing and optional sauce thickening)
Cooking oil (e.g., vegetable or canola)

Directions

Pat the chicken pieces dry and toss with a bit of cornstarch and a pinch of salt and pepper.
Heat oil in a wok or large skillet over medium-high heat. Sear chicken until lightly browned and nearly cooked through, then remove and set aside.
In the same pan, add a bit more oil if needed, then stir-fry garlic, ginger, onion, and bell peppers until aromatic and just tender.
Return chicken to the pan. Stir in soy sauce, oyster sauce, sugar, and a generous amount of freshly cracked black pepper. Mix well to coat everything.
Add green beans or snow peas and cook for another couple minutes until vegetables are crisp-tender.
If the sauce is too thin, stir together a slurry of cornstarch and water and add to the pan, cooking until the sauce thickens and glazes the chicken and veggies.
Taste and adjust seasoning, adding more black pepper or a splash of soy or sugar as desired.
Serve hot over steamed rice or noodles.

Servings and timing

Serves about 4.

Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes

Variations

Protein swaps: I sometimes use chicken breast, pork loin, or even beef strips. Tofu works well too—just press it first.
Spice it up: I stir in crushed red pepper flakes or a touch of chili oil for heat.
Veggie boost: I add sliced mushrooms, broccoli florets, or carrots for added color and crunch.
Sauce twist: For a richer flavor, I mix in a dash of hoisin sauce or replace oyster sauce with vegetarian stir-fry sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it in a skillet over medium heat, adding a splash of water or broth and stirring to refresh the sauce. This helps keep the chicken moist and the veggies crisp-tender.

FAQs

What cut of chicken works best?

I prefer boneless skinless chicken thighs because they stay juicier and hold up well in high-heat stir-frying. Chicken breast works fine too, just watch for overcooking.

Can this be made gluten‑free?

Absolutely. I swap soy sauce with tamari or a gluten-free version and use gluten-free oyster sauce to keep the flavor intact.

How spicy is the dish?

The black pepper gives noticeable heat, but it’s not fiery. For a milder spice level, I use less pepper; for more kick, I add extra cracked pepper or a little chili oil.

Can I prep ingredients ahead of time?

Yes! I slice the chicken and veggies, then store them separately in the fridge. When I’m ready to cook, it’s practically a 10-minute stir-fry.

Can I make it vegetarian?

Definitely. I swap chicken with pressed firm tofu or a mix of mushrooms and cauliflower. Everything else stays the same, and it’s just as satisfying.

Conclusion

This Black Pepper Chicken has become one of my favorite quick dinners—simple, bold, and flexible. Whether I’m cooking for family or feeding a crowd, it delivers both flavor and speed. I hope it becomes a staple in your kitchen as well!