Easy Homemade Black Pepper Chicken & Rice (Step-by-Step)
Black pepper chicken always brings back memories of those late-night runs to the Chinese spot on the corner. The steaming box and savory smell hit you before you even open it. I’ve tried a bunch of takeout spots but making this dish fresh at home really hits different. The kick from all that fresh cracked pepper is bold, but when it mixes with sticky soy sauce, sweet onions, and crunchy peppers, you get a real flavor bomb. Whipping up this recipe on busy weeknights is a lifesaver and saves money from those delivery fees. That spicy, peppery hit is sure to wake your taste buds, and the rice just soaks up all that saucy goodness. It’s a whole vibe in one bowl, for real.
Even if you can’t cook much, this one’s easy to get right. You just need a handful of everyday ingredients, but you’ll end up with something better than most takeout, straight up.
Why You’ll Love This Recipe
- Ready in under half an hour. You’ll get dinner on the table faster than any delivery driver can show up.
- Big flavors, small shopping list. Nothing fancy required—a few basics plus black pepper is all you need.
- Good for meal prep. Tastes even better the next day and stores great in the fridge.
- Switch up the heat. Want it spicy? Toss in more black pepper or hit it with chili flakes. Want it mild? Just pull back a little bit.
What You’ll Need (Ingredients)
Here’s everything I grab when I’m craving black pepper chicken:
- 1 lb boneless, skinless chicken thighs or breasts (I like thighs for more flavor)
- 1–1.5 tablespoons freshly ground black pepper (pepper mill works best if you have it)
- 2–3 tablespoons light soy sauce (add a splash of dark soy if you want more color)
- 1 tablespoon oyster sauce (optional but super tasty)
- 1 tablespoon rice vinegar (optional)
- 2–3 garlic cloves, minced
- 1-inch chunk fresh ginger, peeled and minced
- 1 onion, sliced
- 1–2 bell peppers, red or green, sliced
- 2 teaspoons cornstarch (for thickening sauce or coating chicken)
- 2–3 tablespoons oil (vegetable or even a touch of sesame for flavor)
- Chili flakes or Thai chilies (optional, for spice lovers)
- Steamed rice or noodles, to serve
Step-by-Step: How To Make Black Pepper Chicken with Rice
1. Marinate the Chicken
Slice your chicken into bitesized pieces. Toss it in a bowl with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and about half of your cracked black pepper. Mix well and let it rest while you prep your veggies. Even just 10 minutes makes a difference.
2. Prep Veggies & Sauce
Slice your onions and bell peppers while the chicken chills. If you’re using oyster sauce or rice vinegar, stir those together with the rest of the soy sauce and a splash of water. Set the mix aside.
3. Stir-Fry Garlic & Ginger
Heat a big skillet or wok on medium-high, then add your oil. Toss in the garlic and ginger. Stir until fragrant, around 30 seconds.
4. Cook the Chicken
Add your marinated chicken to the hot pan in a single layer, spreading out each piece so it browns up nicely. Let it cook until the edges brown, about 3-4 minutes. If your pan is small, do this in two batches.
5. Add Veggies
Throw in your sliced onions and bell peppers. Stir it all together and cook another 2 minutes so the veggies stay crisp but not raw.
6. Finish the Sauce
Pour in the sauce mixture (or just some extra soy sauce and a splash of water), along with the rest of your black pepper. If you want the sauce thicker, mix a teaspoon cornstarch with a splash of cold water, stir it in, and simmer until glossy, about 1-2 minutes. Taste and add more pepper or soy sauce if you like.
7. Serve Over Rice
Spoon your black pepper chicken over steamed rice or beside some noodles. Sprinkle on green onions or sesame seeds if you want to dress it up.
Pro Tips & Easy Variations
- Swap chicken for tofu or sliced beef if you want to switch up the protein. Tofu takes on that spicy flavor perfectly.
- If you like a saucier dish, mix up extra soy sauce and water with cornstarch, then pour it in after tossing in the veggies for a smoother vibe.
- Kick up the heat with chili flakes, Sriracha, or Thai chilies if that’s your thing.
- A wok cooks everything fast and keeps it crisp, but a large skillet works great too.
- Toss in some broccoli florets or snap peas if you want to bring in more veggies and colors.
How To Store & Reheat
- Keep leftovers sealed in the fridge for 3 to 4 days. Flavors bloom and improve overnight.
- Reheat in a skillet with a splash of water to bring the sauce back to life. Microwave works too—just keep it covered so it doesn’t dry out.
- Freeze cooked chicken and rice together in singleserve containers for easy grabandgo lunches or dinners.
What Goes Good With Black Pepper Chicken
- Steamed jasmine rice makes a classic base
- Brown rice for a chewy and fiber-rich side
- Stirfried noodles or vermicelli for that takeout feel
- Steamed or stirfried broccoli, snow peas, or bok choy add extra crunch and color
FAQs For Black Pepper Chicken
Q: Can I use preground black pepper?
You can, but fresh cracked pepper delivers a bigger punchy flavor. If preground is all you have, just use a little extra for good measure.
Q: Is this recipe glutenfree?
Not by default since soy sauce isn’t gluten free, but swap in tamari or coconut aminos and you’ll have a glutenfree winner.
Q: Can I bake it instead of stir-frying?
If you prefer, you can spread the marinated chicken and peppers on a baking sheet and roast at 425°F for about 15 to 18 minutes, flipping once. The sauce won’t be as thick but the flavor still rocks.
Easy Black Pepper Chicken Recipe Card
Print this recipe out for an easy go-to dinner anytime you’re craving something savory, peppery, and quick!
Any Thoughts? Share Your Plate!
Try this black pepper chicken with rice and drop a comment to share how it works out for you. If you tried your own twist—like tofu or switching up the veggies—let everyone know! Want more recipes? Hit me up on socials or consider subscribing for tasty quick meals. If spicy chicken is your thing, check out my honey garlic chicken or spicy tofu stir fry recipes. There’s nothing like putting good, homecooked food on the table and enjoying it with your people!
