There’s something incredibly satisfying about recreating your favorite takeout dishes at home, especially when they’re this quick and flavorful. This Black Pepper Chicken is bold, peppery, and packed with umami from soy and oyster sauce. Juicy chicken cubes, colorful bell peppers, and a glossy black pepper sauce come together in one pan for a dinner that’s fast, simple, and downright addictive. Perfect for busy weeknights or when that takeout craving hits.
Why You’ll Love This Recipe
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Better than takeout: Deep, peppery flavor with perfectly coated chicken and crisp veggies.
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Quick and easy: Ready in under 30 minutes from start to finish.
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Customizable: Swap bell peppers with mushrooms, broccoli, or baby corn.
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Budget-friendly: Uses pantry staples and simple ingredients.
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Perfect meal prep: Reheats beautifully for next-day lunches
Ingredients
For the Chicken Marinade
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750 g chicken breast, cut into bite-sized cubes
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1 tbsp soy sauce
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1 tbsp dark soy sauce
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1 tsp MSG
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1 tsp garlic powder
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1 tsp salt
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2 tsp crushed black pepper
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2 tbsp cornflour/cornstarch
For the Sauce
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2 tbsp soy sauce
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1 tbsp oyster sauce
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2 tsp rice vinegar
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3 tsp dark soy sauce
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2 tsp MSG
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2 tsp crushed black pepper
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1 tbsp cornflour/cornstarch
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½ cup water
For Cooking
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2 tbsp oil
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3 garlic cloves, chopped
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3 bell peppers (red, yellow, and green), cut into bite-sized cubes
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Black pepper and sesame seeds, for garnish
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Rice of choice, for serving
Instructions
Marinate the Chicken
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In a bowl, combine chicken with soy sauce, dark soy sauce, MSG, garlic powder, salt, crushed black pepper, and cornflour.
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Mix well until the chicken is evenly coated. Set aside for 10–15 minutes.
Prepare the Sauce
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In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, dark soy sauce, MSG, crushed black pepper, cornflour, and water.
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Stir until smooth and set aside.
Cook the Chicken
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Heat oil in a large wok or skillet over medium-high heat.
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Add the marinated chicken and cook for 5–6 minutes until lightly golden and nearly cooked through.
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Remove chicken from the pan.
Add Aromatics and Veggies
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Add the chopped garlic and sauté for 30 seconds until fragrant.
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Add the bell peppers and stir-fry for 2–3 minutes to keep them crisp yet tender.
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Add the chicken back into the pan.
Finish the Sauce
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Give the prepared sauce a quick stir (cornflour tends to settle) and pour it into the pan.
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Toss everything together on medium-high heat until the sauce thickens and coats the chicken evenly.
Serve
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Garnish with freshly crushed black pepper and sesame seeds.
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Serve hot with steamed jasmine rice or fried rice.
Storage & Reheating Tips
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat: Reheat in a pan over low heat with a splash of water to loosen the sauce. Avoid microwaving too long as it may overcook the chicken.
Black Pepper Chicken
Ingredients
For the Chicken Marinade
- 750 g chicken breast cut into bite-sized cubes
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp MSG
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp crushed black pepper
- 2 tbsp cornflour/cornstarch
For the Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp rice vinegar
- 3 tsp dark soy sauce
- 2 tsp MSG
- 2 tsp crushed black pepper
- 1 tbsp cornflour/cornstarch
- ½ cup water
For Cooking
- 2 tbsp oil
- 3 garlic cloves chopped
- 3 bell peppers red, yellow, and green, cut into bite-sized cubes
- Black pepper and sesame seeds for garnish
- Rice of choice for serving
Instructions
- In a bowl, combine chicken with soy sauce, dark soy sauce, MSG, garlic powder, salt, crushed black pepper, and cornflour.
- Mix well until the chicken is evenly coated. Set aside for 10–15 minutes.
- In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, dark soy sauce, MSG, crushed black pepper, cornflour, and water.
- Stir until smooth and set aside.
- Heat oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken and cook for 5–6 minutes until lightly golden and nearly cooked through.
- Remove chicken from the pan.
- Add the chopped garlic and sauté for 30 seconds until fragrant.
- Add the bell peppers and stir-fry for 2–3 minutes to keep them crisp yet tender. Add the chicken back.
- Give the prepared sauce a quick stir (cornflour tends to settle) and pour it into the pan.
- Toss everything together on medium-high heat until the sauce thickens and coats the chicken evenly.
- Garnish with freshly crushed black pepper and sesame seeds.
- Serve hot with steamed jasmine rice or fried rice.
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I use chicken thighs instead of breast?
A. Yes, thighs stay juicier and add more flavour; reduce cooking time slightly if pieces are smaller.
Q. Can I make this vegetarian?
A. Replace chicken with tofu or firm mushrooms and use vegetable stock instead of water for the sauce.
Q. Is MSG required?
A. No, it’s optional. It gives a takeout-style umami boost, but the dish will still be delicious without it.
Q. How can I make this less salty?
A. Use low-sodium soy sauce and taste before adding extra salt; the dark soy and oyster sauce contribute concentrated saltiness.
Q. Can I prep this ahead?
A. You can marinate the chicken and chop the veg ahead of time; cook fresh for best texture.
