This black pepper chicken is quick, easy, and packed with flavour. Combining chicken breast, capsicum (bell peppers), onion and a simple black pepper sauce made from pantry staples, you'll have dinner on the table in 30 minutes.
I've made black pepper variations of dishes a few times for a number of people as some of the bulk meal preps I do for the gym. And every time I do it I think it's a really good idea until I realise that I didn't have a mortar pestle (cue: physically cutting up the peppercorns). But then I taste it, and receive the feedback from people, and realise that it actually was worth it.
This is a recipe I've also posted on social media a handful of times and it goes insane every single time. I think it's because I talk about how Zak thinks black pepper is a food group and always adds a "Zak amount of pepper" to his food. But, with this, he didn't need to!
TL;DR
- Servings: 4
- Prep time: 10 minutes Cook time: 20 minutes
- Meal prep: Balanced with a lean protein source (chicken breast), rice and veg. Plus, it tastes better day 2!
- Fridge storage: 4 days
- Freezer storage: Store rice and stir fry separately for up to 6 months
- Reheating: Small drizzle of water to loosen sauce and microwave approx. 3 minutes
- Customise: Adjust vegetables depending on preference, add/subtract black pepper to test.
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Why you'll love this recipe
30 minutes. This dish comes together in just 30 minutes like my chicken thigh burrito bowl and chicken satay noodle stir fry.
Stir fry. Cooking in a wok means high heat and quick cooking, perfect for locking in flavours similar to how I approach my cashew chicken with rice.
Black pepper. If you're like my partner and think black pepper is a food group, this is the recipe for you (I also have black pepper tofu and black pepper beef to round it out).
Ingredients
Chicken breast. I prefer to make a lot of my meal prep dishes with chicken breast because they're leaner and higher in protein. But you can swap with thighs if preferred.
Black pepper. This is used throughout stir fry marinade and the coating on the chicken. You can adjust this to taste. I highly highly HIGHLY (cannot express how much) recommend using whole peppercorns and cracking (or chopping) them right when you're about to use them as this will give you the best flavour.
Soy sauce and Oyster. These bring the umami flavour. I highly recommend the oyster sauce in addition to the soy sauce as it's like 12 sauces in one. But, if you lack the Asian-style sauces in your cupboard, you can just use extra soy (it just won't have the same flavour.
Brown sugar. Just a touch of sweetness to balance the savoury elements. You could also use maple syrup or honey as something a little different.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Swap protein. You can swap for your choice of chicken cut, or you can swap with beef or tofu (I've done both and they are both equally as good!)
Vinegar. White wine vinegar is my preferred vinegar, but you can swap with other white vinegar options (this helps provide the acidity element to balance the sauce so I don't recommend skipping). White vinegar, apple cider, Chinese cooking wine etc. will all have the same effect.
Vegetables. This is a stir fry dish so you can really add any vegetables you want to get rid of in your fridge.
How to make black pepper chicken
Step 1: Coat your chicken breast in cornstarch and black pepper (to taste) and let it sit while you prepare the sauce and slice your vegetables
Step 2: Mix together sauce ingredients. Have a quick taste and adjust as necessary.
Step 3: Add some oil to your wok over high heat. Sauté onion until lightly browned (approx. 3 minutes)
Step 4: then add chicken until the outside turns mostly white (no need to be fully cooked right now) (approx. 5 minutes)
Step 5: Add capsicum/bell peppers and the sauce. Stir to coat and allow the sauce to come to a bubble (approx. 5 minutes).
It'll thicken and coat the chicken during that time.
Step 6: Once chicken is fully cooked (70C/160F), serve over rice
Lauren's Top Tips
Tenderise. Don't skip the cornstarch with the chicken breast, especially if you plan on having this as a meal prep. It tenderises the chicken and prevents it from drying out during cooking and reheating.
Be Prepared. Prepare all your ingredients and sauce before adding the first ingredient to the wok. Stir fries are cooked quickly and you don't want to let anything overcook.
Storing
If storing and having for leftovers, try to store the rice separately to the stir fry to prevent the sauce from making the rice soggy.
This can be stored for up to 4 days in an airtight container.
Reheating
Before reheating, add a drizzle of water over the rice and the black pepper chicken. This will help rehydrate the rice and help loosen the sauce.
You can reheat in the microwave on 1 minute intervals (stirring in between each). This should take approx. 3 minutes.
Freezing the pepper chicken stir fry
To freeze the chicken stir fry, try and keep the rice and the stir fry ingredients separate so the sauce doesn't cause a change in texture for the rice.
Freeze in an airtight container, bag, souper cubes for up to 3-6 months. I personally like to freeze my stir fry in 1 cup souper cubes (and the same for the rice). The two cups combination is usually great for a single meal.
You can reheat directly from frozen. But, add an ice cube to help rehydrate the rice and sauce.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Bulk meal prep
I've made this as a bulk meal prep for my gym a couple of times and it works well, especially if you have a big enough pan.
BUT, the one thing I was missing was a mortar pestle which I highly recommend so that you aren't there grinding up fresh black pepper for what feels like years.
This one is definitely one of the gym's favourites (I've even given them the beef and tofu version as well because the flavours are just so good).
Other chicken breast meal preps
Or, you can have a browse through my chicken breast recipes for more delicious eats.
Recipe
Black Pepper Chicken Stir Fry
Save Recipe
Equipment
- wok, optional
- Rice Cooker, optional
Ingredients
Rice
- 1 cup long-grain rice, makes 3 cups. Cooked your way or use my tips
Sauce
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce, subs note 1
- 2 tablespoon white wine vinegar
- 1 tablespoon black pepper, freshly cracked, see note 2
- 1 teaspoon brown sugar
- 3 tablespoon water
- 1 teaspoon cornstarch
Stir Fry
- 700 g (1 ½ lb) chicken breast, approx.3
- 2 tablespoon cornstarch
- 1 tablespoon black pepper, freshly cracked, adjust to preferences
- 1 tablespoon sesame oil, or other high-heat oil e.g. vegetable
- 2 capsicum / bell pepper , colours per preference
- 2 brown onion
Instructions
Preparation
- Dice 700 g (1 ½ lb) chicken breast and coat in 2 tbsp cornstarch and 1 tbsp black pepper. Set aside.
- Freshly crack of thinly dice 1 tbsp black pepper then mix together with 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp white wine vinegar, 1 tsp brown sugar, 3 tbsp water, 1 tsp cornstarch. Taste and adjust as necessary.
- If serving with 1 cup long-grain rice, prepare as per your preferences, or follow my tips for cooking rice.
- Add 1 tbsp sesame oil and put it on high-heat. Allow to heat up while you slice your vegetables
- Slice 2 capsicum / bell pepper , 2 brown onion, into even slices.
Cooking
- Sauté onion until lightly browned, stirring constantly (approx. 3 minutes).
- Add chicken, stir constantly, until golden and no pink left on the outside (approx. 3-5 minutes).
- Add capsicum / bell peppers and sauce. Mix to coat and allow to come to the boil (approx. 5 minutes). Sauce will thicken as it comes to the boil and coat the chicken.
- Once chicken is done (reached 69C / 160F), served over rice.
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