One-Pot Black Pepper Chicken

One-Pot Black Pepper Chicken is a quick, flavorful stir-fry style dish made with tender chicken pieces, bell peppers, onions, and a bold black pepper sauce. This easy weeknight meal comes together in just one pan, making cleanup simple and the flavors unforgettable.

Why You’ll Love This Recipe

• Fast and Easy: Ready in under 30 minutes—perfect for busy evenings.
• One-Pot Meal: Everything cooks in one skillet or wok for minimal cleanup.
• Flavorful and Bold: The black pepper sauce offers a rich, slightly spicy, savory taste.
• Customizable: Adjust the vegetables or spice level to suit your preference.
• Nutritious: High in protein and packed with colorful veggies.

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt, to taste
• Cooked white or brown rice, for serving

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté for about 4–5 minutes until browned and nearly cooked through.

2. Add Vegetables: Add the sliced onion and bell peppers to the skillet. Cook for 3–4 minutes until they begin to soften.

3. Add Garlic and Pepper: Stir in the minced garlic and black pepper. Cook for 1 minute until fragrant.

4. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.

5. Thicken the Sauce: Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 1–2 minutes. Taste and add salt as needed.

6. Serve: Serve hot over cooked rice and garnish with chopped scallions or sesame seeds if desired.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes

Variations

• Vegetable Options: Add mushrooms, snow peas, or broccoli for extra color and nutrients.
• Protein Swap: Substitute chicken with shrimp, beef, or tofu.
• Spicy Twist: Add red pepper flakes or sliced chilies for added heat.
• Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce.
• Low-Carb Option: Serve over cauliflower rice instead of traditional rice.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or microwave until hot.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but reduce the cooking time in step one to avoid overcooking.

Is this dish very spicy?

It has a mild to medium heat from the black pepper. Adjust to taste.

Can I double the sauce?

Yes, simply double all sauce ingredients, including the cornstarch slurry.

What kind of rice works best?

Jasmine, basmati, or brown rice are all excellent options.

Can I prep the ingredients ahead?

Absolutely. Slice the veggies and mix the sauce ahead for faster cooking.

Is oyster sauce necessary?

It adds depth, but you can substitute hoisin sauce or soy sauce in a pinch.

Can I skip the cornstarch?

You can, but the sauce will be thinner. Arrowroot powder is a good substitute.

What type of pan should I use?

A large nonstick skillet or wok works best to prevent sticking and allow space to stir-fry.

Can I add sesame oil?

A small drizzle added at the end enhances flavor nicely.

How do I keep the vegetables crisp?

Cook them only until tender-crisp and avoid overcrowding the pan.

Conclusion

One-Pot Black Pepper Chicken is a fast, flexible, and flavor-packed meal that turns simple ingredients into something exciting. With its bold sauce and one-pan convenience, it’s a go-to recipe for any night of the week.