Best One Pot Black Pepper Chicken is a flavor-packed stir-fry that’s quick, simple, and perfect for busy weeknights. Juicy chicken is coated in a glossy black pepper sauce that’s both savory and spicy, with just the right amount of heat. Tossed with tender-crisp vegetables and served over rice, this one-pot meal is a must-try for anyone who loves Chinese-inspired dishes with a bold punch of flavor.
What Makes This Dish Special?
What sets this dish apart is the black pepper sauce—it’s deeply savory, a little sweet, and full of umami with a peppery kick. It uses just one pot, making cleanup a breeze, and it’s incredibly customizable. Add your favorite veggies, swap proteins, or make it low-carb—it’s endlessly flexible. Plus, it tastes like it came straight from a restaurant kitchen.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp oil (vegetable or sesame)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp coarse ground black pepper (adjust to taste)
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- ½ cup water
- Cooked white rice, for serving
- Optional: green onions or sesame seeds for garnish
Instructions
1. Prep the Chicken
Toss chicken pieces with cornstarch until well coated.
2. Sear the Chicken
In a large skillet or wok over medium-high heat, heat oil. Add chicken and sear until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
3. Stir-Fry the Veggies
In the same pan, add a bit more oil if needed. Stir-fry onion, bell peppers, garlic, and ginger for 2–3 minutes until slightly softened but still crisp.
4. Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, black pepper, and water. Pour the sauce into the skillet with the veggies.
5. Simmer & Combine
Return the chicken to the pan and toss to coat. Simmer for 3–4 minutes until the sauce thickens and clings to the chicken.
6. Serve Hot
Serve over cooked rice. Garnish with green onions or sesame seeds if desired.
Variations
- Spicy Kick: Add chili flakes or sriracha for more heat.
- Low Carb: Serve with cauliflower rice or skip the rice entirely.
- Vegetarian: Substitute tofu or mushrooms for the chicken.
- Extra Veggies: Add snap peas, carrots, or baby corn for more color and crunch.
Equipment You’ll Need
- Large skillet or wok
- Knife and cutting board
- Mixing bowl
- Tongs or spatula
Nutritional Information (Approx. Per Serving, without rice)
- Calories: 320
- Protein: 28g
- Carbohydrates: 14g
- Fat: 18g
- Fiber: 2g
- Sugar: 5g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Reheat in a skillet or microwave until warmed through.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
My Cooking Experience
This recipe has become one of my go-tos for a fast, flavorful dinner. The black pepper sauce is surprisingly simple but delivers a big punch of flavor, and the whole meal comes together in under 30 minutes. I’ve even doubled it for meal prep, and it reheats like a dream.
Conclusion
Best One Pot Black Pepper Chicken is the perfect dish when you need something fast, bold, and totally satisfying. With just one pan and a handful of ingredients, you’ll have a meal that beats takeout any day—and with less mess, too. Try it once, and it might just become your new weeknight favorite.
best one pot black pepper chicken
Ingredients
Method
- Toss chicken pieces with cornstarch until well coated.
- In a large skillet or wok over medium-high heat, heat oil. Add chicken and sear until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, add a bit more oil if needed. Stir-fry onion, bell peppers, garlic, and ginger for 2–3 minutes until slightly softened but still crisp.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, black pepper, and water. Pour the sauce into the skillet with the veggies.
- Return the chicken to the pan and toss to coat. Simmer for 3–4 minutes until the sauce thickens and clings to the chicken.
- Serve over cooked rice. Garnish with green onions or sesame seeds if desired.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Reheat in a skillet or microwave until warmed through.
