One-Pot Black Pepper Chicken

One-Pot Black Pepper Chicken  uses an  easy marinade and simple sauce  with onions and bell  peppers for a peppery, but not too spicy, stir-fry.
One-Pot Black Pepper Chicken

One-Pot Black Pepper Chicken

By Sue Lau |  Palatable Pastime

One-Pot Black Pepper Chicken is my recipe of the day. It is something I am  posting after some person out on the internet took a picture of the one-pot black  pepper chicken  and  pointed  it at my Chinese chicken with Black Pepper Sauce recipe,  which are nothing alike.

However, I am adept at  making  stir-fry recipes so if you have come looking for a recipe  that included  mixed peppers and onion, I hope this  is something  you will enjoy.

I enjoy making sure all my  friends are happy  and  well-fed. Anything  else  would be tragic.

Easy Black Pepper Chicken Recipe

This recipe couldn’t be easier- there is nothing complicated and no frying at all. The  chicken is tender and coated with a flavorful sauce with  black pepper accents.

Black pepper can be very spicy  if  you use too much. But if the amount  is right,  it adds a nice savory heat that is not overwhelming.

Black Pepper Chicken and Rice

Black  pepper chicken  is perfect with rice steamed in  your  rice cooker. But it goes equally  well   with something like lo mein or simple ramen  noodles.

Adapting This Recipe for Weight-Watchers

This is not a WW-recipe per se,  but you could easily adapt it  by using  a sugar-free  honey (maltitol)   in  the recipe  instead of regular  honey.

Also, if you want to cut back  on  rice,  you could make cauliflower  rice  or shirataki (konnyaku) noodles.

One-Pot Black Pepper Chicken

How  to  Make Black  Pepper  Chicken Stir-Fry

  • Chop up the chicken and pour the simple marinade  over.
  • Then chop your  peppers and onions.
  • Cook your  rice in a  rice steamer or prepare  noodles.
  • Stir-fry the  veggies  and place in  a large  bowl.
  • Stir-fry the chicken and  add the veggies back  in.
  • Pour  a  simple sauce  over all  and let thicken.

Black  Pepper Chicken Breast

I  used chicken  breast  in this because I  like the light tender flavor. But boneless chicken thighs can also be used. The thigh will be slightly more moist, but  also  more chewy.

One-Pot Black Pepper Chicken

You Might Also Like:

Black Pepper Chicken

If you are  looking for  my original Chinese  Chicken in  Black  Pepper Sauce, click the photo  below. That one  is  fried,  and tastes exactly  like the way that I first  tasted it at a local Chinese restaurant.

This one can  also  be  stir-fried instead  of the fry,  but it does change the texture and flavor a little.

As you  can see, it  is made with  peas and carrots. But  don’t  fret.  You could  also make it  with peppers if that’s what you  like.

Chinese Chicken with Black Pepper Sauce

Easy homemade stir-fried restaurant style Chinese chicken with a peppery brown sauce and Szechuan bite is much better than take-out.

Chinese Chicken with Black Pepper Sauce

Other Favorite  Chinese Classics:

Pepper Steak

Pepper Steak is a retro classic beef stir-fry with a flavorful sauce,  peppers and  tomatoes. Perfect over  rice.

Pepper Steak

Chicken  in Spicy Garlic Sauce

Classic Chinese stir-fry with chicken and vegetables make an easy weeknight meal.

Chicken in Spicy Garlic Sauce

Bourbon Street Chicken

Bourbon Street Chicken is a popular sweet and sticky Chinese-style chicken named after Bourbon Street in NOLA.

Bourbon Street Chicken

Copycat Panda  Express Orange Chicken

Copycat Panda Express Orange Chicken is a knockoff version  of the restaurant classic crispy chicken  in a  tangy orange glaze.

Copycat Panda Express Orange Chicken

One-Pot Black Pepper Chicken

One-Pot Black Pepper Chicken

Sue Lau
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • Wok skillet



  • 1-1/2 pounds boneless chicken breast (cut into chunks)
  • 1 large Vidalia onion (cut into wedges)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 3 scallions (chopped)
  • 2 tablespoons peanut oil (divided)


  • 1/4 cup rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic

Stir-Fry Sauce:

  • 1/4 cup oyster sauce
  • 1/4 cup honey
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons black pepper
  • 1 tablespoon cornstarch


  • Chop chicken and place in marinade while prepping the rest of the stir-fry.
  • Heat one tablespoon oil in a nonstick wok skillet and cook the onion and bell peppers until crisp tender, then turn out into a bowl or platter.
  • Add the remaining oil and then stir-fry the chicken until cooked through.
  • Add the cooked veggies back to the pan along with the scallions and the sauce.
  • Cook and stir until sauce thickens, 1-2 minutes.
  • Serve with rice or noodles.


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One-Pot Black Pepper Chicken

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