Easy One-Pan Black Pepper Chicken
This One-Pan Black Pepper Chicken is a bold, savory stir-fry made with tender chicken, crisp vegetables, and a peppery sauce - all cooked in just one skillet. With minimal ingredients and a 30-minute total time, it’s a healthy, flavor-packed dinner that rivals your favorite takeout.Ideal for busy weeknights or meal prep, this dish is customizable, easy to clean up, and guaranteed to please.
Ingredients
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts thinly sliced
- 1 tablespoon low-sodium soy sauce for marinating chicken
- 1 teaspoon freshly cracked black pepper for marinating chicken
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil e.g., avocado or canola, divided
- 1 medium yellow onion sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
For the sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 –2 teaspoons freshly cracked black pepper to taste
- ½ teaspoon sesame oil optional
- 1 teaspoon honey or brown sugar optional, for balance
- ¼ cup water
Instructions
- Prep the Chicken: Slice the chicken into thin strips and toss with soy sauce, black pepper, and cornstarch. Let it marinate while you prepare the other ingredients.
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Remove from the pan and set aside.
- Stir-Fry the Veggies: In the same skillet, add a bit more oil if needed, then sauté the bell peppers, onions, garlic, and ginger until just tender.
- Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, additional black pepper, and a splash of water. Pour into the skillet and bring to a simmer.
- Combine and Finish: Add the cooked chicken back to the pan and toss everything together until the sauce is thick and glossy.
- Serve hot with rice, noodles, or on its own for a low-carb option.