Alright y’all, let’s talk Black Pepper Chicken—that crave-worthy, peppery, saucy skillet meal that’s basically summer in a pan. If you’re juggling work, kids, or just trying to stay cool while the temps are hotter than a jalapeño’s armpit, this recipe’s for you. It’s fast, flavorful, and checks every box for healthy summer grilled chicken recipes (minus the actual grill!).
I whip this one out when I want something that tastes like takeout but feels a whole lot better for my body. It’s one of those high protein chicken breast recipes that also fits beautifully into low carb, dairy free recipes—and let’s be real, who doesn’t love a dinner that comes with all that flavor and no guilt?
Table of Contents
Why You’ll Love This Black Pepper Chicken
- It’s a healthy dinner recipe for weight losing (or just feelin’ good) loss.
- Fast and fuss-free. 20 minutes and done. No oven, no sweat.
- Hot day meal approved. Light, peppery, and perfect with a cool side of cucumber salad or some avocado chicken vibes.
- Low carb and dairy free. You won’t even miss the cheese, promise.
Ingredients You’ll Need
For the Chicken:
- Boneless skinless chicken breast or thighs – for lean protein that cooks up juicy and fast
- Water and cornstarch – helps tenderize the chicken and give it that velvety stir-fry texture
- Neutral oil – for searing (I usually go for avocado oil)
- Oyster sauce and coarsely ground black pepper – to build those bold base flavors
For the Sauce + Stir Fry:
- Low sodium chicken stock – adds umami and depth
- Oyster sauce, light soy sauce, dark soy sauce – flavor trifecta
- Sugar – balances out the salty and spicy
- Sesame oil – for that rich, nutty finish
- Garlic and onion – aromatic heaven
- Shaoxing wine – adds that restaurant-style depth
- Bell pepper and celery – for color, crunch, and veggie goodness
- More black pepper – because that’s the star of the show
- Cornstarch slurry – thickens the sauce into a glorious gravy
📝 Full ingredients with measurements are in the recipe card below!
How to Make Black Pepper Chicken
- Marinate the Chicken: In a bowl, mix the sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper. Use your hands to rub it all in until the chicken soaks up the liquid. Let it sit for about 10 minutes.
- Mix the Sauce: In a separate small bowl, combine the chicken stock, oyster sauce, both soy sauces, sugar, and sesame oil. Stir and set aside.
- Sear the Chicken: Get your wok hot—like “Texas sidewalk in August” hot. Add oil and lay in the chicken. Let it sear until it’s opaque on all sides. Then remove and set aside. (Don’t worry, it’s not fully cooked yet.)
- Stir-Fry the Aromatics: In the same wok, add a bit more oil, then the garlic and onions. Stir-fry quickly, then pour in the Shaoxing wine around the edge.
- Add Veggies + Pepper: Toss in the bell pepper, celery, and more black pepper. Stir-fry until just tender-crisp.
- Bring It All Together: Pour in the sauce mixture, let it bubble, then drizzle in your cornstarch slurry while stirring. The sauce should get thick and glossy in under a minute.
- Finish the Chicken: Toss the chicken back in and stir to coat everything in that glorious black pepper gravy.
Optional: Adjust to taste. Like it darker? A splash of dark soy. Thicker? A touch more slurry. Too thick? Loosen with a splash of chicken stock.
Serve hot over steamed rice, cauliflower rice, or heck—even a big ol’ salad for a summery twist.
Nova’s Cooking Tips
- Use thighs if you want juicier bites. Breast is great for low fat, but thighs are more forgiving if you accidentally overcook ‘em.
- Don’t skip the marinating step! That water-cornstarch trick makes the chicken super tender.
- Out of Shaoxing wine? Dry sherry or even a splash of white wine will do the trick.
A Little Story From My Kitchen
This black pepper chicken first made it into my weeknight rotation during a particularly steamy July when I was teaching a summer class on healthy dinner recipes for weight losing loss. One of my students asked for more “fakeout takeout” meals, and this one stole the show. Since then, it’s become a favorite for when I want something quick and satisfying but still good for me.
FAQs About Black Pepper Chicken
Can I substitute chicken thighs for breast? Absolutely! Thighs work great and are often juicier, especially for high protein chicken breast recipes like this.
Is this dish okay for low carb dairy free recipes? Yes, ma’am! No dairy here and low on carbs. Just skip the rice if you’re keeping things extra lean.
How do I store leftovers? Pop it in an airtight container in the fridge. Reheat in a pan with a splash of water to loosen up the sauce.
Can I meal prep this? Totally. It reheats like a dream and pairs well with rice, quinoa, or greens.
This black pepper chicken isn’t just a dinner—it’s a life-saver on sweltering nights when you want something quick, healthy, and ridiculously tasty. Whether you’re craving recipes with grilled chicken vibes without firing up the grill or just need another go-to for summer dinner recipes high protein style, this one’s for you. Happy cooking, y’all!
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Black Pepper Chicken That Packs a Punch (and Comes Together Fast!)
- Total Time: 20 mins
- Yield: 4 servings 1x
Description
A quick and flavorful black pepper chicken stir-fry made with juicy chicken, crisp veggies, and a bold peppery sauce—perfect for healthy, high-protein summer dinners.
Ingredients
12 ounces boneless skinless chicken breast (or thighs)
3 tablespoons water
1 teaspoon cornstarch
1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
2 teaspoons oyster sauce
1/2 teaspoon coarsely ground black pepper
1/2 cup low sodium chicken stock
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 teaspoons dark soy sauce
1/2 teaspoon sesame oil
3 tablespoons neutral oil (divided)
2 cloves garlic (finely chopped)
1 medium onion (cut into wedges)
1 tablespoon Shaoxing wine
1/2 bell pepper (any color, cut into 1-inch pieces)
1 stalk celery (thinly sliced on an angle)
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water)
Instructions
1. In a bowl, mix sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper. Massage until liquid is absorbed. Let marinate for 10 minutes.
2. In a small bowl, combine chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir and set aside.
3. Heat 2 tablespoons of oil in a hot wok. Sear chicken in a single layer until opaque. Remove and set aside.
4. Add 1 tablespoon oil, garlic, and onions to the wok. Stir-fry for 20 seconds, then add Shaoxing wine.
5. Add bell pepper, celery, and 1 teaspoon black pepper. Stir-fry for 30 seconds.
6. Pour in sauce mixture. Deglaze wok and bring sauce to a simmer.
7. Add cornstarch slurry while stirring. Simmer 10–15 seconds until sauce thickens.
8. Return chicken to the wok. Stir-fry until everything is evenly coated and sauce reaches desired thickness.
9. Adjust flavor: more dark soy for color, more slurry to thicken, or stock to thin.
10. Serve hot over rice or low-carb alternative.
Notes
For juicier chicken, use thighs instead of breast.
Out of Shaoxing wine? Substitute with dry sherry or white wine.
Refrigerate leftovers up to 3 days and reheat in a skillet with a splash of water.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
Keywords: black pepper chicken, summer dinner recipes high protein, low carb dairy free recipes, healthy dinner recipes for weight losing loss, recipes with grilled chicken