Easy Black Pepper Chicken with Rich Pepper Sauce

Tender chicken and crisp vegetables tossed in a bold homemade black pepper sauce. 

This black pepper chicken recipe was clipped from an old magazine and tucked into my mother’s recipe file years ago. My brother made it often, and he must have really loved it because he wrote the word “Good” right across the recipe card.

The little cooking stains on the paper tell the rest of the story—it was made enough times to become a family favorite.

Our family always doubled the sauce because we loved having plenty to spoon over hot rice. The savory soy sauce, Worcestershire, and bold black pepper made this dish taste like something special, even though it came together with simple pantry ingredients.

Ingredients :

Black Pepper Sauce 

1/3 c. chicken broth
1/3 c. soy sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbs. brown sugar
1 Tbs. cornstarch
2 tsp. black pepper

Black Pepper Chicken Stir Fry

1 1/2 lbs chicken breast cut into thin bite-sized pieces or chicken thighs
2 Tbs.  soy sauce
1 1/2 Tbs. cornstarch
1 Tbs. olive oil or vegetable oil 
1 medium onion diced
1 bell pepper, fined diced
3 cloves garlic minced
1/4 tsp. ginger

Directions: 

To make the sauce, whisk together chicken broth, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and black pepper in a small bowl, until smooth. Set aside.

In a medium bowl, combine chicken pieces, soy sauce, and cornstarch. Toss well and let marinate for 15–20 minutes.

Heat oil in a large cast iron skillet over medium-high heat. Cook chicken in batches in a single layer until golden brown and fully cooked, turning once. Remove to a plate.

Add a little more oil if needed.  Cook onion and bell pepper for 3–4 minutes, stirring often, until crisp-tender.

Add garlic and ginger. Stir constantly for 30 seconds.

Return chicken to skillet. 

Whisk sauce again to redistribute cornstarch, then pour into skillet. Cook and stir until sauce thickens slightly and chicken is heated through.

Serve over hot cooked rice if desired.

Tips for Best Success:

• Double the sauce for extra spooning over rice
• Cook chicken in batches for better browning
• Re-whisk sauce before pouring
• Prep everything before heating skillet
• Use freshly cracked black pepper for the boldest flavor

Variations and Substitutions:

• Use chicken thighs for extra tenderness
• Add vegetables:
• Broccoli, snap peas, mushrooms, carrots, or celery
• Make it spicy:  Add red pepper flakes or chili garlic sauce
• Use fresh ginger instead of ground
• Swap protein:  Try shrimp, beef strips, or tofu

Serving Suggestions:

Serve with:

• Steamed white rice
• Fried rice
• Brown rice
• Lo mein noodles
• Stir-fried vegetables
• Egg rolls

How to Store:

• Refrigerator:  Store in airtight container up to 4 days
• Freezer:  Freeze up to 2 months
• Reheat:  Warm in skillet over medium heat or microwave until hot

Frequently Asked Questions:

Why is my sauce too thin?
Cook a little longer or add a small cornstarch slurry.

Can I double the sauce?
Absolutely. It’s especially good over rice.

Can I make it ahead?
Yes. Reheats beautifully.

Can I use chicken thighs?
Yes, they stay juicy and flavorful.

What if I don’t have Worcestershire sauce?
Use a little extra soy sauce with a splash of vinegar.