If you love Chinese takeout but want something fresher, healthier, and more budget-friendly, this Easy One-Pot Black Pepper Chicken is exactly what you need. This dish features tender chicken pieces cooked in a savory, slightly spicy black pepper sauce, with crisp vegetables and fluffy rice—all in one pot.

Why You’ll Love This Recipe

✅ Fast & Easy – Dinner in under 40 minutes
✅ One-Pot Wonder – Minimal cleanup
✅ Flavor-Packed – Bold black pepper with umami-rich sauce
✅ Healthier Than Takeout – Less oil, no MSG, customizable
✅ Meal Prep Friendly – Stores and reheats beautifull

Tools You’ll Need

• Large deep skillet, sauté pan, or Dutch oven

• Mixing bowls

  - Advertisement -

• Measuring cups and spoons

• Whisk or fork

• Knife and cutting board

• Wooden spoon or spatula

What Makes This “One-Pot”?

You can cook everything—including the rice—in one pot. If you want to simplify even more:

• Sauté the chicken and vegetables first

• Add rice and broth directly into the same pot

• Simmer until rice is tender and the sauce thickens

How to Make Black Pepper Chicken – Step-by-Step

Step 1: Marinate the Chicken

In a medium bowl, combine:

• 1.5 lbs chicken

• 1 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tsp sesame oil

• ½ tsp black pepper

Let sit for 15–20 minutes while you prep the rest. This gives the chicken a velvety texture when cooked.

Step 2: Mix the Sauce

In a small bowl, whisk together:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp rice vinegar

• 1 tbsp honey

• 2 tsp black pepper

• ½ cup chicken broth

• 1 tsp cornstarch

Set aside. This sauce should be bold, savory, and slightly thickened once heated.

Step 3: Sear the Chicken

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.

2. Add chicken in a single layer. Sear for 2–3 minutes without stirring.

3. Flip and cook for another 2–3 minutes until lightly browned and nearly cooked through.

4. Remove from pan and set aside.

Step 4: Cook the Vegetables

1. In the same pan, add a bit more oil if needed.

2. Add garlic, ginger (if using), onion, and bell peppers.

3. Sauté for 3–5 minutes until slightly softened but still crisp.

Step 5: Add Sauce and Simmer

1. Return chicken to the pan.

2. Pour in the sauce.

3. Stir well and bring to a simmer over medium heat.

4. Cook for 5–6 minutes until the sauce thickens and the chicken is fully cooked.

Optional: Add rinsed rice and broth here and cook until rice is tender if you’re making it one-pot style with rice.

Step 6: Garnish and Serve

• Turn off heat and let rest for 5 minutes.

• Garnish with green onions or sesame seeds.

• Serve over rice or noodles, or enjoy it as-is for a low-carb option.

Tips for Success

• Use freshly ground black pepper for the best flavor. Pre-ground pepper lacks the pungent kick.

• Marinate for flavor and texture: the cornstarch coats the chicken, locking in juices.

• Don’t overcook the vegetables—they should retain some crispness.

• If using chicken breasts, be careful not to overcook or they’ll dry out.

• For extra heat, add chili flakes or a splash of chili oil.

Variations & Add-ins

Protein Variations

• Tofu – For a vegetarian version, use firm tofu and pan-fry until golden before adding sauce.

• Shrimp – Add peeled shrimp during the last 5 minutes of cooking for a seafood twist.

• Beef – Thinly sliced flank steak also works well; just sear quickly to avoid overcooking.

Vegetable Additions

• Broccoli florets

• Snap peas or snow peas

• Mushrooms

• Baby corn

• Zucchini or squash

Flavor Add-ins

• Chili garlic sauce for spice

• Hoisin sauce for a sweeter profile

• Lime juice for brightness

• Crushed peanuts or cashews for texture

Storage, Freezing & Reheating

Refrigerator

• Store leftovers in an airtight container for up to 4 days.

Freezing

• Freeze in meal-sized portions for up to 2 months.

• Thaw in fridge overnight before reheating.

Reheating

• Microwave: Heat for 2–3 minutes, stirring halfway.

• Stovetop: Warm gently in a covered pan with a splash of broth or water.

FAQ

Can I make this ahead of time?

Yes! This dish reheats very well and is great for meal prep.

Do I need dark soy sauce?

Dark soy adds rich color and depth, but you can substitute with more regular soy sauce if needed.

Is it very spicy?

Not necessarily. The pepper gives heat, but not burn-your-mouth spice. Add chili flakes or sriracha if you like it hot.

Can I use pre-cooked rice?

Yes! Just serve the chicken mixture over warmed rice. You can even stir it in during the last few minutes of cooking.

Can I make this low-carb or keto?

Skip the rice and serve with cauliflower rice or steamed veggies.

Serving Suggestions

• With White or Brown Rice – Classic and satisfying.

• With Fried Rice – Turn leftovers into fried rice with an egg and day-old rice.

• With Noodles – Toss over soba, lo mein, or rice noodles.

• With Lettuce Wraps – Serve in butter lettuce cups for a low-carb twist.

• In Bowls – Build a grain bowl with cucumber, avocado, and sesame seeds.

Drinks

• Jasmine tea

• Sparkling water with lime

• Light beer or dry Riesling (if pairing with alcohol)

Final Thoughts

Easy One-Pot Black Pepper Chicken is perfect for anyone looking for a quick, flavorful meal that requires minimal cleanup. With tender chicken, crisp veggies, and a savory, slightly spicy sauce, this dish is the epitome of convenience and deliciousness. Whether you’re cooking for yourself or a family, it’s a guaranteed crowd-pleaser that tastes like takeout but is fresher and healthier.