Alright, so this Black Pepper Chicken with Sticky Sauce is basically my special weapon when the week gets bonkers (which, let's be honest, is most weeks). The first time I tried making it, I was mostly just trying to use up a mountain of bell peppers; now it's a full-on family favorite. Not to brag, but I once made it three times in one week because my kids wouldn’t stop asking for it—though, to be fair, they also once begged for toast eight meals straight, so take that as you will. Anyway, if you like a little kick and sticky, glossy sauce that gets everywhere (in a good way), I think you'll be into this too. And if you spill some on your shirt, hey, that’s just camouflage for round two.

Why You'll Love This Sticky Black Pepper Chicken

I make this when I’m craving takeout but don’t want to pay a small fortune or feel like waiting around for delivery. It’s kind of my "hey, we survived Monday!" dish. My family goes absolutely bonkers for it—mostly because the sauce turns everything into a sticky, peppery, sweet-salty hug (and because you get to eat with your hands if you want to, no judgment here). Honestly, the only annoying part is chopping stuff, but I've started using those pre-cut stir fry bags when I’m feeling lazy. If you love pepper (and honestly, if you don’t, I’d pick a different recipe), this will hit the spot. My only real gripe is sometimes I make too little. Also, if you’re not into a bit of mess, well… maybe don’t wear white.

Here’s What You’ll Need (and How I Cheat Sometimes)

2 large chicken breasts, chopped into bite-sized pieces (I sometimes use boneless thighs because they stay juicier, but breasts are what I usually have in the freezer)
1 big yellow onion, sliced (red onion works fine; my grandmother always said yellow was best, though—who knows why)
2 bell peppers, any color, sliced into strips (or grab a handful of mini peppers if that's what you’ve got—I’m not judging)
4 cloves garlic, minced (I use the jarred stuff when I’m in a rush. Sue me.)
1-inch piece ginger, peeled and minced (or just a squeeze of ginger paste, which is what I use at least half the time)
3 tablespoons soy sauce (tamari works too if you’re doing gluten-free)
2 tablespoons oyster sauce (if you don’t have it, just use more soy, but it’s worth buying a bottle)
1 tablespoon honey or brown sugar (I grab whichever is closer)
1 tablespoon coarsely ground black pepper (I go heavy-handed here, but you can dial it back—or up!)
½ cup water (or chicken stock, if you’re feeling fancy or have an open carton)
1 tablespoon cornstarch mixed with a splash of water (if you forget, it still works, but you won’t get that glossy finish)
Cooking oil (vegetable, canola, or whatever's on hand)
Optional: sliced green onions, sesame seeds for topping (my kids pick them off, but I like the look)

Let’s Make Black Pepper Chicken with Sticky Sauce (No Pressure)

First, get all your stuff chopped and ready. This is the only time I pretend I’m on a cooking show. If you’re using chicken that’s a bit icy still, don’t stress—it’ll thaw fast in the pan.
Heat a good glug of oil in your biggest frying pan (I use my ancient wok that’s seen better days, but a skillet does the trick). When it’s hot, toss in the chicken pieces. Let them sizzle and get a bit golden; don’t stir too much at first or you’ll never get those tasty brown bits.
Once the chicken’s browned (but not totally cooked), shove it to the side of the pan and add your onions, garlic, and ginger. Give ’em a quick stir until they smell amazing—about 2 minutes. Throw in the peppers. Don’t panic if it looks overloaded; everything wilts down.
While that’s softening, mix up your sauce in a mug or bowl: soy sauce, oyster sauce, honey/sugar, pepper, and water or stock. Pour it into the pan and let things bubble happily together. At this point, I always sneak a taste—sometimes too soon, and it’s a bit salty, but you get the idea.
Let everything simmer 3-4 minutes, then give your cornstarch slurry a last stir and pour it in. Sauce will go from thin to shiny and sticky in about 30 seconds. (Don’t worry if it looks weird at first—it smooths out.)
Give it all a big stir, then cut the heat. Chuck on green onions and sesame if you’re feeling cheffy. Done! (Well, except for the rice. You did start rice, right? Oh well, there’s always bread.)

Notes from My Trial and Error (Seriously, I’ve Messed This Up)

If you use too much cornstarch, the sauce goes gloopy—like wallpaper paste. I did that once, and, uh, we had to order pizza.
Don’t skip the black pepper, even if you’re tempted. It’s the main character here.
Actually, I find it works better if you slice the peppers a bit thick—they keep their crunch. Thin ones get lost.

Variations I’ve Tried (and One I Regret)

Swapped honey for maple syrup—sweet, but not bad. A little Canadian flair, eh?
Tried adding pineapple once… it got weird. Maybe in another life.
Added tofu for a meatless version; works great, just crisp it first, or it goes soggy.
Upped the chili for a hot kick—makes it more grown-up, less kid-friendly, though my youngest called it "fire chicken."

Gear You’ll Need (Or Workarounds, Because Life)

I use a wok because it’s what I’ve got (plus it makes me feel like I know what I’m doing), but honestly, any big frying pan will do. Don’t have a good spatula? A wooden spoon, or even a big fork, works. And if your knife is dull, well, just hack carefully—no judgment here. For saucing, I usually use an old coffee mug for mixing; less to wash later.

How to Store Leftovers (If You Actually Have Any)

Store leftovers in a lidded container in the fridge. They’ll keep for 2-3 days, though honestly, in my house, it never lasts more than a day! Oh, and I think this actually tastes better the next day—the flavors get friendly overnight.

How I Serve It (And My Family’s Odd Preferences)

I almost always serve this over steamed basmati or jasmine rice (the stickier the better, in my opinion). Sometimes, when we’re feeling fancy, I’ll make egg fried rice to go alongside, or just scoop it onto lettuce leaves for a low-carb thing (not as filling, but looks cool). Once, my son insisted on eating it with noodles, which actually worked out okay. We’ve also been known to eat it straight out of the pan with a fork—don’t tell anyone.

Lessons Learned (Or, My Pro Tips the Hard Way)

Don’t rush the browning on the chicken. I once tried to hurry and ended up with pale, sad pieces. Give it time—it’s worth it.
Taste as you go (but don’t double-dip if you’re feeding others, learned that the messy way...)
If your sauce isn’t thickening, you probably forgot the cornstarch, as I have more than once. Just whisk some in at the end, it’ll be fine.

Your Questions Answered (Because Friends Always Ask)

Can I make this spicier? Oh, absolutely—just throw in a fresh chili or a squirt of sriracha. Or both. Just be careful, learned that the hard way, ha!
What if I don’t have oyster sauce? No worries, just swap in more soy. The flavor’s different, but still tasty (actually, hoisin sauce works too, come to think of it).
Can I freeze this? Well, you can, but the peppers go a bit mushy. It’s better fresh, in my experience.
Is there a low-sodium version? Yep! Use low-salt soy sauce and skip the oyster sauce if you have to.
Where do you get your wok? Funny you ask! I got mine second-hand, but I’ve also eyed up a few on Serious Eats. If you need a good knife, I learned a lot from ChefSteps too!
Can I skip the sugar? Sure, but it won’t get sticky in the same way. Maybe try a little extra honey or even some ketchup (strange, but it works).

Last thing—if you try this and it turns out totally different, let me know. Cooking’s full of happy accidents. Or at least edible ones. Enjoy!

Black Pepper Chicken with Sticky Sauce

Why You'll Love This Sticky Black Pepper Chicken

Here’s What You’ll Need (and How I Cheat Sometimes)

Let’s Make Black Pepper Chicken with Sticky Sauce (No Pressure)

Notes from My Trial and Error (Seriously, I’ve Messed This Up)

Variations I’ve Tried (and One I Regret)

Gear You’ll Need (Or Workarounds, Because Life)

How to Store Leftovers (If You Actually Have Any)

How I Serve It (And My Family’s Odd Preferences)

Lessons Learned (Or, My Pro Tips the Hard Way)

Your Questions Answered (Because Friends Always Ask)

Black Pepper Chicken with Sticky Sauce

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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