Honey Black Pepper Chicken

Don’t get me wrong, I love rich foods as much as the next person (especially when it comes to Chinese takeout!). Every so often, though, I’m in the mood for something a little bit lighter. With the veggies and the lack of breading, black pepper chicken is always a tasty option for a light meal, but when you add honey to the sauce, that layer of sweetness balanced with the punch of the black pepper makes it pretty much irresistible!

When it comes to the sauce, this one is a little different from most takeout dishes. Instead of a thick, heavy sauce that’s thickened with a cornstarch slurry, this sauce acts more like a thin glaze with a concentrated flavor. This recipe doesn’t make a ton of sauce, but with how intense the flavor is, you really don’t need much at all.

If you want a healthy meal that comes together in 30 minutes, give this a shot tonight!

Honey Black Pepper Chicken


  • 2 TBSP soy sauce
  • 2 1/2 TBSP oyster sauce
  • 3 TBSP honey
  • 1 TBSP rice vinegar
  • 1/2 tsp black pepper

1 medium yellow onion, julienned

1 green bell pepper, julienned

2 cloves garlic, minced

1 lb chicken thighs, cut into bite-size pieces

Rice or noodles for serving

To make the sauce, whisk together all ingredients in a bowl until well-combined. Set aside.

Place a large sauté pan on medium heat with a little bit of oil. Cook the onion and pepper until tender. Add the garlic, and cook for another minute, until the garlic is fragrant. Remove the veggies from the pan to a plate, and put the chicken in. Cook the chicken fully, about 5-7 minutes, then add the veggies back to the pan and toss everything with the sauce. Cook for another minute, then serve over rice or noodles.

Serves about 4.


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