If you’re craving Chinese takeaway but want something healthier and homemade, this black pepper chicken fakeaway is the one to try. It’s a one-pan, high-protein dish (53g per portion!) packed with colour and flavour. The sauce is sweet, peppery, and full of umami—and the best part? It takes less time to make than ordering delivery.
You’ll only need a handful of ingredients and a wok or large frying pan. It’s an easy way to enjoy that comforting takeaway-style flavour at home, but with lean chicken breast, plenty of veg, and no mystery ingredients.
I love serving it with a portion of rice for a complete meal that hits the spot without feeling heavy.
What Is ‘Black Pepper Chicken’?
Black Pepper Chicken is a popular Chinese-inspired stir-fry dish made with tender pieces of chicken cooked in a bold, savoury sauce featuring cracked black pepper as the star ingredient. It’s commonly found on takeaway menus and in Chinese restaurants, especially across the UK and the US.
The dish typically includes:
- Chicken breast or thigh, cut into bite-sized pieces
- Peppers and onions, for crunch and sweetness
- A glossy sauce made from soy sauce, oyster sauce, honey, sesame oil, cornflour, and lots of freshly ground black pepper
The pepper brings a warming, aromatic kick without overpowering heat—perfect for spice lovers who don’t want something too fiery.
My Version VS Restaurant
Unlike restaurant versions that are often deep-fried, high in sugar, and loaded with oil, my recipe is a lighter, healthier take—without compromising on flavour. It’s made in one pan, uses minimal oil, and gets its bold taste from freshly ground black pepper, natural sweetness from honey, and a simple, balanced sauce. With 53g of protein per portion, it’s a great option if you’re looking to fuel up after a workout or just want a satisfying meal that won’t leave you feeling sluggish.
It’s fresher, faster, and you’ll know exactly what’s going into it—no additives, no MSG, just real, flavour-packed ingredients. A fakeaway you’ll want to make again and again!
High Protein Meal
This dish is not only big on flavour but also packs in serious nutrition. With 53g of protein per portion, it’s a fantastic high-protein meal that helps support muscle repair and keeps you feeling full for longer. Using chicken breast keeps it lean, while the colourful peppers and spring onions add fibre, vitamins A and C, and antioxidants. Unlike traditional takeaway versions, this one is lower in fat and sugar, with just a touch of honey for sweetness and minimal oil for cooking. It’s a balanced, one-pan meal that’s perfect for a nourishing weeknight dinner—especially when served with rice or greens for a complete plate.
Serve With
- Steamed jasmine or basmati rice – My favourite choice! It soaks up all that glossy pepper sauce perfectly.
- Noodles – Stir-fried noodles or rice noodles work well if you fancy a change from rice.
- Lettuce cups – A light, fresh option. Spoon the chicken mix into crisp gem or romaine leaves for a low-carb version.
- Cauliflower rice – A great lower-carb option that still fills you up.
- Steamed greens – Serve with pak choi, tenderstem broccoli, or sugar snap peas on the side for an extra veg boost.
Tips
- Use freshly cracked black pepper: It makes a huge difference to the flavour—more warmth and fragrance.
- Keep the veg crunchy: Don’t overcook the peppers and spring onions. A quick stir-fry keeps everything vibrant and fresh.
- Sauce consistency tip: If your sauce gets too thick, just add a splash of water and stir until smooth.
- Double the sauce: If you like extra saucy rice bowls, double the sauce quantities and save half for drizzling at the end.
Swaps
Chicken breast: Boneless chicken thighs work too—juicier but slightly higher in fat.
Oyster sauce: Use vegetarian oyster sauce or hoisin sauce for a similar rich flavour.
Honey: Maple syrup or agave are fine alternatives if needed.
Chinese cooking wine: Use dry sherry or a splash of rice vinegar if you don’t have it.
Cornflour: Potato starch or arrowroot powder will work as thickeners.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 2 months. Defrost overnight in the fridge and reheat in a pan or microwave until piping hot.
More Pasta Salads
- Courgette Ribbon Pasta Salad
- Chicken Pasta Meal Prep
- Sweetcorn & Avocado Orzo Salad
- Butter Beans Orzo Pasta Salad
Black Pepper Chicken Fakeaway
Ingredients
- 2 chicken breasts
- 1 red pepper
- 1 yellow pepper
- ½ yellow onion
- 5 spring onions
- 2 garlic cloves
- 1 tbsp oil
For the sauce
- 2 tbsp light soy
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp cornflour, or cornstarch
- 1 tsp sesame oil
- 1 tbsp Chinese cooking wine
- ½ tsp black pepper, freshly grind of possible
Instructions
- In a jug, mix the sauce ingredients and set aside.
- Chop the chicken into small cubes.
- Chop the peppers and onions into chunky squares.
- Chop the garlic and slice the spring onions.
- Add oil to a large wok and cook the onions for 1 minute.
- Add the chicken and cook for a few minutes, stirring regularly.
- When the chicken is almost cooked, add all of the vegetables. Cook for just 2–3 minutes to keep the vegetables crunchy.
- Add the sauce and stir until it thickens evenly.