Black Pepper Chicken Recipe

One bite of Black Pepper Chicken, and you’ll understand why it’s a weeknight favorite in so many households. Juicy, marinated chicken gets a lightning-fast stir-fry with vibrant vegetables, all cloaked in a glossy, peppery sauce that clings to every bite. The best part? You don’t need a mile-long ingredient list or special skills to achieve that irresistible, takeout-style flavor at home—just a few pantry staples, some fresh produce, and a generous hand with black pepper. Whether you serve this with fluffy steamed rice or just eat it straight out of the wok (guilty as charged), you’ll be dreaming of leftovers—if any survive dinner, that is!

Ingredients You’ll Need

Ingredients You’ll Need

This Black Pepper Chicken stars a short but dynamic cast of ingredients, each playing a crucial role in taste, color, and texture. Don’t be tempted to skip or substitute too much—every item is there for a reason, whether it brings irresistibly tender chicken, a pop of crunch, or that signature peppery depth.

• Chicken (12 ounces boneless, skinless breast or thigh): Thighs offer a little extra richness, while breasts stay super tender thanks to marinating.
• Water (3 tablespoons): Helps the chicken absorb the marinade for ultra-juicy bites.
• Cornstarch (1 teaspoon for marinade, plus 1 1/2 teaspoons for slurry): Delivers that classic, velvety Chinese restaurant chicken and thickens the sauce just right.
• Neutral oil (1 teaspoon for marinade, 3 tablespoons divided for stir-frying): Keeps things light; use vegetable, canola, or avocado oil for a clean, non-intrusive flavor.
• Oyster sauce (2 teaspoons for marinade, 1 tablespoon for the sauce): Builds a savory, umami-rich backbone that really sets the dish apart.
• Coarsely ground black pepper (1/2 teaspoon for marinade, 1 teaspoon for sauce): Unsurprisingly, this is the star—don’t skimp or swap for fine pepper; you want some bite!
• Low sodium chicken stock (1/2 cup): Adds body to the sauce without making it too salty.
• Light soy sauce (1 tablespoon): Seasons and colors the sauce without overpowering it.
• Sugar (1 teaspoon): Rounds out all the salty and spicy flavors for balance.
• Dark soy sauce (2 teaspoons): Gives the sauce its beautiful deep color and a subtle molasses note.
• Sesame oil (1/2 teaspoon): Brings a toasty finish that lingers after every bite.
• Garlic (2 cloves, finely chopped): Essential for fragrance and that unmistakable Chinese stir-fry aroma.
• Onion (1 medium, cut into wedges): Adds sweetness and crunch—think of it as the bedrock of the vegetable medley.
• Shaoxing wine (1 tablespoon): For big, bold wok flavor—optional but highly recommended for that restaurant finish.
• Bell pepper (1/2, any color, cut into 1-inch pieces): Adds jewel-toned color and gentle sweetness.
• Celery (1 stalk, sliced on an angle): Brings a crisp, fresh note that balances out the savory sauce.
• Cornstarch slurry (1 1/2 teaspoons cornstarch mixed with 2 tablespoons water): Thickens the sauce quickly; don’t forget to stir just before adding!

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by cutting your chicken into bite-size pieces, then add them to a mixing bowl. Toss in 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon neutral oil, 2 teaspoons oyster sauce, and 1/2 teaspoon coarsely ground black pepper. Use clean hands to massage the marinade into the chicken until all the liquid is absorbed and the pieces look glossy and coated. Let the chicken sit at room temperature for 10 minutes so the flavors can work their magic.

Step 2: Mix the Sauce

In a measuring cup or small bowl, stir together 1/2 cup low sodium chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 2 teaspoons dark soy sauce, and 1/2 teaspoon sesame oil. This combination makes a deeply savory, slightly sweet sauce that binds everything together and gives Black Pepper Chicken its signature color and flair. Set aside while you prep your veggies.

Step 3: Sear the Chicken

Heat your wok or a large skillet over high heat until it starts to smoke slightly. Add 2 tablespoons neutral oil. Spread the marinated chicken in a single layer for the best possible sear. Let it cook undisturbed for a minute or two, then stir until it’s opaque on all sides (it should not be fully cooked through yet). Turn off the heat, transfer the chicken and any juices to a clean plate, and set aside; the final cooking will finish in the sauce.

Step 4: Stir-Fry the Aromatics

Without cleaning the wok, return it to medium heat and add 1 more tablespoon oil. Add the chopped garlic and onion wedges, stir-frying quickly for 20 seconds—just long enough to release a fragrant cloud. Splash 1 tablespoon Shaoxing wine around the edge of the wok and let its aroma infuse the oil.

Step 5: Add the Veggies and Black Pepper

Toss in your bell pepper pieces and thinly sliced celery, then sprinkle over another full teaspoon of coarsely ground black pepper. Stir-fry the vegetables for about 30 seconds; they should turn vibrant and slightly tender but retain crunch. This step layers in the peppery heat that defines Black Pepper Chicken.

Step 6: Pour In the Sauce

Give your pre-mixed sauce a quick stir and pour it into the wok. Use your spatula to scrape up any flavorful bits stuck to the pan (that’s pure gold for taste). Bring to a lively simmer so the flavors meld and the sauce starts to reduce just a touch.

Step 7: Thicken the Sauce and Finish

Stir the cornstarch and water together one more time, then drizzle the slurry into the simmering sauce while stirring constantly. After 10 to 15 seconds, you’ll see the sauce turn glossy and thick—now toss in the seared chicken with all its resting juices. Stir-fry for another minute or until the chicken is cooked through and everything is perfectly coated. Taste the sauce and adjust: a bit more dark soy for intensity, more slurry for thickness, or a splash of stock if you prefer it lighter.

Step 8: Serve and Enjoy

Spoon the glistening Black Pepper Chicken over heaps of hot steamed rice, scoop up every last bit of sauce, and try not to race everyone to the table. The first bite will be peppery, savory, and packed with delightfully crisp veggies and tender, juicy chicken.

How to Serve Black Pepper Chicken

Garnishes

For a pop of color, sprinkle freshly sliced green onions or a handful of chopped cilantro over your Black Pepper Chicken just before serving. A few cracks of extra coarse black pepper right at the end look rustic and add a flavor punch. If you’re feeling fancy, a drizzle of toasted sesame oil or even a sprinkle of sesame seeds will add more aroma and intrigue.

Side Dishes

This dish pairs beautifully with steaming jasmine or basmati rice, which makes the peppery sauce sing and soaks up every last flavorful drop. Lightly stir-fried greens, simple cucumber salad, or classic Chinese egg drop soup are wonderful on the side. For a feast, add vegetable spring rolls or a platter of crispy scallion pancakes.

Creative Ways to Present

Turn Black Pepper Chicken into lettuce wraps for a fresh, crunchy twist—just fill crisp lettuce cups with chicken and veggies, and add rice if you like. Serve it family-style right out of the wok for an impressive, sizzling centerpiece. Or toss leftovers with stir-fried noodles for a whole new meal the next day!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer Black Pepper Chicken to an airtight container and refrigerate for up to 3 days. The robust sauce keeps the chicken moist, and the veggies will maintain a little crunch even after chilling, making your leftovers just as tempting.

Freezing

You can freeze Black Pepper Chicken for up to one month without losing its punchy flavor. Just portion it into freezer-safe containers, leaving a little space for the sauce to expand. Thaw overnight in the fridge before reheating, and you’ll have takeout-style comfort on standby for busy nights.

Reheating

For best results, reheat on the stovetop over medium heat, adding a splash of chicken stock or water if the sauce has thickened. Stir gently until heated through—this brings back the glossy texture. If you’re in a hurry, the microwave works, but cover loosely and stir halfway for even heating.

FAQs

Can I use ground turkey or beef instead of chicken?

Yes, you can! Ground turkey, ground chicken, or even thinly sliced beef work well—just adjust the cooking time as needed. The sauce’s bold flavors will make any protein shine.

What if I can’t find Shaoxing wine?

If you don’t have Shaoxing wine, a splash of dry sherry or even white wine will add a similar touch of complexity. You can also skip it, though your Black Pepper Chicken will be a little less aromatic.

How spicy is this dish?

While black pepper brings bold, lingering heat, this isn’t a fiery dish in the chili-sense. For more or less spice, adjust the amount of coarsely ground black pepper to suit your preferences.

Can I add different vegetables?

Absolutely! Try adding snap peas, broccoli florets, or carrots for extra color and crunch. Just be sure to stir-fry heartier veggies a bit longer so they’re perfectly tender.

What’s the best way to get that authentic “wok hei” flavor?

Crank the heat as high as safely possible and make sure your wok is hot before adding chicken or veggies. Wok hei—the elusive “breath of the wok”—comes from fast, high-heat cooking and adds that unmistakable, smoky note to your Black Pepper Chicken.

Final Thoughts

There’s something truly satisfying about whipping up Black Pepper Chicken from scratch—it’s quick, it’s full of flavor, and it’s guaranteed to turn any dinner into an occasion. Give it a try, play with the veggies and heat, and let this recipe become your new favorite weeknight hero!

Black Pepper Chicken Recipe

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★★★★★

5.2 from 8 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

This Black Pepper Chicken recipe is a flavorful and aromatic dish that combines tender chicken with a rich black pepper sauce. Perfect for a quick and satisfying meal!

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Ingredients

Scale 1x2x3x

For the Marinade:

• 12 ounces boneless skinless chicken breast, thinly sliced
• 3 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
• 2 teaspoons oyster sauce
• 1/2 teaspoon coarsely ground black pepper

For the Sauce:

• 1/2 cup low sodium chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons dark soy sauce
• 1/2 teaspoon sesame oil

For the Stir-Fry:

• 3 tablespoons neutral oil (divided)
• 2 cloves garlic, finely chopped
• 1 medium onion, cut into wedges
• 1 tablespoon Shaoxing wine
• 1/2 bell pepper, any color, cut into 1-inch pieces
• 1 stalk celery, thinly sliced on an angle
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water to form a slurry

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Instructions

1. Marinate the Chicken: Combine chicken, water, cornstarch, oil, oyster sauce, and black pepper. Let it sit for 10 minutes.
2. Prepare the Sauce Mixture: Mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
3. Sear the Chicken: Cook marinated chicken in a hot wok until opaque. Remove and set aside.
4. Stir-Fry Vegetables: Cook garlic, onion, bell pepper, and celery. Add black pepper.
5. Add Sauce: Pour in the sauce mixture and simmer. Thicken with cornstarch slurry.
6. Combine and Serve: Add chicken back to the wok, coat in sauce, and cook until thickened. Adjust seasoning if needed.

Notes

• You can customize the vegetables in this dish based on your preferences.
• Adjust the amount of black pepper to suit your spice preference.
• For a spicier kick, add some fresh chopped chilies or chili flakes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 780mg
• Fat: 16g
• Saturated Fat: 2.5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Black Pepper Chicken, Chinese Stir-Fry, Chicken and Black Pepper, Asian Chicken Dish