Black Pepper Chicken

Black Pepper Chicken is a savory and aromatic stir-fry dish featuring tender chicken coated in a bold black pepper sauce. This recipe delivers restaurant-style flavor with simple ingredients and quick cooking, making it a perfect choice for busy weeknights or when you’re craving takeout at home.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes
• Packed with bold, peppery flavor
• Customizable with your favorite vegetables
• Lighter and healthier than takeout
• Uses simple, pantry-friendly ingredients

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Water
• Cornstarch
• Neutral oil (like vegetable or canola oil)
• Oyster sauce
• Coarsely ground black pepper
• Low-sodium chicken stock
• Light soy sauce
• Sugar
• Dark soy sauce
• Sesame oil
• Garlic
• Onion
• Shaoxing wine or dry sherry
• Bell pepper
• Celery

Directions

1. Marinate the chicken with water, cornstarch, oil, oyster sauce, and black pepper. Let it sit for 10 minutes.
2. Prepare the sauce by mixing chicken stock, oyster sauce, soy sauces, sugar, and sesame oil in a small bowl.
3. Heat a wok or skillet over high heat. Add oil and sear the chicken in a single layer for 2-3 minutes until lightly browned. Remove and set aside.
4. Sauté garlic and onion in the same pan. Add Shaoxing wine, then stir in bell pepper, celery, and more black pepper. Cook for 30 seconds.
5. Add the sauce and bring to a simmer. Stir in a cornstarch slurry and cook until slightly thickened.
6. Return the chicken to the pan and stir-fry until everything is well coated and cooked through.
7. Serve hot with steamed rice.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Use shrimp, tofu, or beef instead of chicken
• Swap in vegetables like broccoli, mushrooms, or snap peas
• Add chili flakes or sliced chili for extra heat
• Make it gluten-free with tamari instead of soy sauce
• Use honey instead of sugar for a different sweetness

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days
• Reheating: Reheat in a skillet over medium heat or microwave in short bursts, adding a splash of water or broth to loosen the sauce

FAQs

What cut of chicken is best for Black Pepper Chicken?

Chicken thighs are juicier and more flavorful, but breasts work well if you prefer leaner meat.

Can I make this dish ahead?

Yes, you can marinate the chicken and prep the sauce in advance. Cook fresh when ready to eat.

Is there a substitute for Shaoxing wine?

You can use dry sherry or simply skip it and use chicken stock or water instead.

How do I make it spicier?

Add more black pepper or stir in fresh chili peppers or red pepper flakes.

Can I freeze Black Pepper Chicken?

Yes, but the veggies may soften after freezing. Store in an airtight container for up to 2 months.

What should I serve with it?

Steamed jasmine rice is the classic pairing. You can also serve it with noodles or stir-fried greens.

Can I use pre-ground pepper?

Yes, but freshly cracked black pepper gives the best aroma and flavor.

Is it gluten-free?

Use tamari and check your sauces to ensure they are gluten-free.

How do I keep the chicken tender?

Marinating with cornstarch and cooking quickly at high heat helps keep the chicken juicy.

What’s the best oil to use?

Use a neutral oil like vegetable, canola, or peanut oil for high-heat stir-frying.

Conclusion

Black Pepper Chicken is a simple, delicious, and satisfying dish that brings bold flavor to your dinner table in just minutes. Whether you’re looking for a healthier alternative to takeout or a flavorful weeknight meal, this recipe is sure to hit the spot. Give it a try and make it your own with your favorite protein or veggies!

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