Black Pepper Chicken Recipe

Meet your new weeknight obsession: Black Pepper Chicken! This vibrant, savory stir-fry is brimming with bold peppery flavor, juicy chicken, and crisp, colorful vegetables — all enveloped in a glossy, umami-rich sauce. You’ll be amazed how something this delicious comes together in just about 30 minutes, making it a real lifesaver when you’re craving takeout flavors at home.

Ingredients You’ll Need

One of the best things about Black Pepper Chicken is its approachable, pantry-friendly ingredient list. Each component brings its own charm — from velvety chicken and crunchy veggies, to that punchy sauce that ties it all together. Here’s what you’ll need, plus a few helpful notes!

• Boneless skinless chicken breast or thighs: Both options work beautifully here — breast is leaner, while thigh brings extra juiciness and flavor.
• Cornstarch: Essential for creating succulent, tender chicken and thickening the sauce to perfection.
• Neutral oil (vegetable, canola, avocado): Keeps things light and lets the flavors of the dish really shine.
• Oyster sauce: The not-so-secret weapon for a deep, savory, almost caramelized backbone in the sauce and marinade.
• Coarsely ground black pepper: The signature kick! Use freshly cracked if you can for maximum aroma and flavor.
• Low sodium chicken stock: Adds just the right amount of richness while keeping the salt in check.
• Light soy sauce + dark soy sauce: This duo brings both saltiness and that beautiful mahogany glaze.
• Sugar: A pinch rounds out all the sharp notes, making the flavors pop.
• Sesame oil: Just a whisper for nutty, aromatic depth.
• Garlic: Fragrant and savory — I like to mince it quite finely so it melts into the sauce.
• Onion: Classic in Black Pepper Chicken! It softens and sweetens, playing off the peppery heat.
• Shaoxing wine: A splash for complexity — if you don’t have it, a dry sherry is a solid sub.
• Bell pepper: Any color works and it adds gorgeous crunch and color. Don’t be shy with your color choices!
• Celery: Thinly sliced on a bias, this gives freshness and subtle flavor plus a little snap.
• Cornstarch slurry: For that irresistible silky-smooth sauce finish.

Variations

Love to cook with what you have on hand or want to cater to a special diet? This Black Pepper Chicken is fuss-free and highly adaptable. Try these twists for new flavors, or to suit whatever’s in your fridge tonight!

• Make it vegetarian: Swap chicken for extra-firm tofu or tempeh, and use mushroom or veggie stock instead of chicken stock.
• Turn up the heat: Add a pinch of crushed red pepper or sliced Thai chilies along with the black pepper for a fiery kick.
• Go low-sodium: Use low-sodium soy sauces and oyster sauce, and taste as you go — the pepper will shine even more!
• Add more veggies: Try mushrooms, snap peas, baby corn, or carrots — it’s a great way to use up whatever is in your produce drawer.
• Gluten-free version: Choose a gluten-free soy sauce (like tamari) and a gluten-free oyster sauce if needed.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start things off by slicing your chicken into bite-sized pieces. In a mixing bowl, combine the chicken, water, cornstarch, oil, oyster sauce, and a sprinkle of black pepper. Get in there with your hands and really massage the marinade in until everything is well coated and the chicken soaks up the liquid. This step ensures every piece emerges juicy, flavorful, and meltingly tender. Let it rest for about 10 minutes — a tiny investment for unbelievably good results!

Step 2: Stir Up the Sauce

While your chicken marinates, stir together the sauce: low sodium chicken stock, oyster sauce, light and dark soy sauces, sugar, and a splash of sesame oil. Mix until well combined. This is the flavor backbone — all the savory, sweet, peppery, and nutty notes you want in Black Pepper Chicken, just waiting to bring everything together at the end.

Step 3: Sear the Chicken

Heat your wok (or a large nonstick skillet) over high heat until it’s almost smoking — you want that sizzle! Swirl in a couple tablespoons of oil, then add the marinated chicken in a single layer. Sear it quickly, turning the pieces until just opaque on all sides, about 2-3 minutes. Don’t cook it all the way through yet; the chicken will finish later in the sauce, keeping it juicy. Transfer it to a plate and set aside.

Step 4: Stir-Fry the Veggies

No need to wash the pan! Drop the heat to medium, add a splash more oil, and toss in the garlic and onion. Stir-fry for just 20 seconds — you want the garlic fragrant but not browned. Add the Shaoxing wine around the edge of the wok and let it bubble. Next, toss in the bell pepper, celery, and another hit of black pepper. Stir-fry for 30 seconds; you’re aiming for crisp-tender vegetables that still have a bit of bite and color.

Step 5: Build the Sauce & Finish

Give your sauce a quick stir and pour it in, scraping up any flavorful bits stuck at the bottom of the pan. Let it come to a low simmer. While it bubbles, quickly stir your cornstarch slurry (cornstarch + water) and drizzle it in while stirring — this is the magic trick for that iconic thick, glossy sauce. Add your seared chicken (plus any juices), and stir-fry until everything is bubbly, coated, and saucy to your liking. Adjust the sauce as needed: splash in a touch more dark soy for richness or extra slurry for thickness. Serve hot and steamy over rice!

How to Serve Black Pepper Chicken

Garnishes

This dish loves a little extra flourish. Try a sprinkle of sliced scallions, toasted sesame seeds, or even a dash more freshly cracked black pepper just before serving. These little touches make every bite sing and add pops of color and aroma!

Side Dishes

Black Pepper Chicken is perfect over a bed of fluffy steamed jasmine or basmati rice — the sauce soaks in beautifully! For an even more complete meal, serve it with a simple side of stir-fried greens (like bok choy or Chinese broccoli), or a quick cucumber salad for freshness and crunch.

Creative Ways to Present

For a casual weeknight, just serve straight from the pan, family style! Feeling fancy? Spoon the chicken over individual bowls of rice and top with colorful veggies, or wrap the stir-fry in crisp lettuce leaves for a fun, hand-held appetizer version. It’s a showstopper for both dinner and parties!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Black Pepper Chicken in an airtight container in the fridge; it stays fresh for up to 3 days. The flavors actually deepen and become even more savory with a little rest — making your lunch the next day something to look forward to!

Freezing

Yes, you can freeze Black Pepper Chicken! Once cooled, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently for a meal that tastes just as lively as the first day.

Reheating

For best results, reheat leftovers in a skillet over medium heat with a splash of water or stock to loosen the sauce. This keeps the chicken juicy and the sauce silky. Microwave also works for a quick lunch — just cover to avoid drying out.

FAQs

Final Thoughts

If you’re looking for a knockout dinner that’s speedy, satisfying, and brings restaurant flavors right to your kitchen table, give Black Pepper Chicken a try. It’s a genuine crowd-pleaser you’ll want to make again and again. I can’t wait for you to fall in love with every saucy, peppery bite!

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