Black Pepper Chicken Recipe

There’s something truly magical about Black Pepper Chicken: juicy, golden-edged pieces of chicken tossed with crisp vegetables in a luscious, peppery sauce that practically begs for a bed of fluffy rice. If you’re craving a weeknight dinner that’s bold, savory, and packed with the kind of comforting flavors you usually find at your favorite Chinese restaurant, this Black Pepper Chicken delivers every time!

Ingredients You’ll Need

Every ingredient in this Black Pepper Chicken recipe plays a starring role, from the perfectly marinated chicken to the just-crisp vegetables and crave-worthy pepper sauce. Don’t be intimidated by the list—these approachable pantry staples come together for serious, restaurant-style flavor!

• Boneless Skinless Chicken Breast or Thighs: Chicken breast yields a leaner bite, while thighs bring juiciness—choose whichever you love most!
• Water & Cornstarch: These begin the classic Chinese “velveting” process for ultra-tender, juicy pieces.
• Neutral Oil (such as canola or avocado): Helps the chicken sear golden and provides a silky texture for the sauce.
• Oyster Sauce: Adds that complex, umami-rich depth you know from great takeaway.
• Coarsely Ground Black Pepper: The unmistakable star of the show—bold, zippy, and aromatic.
• Low Sodium Chicken Stock: Forms a savory base for the luscious sauce without overpowering saltiness.
• Light & Dark Soy Sauce: Light soy balances salt and flavor; dark soy builds gorgeous color and a hint of molasses-like sweetness.
• Sugar: Just a touch to round out the sauce with subtle sweetness.
• Sesame Oil: Adds a nutty, toasty aroma that’s signature to stir-fries.
• Garlic: Provides a vibrant, aromatic backbone to every bite.
• Onion (cut into wedges): It softens slightly but retains mild crunch and sweetness.
• Shaoxing Wine: Adds lift and fragrance—if you don’t have it, dry sherry is a solid substitute.
• Bell Pepper (any color): Pick your favorite—red, yellow, or green for a pop of brightness and crunch!
• Celery: Sliced on an angle for visual flair and refreshing texture.
• Cornstarch Slurry (cornstarch mixed with water): Thickens the sauce to that irresistible, glossy silkiness.

Variations

The beauty of making Black Pepper Chicken at home is how delightfully tweakable it is—perfect for using up veggies, adjusting the spice, or making it fit your dietary goals. Use these ideas as inspiration and make this recipe truly your own!

• Make It Spicy: Add fresh sliced chilies or a pinch of chili flakes with the garlic for extra heat.
• Lean & Green: Toss in snap peas, broccoli florets, or baby bok choy to amp up the vegetable content and create even more color and crunch.
• Gluten-Free Swap: Use tamari instead of soy sauce and double-check that your oyster sauce is gluten-free for a celiac-friendly version.
• Vegetarian Option: Replace chicken with pan-fried tofu and use vegetarian oyster sauce for a plant-based twist that’s still packed with flavor.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining your sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper in a bowl. Use your hands to work the marinade into the meat—this step not only flavors the chicken but helps keep every bite unbelievably tender. Set aside for about 10 minutes while you prep the rest of your ingredients.

Step 2: Make Your Sauce

In a measuring cup or small bowl, stir together the chicken stock, oyster sauce, light and dark soy sauce, sugar, and sesame oil. This savory mixture is truly the magic in Black Pepper Chicken—take a quick sniff and you’ll already be excited to eat!

Step 3: Sear the Chicken

Heat your wok until it’s just smoking, then add the oil and arrange your chicken pieces in a single layer. Sear them until they’re opaque and just starting to color—this only takes a couple minutes. Set the chicken aside, knowing it’ll finish cooking in the sauce later (no dry chicken here!).

Step 4: Stir-Fry the Veggies

Without cleaning the wok (hello, built-in flavor!), reduce the heat and add a splash more oil. Toss in garlic and onion wedges, quickly stir-frying until fragrant. Add Shaoxing wine, then follow with bell pepper, celery, and an extra dusting of black pepper for brightness and bite. Stir for about 30 seconds—the veggies should remain crisp-tender.

Step 5: Add Sauce and Finish

Pour your pre-mixed sauce into the wok, scraping up any golden bits stuck to the sides for maximum flavor. Once it’s simmering, stir in the cornstarch slurry to thicken the sauce to a beautiful, glossy gravy. Return the chicken (and all its juices!) to the wok and toss until everything is richly coated and piping hot.

Step 6: Adjust & Serve

This is your moment to make it just how you like—taste for seasoning, add a splash more soy for color or depth, another pinch of pepper for a kick, or adjust the sauce thickness. Serve your Black Pepper Chicken hot over a mountain of steamed rice, and watch it disappear!

How to Serve Black Pepper Chicken

Garnishes

A sprinkle of freshly cracked black pepper across the top is a must for that signature aroma, and a handful of sliced scallions or cilantro brings extra vibrancy. For spark and color, you can also toss on toasted sesame seeds or a wedge of lime—simple, but so effective.

Side Dishes

This dish begs to be paired with steamed jasmine rice—you want every last grain to soak up that rich, peppery sauce. It’s also wonderful alongside a quick cucumber salad, garlicky stir-fried greens, or even fluffy egg fried rice for an extra treat.

Creative Ways to Present

For a fun twist, serve Black Pepper Chicken in lettuce cups for hand-held bites at parties or family-style on a big platter with rice mounds surrounding the glossy stir-fry. If you’re feeling fancy, garnish the plate with edible flowers or microgreens for a beautiful dinner party touch!

Make Ahead and Storage

Storing Leftovers

To enjoy Black Pepper Chicken the next day, let leftovers cool completely before transferring to an airtight container. It stays delicious in the fridge for up to 3 days and makes a fantastic next-day lunch over fresh rice or noodles.

Freezing

While freshly cooked is best for texture, you can absolutely freeze cooled portions of Black Pepper Chicken for up to 2 months. Thaw overnight in the fridge and gently reheat for a quick and easy homemade stir-fry fix.

Reheating

For best results, reheat in a nonstick skillet or wok over medium heat, adding a splash of water or chicken broth to revive the glossy sauce. The microwave works in a pinch—cover and heat in short bursts, stirring halfway, for even reheating without drying out the chicken.

FAQs

Final Thoughts

If you’re craving a dinner that brings warmth, excitement, and irresistibly bold flavors to your table, Black Pepper Chicken truly delivers. I hope this recipe brings as much joy to your kitchen as it does to mine—give it a try, and let everyone marvel at your new takeout-favorite stir fry, fresh from your own stovetop!

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