Craving Chinese takeout without the high delivery fees? Look no further than this homemade black pepper chicken!
Tender chunks of chicken are coated in a rich, savory black pepper sauce that’s both bold and comforting.
Meanwhile, the crisp bell peppers and onions add a perfect crunch, making every bite a delightful experience.
Trust me, once you try this homemade version, you’ll never go back to takeout.
Why You’ll Love This Black Pepper Chicken
Deliciously Savory Taste: The bold black pepper sauce creates a savory, slightly spicy kick that perfectly complements the tender chicken and crisp vegetables.
Quick & Easy: This recipe comes together in under 30 minutes, perfect for busy weeknights or last-minute dinner plans.
Versatile Dish: Easily customize this recipe by swapping in your favorite vegetables or adjusting the spice level to suit your preferences.
Minimal Cleanup: Cooked in a single skillet (or wok), this dish minimizes kitchen mess. How can you beat that?
Ingredients
- Boneless, Skinless Chicken: Use thighs or breasts as you prefer. Just be sure to trim away any excess fat and cut the meat against the grain.
- Cornstarch: The key to softening the chicken and thickening the sauce.
- Light Soy Sauce: Adds a savory, umami depth to the dish without overwhelming the other flavors.
- Shaoxing Wine: A Chinese cooking wine that brings a subtle sweetness and complexity to the chicken and sauce.
- Black Pepper: The namesake ingredient, providing a bold, spicy kick that permeates the entire dish.
- Low-Sodium Chicken Broth: The foundation of the sauce, offering a flavorful base without adding excessive salt.
- Oyster Sauce: A rich, syrupy condiment that adds a sweet, salty, and slightly briny taste to the black pepper sauce.
- Vegetable Oil: Used for stir-frying, ensuring the chicken and vegetables cook quickly and evenly.
- Garlic & Ginger: The aromatic duo that infuses the dish with their distinctive, pungent flavors.
- Bell Peppers & White Onion: The colorful, crunchy vegetables that balance the dish’s texture and add a fresh, slightly sweet taste.
How to Make Black Pepper Chicken
This dish is a testament to how a few simple ingredients can come together to create something truly spectacular.
And since you’ll use similar ingredients in the marinade and sauce, it’s ready in a flash.
1. MARINATE: Cut the chicken into strips and pat dry. Mix the cornstarch, soy sauce, and Shaoxing wine, then coat the chicken. Marinate for 10-15 minutes.
2. WHISK: In a separate bowl, whisk the broth, oyster sauce, Shaoxing wine, soy sauce, cornstarch, and black pepper. Set aside.
3. SEAR: Cook the chicken until browned on all sides, then remove to a plate.
4. STIR-FRY: Sauté the garlic and ginger, then mix in the bell peppers and onions. Stir-fry for 2-3 minutes until crisp-tender.
5. SIMMER: Pour in the black pepper sauce and simmer for 2-3 minutes until thickened. Return the chicken to the skillet and toss until coated and cooked through.
Serve hot with steamed rice. Enjoy!
Tips For the Best Black Pepper Chicken
The best part of this dish is that it is so easy to make, yet it tastes like it came straight from a fancy Chinese restaurant.
Need a few tips to get you started? Here you go!
- Marinate the chicken. It can sit at room temperature for 15 minutes. After that, cover and chill. 30-60 minutes is more than enough.
- Chicken thighs. For the best, juiciest meat, use boneless, skinless chicken thighs instead of breasts.
- Freshly ground. Use freshly ground black pepper for a more robust and complex flavor. It’s the star of the dish, after all!
- Shaoxing substitutes. If you don’t have Shaoxing wine, you can substitute dry sherry or mirin.
- Stir-fry technique. Stir-fry the chicken and vegetables in batches over high heat to avoid overcrowding the pan. This ensures they sear instead of steam.
- Sauce last. Add the black pepper sauce at the end of stir-frying so it can simmer briefly to thicken and coat the chicken and vegetables.
- Adjust spice. Start with a moderate amount of black pepper in the sauce and add more to taste to control the heat level.
How to Store
If you’re in the mood for a delicious, homemade meal that’s sure to impress, give this recipe a try.
However, like most stir-fries, it’s best enjoyed right away. The longer it sits, the more it will lose its signature texture.
That said, you can store leftovers if you have any.
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Freeze: Transfer cooled leftovers to a freezer-safe container or zip-top bag, removing as much air as possible. Store in the freezer for up to 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Microwave the chicken in 30-second intervals, stirring between each, until heated through. Alternatively, reheat in a skillet over medium heat, stirring occasionally, until warm.
More Stir Fry Recipes for Busy Weeknights
Peanut Satay Chicken Stir Fry
Lemon Chicken Stir-Fry
Shrimp Stir-Fry with Noodles
Pineapple Chicken Stir-Fry
Black Pepper Chicken
4
servings15
minutes10
minutes327
kcalBlack pepper chicken features tender chicken coated in a rich and savory pepper sauce. Serve it over steamed rice for a satisfying and quick meal.
Ingredients
- For the Chicken
1 pound boneless skinless chicken thighs or breasts
1 tablespoon cornstarch
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 teaspoon freshly ground black pepper
- For the Black Pepper Sauce
1/2 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 teaspoon freshly ground black pepper
- For the Stir Fry
3 tablespoons vegetable oil, divided
3-4 cloves garlic, minced
1 inch piece fresh ginger, minced
1/2 large white onion, cut into strips
2 medium bell peppers, cut into strips
Instructions
- Cut the chicken against the grain into 1/4-1/2 inch strips. Pat dry and set aside.
- In a large bowl, mix the cornstarch, light soy sauce, Shaoxing wine, and black pepper until smooth. Add the chicken, mix until well coated, and then cover and marinate for 10-15 minutes at room temperature (or in the fridge for 30-60 minutes).
- In a separate bowl, whisk the chicken broth, oyster sauce, Shaoxing wine, light soy sauce, cornstarch, and black pepper until smooth. Set aside.
- Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 30-60 seconds. Flip and cook for another 30 seconds. If needed, work in batches to give the meat room to brown. Remove the cooked chicken to a plate.
- Add the remaining 1 tablespoon of vegetable oil along with the garlic and ginger. Cook, stirring constantly, for 30-60 seconds or until fragrant. Add the bell peppers and onions and stir-fry for 2-3 minutes or until crisp-tender.
- Pour the prepared black pepper sauce into the skillet with the vegetables. Stir and simmer for 2-3 minutes, until it thickens.
- Return the cooked chicken to the skillet and toss everything together until the chicken is well-coated with the sauce and cooked through.
- Serve the Black Pepper Chicken hot with steamed white rice. Enjoy!
Notes
- Variations. Experiment with different proteins like beef, pork, or tofu. Try different veggies, such as mushrooms, carrots, broccoli, or zucchini.
- Garnishes. Top the dish with a drizzle of nutty sesame oil, sesame seeds, or sliced green onions.
- Sauce Consistency. If the sauce is too thick, add a little water or chicken broth to thin it out. If it’s too thin, add more cornstarch.
Delicious but way too much pepper. It needs to be cut down to 1/3 of what’s called for. I substituted teriyaki for the oyster sauce. Loved it. Just too spicy.
Glad you enjoyed it, Scott!
Sorry it had too much pepper for your tastes. 🙁 I’m a big fan of spice, so I don’t mind the extra pepper. But yes, I’m sure the recipe would work just as well with less.