This Black Pepper Chicken is a restaurant-quality dish that you can whip up in your own kitchen in just 30 minutes! With tender chicken pieces coated in a rich, peppery sauce and colorful vegetables providing the perfect crunch, this recipe delivers big on flavor without demanding hours of your time. It’s the perfect solution for those busy weeknights when you want something delicious but don’t have the energy for complicated cooking.
Why You’ll Love This Recipe
- Quick and Satisfying: From start to finish in just 30 minutes – perfect for those evenings when you’re craving something delicious but don’t have hours to spend in the kitchen.
- Better Than Takeout: Save money and control the ingredients while enjoying flavors that rival your favorite Chinese restaurant.
- Perfectly Balanced: The combination of savory oyster sauce, aromatic black pepper, and fresh vegetables creates a harmony of flavors and textures that’s incredibly satisfying.
- Versatile: Easy to customize with different vegetables or protein choices to suit your preferences or use what you have on hand.
Ingredients You’ll Need
- Chicken: Boneless skinless chicken breast or thighs work perfectly here. Thighs will give you a slightly richer flavor and stay more tender.
- Cornstarch: Used both in the marinade to tenderize and velvet the chicken, and in the sauce as a thickener to create that perfect restaurant-style consistency.
- Oils: Neutral oil for cooking, while sesame oil adds that distinctive nutty flavor that’s essential in Chinese cooking.
- Oyster Sauce: The secret weapon that gives this dish its rich, savory depth. Don’t skip this ingredient!
- Black Pepper: The star of the show! Coarsely ground for maximum flavor impact and that signature spicy kick.
- Chicken Stock: Forms the base of our sauce. Low sodium allows you to control the salt level.
- Soy Sauces: Light soy sauce for flavor, dark soy sauce for that beautiful color and deeper taste.
- Sugar: Just a touch to balance the savory elements and round out the flavor profile.
- Shaoxing Wine: Adds complexity and helps tenderize the meat. A splash deglazes the wok and lifts all those delicious browned bits.
- Aromatics: Garlic and onion create the foundation of flavor.
- Vegetables: Bell pepper and celery add color, nutrients, and a satisfying crunch that contrasts beautifully with the tender chicken.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make this recipe your own? Here are some delicious ways to change it up:
- Vegetable Variations: Try adding snow peas, broccoli, or mushrooms for different textures and flavors.
- Protein Swap: Replace chicken with beef strips, shrimp, or tofu for a different protein experience.
- Heat Level: For spice lovers, add some dried red chili flakes or a diced fresh chili with the garlic and onion.
- Make It Gluten-Free: Use tamari instead of soy sauce and check that your oyster sauce is gluten-free (or use a mushroom-based vegetarian oyster sauce).
How to Make Black Pepper Chicken
Step 1: Marinate the Chicken
Combine sliced chicken with water, cornstarch, oil, oyster sauce, and black pepper in a bowl. Use your hands to massage the marinade into the chicken until all liquid is absorbed. Let it rest for 10 minutes while you prep other ingredients.
Step 2: Prepare the Sauce
In a small bowl, mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir until everything is well combined and the sugar dissolves.
Step 3: Sear the Chicken
Heat your wok until smoking, then add 2 tablespoons of oil. Spread the chicken in a single layer and sear quickly until the outside is opaque (about 2 minutes). Remove from the wok and set aside – it’ll finish cooking later.
Step 4: Stir-Fry the Aromatics and Vegetables
Without washing the wok, add another tablespoon of oil over medium heat. Add garlic and onion, stir-frying for about 20 seconds. Pour the Shaoxing wine around the edge of the wok to deglaze. Add bell pepper, celery, and black pepper, then stir-fry for another 30 seconds.
Step 5: Create the Sauce
Pour in your prepared sauce mixture and bring to a simmer. Add the cornstarch slurry while stirring constantly until the sauce thickens to a rich, gravy-like consistency.
Step 6: Bring It All Together
Return the chicken and any accumulated juices to the wok. Stir-fry until the chicken is fully cooked and coated with the thick, glossy sauce – just another minute or two.
Pro Tips for Making the Recipe
- Prep Everything First: This dish comes together quickly once you start cooking, so have all ingredients sliced, diced, and measured before you heat the wok.
- High Heat is Key: A very hot wok will give you that authentic restaurant-style “wok hei” flavor and prevent ingredients from getting soggy.
- Velvet the Chicken: Don’t skip the cornstarch in the marinade – it’s what gives the chicken that tender, velvety texture that makes Chinese restaurant dishes so special.
- Sequence Matters: Follow the cooking order in the recipe – searing the chicken first, then removing it while you build the sauce ensures nothing gets overcooked.
- Sauce Adjustments: Don’t be afraid to personalize the final dish – add a splash more dark soy for deeper color, more chicken stock if it’s too thick, or a bit more cornstarch slurry if it’s too thin.
How to Serve
Black Pepper Chicken shines when served over a bed of steaming white rice that soaks up all that delicious sauce. Here are some serving suggestions:
Perfect Pairings:
- Steamed jasmine or long-grain rice is the classic choice
- For a lower-carb option, try cauliflower rice
- Simple steamed vegetables like bok choy or Chinese broccoli make excellent side dishes
- A light soup like egg drop or hot and sour would complete the meal
Garnish Ideas:
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro leaves
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day!
Freezing
This dish freezes surprisingly well. Store in a freezer-safe container for up to 1 month. The vegetables won’t be quite as crisp after freezing, but the flavor will still be excellent.
Reheating
For best results, reheat in a wok or skillet over medium heat until just warmed through. You can add a splash of water or chicken stock if the sauce has thickened too much during storage. Microwave reheating works too, but use medium power and stir halfway through to ensure even heating.
FAQs
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Can I use pre-ground black pepper instead of coarsely ground?
While pre-ground pepper will work in a pinch, coarsely ground pepper is essential for the signature flavor and texture of this dish. The larger pieces provide bursts of peppery flavor and visual appeal that fine ground pepper simply can’t match. Consider investing in a pepper grinder if you don’t have one!
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Is there a substitute for oyster sauce?
Oyster sauce provides a distinctive flavor that’s hard to replicate, but in a pinch, you could use a combination of hoisin sauce and soy sauce (about 2:1 ratio). For vegetarians, look for mushroom-based vegetarian “oyster” sauce, which provides similar umami richness.
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What can I use instead of Shaoxing wine?
Dry sherry makes an excellent substitute for Shaoxing wine. If you need a non-alcoholic option, you can use chicken stock with a splash of rice vinegar, though the flavor profile will be slightly different.
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Why did my sauce turn out too thick/thin?
Sauce thickness can vary based on many factors, including the heat of your stove and the exact measurement of cornstarch. If your sauce is too thick, add a splash of chicken stock or water. If it’s too thin, mix a little more cornstarch with cold water and gradually add it to the sauce while stirring.
Final Thoughts
This Black Pepper Chicken brings the bold flavors of your favorite Chinese restaurant right to your dinner table, without the wait or the cost of takeout. With its perfect balance of tender chicken, crisp vegetables, and that signature peppery sauce, it’s bound to become a regular in your weeknight dinner rotation. Give it a try tonight – I promise your family will be asking for seconds!
Print
Black Pepper Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe brings together tender chicken, vibrant vegetables, and a savory black pepper sauce perfect for serving over steamed rice. It’s quick, flavorful, and easy to make, making it a great choice for a weeknight dinner or a satisfying meal anytime.
Ingredients
For the Chicken:
- 12 ounces boneless skinless chicken breast (or thighs)
- 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 Rest of the Dish:
- 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
- 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/2.5cm 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 cornstarch slurry)
Instructions
- Marinate the Chicken
In a bowl, combine the sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper. Use your hands to massage the marinade into the chicken until the liquid is fully absorbed. Let it marinate for 10 minutes. - Prepare the Sauce
In a small bowl or measuring cup, mix together the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir to combine and set aside. - Cook the Chicken
Heat a wok over high heat until smoking, then add 2 tablespoons of neutral oil. Add the chicken in a single layer and sear until it’s opaque on all sides (about 2 minutes). Remove the chicken from the wok and set aside. It should be 80-90% cooked at this stage. - Stir-Fry the Aromatics
Without cleaning the wok, reduce the heat to medium and add the remaining tablespoon of oil. Toss in the garlic and onion, stir-frying for about 20 seconds. Add the Shaoxing wine around the perimeter of the wok. - Add Vegetables and Black Pepper
Add the bell peppers, celery, and 1 teaspoon of coarsely ground black pepper. Stir-fry for another 30 seconds. - Add the Sauce and Thicken
Pour the prepared sauce mixture into the wok, using a spatula to scrape the sides and deglaze the pan. Let the sauce come to a simmer. Stir the cornstarch slurry and gradually drizzle it into the sauce while stirring. Allow the sauce to thicken to a gravy-like consistency (10-15 seconds). - Combine and Serve
Return the chicken and any accumulated juices back to the wok. Toss the chicken in the sauce until well coated and heated through. Adjust the sauce by adding more dark soy sauce, cornstarch slurry, chicken stock, or water as needed. Serve hot with steamed rice.
Notes
- For a spicier dish, increase the amount of black pepper or add chili flakes.
- Shaoxing wine adds authentic flavor, but dry sherry is a good substitute if needed.
- Use fresh, coarsely ground black pepper for the best flavor compared to pre-ground pepper.
- To keep the chicken tender, avoid overcooking when searing in the wok.
- Serve with steamed jasmine or basmati rice for a complete meal.
Nutrition
- Serving Size: 1 Serving
- Calories: 290kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 65mg
