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!

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.

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.

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.

Black Pepper Chicken Recipe

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

Units Scale

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)

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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