Black Pepper Chicken Recipe

Black Pepper Chicken is the dish I crave on busy weeknights—quick, aromatic, and full of bold, peppery flavor. This takeout-inspired stir fry brings together juicy chicken, crunchy veggies, and a glossy, savory sauce that’s absolutely irresistible.

Ingredients You’ll Need

This Black Pepper Chicken is an example of simple ingredients working together for maximum flavor. Each one—backbone, body, zing—plays an essential role in creating that irresistible balance of saucy, savory, peppery goodness.

• Boneless Skinless Chicken Breast (or Thighs): Choose breast for a leaner bite, or thighs for extra juiciness and flavor.
• Coarsely Ground Black Pepper: Don’t skimp—this is what gives the dish its signature bite and fragrant pop.
• Oyster Sauce: Salty-sweet, umami-rich, and absolutely essential for that glossy, craveworthy finish.
• Light Soy Sauce & Dark Soy Sauce: Light soy brings saltiness and brightness; dark soy deepens the color and flavor.
• Shaoxing Wine: Adds subtle complexity and a restaurant-level aroma—dry sherry works in a pinch.
• Bell Pepper & Celery: Together, they bring sweetness, crunch, and gorgeous color to every forkful.
• Onion & Garlic: The aromatic base that makes your kitchen smell absolutely incredible.
• Sesame Oil: Just a drizzle for nutty depth and silkiness in the sauce.
• Cornstarch Slurry: Ensures the sauce clings to every bite for true “stir fry magic.”
• Low Sodium Chicken Stock: For a light, savory undertone that ties the sauce together.
• Neutral Oil (Vegetable, Canola, etc.): Lets all the flavors shine, and handles high-heat frying beautifully.

Variations

Once you see just how easy Black Pepper Chicken is, you’ll want to experiment! You can adapt the recipe based on what’s in your fridge, how spicy you like it, or what your crowd craves tonight.

• Extra Veggie Boost: Stir in broccoli, snap peas, or mushrooms for even more crunch and color.
• Spicy Black Pepper Chicken: Add a chopped chili or a generous shake of red pepper flakes for heat-lovers.
• Swap the Protein: Try shrimp, thin-sliced beef, or tofu—they all soak up that peppery sauce beautifully.
• Gluten-Free: Use tamari in place of soy sauce and check your oyster sauce for gluten-free labeling.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

First, give your chicken a flavor head start. Add the sliced chicken to a mixing bowl, then work in the water, cornstarch, neutral oil, oyster sauce, and black pepper. Don’t be shy—use your hands to really massage the marinade in, making sure the chicken soaks up every drop. Let it marinate while you prep the vegetables and sauce (about 10 minutes—you’ll see the texture change and get velvety).

Step 2: Mix the Sauce

In a small bowl or measuring cup, combine the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Give it a quick stir until the sugar dissolves—this is going to become that luscious, peppery glaze at the end.

Step 3: Sear the Chicken

Heat your wok (or large skillet) over high until it’s just beginning to smoke—this is key for a great sear! Add two tablespoons of oil and cook the chicken pieces in a single layer. Let them sit briefly before stirring for juicy, golden edges. As soon as most pieces turn opaque, move the chicken to a plate. (It’ll finish cooking in the final stir fry—don’t worry!)

Step 4: Stir Fry the Vegetables

No need to wash the wok—those browned bits are pure flavor! Add another splash of oil over medium heat, toss in the garlic and onion, and stir-fry just long enough for their edges to turn fragrant. Pour the Shaoxing wine around the wok to sizzle up more aroma, then add bell pepper, celery, and the second hit of black pepper. Stir fry until you see the veggies glisten and soften ever so slightly.

Step 5: Build the Sauce & Finish

Pour in the prepared sauce and use your wok spatula to scrape up anything golden stuck to the bottom (hello, flavor!). Once it bubbles, swirl in the cornstarch slurry while stirring—watch the sauce thicken up fast. Add your chicken and any juices, and toss everything until coated and glossy. Make your final tweaks: a bit more dark soy for color, extra cornstarch or broth for your ideal sauciness.

Step 6: Serve

Once you’re happy with the consistency, turn off the heat and get ready to plate. This dish absolutely begs to be scooped over a mound of fluffy steamed rice—grab some extra green onions or even a sprinkle of toasted sesame seeds if you want a little flourish. Dig in while it’s piping hot!

How to Serve Black Pepper Chicken

Garnishes

A big sprinkle of freshly chopped scallions (green parts only) adds color and a gentle oniony lift. If you want even more pizazz, try a dusting of toasted sesame seeds or an extra twist of black pepper just before serving—it looks dramatic and delivers a last-second punch of aroma.

Side Dishes

Classic steamed jasmine or white rice is the go-to for soaking up every bit of that spicy, glossy sauce. For a lighter plate, opt for cauliflower rice or a tangle of simply sautéed greens—bok choy and gai lan are especially delicious alongside this peppery chicken.

Creative Ways to Present

For easy entertaining, serve Black Pepper Chicken family-style on a wide platter, letting the sauce pool around the edges. Or, for a playful twist, scoop the stir fry into lettuce cups for a crunchy, hand-held appetizer that always disappears fast.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Black Pepper Chicken to an airtight container and refrigerate—it will keep well for up to three days. The flavors deepen as they sit, making your next meal just as delicious, maybe even better!

Freezing

You can freeze this dish for up to 2 months. Be sure to cool it completely before portioning into airtight containers, and freeze without rice for best texture. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently in a skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce. Microwave reheating works in a pinch—but stir halfway through for even warming and saucy goodness.

FAQs

Final Thoughts

If you’ve been craving real-deal Black Pepper Chicken at home, now’s your chance! This recipe is weeknight doable, endlessly adaptable, and guaranteed to satisfy. Don’t be surprised if it becomes a regular favorite—give it a try and share a big, peppery, saucy bite with someone you love.

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