Black Pepper Chicken

Black Pepper Chicken is a bold and savory stir-fry featuring tender strips of chicken, crisp vegetables, and a deeply flavorful black pepper sauce. This Chinese takeout favorite can be easily recreated at home with pantry staples and a few key ingredients, delivering a satisfying and balanced meal with every bite.

Why You’ll Love This Recipe

• Quick and easy to prepare at home

• Features a rich, peppery sauce with layers of flavor

• Balanced with protein, vegetables, and bold aromatics

• Uses common ingredients found in most kitchens

• Healthier than takeout, with full control over salt and oil

• Customizable with your favorite vegetables or proteins

• Great for weeknight dinners or meal prepping

• High in protein and packed with umami

• Ready in under 30 minutes

• Family-friendly and full of classic takeout flavor

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Cornstarch

• Light soy sauce

• Shaoxing wine (or dry sherry as a substitute)

• Ground black pepper

• Low-sodium chicken broth

• Oyster sauce

• Vegetable oil

• Fresh garlic, minced

• Fresh ginger, minced

• Bell peppers (any color), sliced

• White onion, sliced

Directions

1. Marinate the Chicken:

   • Cut the chicken into thin strips and pat dry with paper towels.

   • In a bowl, combine cornstarch, light soy sauce, and Shaoxing wine. Toss the chicken to coat and marinate for 10–15 minutes.

2. Prepare the Sauce:

   • In a separate bowl, whisk together chicken broth, oyster sauce, additional Shaoxing wine, light soy sauce, cornstarch, and freshly ground black pepper. Set aside.

3. Cook the Chicken:

   • Heat a large skillet or wok over medium-high heat with vegetable oil.

   • Sear the marinated chicken until golden brown and just cooked through. Remove and set aside.

4. Stir-Fry Vegetables:

   • In the same pan, add more oil if needed.

   • Sauté garlic and ginger for 30 seconds until fragrant.

   • Add the sliced bell peppers and onions. Stir-fry for 2–3 minutes until slightly softened but still crisp.

5. Simmer with Sauce:

   • Pour the prepared black pepper sauce into the skillet with the vegetables.

   • Let it simmer for 2–3 minutes until slightly thickened.

6. Combine and Serve:

   • Return the cooked chicken to the skillet. Toss everything together until the chicken is well coated and heated through.

   • Serve immediately over hot steamed rice or noodles.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Spicy Version: Add chili flakes or a splash of hot sauce to the sauce mixture.

• Vegetarian Option: Use tofu or mushrooms in place of chicken and substitute vegetable broth.

• Different Veggies: Add broccoli, snap peas, carrots, or baby corn for variety.

• Lower Sodium: Use reduced-sodium soy sauce and broth.

• Sweeter Finish: Add a small spoonful of brown sugar or honey to the sauce.

• Extra Umami: Add a dash of fish sauce or hoisin for deeper flavor.

• Ginger-Lovers: Increase the amount of ginger for a bolder taste.

• Meal Prep Friendly: Store in containers with rice for easy lunches throughout the week.

• Thicker Sauce: Increase the cornstarch slightly if you prefer a thicker glaze.

• Rice Alternatives: Serve over quinoa, cauliflower rice, or soba noodles.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze cooked and cooled Black Pepper Chicken in a freezer-safe container for up to 2 months.

• Reheating (Stovetop): Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed.

• Reheating (Microwave): Microwave in short intervals, stirring in between until hot.

• Avoid Overcooking: Reheat gently to maintain texture and flavor.

FAQs

What is Shaoxing wine and can I substitute it?

Shaoxing wine is a traditional Chinese rice wine. Dry sherry or mirin (reduce added sugar) are good substitutes.

Can I use pre-cooked chicken?

Yes, just add it at the end with the sauce to heat through. Avoid overcooking.

How spicy is black pepper chicken?

It has a bold pepper flavor but isn’t overly spicy. You can adjust the pepper level to your taste.

Is this recipe gluten-free?

Use gluten-free soy sauce and oyster sauce to make it gluten-free.

Can I make this dish without oyster sauce?

You can substitute with hoisin or a combination of soy sauce and a touch of sugar, though flavor will differ slightly.

What’s the best cut of chicken to use?

Boneless, skinless thighs offer the most flavor and tenderness, but breasts work well for a leaner option.

How do I prevent the chicken from becoming dry?

Do not overcook and marinate the chicken for added moisture and tenderness.

Can I make the sauce ahead of time?

Yes, mix the sauce ingredients in advance and refrigerate for up to 2 days.

Can I add nuts to this dish?

Yes, cashews or peanuts can be added for extra texture and flavor.

What should I serve with black pepper chicken?

Steamed rice, fried rice, noodles, or stir-fried vegetables make excellent accompaniments.

Conclusion

Black Pepper Chicken is a quick and flavorful dish that delivers all the bold flavors of your favorite takeout meal right from your kitchen. With tender marinated chicken, crisp vegetables, and a savory black pepper sauce, this stir-fry is perfect for weeknight dinners, meal prep, or whenever you crave a satisfying, homemade Asian-inspired meal.