Black Pepper Chicken Recipe

If you crave that irresistible, savory kick you get from restaurant stir-fries, let me introduce you to Black Pepper Chicken—a weeknight hero with bold, peppery character and a lush, glossy sauce. This dish packs so much flavor into every bite, with juicy chicken, crisp vegetables, and a generous dose of cracked black pepper. It’s one of those recipes you’ll want to revisit again and again, whether you’re serving family dinner or just treating yourself to a little homemade magic.

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Ingredients You’ll Need

One of the best parts about Black Pepper Chicken is its straightforward ingredient list. Each item either builds rich flavor, delivers a fresh crunch, or gives that signature peppery finish—so don’t skimp! Here’s what you’ll need and why it matters:

• Boneless skinless chicken breast or thighs: Chicken thighs offer a juicier, more forgiving outcome, but breasts will work just as well for a leaner bite.
• Cornstarch: This helps coat the chicken and creates that coveted restaurant-style velvety texture.
• Neutral oil (vegetable, canola, or avocado): A flavorless oil is perfect for high-heat wok cooking.
• Oyster sauce: Essential for the deep umami note in both the marinade and the sauce.
• Coarsely ground black pepper: This is the star—freshly cracked pepper brings tingling heat and complexity.
• Low sodium chicken stock: Gives the sauce its body without making it too salty.
• Light soy sauce & dark soy sauce: These two are key—light soy for salt and aroma, dark soy for gorgeous color and a little richness.
• Sugar: Just a teaspoon brings out the savory flavors and balances the peppery punch.
• Sesame oil: Adds a fragrant, toasty finish.
• Garlic: Don’t skip fresh garlic for that unmistakable aromatic sizzle.
• Onion: Adds natural sweetness and crunch.
• Shaoxing wine: A staple in Chinese stir-fries—if you don’t have it, dry sherry makes a good substitute.
• Bell pepper and celery: These old favorites provide color and a crisp, refreshing contrast to the glossy sauce.
• Cornstarch slurry: Stirred in at the end to thicken the sauce and help it cling to every morsel.

Variations

Black Pepper Chicken is gloriously adaptable—so don’t be afraid to make it your own! With a few swaps and tweaks, you can tailor the dish to fit your ingredients on hand, spice tolerance, or dietary needs.

• Swap the protein: Try shrimp, sliced beef, or even pressed tofu for a different spin on this peppery classic.
• Go veggie-heavy: Add more bell peppers, snow peas, broccoli, or mushrooms for even more crunch and color.
• Make it gluten-free: Use gluten-free soy sauce and oyster sauce—the flavor stays epic, and everyone can enjoy it.
• Turn up the heat: Add a pinch of chili flakes or some sliced fresh chilis for a fiery black pepper kick.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Combine the sliced chicken with water, cornstarch, a touch of oil, oyster sauce, and coarsely ground black pepper in a bowl. Roll up your sleeves and gently massage everything together until the chicken has absorbed that glossy marinade. This not only flavors each bite but gives you that silky, restaurant-style texture. Set aside for 10 minutes to let it all soak in.

Step 2: Mix the Sauce

While the chicken marinates, stir together chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil in a small bowl or measuring cup. This sauce forms the soulful, savory backbone of your Black Pepper Chicken—rich, slightly sweet, and endlessly glossy.

Step 3: Sear the Chicken

Heat a wok or large skillet on high until smoking-hot. Swirl in 2 tablespoons of oil, then add the chicken in a single layer. Let the pieces sizzle and sear, flipping after a minute or so, until opaque and mostly cooked through. Remove the chicken to a plate—the final finish happens later, so don’t worry if it seems slightly underdone.

Step 4: Stir-Fry the Aromatics & Veggies

Without washing the wok, add another tablespoon of oil. Toss in the garlic and onion, stir-frying for about 20 seconds—just until they’re fragrant. Splash in the Shaoxing wine around the wok (it’ll sizzle and smell amazing!). Add your bell pepper, celery, and another teaspoon of coarsely cracked black pepper, stir-frying for another 30 seconds until the veggies are just-tender but still vibrantly crisp.

Step 5: Finish with That Signature Sauce

Pour in your premixed sauce, scraping up those flavorful browned bits. Stir and let it come to a simmer—all those aromatics mingle here. Slowly drizzle in your cornstarch slurry while stirring briskly. Watch as the sauce thickens into a glossy, luscious gravy. Return the chicken (plus any juices) to the wok and toss until everything’s coated and piping hot. If you want your sauce a bit darker or thicker, tweak with extra soy or slurry—it’s all up to you!

How to Serve Black Pepper Chicken

Garnishes

A simple handful of sliced scallions or a sprinkle of toasted sesame seeds is perfect for finishing off Black Pepper Chicken. Not only do they add a pop of color, but they also bring a welcome freshness and a lovely nutty note—exactly what you want before you dig in.

Side Dishes

Fluffy steamed jasmine rice is the classic side, since it eagerly soaks up every drop of that glossy sauce. You could also serve it alongside garlic green beans, freshly steamed broccoli, or even noodles for a little extra comfort.

Creative Ways to Present

Try piling the chicken and veggies into large lettuce leaves for a light, fun wrap, or spoon it over brown rice grains for a hearty, wholesome bowl. For parties or meal prep, portion individual servings into bento boxes or small bowls—it’s just so inviting wherever it lands!

Make Ahead and Storage

Storing Leftovers

Let leftover Black Pepper Chicken cool to room temperature, then transfer it into an airtight container. It’ll keep beautifully in the fridge for up to 3 days, making for enviable desk lunches or quick dinners on busy nights.

Freezing

For longer-term storage, you can freeze Black Pepper Chicken! Portion it into freezer-safe containers, leaving a little space for expansion. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply pop leftovers into a skillet or wok over medium heat with a splash of water or chicken stock. Gently stir until everything is hot and the sauce loosens up. Microwave works too, but reheating on the stove yields the best texture!

FAQs

Final Thoughts

There’s just something so satisfying about sitting down to a homemade plate of Black Pepper Chicken—the aroma, the shimmer of sauce, the unbeatable peppery bite. I hope you’ll give this recipe a try soon and make it your own. Seriously, once you see how easy and rewarding it is, you might just retire your takeout menu for good!

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