Black Pepper Chicken Recipe

If you’re looking for a dinner that’s satisfyingly savory, peppery, and positively bursting with bold flavor, look no further than Black Pepper Chicken! This recipe brings together tender chicken, crunchy veggies, and that signature hit of aromatic black pepper — all tossed in a glossy, craveable sauce. Every bite is a celebration of comfort and excitement, just waiting to show off on your dinner table.

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Ingredients You’ll Need

The magic of Black Pepper Chicken lies in a handful of easy-to-find ingredients, each playing a crucial role in creating layers of flavor and texture. Let’s take a quick look at what you’ll need and why they matter!

• Boneless, Skinless Chicken Breast or Thighs: Both cuts work beautifully, giving you juicy, tender bites that soak up the peppery marinade.
• Cornstarch: It gives the chicken that irresistible velvety texture — don’t skip this step for true takeout magic!
• Oyster Sauce (for marinade and sauce): Brings a deep, savory-sweet umami flavor that makes the sauce sing.
• Coarsely Ground Black Pepper: The star of the show! Freshly ground lets you control the level of warmth and depth.
• Low Sodium Chicken Stock: Adds savory backbone without overpowering the other flavors.
• Light & Dark Soy Sauce: Light soy gives salt and shine, while dark soy brings bold color and caramel undertones.
• Sugar: Just a hint to balance out the peppery and salty components.
• Sesame Oil: For a final nutty, toasty finish that elevates your sauce.
• Neutral Oil: Such as canola, vegetable, or avocado oil — you want something that won’t overpower the star flavors.
• Garlic & Onion: Fragrant aromatics that stir-fry into golden, sweet, craveable bites.
• Shaoxing Wine: The traditional Chinese cooking wine that lifts and brightens the entire dish (sub dry sherry if needed).
• Bell Pepper & Celery: Adds vibrant color and satisfying crunch.
• Cornstarch Slurry: Thickens your sauce to that glossy, takeout-style consistency.

Variations

One of my favorite things about Black Pepper Chicken is just how easy it is to tweak — no two versions are ever exactly alike! Whether you want to use different veggies, switch up the protein, or adjust the heat, there’s a version for everyone at your table.

• Swap the Chicken: Try sliced pork, thinly sliced beef, or shrimp for a fun and flavorful twist on the classic.
• Go Veggie-Heavy: Load up on mushrooms, snow peas, carrots, or baby corn for a more vegetable-forward stir-fry.
• Turn Up the Heat: Add a pinch of chili flakes or some thinly sliced fresh red chilies for fiery Black Pepper Chicken.
• Gluten-Free Option: Choose tamari or coconut aminos instead of soy sauce, and double-check your oyster sauce for a gluten-free label.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your sliced chicken with water, cornstarch, oil, oyster sauce, and plenty of black pepper. Use your hands to really massage the marinade in until the liquid is absorbed and the chicken feels silky. This quick marinade not only seasons the chicken from the inside out, but also guarantees those juicy, velvety bites. Set it aside for at least 10 minutes while you prep everything else.

Step 2: Mix the Sauce

While your chicken is marinating, stir together the chicken stock, oyster sauce, light and dark soy sauce, sugar, and sesame oil in a small bowl or measuring cup. This is your flavor powerhouse! Make sure everything is well blended so your sauce base is smooth and ready to go when you need it.

Step 3: Sear the Chicken

Heat your wok (or a large skillet) over high heat until it’s smoking hot, then swirl in a generous spoonful of oil. Add the chicken pieces in a single layer, letting them sear undisturbed so they develop that irresistible browning. Once they turn opaque on all sides (about 2 minutes), take the chicken out — it doesn’t need to be fully cooked yet, as it’ll finish in the sauce!

Step 4: Stir-Fry the Vegetables

Turn the heat to medium and add another drizzle of oil to the same wok (no washing needed!). Stir-fry the chopped garlic and chunky wedges of onion for about 20 seconds, just until fragrant. Splash the Shaoxing wine around the wok’s edge — it’ll bubble up, lifting all those savory bits from the pan for maximum flavor.

Step 5: Add Veggies and Pepper

Next, toss in the bell pepper, celery, and another generous teaspoon of coarsely ground black pepper. Stir-fry everything quickly so the vegetables get crisp-tender, vibrant, and lightly charred while keeping their snap.

Step 6: Simmer with Sauce & Thicken

Time for the magic! Pour in your sauce mixture, scraping all around the wok with your spatula to deglaze and coat every piece. As soon as it’s bubbling, drizzle in the cornstarch slurry while stirring to help the sauce thicken into that luscious, glossy gravy. You’re looking for a consistency that clings beautifully without getting gloopy.

Step 7: Finish & Serve

Return your nearly-cooked chicken, plus any juices, to the wok. Give everything a good toss so every bite is evenly coated in the peppery sauce. Adjust seasoning if you’d like (a splash of dark soy for deeper color or a touch more black pepper for heat). Serve hot, piled over bowls of warm steamed rice — trust me, this is Black Pepper Chicken perfection!

How to Serve Black Pepper Chicken

Garnishes

For the final flourish, try sprinkling over a shower of sliced scallions or a handful of toasted sesame seeds. A few extra cracks of fresh black pepper right on top make the flavors pop visually and aromatically. You could even toss on fresh cilantro or thinly sliced red chili for extra color and excitement!

Side Dishes

Nothing beats heaping Black Pepper Chicken over a bowl of fluffy steamed jasmine rice, which soaks up every last drop of that glossy sauce. If you’re feeling extra, a tangle of stir-fried noodles, garlic green beans, or a crisp cucumber salad pairs beautifully alongside for a restaurant-style feast at home.

Creative Ways to Present

If you want to really wow, serve this dish family-style on a large platter for everyone to dig into, or portion it into rice bowls with colorful veggie accents. For a party, you can even skewer the chicken onto bamboo sticks for fun “pepper chicken bites” — a flavor-packed twist on classic appetizers.

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep well in an airtight container in the refrigerator for up to three days. The sauce stays glossy and the flavors actually deepen overnight, making this a great make-ahead option for quick weekday lunches or dinner repeats.

Freezing

Black Pepper Chicken freezes surprisingly well! Once cooled, transfer portions to freezer-safe containers. It’ll keep in the freezer for up to three months. Just note that veggies might lose a little crunch upon thawing, but the flavor remains delicious.

Reheating

To reheat, use a skillet or wok over medium heat, adding a splash of water or stock to loosen the sauce if needed. You can also microwave individual portions — just cover with a damp paper towel to keep everything moist and steam the rice if you’re serving it together.

FAQs

Final Thoughts

I truly hope you’ll give this Black Pepper Chicken a place at your table — it’s bold, quick, and meant to be shared with those you love. Whether you’re a weeknight dinner wizard or just craving a takeout classic remade at home, this dish will win you over at first bite. Enjoy every savory, peppery forkful!

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