Black Pepper Chicken Recipe

Introduction

Black Pepper Chicken is a flavorful and aromatic dish that combines tender chicken with a bold, peppery sauce. Perfect for weeknight dinners, this recipe balances savory, spicy, and slightly sweet notes in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1/4 tsp salt
• 2 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 medium onion, sliced
• 1 bell pepper (any color), sliced
• 2-3 green onions, chopped, for garnish
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey (or brown sugar)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 2 tbsp freshly ground black pepper (adjust to taste)
• 1 tsp sesame oil

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1/2 tsp ground white pepper, and 1/4 tsp salt. Mix well to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey (or brown sugar), 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp cornstarch, 1/2 cup chicken broth, 2 tbsp freshly ground black pepper, and 1 tsp sesame oil. Make sure the mixture is smooth with no lumps. Set aside.
3. Step 3: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer, cooking in batches if needed. Stir-fry for 3-4 minutes until the chicken is browned and cooked through. Remove the chicken and set aside.
4. Step 4: Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry the minced garlic and ginger for about 30 seconds until fragrant. Add the sliced onion and bell pepper, cooking for 2-3 minutes until slightly softened.
5. Step 5: Pour the prepared black pepper sauce into the wok with the vegetables. Bring to a simmer while stirring constantly, and cook until the sauce thickens slightly, about 1-2 minutes.
6. Step 6: Return the cooked chicken to the wok and stir to evenly coat the chicken and vegetables with the sauce. Cook for another 1-2 minutes to blend the flavors. Serve hot over steamed rice or noodles, garnished with chopped green onions.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes or sliced fresh chili peppers when cooking the garlic and ginger.
• Use chicken breasts if you prefer leaner meat, but thighs will yield juicier results.
• Adjust the amount of black pepper to your taste, adding more for a bolder flavor.
• Substitute Shaoxing wine with dry sherry if you don’t have it on hand.
• Add sliced mushrooms or snap peas for extra vegetables.

Storage

Store leftover Black Pepper Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be less juicy than thighs. Be careful not to overcook to keep it tender.

How do I make the sauce thicker if needed?

If the sauce is too thin, mix a small amount of cornstarch with cold water and stir it into the simmering sauce, cooking until it thickens.

Black Pepper Chicken Recipe

Print Recipe

★★★★★

5 from 51 reviews

This Black Pepper Chicken recipe offers a perfect balance of savory and spicy flavors with tender, marinated chicken thighs cooked to perfection in a fragrant black pepper sauce. Paired with vibrant bell peppers, onions, and aromatic garlic and ginger, this quick and flavorful stir-fry is ideal for a satisfying weeknight dinner served over steamed rice or noodles.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1/4 tsp salt

Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey (or brown sugar)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 2 tbsp freshly ground black pepper (adjust to taste)
• 1 tsp sesame oil

Vegetables and Garnish

• 2 tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 medium onion, sliced
• 1 bell pepper (any color), sliced
• 2–3 green onions, chopped, for garnish

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch, 1/2 teaspoon ground white pepper, and 1/4 teaspoon salt. Mix thoroughly to ensure all chicken pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate, or up to overnight for best results.
2. Make the Black Pepper Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey or brown sugar, 1 tablespoon Shaoxing wine (or dry sherry), 1 tablespoon cornstarch, 1/2 cup chicken broth, 2 tablespoons freshly ground black pepper, and 1 teaspoon sesame oil. Mix until smooth without any lumps. Set aside the sauce mixture.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry the chicken for 3 to 4 minutes, or until the pieces are browned on the outside and cooked through. Remove the cooked chicken from the wok and set aside.
4. Cook the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger and stir-fry quickly for about 30 seconds until fragrant. Add the sliced onion and bell pepper and continue to stir-fry for 2 to 3 minutes until the vegetables start to soften but still retain some crunch.
5. Combine and Simmer: Pour the prepared black pepper sauce into the wok with the vegetables. Bring the mixture to a gentle simmer while stirring constantly to prevent lumps. Allow the sauce to thicken slightly over 1 to 2 minutes to coat the vegetables well.
6. Finish and Serve: Return the cooked chicken to the wok and stir thoroughly to coat the chicken and vegetables evenly with the thickened sauce. Cook everything together for an additional 1 to 2 minutes to meld the flavors. Serve the dish hot, garnished with chopped green onions, alongside steamed rice or noodles for a complete meal.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Adjust the amount of freshly ground black pepper based on your spice preference.
• Use a wok or large skillet for best stir-fry results to allow even cooking.
• Substitute Shaoxing wine with dry sherry if unavailable.
• For a sweeter sauce, increase honey or brown sugar slightly.
• Serve with steamed jasmine rice or Asian-style noodles for a classic pairing.

Keywords: Black Pepper Chicken, Chinese Stir-Fry, Chicken Thighs Recipe, Spicy Chicken Stir-Fry, Easy Chinese Dinner