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Black Pepper Chicken Recipe

This Black Pepper Chicken is a flavorful, quick, and easy stir-fry featuring tender chicken, crisp vegetables, and a bold, peppery sauce. Inspired by Chinese takeout flavors, this dish comes together in under 30 minutes, making it perfect for a weeknight dinner. Serve it over rice or noodles for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 350 kcal

Ingredients
  

For the Chicken Marinade:

  • 1.5 lbs 700g boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda optional, for extra tenderness
  • 1 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons vegetable oil or sesame oil
  • 1 onion sliced
  • 1 bell pepper sliced (red, green, or yellow)
  • 3 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 green onions sliced

For the Black Pepper Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce light or low-sodium
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce optional
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper adjust to taste
  • ¼ teaspoon white pepper optional
  • ¼ cup chicken broth or water
  • 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening

For Garnish:

  • Extra black pepper for garnish
  • Toasted sesame seeds
  • Chopped green onions

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, mix soy sauce, cornstarch, baking soda (if using), and sesame oil.
  • Toss the chicken pieces in the marinade and let it sit for at least 15–20 minutes.

Step 2: Prepare the Sauce

  • In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, black pepper, white pepper, and chicken broth.
  • Stir well and set aside.

Step 3: Cook the Chicken

  • Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil.
  • Add the marinated chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.

Step 4: Stir-Fry the Vegetables

  • Add the remaining 1 tablespoon of oil to the pan.
  • Stir-fry onions and bell peppers for 2–3 minutes until slightly softened.
  • Add minced garlic and grated ginger, cooking for another 30 seconds.

Step 5: Combine Everything

  • Return the cooked chicken to the pan.
  • Pour in the prepared black pepper sauce and stir well.
  • If the sauce is too thin, add the cornstarch slurry and stir until thickened.
  • Taste and adjust seasoning with more black pepper if desired.

Step 6: Serve & Enjoy

  • Transfer the Black Pepper Chicken to a serving dish.
  • Garnish with extra black pepper, sesame seeds, and chopped green onions.
  • Serve hot with steamed rice, fried rice, or noodles.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
  • Make it spicier: Add crushed red pepper flakes or extra black pepper for more heat.
  • Vegetarian Version: Substitute chicken with tofu or mushrooms.
  • Gluten-Free Option: Use gluten-free soy sauce and oyster sauce.