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Black Pepper Chicken

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Black Pepper Chicken is a delicious stir-fry bursting with bold peppery flavors, tender chicken, and crisp veggies. Ready in just 30 minutes, this is your go-to dish for a cozy dinner or when you’re craving takeout-style comfort food at home.

Ingredients

Scale

Chicken & Marinade

  • 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 2 tbsp low-sodium soy sauce
  • 6 garlic cloves (minced)
  • 1 cup cornstarch
  • ⅓ cup vegetable oil (for frying)

Vegetables

  • 2 large onions (roughly chopped)
  • 1 large red bell pepper (cut into ½-inch pieces)

Black Pepper Sauce

  • 2 tsp Sichuan peppercorn powder (optional)
  • 2 tsp freshly ground black pepper
  • ⅓ cup oyster sauce
  • ¼ cup low-sodium soy sauce
  • 1 tsp dark soy sauce
  • ¼ cup Shaoxing wine (or substitute with rice vinegar or dry sherry)
  • 2 tsp sesame oil

Instructions

Step 1: Prepare the Chicken

  1. Mix chicken pieces with soy sauce and minced garlic in a bowl. Toss to coat.
  2. Sprinkle cornstarch evenly over the chicken and gently mix. Each piece should have a thin, even coating.

Quick Tip: Let the chicken rest for 10 minutes while you prep the sauce and veggies.

Step 2: Make the Sauce

  1. Combine black pepper, Sichuan peppercorn powder (if using), oyster sauce, soy sauces, Shaoxing wine, and sesame oil in a small bowl.
  2. Whisk thoroughly until smooth. Adjust black pepper to your preferred spice level.

Step 3: Cook the Chicken

  1. Heat oil in a large wok or skillet over high heat. Add chicken in batches; don’t overcrowd the pan.
  2. Fry each batch for 3–4 minutes, turning occasionally, until golden brown.
  3. Transfer the cooked chicken to a paper towel-lined plate.

Step 4: Stir-Fry the Veggies

  1. If needed, add an extra tablespoon of oil to the wok.
  2. Toss in the onions and bell peppers. Stir-fry over high heat for about 1–2 minutes until slightly softened but still crisp.

Pro Tip: High heat keeps the veggies vibrant and crunchy.

Step 5: Combine & Serve

  1. Return the cooked chicken to the wok.
  2. Pour in the prepared sauce and stir until everything is coated evenly.
  3. Cook for another 1–2 minutes until the sauce thickens and clings to the chicken and veggies.
  4. Remove from heat and serve immediately over steamed rice or noodles.

Notes

Serving Suggestions

  • Pair with jasmine rice, fried rice, or stir-fried noodles for a complete meal.
  • Garnish with chopped green onions or sesame seeds for extra flavor and presentation.

Tips & Tricks

  • Crispier Chicken: Fry chicken in small batches to avoid steaming.
  • Vegetables: Swap bell peppers with broccoli, zucchini, or snap peas depending on seasonality.
  • Extra Heat: Add red chili flakes or fresh chilies for a spicy kick.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze for up to 3 months in freezer-safe containers.
  • Reheating Tips:
  • Microwave: Heat in 1-minute bursts.
  • Stovetop: Toss with a splash of water in a skillet over medium heat to loosen the sauce.