Black Pepper Chicken Recipe
Craving a meal that balances bold spice with rich, comforting flavors? This Black Pepper Chicken recipe is a must-try! It combines tender, juicy chicken with the vibrant aroma and slight heat of black pepper, delivering a dish that’s perfect for both beginners and seasoned cooks.
Not only is this recipe inspired by classic Chinese takeout, but it’s also simple to make at home—no need for complex ingredients or techniques. You’ll love how the bold black pepper blends with savory sauces and crisp veggies, making each bite a delicious adventure.
Imagine cooking up a restaurant-quality dish in under 30 minutes, with flavors that will wow your family or guests. It’s a recipe that’s sure to become a new favorite, letting you enjoy the perks of takeout without leaving your kitchen.
Ready to dive into this flavor-packed journey? Let’s get started with the ingredients and a few simple steps to bring this tasty Black Pepper Chicken to life.
Why You’ll Love This Recipe
Black Pepper Chicken is a fantastic option for a quick weeknight meal or as a centerpiece for a family gathering. It’s not only delicious but also straightforward, making it perfect for anyone learning to cook or exploring new flavors.
Required Kitchen Tools
To make the cooking process smooth, gather these tools:
- Wok or large skillet – for stir-frying the chicken and veggies
- Mixing bowls – for marinating the chicken and preparing the sauce
- Spatula or wooden spoon – to mix and toss the ingredients
- Measuring spoons and cups – for accurate sauce and seasoning measurements
- Knife and cutting board – for chopping vegetables and slicing chicken
- Small whisk or fork – for mixing the sauce ingredients
Ingredients
For the Chicken:
- 12 ounces boneless skinless chicken breast or thighs – sliced into thin strips
- 3 tablespoons water – helps tenderize the chicken
- 1 teaspoon cornstarch – adds crispiness to the chicken when stir-fried
- 1 teaspoon neutral oil (e.g., vegetable, canola)
- 2 teaspoons oyster sauce – enhances the umami flavor
- ½ teaspoon freshly ground black pepper – gives the dish its distinctive kick
For the Sauce:
- ½ cup low-sodium chicken stock – provides depth to the sauce
- 1 tablespoon oyster sauce – for a rich, savory base
- 1 tablespoon light soy sauce – adds balanced saltiness
- 1 teaspoon sugar – balances the flavors
- 2 teaspoons dark soy sauce – gives the sauce a deeper color
- ½ teaspoon sesame oil – adds a subtle nutty aroma
Vegetables & Aromatics:
- 3 tablespoons neutral oil (divided) – for stir-frying
- 2 cloves garlic, finely chopped – adds a robust flavor
- 1 medium onion, cut into wedges – provides sweetness and texture
- 1 tablespoon Shaoxing wine (optional) – adds authentic flavor
- ½ bell pepper (any color), cut into 1-inch pieces – adds a mild sweetness
- 1 stalk celery, thinly sliced on an angle – provides crunch
- 1 teaspoon freshly ground black pepper – for additional flavor
For Thickening:
- 1½ teaspoons cornstarch mixed with 2 tablespoons water – creates a cornstarch slurry for thickening the sauce
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a bowl, combine sliced chicken, water, cornstarch, oil, oyster sauce, and black pepper.
- Rub the marinade into the chicken until it’s well-coated. Let it marinate for 10-15 minutes. This step helps tenderize the chicken and enhances its flavor.
Step 2: Prepare the Sauce
- In a small bowl, mix together the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil.
- Stir until the sugar dissolves, then set the sauce aside for later.
Step 3: Sear the Chicken
- Heat a wok or large skillet over high heat until smoking.
- Add 2 tablespoons of oil, then arrange the marinated chicken in a single layer.
- Sear for 2-3 minutes until the chicken turns golden and is about 80-90% cooked. Remove it from the wok and set aside.
Step 4: Stir-Fry the Vegetables
- Without cleaning the wok, reduce the heat to medium and add 1 tablespoon of oil.
- Sauté the garlic and onion for about 20 seconds, just until aromatic.
- Pour in the Shaoxing wine around the edges of the wok to add depth.
- Add the bell pepper and celery, stirring for another 30 seconds.
Step 5: Add the Sauce & Finish the Dish
- Pour in the prepared sauce mixture and stir to coat the vegetables.
- Let the sauce simmer for 15-20 seconds.
- Stir up the cornstarch slurry and drizzle it into the wok while stirring constantly. Allow the sauce to thicken to a gravy-like consistency.
- Return the seared chicken to the wok and toss everything until the chicken is coated in the thickened sauce.
Step 6: Adjust & Serve
- Taste the sauce and make any adjustments: add dark soy sauce for a deeper color, more cornstarch slurry if too thin, or more chicken stock if too thick.
- Serve your Black Pepper Chicken hot, garnished with freshly cracked black pepper and green onions if desired.
Cooking Tips & Variations
- Choosing the Right Pepper: Freshly ground black pepper is key to getting that authentic, bold flavor. Avoid pre-ground pepper if possible.
- Using Dark and Light Soy Sauce: Dark soy sauce adds color and depth, while light soy sauce balances saltiness.
- Vegetable Options: While bell pepper and celery are traditional, you can also add snap peas, carrots, or broccoli for more variety.
- Making it Gluten-Free: Substitute light and dark soy sauce with gluten-free tamari.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 9 g |
| Protein | 20 g |
| Fat | 15 g |
| Sodium | 742 mg |
| Potassium | 475 mg |
| Vitamin A | 541 IU |
| Vitamin C | 23 mg |
| Iron | 1 mg |
Frequently Asked Questions
What’s the Difference Between Black Pepper and White Pepper?
Both come from the same plant, but black pepper has a stronger aroma and more complexity due to its outer layer, which is retained during processing. White pepper has a milder, simpler heat and is often used in lighter dishes.
Can I Make Black Pepper Chicken Ahead of Time?
Yes, you can prepare and marinate the chicken in advance. Simply store the marinated chicken in the fridge for up to 24 hours. The sauce can also be prepared and refrigerated separately for up to 3 days.
Is This Recipe Spicy?
Black pepper adds a mild spice and floral heat without overpowering the dish. You can adjust the spice level by adding more or less pepper to taste.
Final Thoughts
Black Pepper Chicken is a delightful, flavor-packed dish that’s easy enough for beginners and satisfying for seasoned cooks. The floral heat of black pepper, combined with tender chicken and savory sauce, makes it a perfect meal to add to your cooking repertoire. Whether you’re cooking for family or a quick solo meal, this recipe brings Chinese takeout comfort straight to your table.
Enjoy your cooking adventure, and feel free to share any tips or modifications you discover!
