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black pepper chicken recipe
Ben Carraoli

Black Pepper Chicken Recipe

When I first tried this black pepper chicken recipe, I couldn’t believe how fast and flavorful it was. It gave me that restaurant-style stir-fry vibe without the cost or long wait. I used fresh, juicy chicken and crisp veggies, and the black pepper sauce turned out heavenly—spicy, rich, and just the right amount of heat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 310
Ingredients Method

Ingredients
  

  • Boneless chicken breasts or thighs 1 lb – I prefer thighs for juicier bites, but breasts work well too.
  • Fresh garlic 3 cloves, minced – Adds a deep savory layer.
  • Fresh ginger 1 tablespoon, grated – For a sharp, clean heat.
  • Bell pepper 1, thinly sliced – I like using red or yellow for a sweet crunch.
  • Celery stalks 2, chopped – Brings texture and a subtle earthy note.
  • Onion 1 small, sliced – Adds sweetness as it cooks.
  • Regular soy sauce 2 tablespoons – For that salty umami punch.
  • Dark soy sauce 1 tablespoon – Gives a deeper color and richness.
  • Oyster sauce 1 tablespoon – Adds sweetness and depth.
  • Sugar 1 teaspoon – Just enough to balance the savory flavors.
  • Cornstarch 2 teaspoons – Helps tenderize the meat and thicken the sauce.
  • Shaoxing wine 1 tablespoon – Brings in that classic Chinese stir-fry aroma.
  • Chicken broth ¼ cup – Helps make the sauce silky and flavorful.
  • Freshly cracked black pepper 1 tablespoon – The star of the show. Use freshly cracked for the best kick.

Method
 

  1. Start by slicing your chicken into bite-sized pieces. In a bowl, combine it with soy sauce, cornstarch, sugar, and Shaoxing wine. Let it sit while you prepare the other ingredients. This quick marination makes the chicken tender and flavorful.
  2. In a small bowl, mix the regular soy sauce, dark soy sauce, oyster sauce, chicken broth, and black pepper. Give it a good stir until the sugar dissolves. This bold mixture is where all the flavor comes from.
  3. Heat your wok until it’s hot and smoking. Add a little oil and sear the chicken in batches. Don’t overcrowd the pan. Sear until the chicken turns golden and then set it aside on a plate.
  4. In the same wok, add more oil and stir-fry the ginger and garlic until fragrant. Then toss in the onion, bell pepper, and celery. Cook them for 2-3 minutes, just until they begin to soften but still keep some crunch.
  5. Pour your prepared sauce into the wok and let it bubble for a minute. Once it thickens slightly, add the cooked chicken back in. Toss everything until evenly coated and hot. Your kitchen will smell amazing!