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Pepper Chicken Recipe

Ultimate Black Pepper Chicken Recipe (Easy 30-Minute)

  • Author: basmer
  • Total Time: 40
  • Yield: 4 1x

Description

This ultimate black pepper chicken recipe delivers restaurant-quality flavors in just 30 minutes! Tender, velveted chicken pieces are stir-fried with crisp vegetables in an aromatic black pepper sauce that’s bold, savory, and absolutely addictive. Skip the expensive takeout and create this authentic Chinese-American dish using simple ingredients you likely have in your pantry.

Ingredients

Scale
  • For the Chicken:
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon light soy sauce
  • 1 teaspoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon baking soda
  • 1 tablespoon neutral oil (for marinating)
  • For the Black Pepper Sauce:
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons freshly cracked black pepper (coarse grind)
  • For Stir-Frying:
  • 3 tablespoons neutral oil (divided)
  • 1 large white onion, sliced into strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 celery stalks, sliced diagonally
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, sliced (for garnish)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine chicken pieces with cornstarch, light soy sauce, Shaoxing wine, baking soda, and 1 tablespoon oil. Mix thoroughly until each piece is well-coated. Let marinate for 20 minutes at room temperature.
  2. Prepare the Sauce: In a small bowl, whisk together oyster sauce, both soy sauces, sugar, and chicken broth until sugar dissolves. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Set both aside.
  3. Prep Black Pepper: Crack black pepper fresh using a mortar and pestle or coarse pepper mill setting. Set near cooking area.
  4. Cook the Chicken: Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat. Add marinated chicken in a single layer, sear undisturbed for 2 minutes, then stir-fry 2-3 minutes until golden brown. Transfer to a plate.
  5. Stir-Fry Aromatics: In the same pan, add remaining 1 tablespoon oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
  6. Add Vegetables: Add onion strips and stir-fry for 1 minute. Add bell peppers and celery, stir-fry for 2 minutes until crisp-tender.
  7. Add Black Pepper: Add freshly cracked black pepper and stir for 30 seconds to release aromatic oils.
  8. Create Sauce: Pour in sauce mixture and bring to a simmer. Stir cornstarch slurry and slowly drizzle into sauce while stirring constantly. Sauce should thicken within 30 seconds.
  9. Combine and Serve: Return cooked chicken to pan and toss for 1-2 minutes until heated through and evenly coated. Remove from heat, garnish with green onions, and serve hot over steamed jasmine rice.

Notes

  • Chicken Choice: Thighs stay more tender than breasts, but both work well. Cut into uniform pieces for even cooking.
  • Fresh Black Pepper: This is crucial for authentic flavor. Pre-ground pepper won’t deliver the same aromatic impact.
  • Baking Soda Secret: Don’t skip this! It’s the key to restaurant-style tender chicken.
  • Heat Management: Medium-high heat prevents burning while ensuring proper searing.
  • Make-Ahead: Chicken can be marinated up to 24 hours ahead. Vegetables can be prepped 1 day in advance.
  • Storage: Keeps 4 days refrigerated, 3 months frozen. Reheats beautifully with a splash of broth.
  • Substitutions: Tamari for gluten-free, vegetarian stir-fry sauce instead of oyster sauce for vegetarian version.
  • Prep Time: 25
  • Cook Time: 15
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese-American

Nutrition

  • Serving Size: 1
  • Calories: 285
  • Sugar: 4
  • Sodium: 720
  • Fat: 15
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 26
  • Cholesterol: 95

Keywords: black pepper chicken, black pepper chicken recipe, Chinese chicken, stir fry chicken, takeout copycat, easy chicken recipe, 30 minute dinner, Chinese American, restaurant style, homemade takeout

Find it online: https://recipesmolly.com/black-pepper-chicken-recipe/