If you are craving a bold and flavorful stir-fry that will satisfy your taste buds with a perfect balance of heat and savory depth, then this Black Pepper Chicken Recipe is exactly what you need. This dish marries tender chicken pieces with the vibrant crunch of bell peppers and onions, all enveloped in a rich, peppery sauce that delivers a wonderful kick. Whether you are cooking for your family or impressing guests, this recipe brings a restaurant-quality meal right to your own kitchen in just about 30 minutes.
Ingredients You’ll Need
Getting the ingredients lined up for this Black Pepper Chicken Recipe is both straightforward and rewarding. Each component plays a critical role, whether it’s adding a punch of spice, a splash of umami, or a lovely texture contrast. Prepare to gather your spices and sauces carefully, as they form the heart of the dish’s signature flavor.
- 350 grams boneless, skinless chicken thighs or breast: Choose thighs for juicier meat and more flavor or breast for a leaner option.
- 1 bell pepper (red or green), thinly sliced: Adds sweetness, crunch, and vibrant color to your dish.
- 1 onion, thinly sliced: Provides natural sweetness and a soft texture that complements the chicken.
- 2 cloves garlic, minced: Gives the dish a fragrant and aromatic base taste.
- 2 tablespoons neutral cooking oil: Essential for stir-frying without overpowering the flavors.
- 2 teaspoons cornstarch: Used in the marinade to tenderize chicken and help thicken the sauce.
- 1 teaspoon sesame oil: Adds a layer of nutty complexity to both the marinade and sauce.
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin): A touch of sweetness and depth often found in Chinese cooking.
- 1 tablespoon regular soy sauce: The salty backbone of the marinade.
- 1/2 teaspoon freshly ground or coarse black pepper: Delivers the signature spicy bite.
- 1 teaspoon black pepper: An extra boost of pepper flavor sprinkled in the sauce.
- 1 tablespoon light soy sauce: Adds a bright, savory saltiness to the sauce.
- 1 teaspoon dark soy sauce: Provides color and an earthy richness to the dish.
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce): Brings a sweet and savory dimension that rounds out the flavor.
- 1 tablespoon Shao Xing wine (or mirin): Reintroduces a slightly sweet alcoholic note enhancing complexity.
- 1 teaspoon cornstarch or potato starch: Thickens the stir fry sauce for a glossy finish.
- 3 tablespoons water or low sodium chicken broth: Helps dissolve starch and creates the perfect sauce consistency.
- 2 teaspoons sesame oil: Added at the end to maintain the delicate aroma.
How to Make Black Pepper Chicken Recipe
Step 1: Marinate the Chicken
Begin by tossing the chicken pieces in a bowl with 2 teaspoons of cornstarch, 1 teaspoon of sesame oil, 2 teaspoons of Shao Xing wine, 1 tablespoon of regular soy sauce, and 1/2 teaspoon of freshly ground black pepper. This simple marinade not only tenderizes the chicken but also infuses it with foundational flavors that make every bite delicious. Let the chicken sit for at least 15 minutes to soak up all the goodness.
Step 2: Prepare the Stir Fry Sauce
While the chicken marinates, whisk together all the stir fry sauce ingredients. This includes 1 teaspoon of black pepper, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 3 tablespoons of oyster sauce, 1 tablespoon of Shao Xing wine, 1 teaspoon of cornstarch, and 3 tablespoons of water or chicken broth. Make sure the cornstarch dissolves fully to guarantee a perfectly silky sauce later on.
Step 3: Cook the Chicken
Heat 2 tablespoons of neutral cooking oil in your skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through with a slight golden-brown crust, approximately 5 to 7 minutes. Once done, remove the chicken from the pan and set it aside to rest for a moment while you prepare the vegetables.
Step 4: Stir-Fry Vegetables
Using the same skillet, add a little more oil if necessary. Toss in the minced garlic first, stirring until fragrant but not burnt, then add the thinly sliced onions and bell peppers. Cook these until they are tender but still maintain some crispness, about 3 to 4 minutes. This quick cooking preserves the fresh texture and sweetness of the vegetables, balancing the dish beautifully.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the skillet, throwing it back in with the vibrant veggies. Pour your prepared sauce over everything and stir continuously. The cornstarch in the sauce will thicken as it cooks, coating the chicken and vegetables evenly in a lustrous, peppery glaze. This step takes about 2 to 3 minutes and is when the dish really comes alive with flavor.
Step 6: Final Touch and Serve
Remove the skillet from heat and drizzle the remaining 2 teaspoons of sesame oil over the top to add that last layer of aromatic warmth. Serve your Black Pepper Chicken hot, ideally over steamed rice or alongside your favorite noodles for a satisfying, complete meal.
How to Serve Black Pepper Chicken Recipe
Garnishes
For that extra wow factor, sprinkle a handful of freshly chopped green onions or coriander leaves over the top. Some toasted sesame seeds can also add a lovely nutty crunch and make your dish look as gorgeous as it tastes. These easy garnishes elevate both texture and presentation.
Side Dishes
Black Pepper Chicken pairs wonderfully with fluffy steamed jasmine rice or fragrant brown rice to soak up the sauce. If you’re aiming for something lighter, try serving it with stir-fried noodles or even a simple cucumber salad dressed in rice vinegar to complement the richness of the dish.
Creative Ways to Present
If you’re entertaining, consider plating this Black Pepper Chicken Recipe in small, individual lettuce cups for a fresh and fun finger-food experience. Alternatively, serve it family-style in a large, colorful serving bowl alongside an array of vegetable sides and steamed rice to encourage a communal, inviting dinner atmosphere.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Black Pepper Chicken can be safely stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool the dish completely before sealing it up to maintain the best flavors and texture.
Freezing
You can freeze this dish for longer storage. Place the cooled Black Pepper Chicken in a freezer-safe container and freeze for up to 2 months. When planning to freeze, separate the chicken and vegetables from rice or noodles, as they reheat differently.
Reheating
To reheat, use a skillet over medium heat to warm the chicken and veggies gently, adding a splash of water or chicken broth to loosen the sauce if needed. This method helps preserve the chicken’s tenderness and the sauce’s consistency much better than microwaving.
FAQs
Can I use chicken breast instead of thighs for this Black Pepper Chicken Recipe?
Absolutely! Chicken breast works fine if you prefer leaner meat. Just be careful not to overcook it, as breast meat can dry out faster than thighs. Adjust cooking time to ensure it remains juicy and tender.
What can I substitute if I don’t have Shao Xing wine?
If Shao Xing wine is not available, Japanese mirin or even a splash of dry sherry or white wine can do the trick. The goal is to add a touch of sweetness and complexity, so choose a substitute that complements the other flavors well.
How spicy is this Black Pepper Chicken Recipe?
This recipe delivers a warm and zesty heat primarily from freshly ground black pepper, which tends to be more aromatic and less intense than chili peppers. You can easily adjust the amount of pepper to suit your desired spice level.
Can I make this recipe vegetarian or vegan?
Yes! Swap the chicken for tofu or tempeh for a plant-based version. Opt for vegetarian oyster sauce or hoisin sauce, and be sure your soy sauces are vegan-friendly. The bold black pepper flavors still shine through wonderfully.
What’s the best way to achieve that glossy sauce coating on the chicken?
The key is the cornstarch slurry in the sauce. Whisking the cornstarch fully into the liquid before adding it to the wok ensures the sauce thickens smoothly and clings beautifully to every piece of chicken and vegetable.
Final Thoughts
This Black Pepper Chicken Recipe is a delightful dish packed with bold flavors and quick, satisfying prep that anyone can master in their own kitchen. It’s perfect for a busy weeknight or a casual dinner with friends. Once you try it, you’ll find yourself coming back to this peppery, savory goodness again and again!
Print
Black Pepper Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This Black Pepper Chicken recipe features tender, marinated chicken stir-fried with colorful bell peppers and onions, coated in a savory, slightly spicy black pepper sauce. With a balance of fragrant Shao Xing wine, soy sauces, and oyster sauce, this quick and flavorful dish is perfect served over steamed rice or noodles for a satisfying meal in just 30 minutes.
Ingredients
Chicken Marinade
- 350 grams boneless, skinless chicken thighs or breast
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons Shao Xing wine (or substitute with Japanese mirin)
- 1 tablespoon regular soy sauce
- 1/2 teaspoon freshly ground or coarse black pepper
Vegetables
- 1 bell pepper (red or green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
Stir Fry Sauce
- 1 teaspoon cornstarch or potato starch
- 3 tablespoons water or low sodium chicken broth
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 3 tablespoons oyster sauce (or hoisin sauce or vegetarian stir fry sauce)
- 1 tablespoon Shao Xing wine (or mirin)
- 1 teaspoon black pepper
- 2 teaspoons sesame oil
Cooking Oil
- 2 tablespoons neutral cooking oil
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 2 teaspoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons Shao Xing wine, 1 tablespoon regular soy sauce, and 1/2 teaspoon freshly ground or coarse black pepper. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together 1 teaspoon cornstarch or potato starch, 3 tablespoons water or low sodium chicken broth, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 3 tablespoons oyster sauce, 1 tablespoon Shao Xing wine, 1 teaspoon black pepper, and 2 teaspoons sesame oil until the cornstarch is fully dissolved. Set this sauce aside.
- Cook the Chicken: Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry, stirring frequently, until they are cooked through and lightly browned on the edges, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if necessary. Add the minced garlic, thinly sliced onions, and bell peppers. Stir-fry the vegetables until they are tender-crisp, which should take about 3 to 4 minutes, allowing them to retain slight crunch and vibrant color.
- Combine and Thicken the Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the pre-mixed stir fry sauce over the chicken and veggies. Stir continuously to evenly coat all ingredients until the sauce thickens and becomes glossy, which will take about 2 to 3 minutes.
- Serve: Remove from heat and serve immediately. This dish pairs wonderfully with steamed rice or noodles for a complete meal.
Notes
- Marinating the chicken enhances its tenderness and flavor. You can marinate longer than 15 minutes for deeper flavor.
- Adjust the amount of black pepper depending on your spice preference; freshly ground black pepper works best.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian stir fry sauce instead of oyster sauce.
- Use a wok or large skillet to ensure even cooking and proper stir-frying technique.
- Shao Xing wine can be replaced with Japanese mirin as a non-alcoholic alternative with a hint of sweetness.
