Black Pepper Chicken is a bold and flavorful stir-fry dish that features tender chicken thighs, colorful vegetables, and a punchy pepper sauce. It’s inspired by Chinese takeout but made with fresh ingredients and ready in less than 30 minutes.
Why You’ll Love This Recipe
I love how this dish balances savory, spicy, and slightly sweet flavors. The freshly ground black pepper creates a warm heat that builds with every bite, while the vegetables stay crisp and vibrant. It’s perfect when I want something quick, delicious, and satisfying without relying on takeout. I also enjoy how easily I can switch up the ingredients based on what’s in my kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon cornstarch
For the sauce:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- ¼ cup water
For the stir-fry:
- 2 tablespoons oil (vegetable or peanut oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ medium onion, sliced
- 1 stalk celery, sliced
- ½ medium green bell pepper, chopped
- ½ medium red bell pepper, chopped
Directions
- I marinate the chicken by combining it with Shaoxing wine, salt, white pepper, and cornstarch. I let it sit while prepping the rest.
- I mix the sauce ingredients in a small bowl: soy sauces, oyster sauce, sugar, black pepper, and water.
- I heat oil in a wok over high heat, then sear the chicken until browned and just cooked through. I take it out and set it aside.
- I add garlic and ginger to the same wok, followed by onion, celery, and bell peppers. I stir-fry them until just tender.
- I return the chicken to the wok, pour in the sauce, and toss everything together until well coated and the sauce thickens slightly.
- I serve it hot over freshly steamed rice.
Servings and timing
This recipe makes 3 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I like using chicken breast instead of thighs when I want something lighter.
Sometimes I add mushrooms, snap peas, or broccoli to the mix for extra crunch.
When I’m craving more heat, I toss in some chili flakes or sliced fresh chili.
For a vegetarian option, I’ve used firm tofu in place of the chicken and it works beautifully.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to refresh the sauce. The microwave also works when I need something fast, though I prefer the texture from stovetop reheating.
FAQs
What type of black pepper works best?
I use freshly ground black pepper—coarse if I want a stronger kick. Pre-ground works in a pinch, but it doesn’t have the same bold aroma or flavor.
Can I use chicken breast instead of thighs?
Yes, I do this often when I want a leaner dish. I just make sure not to overcook it to keep the meat juicy.
What’s a good substitute for Shaoxing wine?
Dry sherry is the closest match. If I don’t have that, I sometimes leave it out or use a splash of rice vinegar for a different kind of tang.
How do I make this gluten-free?
To make it gluten-free, I use tamari instead of soy sauce and make sure the oyster sauce and cornstarch I use are labeled gluten-free.
Can I meal prep this recipe?
Yes, it’s great for meal prep. I store it in portions with rice in the fridge, and it reheats really well for lunches throughout the week.
Conclusion
Black Pepper Chicken is one of my favorite stir-fries when I want something bold, satisfying, and easy to make. The peppery sauce clings to every bite of chicken and vegetable, making each mouthful deeply flavorful. Whether I’m cooking for myself or meal prepping for the week, this dish always hits the spot.
Black Pepper Chicken
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Description
Black Pepper Chicken is a bold and flavorful Chinese-inspired stir-fry recipe made with juicy chicken thighs, vibrant bell peppers, and a punchy black pepper sauce. Ready in just 25 minutes, this easy homemade takeout dish is perfect for quick weeknight dinners or meal prep.
Ingredients
For the chicken and marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Shaoxing wine (or dry sherry)
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon cornstarch
For the sauce:
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- ¼ cup water
For the stir-fry:
- 2 tablespoons oil (vegetable or peanut oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ medium onion, sliced
- 1 stalk celery, sliced
- ½ medium green bell pepper, chopped
- ½ medium red bell pepper, chopped
Instructions
- In a bowl, mix chicken with Shaoxing wine, salt, white pepper, and cornstarch. Let it marinate while you prep the rest.
- In a small bowl, combine all sauce ingredients: soy sauces, oyster sauce, sugar, black pepper, and water.
- Heat oil in a wok over high heat. Add chicken and sear until browned and just cooked through. Remove and set aside.
- Add garlic and ginger to the wok, followed by onion, celery, and bell peppers. Stir-fry until vegetables are slightly tender but still crisp.
- Return the chicken to the wok, pour in the sauce, and toss everything until well coated and the sauce thickens.
- Serve hot over steamed rice.
Notes
- Use chicken breast for a leaner option—just be careful not to overcook.
- Add chili flakes or sliced fresh chili for more heat.
- Swap in mushrooms, snap peas, or broccoli for added texture and nutrition.
- Firm tofu makes a great vegetarian substitute.
- Store leftovers in the fridge for up to 3 days. Reheat on the stovetop with a splash of water for best texture.
Details:
