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)
- 1/2 teaspoon salt
- 1/4 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
- 1/4 cup water
For the stir-fry:
- 2 tablespoons oil (vegetable or peanut oil)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 medium onion, sliced
- 1 stalk celery, sliced
- 1/2 medium green bell pepper, chopped
- 1/2 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:
