Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese-American
Ingredients: 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces); 2 tbsp low-sodium soy sauce; 6 garlic cloves (minced); 1 cup cornstarch; ⅓ cup vegetable oil (for frying); 2 large onions (roughly chopped); 1 large red bell pepper (cut into ½-inch pieces); 2 tsp Sichuan peppercorn powder (optional); 2 tsp freshly ground black pepper; ⅓ cup oyster sauce; ¼ cup low-sodium soy sauce; 1 tsp dark soy sauce; ¼ cup Shaoxing wine (or substitute with rice vinegar or dry sherry); 2 tsp sesame oil

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Looking for something quick, flavorful, and downright satisfying? Black Pepper Chicken might just become your new favorite stir-fry. It’s bold. It’s savory. And the best part? It’s super easy to make at home. With juicy chicken, crisp veggies, and a punchy black pepper sauce, this dish tastes just like your favorite Chinese takeout—but even better.

Whether you’re a kitchen rookie or a seasoned pro, this guide will show you step-by-step how to whip up this restaurant-quality dish in just 30 minutes. Let’s get cooking!

Recipe At a Glance

Time Breakdown:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings:

Makes enough for 4 hearty portions.
Need more? Just double the ingredients. Pro tip: Fry the chicken in batches so it crisps up evenly.

Skill Level:

Easy. Even if you’re just starting out, you’ve got this!

Tools You’ll Need:

A wok or big skillet (nonstick works best)
Mixing bowls
Tongs or a spatula
Measuring cups and spoons

No wok? No problem. A heavy-bottomed skillet works like a charm.

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken thighs (cut into bite-sized chunks)
2 tbsp low-sodium soy sauce
6 garlic cloves (minced)
1 cup cornstarch
⅓ cup vegetable oil (for frying)

Veggies:

2 large onions (chopped)
1 red bell pepper (cut into chunks)

Sweet & Peppery Sauce:

2 tsp Sichuan peppercorn powder (optional)
2 tsp freshly ground black pepper (or more if you love heat)
⅓ cup oyster sauce
¼ cup low-sodium soy sauce
1 tsp dark soy sauce (adds color, but skip if you don’t have it)
¼ cup Shaoxing wine (swap with dry sherry or rice vinegar if needed)
2 tsp sesame oil (for that final touch)

Let’s Talk Swaps:

Chicken options: Thighs are juicy heaven, but chicken breast works too. Just tenderize it with a pinch of baking soda beforehand.
Peppercorn powder: Can’t find it? Just double up on freshly ground black pepper.
Wine substitutes: No Shaoxing wine? Use dry sherry or even rice vinegar instead.
Oil: Stick to neutral oils like canola or avocado.

Step-by-Step Instructions

1. Marinate the Chicken

Toss the chicken with soy sauce and minced garlic in a bowl.
Coat the pieces with cornstarch. You’re going for a light coating—it’ll give you that crispy, golden crust when fried.

Quick Tip: Let the chicken sit for 10 minutes while you prep the veggies and sauce.

2. Mix the Sauce

In a small bowl, whisk all the sauce ingredients until smooth.
Give it a taste. Love spicy? Toss in more black pepper.

Heads-Up: Forgetting to mix the cornstarch properly can leave lumps… and no one wants lumpy sauce.

3. Fry Up the Chicken

Heat your oil in a wok or skillet over high heat.
Fry the chicken in batches (don’t crowd the pan!). Cook about 3–4 minutes per side until golden and crispy.
Transfer to a plate lined with paper towels.

What to Look For: Crispy edges and a nice golden color. That’s your perfect chicken.

4. Sauté the Veggies

If the wok’s dry, add a splash of oil.
Stir-fry the onions and bell peppers on high heat for a minute. You want them just tender but still crisp.

Pro Tip: High heat keeps those veggies vibrant and crunchy—don’t overcook!

5. Bring It All Together

Add the chicken back to the wok.
Pour in your sauce and stir till everything’s coated.
Drizzle sesame oil on top. That’s the magic touch!

How to Know It’s Ready: The sauce should thicken and stick to the chicken and veggies like a delicious glaze.

6. Serve It Up

Spoon your piping hot Black Pepper Chicken over fluffy white rice or noodles. Trust me, this dish needs a good carb companion.

Make It Yours

Adjust the Heat:

Like it mild? Halve the black pepper.
Want it to pack a punch? Toss in chili flakes or fresh chilies.

Veggie Options:

No bell peppers? Swap in zucchini or snap peas.
Want something hearty? Add broccoli or carrots.

Dietary Tweaks:

Gluten-Free: Use tamari instead of soy sauce. Check your oyster sauce label.
Vegan: Sub the chicken with tofu or seitan, and swap oyster sauce for mushroom stir-fry sauce.

Storage & Reheating

Got leftovers? Lucky you.

Store in the fridge for 3–4 days in an airtight container.
Freeze for up to 3 months.

To Reheat:

In the microwave: Heat on high for about a minute.
On the stove: Toss in a pan with a splash of water to loosen the sauce.

So there you have it—Black Pepper Chicken that’s quick, easy, and packed with flavor. Perfect for busy weeknights or when you’re just craving a little takeout-style comfort food. Try it out, and let me know how it turns out!