Black Pepper Chicken
This black pepper chicken is a fast stir-fry with tender chicken, crisp peppers, onion, garlic, ginger, and a glossy peppery sauce. Serve it with rice or noodles for a weeknight dinner that tastes bold without being hard
- Total time
- 32 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 12mChinese-AmericanMain Course
Black pepper chicken is a takeout-style stir-fry built around one simple idea: freshly ground black pepper brings heat, fragrance, and depth. It is not fiery like chile sauce. It is warm, savory, and a little sharp in a very good way.
The key is to cut the chicken into small, even pieces and cook it quickly in a hot pan. A short cornstarch marinade helps the chicken stay tender and gives the sauce something to cling to.
This version uses chicken thighs because they stay juicy, but chicken breast also works if you cook it carefully. Have all the ingredients ready before you turn on the stove. Stir-frying moves fast.
01What you'll need
Ingredients
19 items · 4 servings
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 tablespoon low-sodium soy sauce, for the marinade
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons cornstarch, for the marinade
- 1/3 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce, for the sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons coarsely ground black pepper, plus more to taste
- 1 teaspoon cornstarch, for the sauce
- 1/2 teaspoon toasted sesame oil
- 1 1/2 tablespoons neutral oil, such as canola or avocado oil, divided
- 1 medium yellow onion, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- Cooked rice or noodles, for serving, optional
02How to make it
Step-by-step
1. Marinate the chicken
Put the chicken in a medium bowl. Add 1 tablespoon low-sodium soy sauce, Shaoxing wine, and 2 teaspoons cornstarch. Stir until the chicken is evenly coated. Let it sit for 10 to 15 minutes while you prep the vegetables and sauce.
2. Mix the sauce
In a small bowl, whisk together the chicken broth, 2 tablespoons low-sodium soy sauce, oyster sauce, rice vinegar, sugar, black pepper, 1 teaspoon cornstarch, and sesame oil. Whisk until the cornstarch dissolves. This prevents lumps later.
3. Heat the pan
Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. The pan is ready when the oil looks shiny and moves easily when you tilt the pan.
4. Brown the chicken
Add the chicken in a single layer. Cook for 2 to 3 minutes without stirring too much, so it can brown. Stir and cook 2 to 3 minutes more, until the chicken is mostly cooked through. Transfer it to a plate.
5. Stir-fry the vegetables
Add the remaining 1/2 tablespoon oil to the pan. Add the onion, green bell pepper, and red bell pepper. Stir-fry for 2 to 3 minutes, until the vegetables are bright and still a little crisp.
6. Add the aromatics
Add the garlic and ginger. Stir for about 30 seconds, just until fragrant. Do not let the garlic brown deeply, or it may taste bitter.
7. Simmer the sauce
Return the chicken and any juices on the plate to the pan. Stir the sauce once more, then pour it in. Cook, stirring often, for 1 to 2 minutes, until the sauce bubbles and turns glossy. The chicken should reach 165°F in the center.
8. Taste and serve
Taste the sauce. Add a little more black pepper if you want a stronger pepper flavor. Serve hot with cooked rice or noodles, if using.
03From our kitchen
Cook's tips
- Make-ahead: Cut the chicken and vegetables up to 1 day ahead. Store them in separate airtight containers in the refrigerator. Mix the sauce up to 2 days ahead and whisk it again before using.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.
- Freezing: The cooked chicken freezes well for up to 2 months, but the bell peppers will soften after thawing. For the best texture, freeze the chicken and sauce without the peppers if you are meal prepping.
- Chicken swap: Chicken breast works, but it cooks faster and can dry out. Cut it evenly and remove it from the pan as soon as it is mostly cooked.
- Vegetable swaps: Try broccoli florets, snap peas, mushrooms, zucchini, or celery. Keep the pieces small so they cook quickly.
- No oyster sauce: Use hoisin sauce for a sweeter flavor, or use a vegetarian mushroom stir-fry sauce. Taste before adding extra sugar because these sauces vary in sweetness and saltiness.
Cook's note
For the strongest flavor, use freshly cracked black pepper rather than pre-ground pepper from a shaker. Coarse pepper gives the dish a gentle crunch and a clearer aroma.
04Frequently asked
Questions & answers
Can I make black pepper chicken less spicy?
Yes. Use 3/4 teaspoon black pepper in the sauce, then add more at the end if needed. Freshly ground pepper can taste stronger than pre-ground pepper.
Can I use chicken breast instead of thighs?
Yes. Use the same amount of boneless, skinless chicken breast and cut it into small pieces. Stir-fry it just until cooked through, because breast meat dries out more easily than thighs.
Why is my sauce not thickening?
The cornstarch may have settled at the bottom of the bowl. Always whisk the sauce again right before adding it to the hot pan. The sauce also needs to bubble for about 1 minute to thicken.
Is black pepper chicken gluten-free?
Not as written, because most soy sauce and oyster sauce contain wheat. To make it gluten-free, use gluten-free tamari and a gluten-free oyster sauce or mushroom stir-fry sauce.
What should I serve with black pepper chicken?
Steamed jasmine rice, brown rice, fried rice, or noodles all work well. For a lighter plate, serve it with cauliflower rice or extra stir-fried vegetables.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat16 g
- 21%
- Saturated Fat3 g
- 15%
- Cholesterol133 mg
- 44%
- Sodium713 mg
- 31%
- Total Carbohydrate13 g
- 5%
- Dietary Fiber2 g
- 7%
- Total Sugars5 g
- Protein30 g
- 60%
- Vitamin D0 mcg
- 0%
- Calcium45 mg
- 3%
- Iron1.8 mg
- 10%
- Potassium570 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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