Black Pepper Chicken: A Flavorful and Easy Stir-Fry Recipe

Black Pepper Chicken is a comforting, savory stir-fry featuring crispy chicken pieces tossed in a rich, peppery sauce with sautéed vegetables, served over a bed of fluffy rice. This dish is inspired by classic Chinese takeout flavors, but making it at home ensures better ingredients and freshness. If you’ve ever hesitated to cook Chinese-style stir-fry from scratch, this recipe is the perfect introduction. It’s simple, requires minimal ingredients, and delivers restaurant-quality results in less than 30 minutes.

Print

Why This Recipe is Perfect for Beginners

• Quick and Easy: This dish is ready in under 30 minutes, making it ideal for busy weeknights.
• Minimal Ingredients: You only need a handful of basic pantry staples like soy sauce, oyster sauce, cornstarch, and black pepper.
• Beginner-Friendly Cooking Techniques: Stir-frying is a fast and forgiving cooking method that doesn’t require advanced skills.
• Better Than Takeout: By making it at home, you can control the flavors, adjust the spice level, and ensure fresh, high-quality ingredients.

Ingredients and Preparation

Chicken Marinade

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons oyster sauce
• 1 ½ teaspoons freshly cracked black pepper
• 1 teaspoon salt
• ½ cup cornstarch
• ⅓ cup vegetable oil

Sauce

• 1 ½ tablespoons oyster sauce
• 3 tablespoons low-sodium soy sauce
• 1 ½ cups low-sodium chicken stock
• 3–4 garlic cloves, minced
• 1 ½ tablespoons freshly grated ginger
• 1 ½ teaspoons freshly cracked black pepper
• 3 tablespoons granulated sugar
• 1 ½ teaspoons cornstarch

Stir-Fry Vegetables

• 1 medium white onion, chopped into bite-size pieces
• 2 ribs celery, chopped
• 1 large red bell pepper, chopped into bite-size pieces

Serving

• 5–6 cups hot cooked white rice

Ingredient Alternatives

• Chicken Substitute: If you prefer, you can use boneless chicken thighs for juicier meat.
• Vegetable Variations: Feel free to add broccoli, carrots, or snap peas for extra crunch and nutrition.
• Soy Sauce Alternative: If you’re watching sodium intake, try coconut aminos or reduced-sodium tamari.
• Cornstarch Substitute: If you don’t have cornstarch, potato starch or arrowroot powder work as substitutes for coating the chicken.

Step-by-Step Instructions

1. Marinate the Chicken

• In a medium bowl, combine the chicken pieces with soy sauce, oyster sauce, black pepper, and salt.
• Let the chicken marinate for at least 10 minutes while you prepare the rest of the ingredients. For deeper flavor, marinate for up to 24 hours in the refrigerator.

2. Prepare the Sauce

• In a small bowl, whisk together the oyster sauce, soy sauce, chicken stock, garlic, ginger, black pepper, sugar, and cornstarch.
• Set the sauce aside until ready to use. This step ensures all the flavors are well combined before adding it to the pan.

3. Coat the Chicken in Cornstarch

• Place the cornstarch in a large bowl or resealable plastic bag.
• Remove the marinated chicken from the bowl, letting any excess marinade drip off, then toss the chicken in the cornstarch until evenly coated.

4. Cook the Chicken

• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add half of the chicken pieces in a single layer, making sure they have enough space to crisp up. Cook for about 5 minutes, flipping once, until golden brown and cooked through.
• Remove the cooked chicken from the pan and repeat with the remaining batch.

5. Stir-Fry the Vegetables

• If needed, add a little more oil to the pan.
• Add the chopped onion, celery, and red bell pepper.
• Stir-fry over medium-high heat for 2–3 minutes until the vegetables soften slightly but still retain a bit of crunch.

6. Combine the Sauce and Chicken

• Give the prepared sauce another quick stir to mix any settled ingredients.
• Pour the sauce over the vegetables and let it simmer for 1–2 minutes until it thickens slightly.
• Add the cooked chicken back to the pan and stir well to coat everything evenly in the sauce.

7. Serve Over Rice

• Spoon the black pepper chicken over hot cooked white rice.
• Garnish with extra black pepper for an added kick.

Beginner Tips and Notes

• How to Ensure Crispy Chicken: Make sure the oil is hot before adding the chicken. If the temperature is too low, the chicken will absorb excess oil and become soggy.
• How to Know When the Chicken is Cooked: The chicken should be golden brown and reach an internal temperature of 165°F (75°C).
• Avoid Overcooking the Vegetables: Stir-fry the veggies just until they’re tender but still slightly crisp for the best texture.
• Adjusting the Spice Level: If you prefer a milder dish, reduce the black pepper to 1 teaspoon. If you want it spicier, add a pinch of red pepper flakes.
• Using a Wok vs. Skillet: A wok is ideal for high-heat cooking, but if you don’t have one, a large skillet works just as well.

Serving Suggestions

• Side Dishes: Pair this dish with a side of steamed bok choy, a fresh cucumber salad, or a simple egg drop soup.
• Rice Alternatives: Try serving this black pepper chicken with brown rice, quinoa, or cauliflower rice for a low-carb option.
• Garnishes: Top with chopped green onions or sesame seeds for added flavor and presentation.

Storage and Reheating Tips

• Refrigeration: Store leftover black pepper chicken in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm leftovers in a skillet over medium heat, adding a splash of chicken stock if needed to loosen the sauce. You can also reheat in the microwave in 30-second intervals.

Why You’ll Love This Recipe

• Satisfying and Flavorful: The bold black pepper sauce coats each crispy bite of chicken, making this dish a crowd-pleaser.
• Quick and Easy: Minimal prep work and a short cooking time mean you can whip up a homemade meal in no time.
• Customizable: Adjust the spice level, swap out the veggies, or add a protein of your choice to suit your taste.

Conclusion

Black Pepper Chicken is a fantastic beginner-friendly recipe that brings restaurant-quality flavors to your home kitchen. It’s simple, quick, and highly customizable, making it a great addition to your weekly meal rotation. Whether you’re looking to impress your family or just craving a delicious stir-fry, this dish is a must-try. Give it a go, and let us know how it turns out for you. Have any favorite variations? Share your tips and experiences in the comments below. Happy cooking!