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Black Pepper Chicken Recipe

A quick and flavorful Black Pepper Chicken Recipe featuring tender chicken strips stir‑fried in a bold, peppery sauce—perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 350 kcal

Ingredients
  

For the Chicken Marinade:

  • 1½ lbs boneless skinless chicken thighs, cut into 1″ strips
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • ½ tsp sesame oil
  • ½ tsp freshly ground black pepper

For the Black Pepper Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp rice vinegar
  • 1 tsp granulated sugar
  • 1½ tsp freshly ground black pepper
  • 1 tsp cornstarch
  • ¼ cup chicken broth or water

Vegetables & Aromatics:

  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 ″ piece fresh ginger julienned
  • 2 scallions cut into 1″ pieces

Oil for Stir‑Frying:

  • 2 –3 tbsp vegetable or peanut oil

Instructions
 

  • Marinate the Chicken: In a bowl, combine chicken strips with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Refrigerate for 20–60 minutes.
  • Prepare the Sauce: Whisk together all sauce ingredients in a small bowl; set aside.
  • Heat the Wok: Over high heat, add 1 tbsp oil. When shimmering, add chicken in a single layer. Sear undisturbed for 2–3 minutes, then stir‑fry until almost cooked through (2–3 more minutes). Transfer to a plate.
  • Cook the Aromatics & Vegetables: Add remaining oil, then sauté garlic and ginger for 30 seconds until fragrant. Add onion and bell peppers; stir‑fry 2–3 minutes until just tender‑crisp.
  • Combine & Finish: Return chicken to the wok. Stir sauce to recombine, pour over contents, and toss continuously until sauce thickens (~2 minutes). Stir in scallions, then remove from heat.
  • Serve Immediately: Plate over steamed rice, noodles, or cauliflower rice.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
  • Variations: Swap chicken for tofu, beef, or mushrooms. Add broccoli florets or snow peas for extra veggies.
  • Heat Level: For more spice, add ¼–½ tsp red chili flakes with the pepper.