Go Back
–+ servings
Black Pepper Chicken

Savory Black Pepper Chicken: Easy Dinner Delight

A quick and easy Black Pepper Chicken stir-fry with tender chicken and vibrant veggies, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Chicken breasts can be substituted.
  • 2 tablespoons Cornstarch Essential for marinating.
For the Flavor Base
  • 3 tablespoons Soy Sauce Tamari is a gluten-free alternative.
  • 2 tablespoons Shaoxing Wine (or Dry Sherry) Mix water with vinegar if unavailable.
  • 1 teaspoon Ground White Pepper Swap for black pepper for a stronger flavor.
  • 1 teaspoon Salt Adjust according to taste.
For Cooking
  • 2 tablespoons Vegetable Oil Canola or peanut oil can be used.
  • 3 cloves Garlic Minced for maximum flavor.
  • 1 tablespoon Ginger Minced.
For the Vegetables
  • 1 medium Onion Sliced.
  • 1 bell pepper Bell Pepper Any variety is suitable.
  • 2 stalks Green Onions For garnish.
For the Sauce
  • 2 tablespoons Oyster Sauce Omit for vegetarian version.
  • 1 tablespoon Honey (or Brown Sugar) Maple syrup can be used as vegan option.
  • 1 cup Chicken Broth Vegetable broth is a substitute for vegetarian.
  • 1 tablespoon Freshly Ground Black Pepper Adjust according to spice preference.
  • 1 teaspoon Sesame Oil Skip if allergic.

Equipment

  • Wok or skillet
  • Mixing Bowl
  • Whisk
  • Spatula or tongs

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine chicken thighs with soy sauce, Shaoxing wine, cornstarch, ground white pepper, and salt. Stir well and marinate for at least 30 minutes.
  2. Whisk together soy sauce, oyster sauce, honey, Shaoxing wine, cornstarch, chicken broth, freshly ground black pepper, and sesame oil in a separate bowl. Set aside.
  3. Heat a wok over medium-high heat and add vegetable oil. Once shimmering, add the marinated chicken. Stir-fry for 3-4 minutes until fully cooked.
  4. In the same wok, add more oil if needed, then toss in garlic and ginger, stir-frying for 30 seconds. Add sliced onion and bell pepper, cooking for 2-3 minutes until tender.
  5. Pour the sauce into the wok with the vegetables and stir constantly, bringing it to a gentle simmer for 1-2 minutes to thicken.
  6. Return the chicken to the wok, tossing everything together until coated in sauce. Cook for another 1-2 minutes and serve hot over rice or noodles, garnished with green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For optimal searing, avoid overcrowding the pan. Adjust spice levels to taste and feel free to mix in additional vegetables.

Tried this recipe?

Let us know how it was!