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–+ servings
Close-up of stir-fried Black Pepper Chicken pieces coated in a dark black pepper sauce with sautéed onions, red bell peppers, and green bell peppers in a serving bowl.

black pepper chicken

Restaurant-quality Black Pepper Chicken made at home in just 10 minutes! Tender chicken, bold black pepper flavor, and a glossy sauce that rivals your favorite takeout. Includes Uncle Chen’s secret pepper trick for extra depth.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating 15 minutes
Total Time 38 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Boneless chicken thighs - Cut into bite-sized pieces
  • 1 tablespoon Soy sauce - For marinating chicken
  • 1 tablespoon Shaoxing wine - Or dry sherry substitute
  • 1 teaspoon Sesame oil
  • 1 tablespoon Cornstarch - For coating chicken
  • 1 tablespoon Dark soy sauce
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Oyster sauce - Or mushroom sauce for vegetarian
  • 1 teaspoon Sugar
  • ½ cup Chicken stock - Or vegetable broth
  • 1 teaspoon Cornstarch - For slurry
  • 2 teaspoon Water - To mix with cornstarch
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced
  • 1 medium Yellow onion - Sliced
  • 1 medium Bell pepper - Sliced
  • 2 Green onions - Chopped
  • 1 teaspoon Coarsely ground black pepper
  • ½ teaspoon Whole black peppercorns - For blooming
  • ¼ teaspoon White pepper - Optional, for extra heat

Equipment

  • 1 Large skillet / wok (Needs to get very hot for searing)
  • 1 Sharp knife (For evenly cutting chicken)
  • 3–4 Small bowls (For sauce and prep ingredients)
  • 1 Wooden spoon / wok spatula (For stir-frying and tossing)
  • 1Set Measuring spoons & cups (For accurate ratios)

Method
 

  1. Prep chicken with marinad
    Raw chicken pieces marinating in soy sauce with garlic and chili flakes in a wooden bowl, stirred with a wooden spoon.
  2. Mix sauces and cornstarch slurry
    Soy sauce mixture with a whisk in a ceramic bowl, alongside a small wooden bowl of honey and a whisk on a wooden surface.
  3. Cook chicken in hot pan
    Golden brown chicken pieces pan-fried in a skillet, garnished with fresh herbs and cooked in a light pepper sauce.
  4. Stir-fry aromatics and veggies with pepper
  5. Add sauce, slurry, and finish with green onions
    Close-up of chopped onions and red bell peppers being sautéed in a skillet with freshly ground black pepper and oil being drizzled in.

Nutrition

Serving: 250gCalories: 230kcalCarbohydrates: 15gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 700IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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