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Black Pepper Chicken Recipe

Black Pepper Chicken

iamwinfred
Bold, savory, and addictive, this Black Pepper Chicken features tender chicken pieces coated in a fragrant, glossy black pepper sauce made with garlic, ginger, soy sauce, and oyster sauce. Ready in just 30 minutes using simple pantry staples, it delivers restaurant-quality flavor at a fraction of the price — perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 320 kcal

Equipment

  • Large wok or skillet Cast iron wok recommended for best heat retention
  • Sharp knife For cutting chicken and vegetables
  • Cutting board
  • Mixing bowls For marinating chicken and mixing sauce
  • Mortar and pestle Or use a sealed bag with a rolling pin to crack peppercorns
  • Pepper grinder (optional) Alternative to mortar and pestle
  • Measuring spoons
  • Spatula or wooden spoon

Ingredients
  

Chicken & Marinade

  • 1.5 lbs boneless chicken thighs or breasts 680g, cut into 1.5-inch bite-sized pieces; thighs preferred for juiciness
  • 1 tbsp soy sauce for marinade
  • 1 tbsp cornstarch creates a light coating to help sauce cling

Black Pepper

  • 3 tbsp whole black peppercorns freshly cracked coarse; divided — 1 tbsp for sauce, 2 tbsp added at the end

Aromatics & Vegetables

  • 4 garlic cloves minced
  • 1 tbsp fresh ginger peeled and minced
  • 1 medium onion sliced into thin half-moons
  • 1 bell pepper cut into bite-sized chunks; any color
  • 2 green onions cut into 2-inch pieces; white and green parts separated

Sauce

  • 2 tbsp soy sauce remaining, for sauce
  • 1 tbsp oyster sauce adds umami depth; substitute hoisin or mushroom sauce for vegetarian
  • 1 tbsp dark soy sauce adds color, depth, and a hint of sweetness
  • 0.5 cup chicken broth 120ml
  • 1 tsp sugar balances the heat and saltiness
  • 0.5 tsp sesame oil added to sauce for aroma

For Cooking

  • 2 tbsp vegetable oil divided; 1 tbsp for chicken, 1 tbsp for aromatics

Instructions
 

  • Cut chicken into uniform 1.5-inch pieces, pat dry with paper towels, then toss with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Set aside to marinate for 10 minutes.
  • Using a mortar and pestle (or a sealed bag and rolling pin), crack 3 tbsp whole peppercorns into a coarse texture — not a fine powder. Set aside.
  • Mince garlic and ginger; slice onion, bell pepper, and green onions (keeping white and green parts separate). In a small bowl, whisk together chicken broth, remaining 2 tbsp soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and 1 tbsp cracked pepper; set aside.
  • Heat wok over high heat until smoking, add 1 tbsp oil, then sear chicken in a single layer for 2 minutes per side until golden. Remove to a plate (it will finish cooking later).
  • Add remaining 1 tbsp oil to the wok, stir-fry garlic, ginger, and white parts of green onions for 30 seconds, then add onion and bell pepper and cook for 3–4 minutes until crisp-tender.
  • Return chicken to the wok, pour in the sauce, and add remaining 2 tbsp cracked pepper; toss to coat and cook 3–4 minutes until the sauce thickens and clings to the chicken. Stir in green onion tops, taste for seasoning, and serve immediately.

Notes

  • Use freshly cracked pepper: Pre-ground pepper lacks the aromatic oils that make this dish shine — always crack whole peppercorns.
  • Don't overcrowd the pan: Cook chicken in batches if needed so it sears rather than steams.
  • Chicken thighs vs. breasts: Thighs stay juicier at high heat; if using breast, watch closely to avoid overcooking.
  • Adjust the heat: Start with 2 tbsp cracked pepper for a milder version, or go up to 4 tbsp for bold pepper lovers.
  • No oyster sauce? Substitute hoisin sauce, or use extra soy sauce plus a pinch of sugar. For vegetarian, use mushroom oyster sauce.
  • Sauce too thin? Mix 1 tsp cornstarch with 1 tbsp cold water and stir in. Too thick? Add a splash of chicken broth.
  • Mise en place is essential: Stir-frying moves fast — have every ingredient prepped and near the stove before you start cooking.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
  • Reheating: Add a splash of chicken broth when reheating on the stovetop to revive the sauce.
  • Meal prep tip: Ingredients can be prepped up to 24 hours in advance; cook fresh for best texture.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 12gProtein: 35gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 850mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 60mgCalcium: 4mgIron: 12mg
Keyword 30 minute meal, black pepper chicken, Chinese chicken recipe, easy weeknight dinner, stir fry chicken
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