Black Pepper Chicken Recipe
This black pepper chicken features tender chicken stir-fried with bell peppers and onion in a savory, peppery sauce. It's quick, flavorful, and ideal for weeknight dinners.
4 Servings
Ingredients
For the Chicken Marinade:
- 12 oz boneless skinless chicken breast or thighs, thinly sliced
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil e.g., vegetable, canola, or avocado oil
- 2 teaspoons oyster sauce
- 1/2 teaspoon coarsely ground black pepper
For the Sauce:
- 1/2 cup low-sodium chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sesame oil
For Cooking:
- 3 tablespoons neutral oil divided
- 2 cloves garlic finely chopped
- 1 medium onion cut into wedges
- 1 tablespoon Shaoxing wine
- 1/2 bell pepper any color, cut into 1-inch pieces
- 1 stalk celery sliced on an angle
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water slurry
Instructions
Marinate the Chicken
- In a medium mixing bowl, combine the sliced chicken, water, cornstarch, oil, oyster sauce, and ground black pepper. Mix thoroughly, ensuring the chicken is evenly coated and has absorbed most of the liquid. Let it marinate at room temperature for 10 minutes while preparing the other ingredients.
Prepare the Sauce
- In a small bowl or measuring cup, combine the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Stir well until fully blended, then set aside.
Sear the Chicken
- Heat 2 tablespoons of neutral oil in a wok or large skillet over high heat until the oil is shimmering and the pan is very hot. Add the marinated chicken in a single layer. Allow it to sear, turning as needed, until the chicken is opaque and lightly browned on the outside, approximately 2–3 minutes. Remove the chicken from the pan and set aside. It should be about 80–90% cooked.
Stir-Fry the Aromatics
- Without cleaning the pan, reduce the heat to medium. Add the remaining 1 tablespoon of oil, followed by the chopped garlic and onion wedges. Stir-fry for approximately 20 seconds until fragrant. Add the Shaoxing wine around the edge of the wok to deglaze the pan, allowing it to sizzle and release the flavorful bits stuck to the surface.
Add the Vegetables and Pepper
- Incorporate the chopped bell pepper and sliced celery, along with the remaining teaspoon of ground black pepper. Stir-fry for an additional 30 seconds to slightly soften the vegetables while retaining their crisp texture.
Add the Sauce and Thicken
- Pour the prepared sauce into the wok and stir well to combine with the vegetables. Allow the sauce to come to a light simmer. Stir the cornstarch slurry again (as it may settle), and gradually pour it into the simmering sauce while stirring constantly. Let the sauce cook for about 10–15 seconds, or until it has thickened to a gravy-like consistency.
Finish the Dish
- Return the seared chicken and any accumulated juices to the wok. Stir to coat the chicken thoroughly in the sauce. Continue cooking for another 1–2 minutes until the chicken is fully cooked and everything is evenly combined. Adjust the sauce if necessary: add a splash of dark soy sauce for deeper color, more slurry for a thicker consistency, or additional chicken stock or water to thin it out slightly.
Serve
- Serve immediately with steamed jasmine rice or your preferred side.
Notes
To make this Black Pepper Chicken recipe gluten-free, replace the light soy sauce and dark soy sauce with gluten-free tamari. Ensure the oyster sauce used is certified gluten-free (some brands contain wheat), and double-check that your chicken stock is also gluten-free. With these substitutions, the dish will maintain its rich flavor while being safe for gluten-sensitive diets.