I love making this Black Pepper Chicken (Chinese Takeout Style) at home because it delivers that bold, savory flavor I usually crave from Chinese takeout, but it’s fresher and surprisingly simple. Tender chicken, crisp peppers, and a glossy black pepper sauce come together in just minutes for a satisfying, restaurant-style meal right in my own kitchen.
Ingredients
For the chicken:
1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil (optional)
For the sauce:
1 tablespoon oyster sauce (or mushroom oyster sauce for vegan)
1 tablespoon soy sauce
1 tablespoon dark soy sauce (optional, for color)
1 tablespoon rice vinegar (or Chinese black vinegar)
½ tablespoon sugar
1–2 teaspoon coarse ground black pepper (adjust to taste)
¼ cup water or low-sodium chicken broth
For the stir-fry:
1 tablespoon neutral oil (such as canola or peanut oil)
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2–3 cloves garlic, minced
1 teaspoon ginger, minced (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I marinate the chicken by tossing it with soy sauce, cornstarch, and sesame oil. I let it sit for about 10–15 minutes while I prepare the vegetables and mix the sauce.
Next, I combine all the sauce ingredients in a small bowl and stir well until everything is fully blended. I set it aside so it’s ready to go.
Then I heat the neutral oil in a wok or large skillet over high heat. I add the marinated chicken and cook it for about 5–6 minutes, stirring occasionally, until it’s browned and fully cooked through. I remove the chicken from the pan and set it aside.
In the same pan, I sauté the garlic, onion, and bell peppers for about 1–2 minutes. I like to keep the vegetables slightly crisp for texture.
After that, I return the chicken to the pan and pour in the prepared sauce. I toss everything together and stir-fry for another 1–2 minutes, until the sauce thickens slightly and coats the chicken and vegetables in a glossy finish.
Finally, I serve it hot over steamed rice or noodles. Sometimes I garnish it with sliced scallions or sesame seeds for extra flavor and texture.
Servings and Timing
This recipe serves 2 to 3 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
I like adding mushrooms, snap peas, or baby corn when I want extra vegetables and texture.
For a vegetarian version, I swap the chicken for firm tofu and use mushroom oyster sauce.
Sometimes I use thinly sliced beef or shrimp instead of chicken, keeping the same marinade and sauce for a different but equally delicious result.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer to warm it in a skillet over medium heat for a few minutes until heated through. If the sauce has thickened too much, I add a small splash of water or broth to loosen it. I can also reheat it in the microwave in short intervals, stirring in between for even heating.
FAQs
Can I make this dish less spicy?
I simply reduce the amount of black pepper to suit my taste. I can start with 1 teaspoon and add more if needed after tasting the sauce.
Can I use chicken breast instead of thighs?
Yes, I use either chicken breast or thighs. Thighs stay juicier, but breast works well if I avoid overcooking it.
What type of black pepper works best?
I prefer using freshly coarse ground black pepper because it gives the sauce a stronger aroma and more authentic flavor.
Can I prepare this ahead of time?
I sometimes marinate the chicken and mix the sauce a few hours ahead, keeping both in the refrigerator. When I’m ready to cook, the process goes even faster.
What can I serve with Black Pepper Chicken?
I usually serve it over steamed white rice, fried rice, or noodles. I also enjoy pairing it with simple stir-fried greens or a light cucumber salad.
Conclusion
I find this Black Pepper Chicken to be one of the easiest ways to recreate a classic Chinese takeout favorite at home. It’s quick, flavorful, and versatile enough to adapt to whatever ingredients I have on hand. Whenever I’m craving something savory, bold, and comforting, this recipe is one I happily return to again and again.
📖 Recipe:
Black Pepper Chicken (Chinese Takeout Style)
- Total Time: 25 minutes
- Yield: 2–3 servings
- Diet: Low Lactose
Description
A bold and savory Chinese takeout-style Black Pepper Chicken made with tender chicken, crisp bell peppers, and a glossy black pepper sauce. This quick and flavorful stir-fry is perfect for busy weeknights and tastes even better than takeout.
Ingredients
1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil (optional)
1 tbsp oyster sauce (or mushroom oyster sauce)
1 tbsp soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp rice vinegar (or Chinese black vinegar)
½ tbsp sugar
1–2 teaspoon coarse ground black pepper
¼ cup water or low-sodium chicken broth
1 tbsp neutral oil (canola or peanut oil)
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2–3 cloves garlic, minced
1 tsp ginger, minced (optional)
Instructions
- In a bowl, marinate the chicken with soy sauce, cornstarch, and sesame oil. Let sit for 10–15 minutes.
- In a separate small bowl, mix oyster sauce, soy sauce, dark soy sauce, rice vinegar, sugar, black pepper, and water or broth. Stir well and set aside.
- Heat neutral oil in a wok or large skillet over high heat. Add the marinated chicken and cook for 5–6 minutes until browned and fully cooked. Remove from pan and set aside.
- In the same pan, sauté garlic, ginger (if using), onion, and bell peppers for 1–2 minutes until slightly crisp.
- Return the cooked chicken to the pan. Pour in the prepared sauce and toss well.
- Stir-fry for 1–2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Serve hot over steamed rice or noodles. Garnish with sliced scallions or sesame seeds if desired.
Notes
Adjust black pepper to control the spice level.
Chicken thighs remain juicier, but breast works well if not overcooked.
Freshly coarse ground black pepper provides the best flavor.
Add mushrooms, snap peas, or baby corn for extra texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. ⅓ recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
