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)
1/2 tbsp sugar
1–2 tsp coarse ground black pepper
1/4 cup water or low-sodium chicken broth
1 tbsp neutral oil (canola or peanut oil)
1/2 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. 1/3 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
