If you crave a flavorful and aromatic dish that brings a perfect balance of heat, umami, and savory goodness, this Black Pepper Chicken Recipe is an absolute must-try. Tender chicken pieces are tossed in a lively black pepper sauce enriched with soy and oyster sauces, fresh vegetables, and a touch of Shaoxing wine, resulting in a dish that is both comforting and exciting. Whether you’re cooking for family or impressing friends, this recipe combines straightforward ingredients and quick steps to deliver restaurant-quality flavors right at your kitchen table.

Ingredients You’ll Need

Thin slices of light brown cooked chicken lie scattered in the center of a large dark metal pan, with small bubbles of oil sizzling around them, showing some parts browned and slightly crispy. The chicken pieces have a slightly uneven texture and are spread in an irregular shape, while the pan surface shows signs of use and heat with a rough, darkened texture. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

The magic behind this Black Pepper Chicken Recipe lies in its simple yet essential ingredients. Each component has been carefully selected to enhance the dish’s taste, texture, and vibrant color. You don’t need fancy items — just thoughtful basics that come together beautifully.

12 ounces boneless skinless chicken breast or thighs: Provides tender, juicy protein that absorbs the marinade flavors perfectly.
3 tablespoons water: Helps tenderize the chicken in the marinade without added heaviness.
1 teaspoon cornstarch: Binds the marinade to the chicken and later thickens the sauce.
1 teaspoon neutral oil: Such as vegetable or canola oil — great for stir-frying with a clean flavor.
2 teaspoons oyster sauce: Brings a savory, slightly sweet depth that stands out in the sauce.
1/2 teaspoon coarsely ground black pepper: The star seasoning that gives the dish its signature spicy kick.
1/2 cup low sodium chicken stock: Adds moisture and richness to the sauce without overpowering.
1 tablespoon oyster sauce: Used again for layering the intense umami flavor.
1 tablespoon light soy sauce: Adds saltiness and brightness, enhancing the dish’s complexity.
1 teaspoon sugar: Balances the savory and spicy notes with a hint of sweetness.
2 teaspoons dark soy sauce: Provides color and an earthy depth to the sauce.
1/2 teaspoon sesame oil: Imparts a subtle nutty aroma that rounds out the flavors.
3 tablespoons neutral oil (divided): For searing the chicken and stir-frying the aromatics and vegetables.
2 cloves garlic (finely chopped): Offers pungency and warmth to the base of the dish.
1 medium onion (cut into wedges): Adds sweetness and texture.
1 tablespoon Shaoxing wine: A fabulous ingredient that brings a mellow, fragrant acidity.
1/2 bell pepper (any color, cut into 1-inch pieces): Gives fresh crunch and beautiful color.
1 stalk celery (thinly sliced on an angle): Contributes a mild bitterness and crispness.
1 teaspoon coarsely ground black pepper: Added again to punch up the signature spice.
1 1/2 teaspoons cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce to a luscious finish.

How to Make Black Pepper Chicken Recipe

Step 1: Marinate the Chicken

Start by giving your chicken a tasty soak. Combine the sliced chicken with water, cornstarch, oil, oyster sauce, and half of the black pepper. Use your hands to rub everything together so the chicken absorbs all those flavors. Let it rest for about 10 minutes — this step tenderizes the meat and ensures every bite is packed with peppery goodness.

Step 2: Prepare the Sauce Mix

While the chicken marinates, mix the chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil in a small bowl. This carefully balanced sauce will become the glossy coating that elevates the dish, blending savory, sweet, and tangy notes.

Step 3: Sear the Chicken

Heat your wok over high heat until it’s smoking hot. Add 2 tablespoons of oil then lay the chicken pieces in a single layer. Sear the chicken quickly until they’re opaque on all sides — just a couple of minutes. Don’t fully cook the chicken here because it will finish cooking later in the sauce. Remove the chicken and set aside carefully to keep that caramelized texture intact.

Step 4: Cook the Aromatics

Without cleaning the wok, lower the heat to medium and add another tablespoon of oil. Toss in the garlic and onion wedges, stir-frying briskly for 20 seconds until fragrant. Add the Shaoxing wine around the wok’s edge to lift any browned bits — it enhances the dish’s complexity with a pop of acidity and aroma.

Step 5: Add Vegetables and Black Pepper

Now it’s time for the bell pepper and celery to join the party along with the remaining teaspoon of black pepper. Stir-fry everything for about 30 seconds, ensuring the vegetables stay crisp and vibrant while melding their flavors with the pepper’s heat.

Step 6: Simmer the Sauce

Pour in the sauce mixture you prepared earlier. Scrape the wok’s sides with your spatula to deglaze and release all those savory bits. Let the sauce come to a gentle simmer, promising a rich and flavorful base for the chicken to bathe in.

Step 7: Thicken the Sauce and Combine

Stir the cornstarch slurry one last time and drizzle it into the simmering sauce while stirring constantly. Watch as the sauce thickens to a perfect gravy-like consistency in just 10 to 15 seconds. Return the chicken along with any collected juices to the wok, tossing everything together until the chicken pieces are thoroughly coated and tenderly cooked through.

Step 8: Final Adjustments

This is your moment to tweak. Want your sauce darker? Add a splash more dark soy sauce. Sauce too thin? Pour in more slurry. Too thick? Add chicken stock or water to loosen it up. When you’ve found your perfect balance, it’s time to serve.

How to Serve Black Pepper Chicken Recipe

A dark grey plate holds a stir-fry with three main layers: the first layer is golden brown cooked chicken pieces, scattered unevenly across the plate; the second layer has glossy, soft white onion chunks with a slight brown tint from cooking, placed in between the chicken; the third layer consists of bright red and green bell pepper slices adding color contrast, mixed fully with the chicken and onions. The dish has a slight shine from sauce coating everything. The plate sits on a beige cloth with black and white fringed edges, all on a wooden table. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate the Black Pepper Chicken Recipe further. Sprinkle some finely sliced green onions or chopped cilantro on top for color and a fresh herbal note. A few toasted sesame seeds also add a delightful crunch and nuttiness that pair wonderfully with the sauce’s depth.

Side Dishes

This dish sings brightest alongside simple steamed jasmine or basmati rice, allowing the bold sauce to shine. You can also serve it with fried rice, noodles, or even a crisp vegetable stir-fry for a complete, satisfying meal experience.

Creative Ways to Present

For a fun twist, serve the black pepper chicken over a bed of buttery mashed potatoes or roasted root vegetables to soak up every drop of sauce. Another idea is to stuff it inside warm pita pockets with fresh cucumber slices and a drizzle of cooling yogurt sauce for a fusion-inspired treat your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken Recipe keeps well in the fridge for up to 3 days in an airtight container. The flavors mellow slightly, making it just as delicious when enjoyed the next day. Just give it a quick stir before reheating if the sauce has settled.

Freezing

If you want to freeze your black pepper chicken, place it in a freezer-safe container or bag, sealing well to protect against freezer burn. It will keep for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge for the best texture.

Reheating

To reheat, warm the chicken gently in a skillet over medium heat, adding a splash of water or chicken stock if the sauce has thickened too much. You can also microwave it covered for a couple of minutes, stirring halfway through to ensure even heating and keep the chicken tender.

FAQs

Can I use chicken thighs instead of breasts in this Black Pepper Chicken Recipe?

Absolutely! Chicken thighs work beautifully thanks to their higher fat content, which keeps the dish juicy and flavorful. Just slice them similarly to breasts for even cooking.

How spicy is this Black Pepper Chicken Recipe?

The spice level centers around black pepper’s warm heat, which is more aromatic than fiery. You can easily adjust the amount of black pepper to suit your preference, adding more for an extra kick.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar mixed with a pinch of sugar works as a good substitute to maintain that lovely depth and slight acidity.

Is this recipe gluten-free?

The recipe can be gluten-free if you use gluten-free soy sauce and oyster sauce options. Always check labels carefully if you are serving someone with gluten intolerance.

Can I make this dish vegetarian or vegan?

While the traditional Black Pepper Chicken Recipe relies on chicken and oyster sauce, you can swap the chicken for firm tofu or seitan and use mushroom-based or vegan oyster sauce for a similar umami flavor.

Final Thoughts

This Black Pepper Chicken Recipe is a delight to make and a joy to eat. It’s full of vibrant flavors and textures that come together effortlessly, making it one of those dishes you’ll want to keep coming back to. So grab your wok, gather your ingredients, and dive into this exciting home-cooked meal — your taste buds will thank you!