Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 tablespoon soy sauce (low-sodium if desired); 1 tablespoon dry sherry (or Shaoxing wine); 1 tablespoon cornstarch; freshly cracked black pepper (to taste); 1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces); ½ cup low-sodium chicken stock; 2 tablespoons dry sherry (or Shaoxing wine); 1 tablespoon oyster sauce; 3 tablespoons soy sauce (low-sodium if desired); 1 tablespoon granulated sugar; 1 tablespoon cornstarch; 2 teaspoons coarsely ground black pepper (more or less to taste); 2 tablespoons avocado oil (or other neutral-flavored oil), divided; ½ cup chopped white onion (approximately 1 small onion); ½ cup chopped green bell pepper (approximately 1 medium bell pepper); ½ cup chopped red bell pepper (approximately 1 medium bell pepper); ¼ cup chopped celery (approximately 1 large rib)

Jump to Recipe

Introduction

Black Pepper Chicken is a quick and flavorful stir-fry dish that combines tender chicken with vibrant vegetables and a bold, peppery sauce. Perfect for a weeknight dinner, it offers a satisfying balance of savory, sweet, and spicy notes.

The image shows a close-up of a cooked dish in a black cast iron skillet, featuring three main layers: the first layer consists of browned, tender chicken pieces with a golden crust, scattered throughout the skillet. The second layer has chunks of green and red bell peppers with a shiny, slightly soft texture, mixed evenly among the chicken. The third layer shows small bits of cooked onions and sliced green onions sprinkled on top, adding a fresh green pop against the warm colors. The dish is coated lightly with a glossy, slightly oily sauce, with visible black pepper seasoning giving a speckled texture. The skillet sits on a white marbled surface with a blue and white striped cloth partially visible at the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon dry sherry (or Shaoxing wine)
1 tablespoon cornstarch
Freshly cracked black pepper
1 ½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tablespoon avocado oil (or other neutral-flavored oil)
½ cup low-sodium chicken stock
2 tablespoons dry sherry (or Shaoxing wine)
1 tablespoon oyster sauce
3 tablespoons soy sauce (low-sodium if desired)
1 tablespoon granulated sugar
1 tablespoon cornstarch
2 teaspoons coarsely ground black pepper (more or less to taste)
1 tablespoon avocado oil (or other neutral-flavored oil)
½ cup chopped white onion (approximately 1 small onion)
½ cup chopped green bell pepper (approximately 1 medium bell pepper)
½ cup chopped red bell pepper (approximately 1 medium bell pepper)
¼ cup chopped celery (approximately 1 large rib)

Instructions

Step 1: In a medium mixing bowl, combine 1 tablespoon soy sauce, 1 tablespoon dry sherry, 1 tablespoon cornstarch, and plenty of freshly cracked black pepper. Whisk until fully incorporated.
Step 2: Add the chicken pieces to the marinade and toss or stir until all pieces are well coated. Set aside and let marinate for 10 to 15 minutes.
Step 3: Meanwhile, in another bowl, whisk together ½ cup chicken stock, 2 tablespoons dry sherry, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon cornstarch, and 2 teaspoons coarsely ground black pepper. Set the sauce mixture aside.
Step 4: Heat 1 tablespoon avocado oil in a large skillet over high heat until hot and shimmering.
Step 5: Add the marinated chicken in one even layer, avoiding overlap where possible. Sear the chicken for 30 seconds or until the undersides are lightly browned.
Step 6: Flip the chicken pieces and sear the other side for 20 seconds.
Step 7: Stir the chicken and continue cooking until all sides are lightly browned. Transfer the chicken to a large plate and set aside.
Step 8: Reduce heat to medium-high and add the remaining 1 tablespoon avocado oil to the skillet. Heat until oil is hot and shimmering.
Step 9: Add the chopped onion, green bell pepper, red bell pepper, and celery. Stir to combine and sauté for 60 seconds, stirring occasionally.
Step 10: Pour the prepared sauce into the skillet and stir. Allow the sauce to simmer and thicken for about 15 to 30 seconds.
Step 11: Return the chicken to the skillet, stirring to coat the meat and vegetables evenly with the sauce.
Step 12: Serve the black pepper chicken hot, spooning any extra sauce from the pan over the top. Enjoy with your choice of side dishes.

Tips & Variations

For added heat, increase the amount of black pepper or sprinkle in some crushed red pepper flakes.
Substitute chicken thighs for a juicier, more flavorful option.
Swap the bell peppers for other vegetables like snap peas or broccoli for different textures.
Use Shaoxing wine if available for a more authentic flavor, or substitute with dry sherry.

Storage

Store leftover black pepper chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat until heated through, adding a splash of water or chicken stock to loosen the sauce if needed. Avoid microwaving to maintain texture.

How to Serve

Two white bowls sit on a white marbled surface, each filled with two layers: the bottom layer is a bed of fluffy white rice, and the top layer is a mix of cooked chicken pieces and colorful vegetables including red and green bell peppers and chopped onions, all coated in a glossy sauce and sprinkled with chopped green onions. The chicken pieces are browned and slightly charred, adding texture contrast. Near the bowls are two clear glasses filled with a light yellow beverage, a pair of wooden chopsticks rests beside the bowls, and small pieces of green onions are scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper texture. If using frozen chicken, thaw completely before marinating and cooking.

What can I serve with black pepper chicken?

This dish pairs well with steamed rice, fried rice, or noodles, and a side of stir-fried or steamed vegetables to balance the flavors.