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Black Pepper Chicken Recipe: Bold Chinese Stir-Fry

Black pepper chicken stir-fry in wok with vegetables and savory sauce
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Bold Chinese-inspired stir-fry with tender chicken pieces coated in savory black pepper sauce. Quick, flavorful, and perfect over rice for an easy weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 medium onion, cut into chunks
  • 1 medium bell pepper, cut into chunks
  • 3 green onions, cut into 2-inch pieces

Instructions

  1. In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch. Mix well and let marinate 10-15 minutes. While chicken marinates, prepare sauce and chop vegetables.
  2. In a small bowl, whisk together 2 tablespoons soy sauce, dark soy sauce, oyster sauce, 1 tablespoon Shaoxing wine, sugar, sesame oil, chicken broth, and black pepper. In separate small bowl, mix 2 teaspoons cornstarch with 2 tablespoons water. Set both aside.
  3. Heat 1 tablespoon vegetable oil in wok or large skillet over high heat until shimmering. Add chicken in single layer and cook 5-6 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Remove and set aside.
  4. Add remaining oil to wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
  5. Add onion and bell pepper. Stir-fry 2-3 minutes until slightly softened but still crisp.
  6. Return chicken to wok. Pour in black pepper sauce and toss to coat. Add cornstarch slurry and stir constantly for 30-45 seconds until sauce thickens and becomes glossy.
  7. Add green onions and toss for 30 seconds. Serve immediately over steamed rice.

Notes

  • Use freshly ground black pepper for best flavor. Pre-ground pepper won’t give the same bold taste.
  • Don’t overcrowd the wok or chicken will steam instead of sear. Cook in batches if needed.
  • High heat is essential for proper stir-frying and getting that restaurant-quality texture.
  • Chicken thighs stay more tender and flavorful, but breasts work perfectly too.
  • Cool completely within 2 hours of cooking before refrigerating to ensure food safety.

Nutrition

Find it online: https://www.benefitiany.com/black-pepper-chicken/