Black Pepper Chicken

If you’re craving a dish that’s bold, flavorful, and downright addictive, this Black Pepper Chicken is here to deliver. Imagine tender chicken pieces coated in a savory, slightly sweet, and peppery sauce, paired with crisp-tender celery and onions. The aroma of garlic, ginger, and freshly cracked black pepper fills the kitchen, making it impossible to wait for that first bite. This is one of those recipes that’s both comforting and exciting—perfect for weeknight dinners or a special homemade takeout night. Trust me, you’re going to love this one.

Recipe Origin:

This recipe takes inspiration from Chinese-style black pepper chicken dishes, popular in restaurants for their bold flavors and quick-cooking magic. It brings that same restaurant-quality experience to your home kitchen, but with simple ingredients and clear steps.

Kitchen Tools You’ll Need:

A large mixing bowl for marinating the chicken, a wok or large skillet for cooking, a spatula or wooden spoon for stirring, a small bowl for mixing the cornstarch slurry, and a knife and cutting board for prep.

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Why You’ll Love Black Pepper Chicken

This dish isn’t just chicken—it’s an experience that brings bold flavor, texture, and satisfaction to your plate:

Bold & Flavorful: The black pepper sauce is packed with savory, aromatic, and slightly spicy notes that make every bite irresistible.

Quick & Easy: From prep to plate, this dish comes together fast, making it perfect for busy weeknights or impromptu dinners.

Healthy & Balanced: Tender chicken with crisp vegetables creates a meal that’s both nourishing and filling.

Versatile: Serve it with steamed rice, noodles, or even cauliflower rice for a low-carb option.

Crowd-Pleasing: Adults and kids alike will devour this, and it’s always a hit for homemade takeout nights.

Chef’s Pro Tips for Perfect Results

Use fresh garlic, ginger, and shallots—they really elevate the flavor. Don’t overcook the chicken; high heat ensures a slightly crispy exterior while keeping it juicy inside. Stir the sauce frequently to prevent burning, and add the cornstarch slurry gradually to reach your desired thickness.

Ingredients in Black Pepper Chicken

Here’s what makes this dish shine—it’s simple, bold, and full of layers of flavor:

Chicken Breasts: Tender, protein-packed, and perfectly bite-sized for a balanced, flavorful dish.

Cornstarch: Helps coat the chicken lightly, creating a subtle crispiness when cooked.

Black Pepper: The star of the flavor profile, adding warmth and depth with every bite.

Salt, Garlic Powder & Ginger Powder: Essential seasonings that enhance both the chicken and the sauce.

Celery & Onion: Provide crunch, sweetness, and balance to the savory chicken.

Vegetable Oil: Used for sautéing and creating a glossy, rich sauce.

Fresh Garlic, Ginger & Shallot: Aromatic foundations that infuse the sauce with depth and complexity.

Shaoxing Wine: Adds subtle sweetness and umami notes typical in Chinese cooking.

Oyster Sauce: Provides a savory, slightly sweet, and deeply flavorful base.

Rice Wine Vinegar: Adds brightness and balances the richness of the sauce.

Dark & Light Soy Sauce: Combine for color, depth, and seasoning.

Coarse Black Pepper: Intensifies the peppery kick for a bold, restaurant-quality flavor.

Cornstarch Slurry: Thickens the sauce, giving it a perfect coating that clings to the chicken and vegetables.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s cook this bold, flavorful dish together:

Marinate the Chicken: In a large bowl, toss chicken pieces with cornstarch, black pepper, salt, garlic powder, and ginger powder. Mix well and let sit for 10–15 minutes to absorb the flavors.

Prepare the Vegetables: Chop celery and onion and set aside for later.

Cook the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until lightly browned and nearly cooked through. Remove chicken and set aside.

Make the Sauce: In the same skillet, add garlic, ginger, and shallots. Sauté until fragrant, about 1–2 minutes. Pour in Shaoxing wine, oyster sauce, rice wine vinegar, dark and light soy sauce, and coarse black pepper. Stir to combine and bring to a gentle simmer.

Add Vegetables & Chicken: Return chicken to the skillet and toss with celery and onion. Cook for a few minutes until vegetables are slightly tender but still crisp.

Thicken the Sauce: Mix cornstarch and water to create a slurry. Gradually stir into the skillet, cooking until the sauce thickens and coats the chicken and vegetables beautifully.

Finish & Serve: Taste and adjust seasoning if necessary. Serve hot with steamed rice or noodles, garnished with extra cracked black pepper if desired.

Nutrition Facts

Servings: 2–3
Calories per serving: Approx. 350–400
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Black Pepper Chicken

Steamed Rice: A classic pairing that soaks up the bold, savory sauce.

Noodles: Serve over chow mein or udon noodles for a hearty meal.

Vegetable Side: Lightly sautéed bok choy, broccoli, or snap peas complement the dish beautifully.

As a Takeout Alternative: Plate in a bowl with rice for a homemade version of your favorite restaurant dish.

Presentation Tip: Garnish with a sprinkle of fresh black pepper or chopped green onions to elevate the dish visually and flavor-wise.

Make-Ahead and Storage Tips

You can prep the chicken and vegetables in advance. Store separately in the fridge until ready to cook. Leftovers can be stored in an airtight container for up to 2 days. Reheat gently on the stovetop to maintain texture and flavor.

Variations to Try

Add Heat: Include sliced chili peppers or a dash of chili oil for extra spice.

Vegetable Variations: Add bell peppers, mushrooms, or snap peas for extra color and nutrients.

Low-Sodium Option: Use low-sodium soy sauce and adjust other seasonings accordingly.

Thicker Sauce: Increase cornstarch slurry slightly for a more substantial, glossy coating.

Additional Tips

Prep Ahead: Chop vegetables and mix the cornstarch coating in advance for faster cooking.

Herb Boost: Garnish with fresh cilantro or green onions for a fresh finish.

Balance Flavors: Taste and adjust seasoning before serving for perfect balance between savory, peppery, and slightly sweet notes.

Cooking Tip: High heat ensures the chicken stays juicy while vegetables retain a satisfying crunch.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Yes, thighs are juicier and more forgiving, but breasts keep the dish leaner.

Q2: Can I make this dish ahead of time?
A2: Prep the chicken and vegetables ahead, but cook the sauce fresh for the best texture.

Q3: Can I freeze leftovers?
A3: Yes, but the vegetables may soften when reheated. Freeze the sauce and chicken separately for best results.

Q4: Can I make it spicier?
A4: Add fresh chili slices or increase black pepper to taste.

Q5: Can I serve with rice alternatives?
A5: Absolutely! Cauliflower rice, quinoa, or even noodles work well.

Q6: Can I thicken the sauce differently?
A6: Yes, mix 1 teaspoon of cornstarch with 1 teaspoon of water and stir in slowly.

Q7: Can I use pre-minced garlic and ginger?
A7: Yes, but fresh provides stronger, more aromatic flavor.

Q8: Can I make it gluten-free?
A8: Use tamari or gluten-free soy sauce and ensure oyster sauce is gluten-free.

Q9: Can I add other vegetables?
A9: Yes, bell peppers, snap peas, or mushrooms work beautifully.

Q10: How do I prevent the chicken from overcooking?
A10: Cook over medium-high heat just until golden and slightly underdone, as it will finish cooking in the sauce.

Conclusion

Black Pepper Chicken is bold, flavorful, and packed with texture. Tender chicken coated in a savory, peppery sauce with crisp vegetables creates a dish that’s both satisfying and versatile. Whether served with rice, noodles, or vegetables, this recipe delivers restaurant-quality flavors at home. Easy, quick, and irresistibly delicious, it’s perfect for weeknight dinners, family meals, or a homemade takeout night you’ll want to repeat.

Watch this bold, restaurant-style Black Pepper Chicken come together: