Black Pepper Chicken is one of those dishes that’s bold, savory, and incredibly satisfying. Juicy, tender chicken coated in a rich black pepper sauce—what’s not to love? Despite how impressive it looks, this recipe is surprisingly simple and easy to make at home. With just a few basic ingredients and a hot pan, you’ll have a restaurant-quality dish on the table in no time. I guarantee it!
Black Pepper Chicken (3-4 servings)
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts (or chicken thighs)
- 2-3 green onions, divided
- 3 cloves garlic
- 2 tsp grated ginger
- 1/2 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 3 tbsp neutral-tasting oil, divided
- 1 tsp toasted sesame oil
- 1/2 tsp black pepper, plus more if needed
Marinade:
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1/2 tsp white pepper (or black pepper)
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp neutral oil (such as canola, grape seed, vegetable oil, etc.)
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1/2 tbsp sugar
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- 1 tsp chicken bouillon powder
- 5 tbsp water
- 1 tbsp cornstarch
Instructions:
MARINATE CHICKEN
Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
PREP VEGETABLES
1. Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5cm) pieces.
2. Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons).
3. Cut the onion and bell peppers into bite-sized pieces.
MAKE THE SAUCE
In a small container, add all the sauce ingredients and mix well. Set aside.
MAKE BLACK PEPPER CHICKEN
1. In a large wok (or pan), heat 2 tablespoons of oil over high heat. Once it’s nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 to 2 minutes or until the bottom turns beautifully golden brown. Flip and stir-fry for 3 minutes, or until the chicken is fully cooked. Remove from the wok and set aside.
2. In the same wok, add 1 tablespoon of oil and heat over high heat. Add the onion and spread it out. Let it sit for 1 minute or until slightly charred.
3. Add the white parts of green onions, garlic, and ginger. Sauté for 30 seconds or until fragrant.
4. Add the bell peppers and stir-fry for 1 to 2 minutes, or until tender-crisp. Add the chicken back into the wok along with the sauce. Stir-fry for 1 minute or until everything is evenly coated.
5. Turn the heat off. Add the green parts of the green onions, sesame oil, and black pepper. Give it a final mix. (If you’re a big fan of black pepper and want more heat, you can add up to 1 teaspoon.) Serve with hot rice and enjoy!
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Ingredients
1 lb (450g) boneless, skinless chicken breasts (or chicken thighs)
2-3 green onions, divided
3 cloves garlic
2 tsp grated ginger
1/2 yellow onion
1 green bell pepper
1 red bell pepper
3 tbsp neutral-tasting oil, divided
1 tsp toasted sesame oil
1/2 tsp black pepper, plus more if needed
- Marinade:
1/2 tbsp soy sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/2 tsp white pepper (or black pepper)
1/4 tsp baking soda
1 tbsp cornstarch
1 tbsp neutral oil (such as canola, grape seed, vegetable oil, etc.)
- Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce
1/2 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tsp chicken bouillon powder
5 tbsp water
1 tbsp cornstarch
Directions
- Marinate Chicken
- Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage. Cover and marinate in the fridge for 10 minutes.
- Prep Vegetables
- Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5cm) pieces. Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons). Cut the onion and bell peppers into bite-sized pieces.
- Make Sauce
- In a small container, add all the sauce ingredients and mix well. Set aside.
- Make Black Pepper Chicken
- In a large wok (or pan), heat 2 tablespoons of oil over high heat. Once it’s nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 to 2 minutes or until the bottom turns beautifully golden brown. Flip and stir-fry for 3 minutes, or until the chicken is fully cooked. Remove from the wok and set aside.
- In the same wok, add 1 tablespoon of oil and heat over high heat. Add the onion and spread it out. Let it sit for 1 minute or until slightly charred.
- Add the white parts of green onions, garlic, and ginger. Sauté for 30 seconds or until fragrant.
- Add the bell peppers and stir-fry for 1 to 2 minutes, or until tender-crisp. Add the chicken back into the wok along with the sauce. Stir-fry for 1 minute or until everything is evenly coated.
- Turn the heat off. Add the green parts of the green onions, sesame oil, and black pepper. Give it a final mix. (If you’re a big fan of black pepper and want more heat, you can add up to 1 teaspoon.) Serve with hot rice and enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
