Bold, peppery, and bursting with flavor, black pepper chicken is a classic stir-fry dish that delivers the perfect balance of savory, slightly sweet, and aromatic spice. With tender, bite-sized chicken coated in a rich sauce and complemented by crisp vegetables, this dish is ideal for a quick and satisfying meal.
Ingredient Breakdown
Each ingredient plays a crucial role in bringing out the best flavors and textures in this dish. The chicken breast, cut into bite-sized pieces, serves as the protein base, absorbing the bold seasonings while remaining juicy. A combination of soy sauce, oyster sauce, black pepper, and salt in the marinade enhances the natural taste of the chicken, ensuring it is well-seasoned from the inside out. To achieve a crispy exterior, the chicken is coated in cornstarch, which creates a light, crunchy texture when stir-fried. The black pepper sauce is the heart of the dish, made with a blend of soy sauce, oyster sauce, chicken stock, garlic, ginger, sugar, and cornstarch—each element contributing to the umami depth, slight sweetness, and signature spice. Stir-fried onions, celery, and red bell peppers add a refreshing crunch, balancing the richness of the sauce while providing vibrant color to the dish. Finally, serving this dish with steamed white rice allows the bold flavors to shine, as the rice soaks up the glossy, peppery sauce, making every bite satisfying.
Step-by-Step Preparation Guide
Marinating the Chicken for Maximum Flavor
Marinating the chicken ensures that every bite is infused with deep, umami flavors. A blend of soy sauce, oyster sauce, black pepper, and salt works together to tenderize the chicken while intensifying its taste. Letting it sit for at least 10 minutes allows the marinade to fully absorb.
Making the Perfect Black Pepper Sauce
A well-balanced sauce is key to achieving the dish’s bold, peppery taste. The combination of soy sauce, oyster sauce, garlic, and ginger creates a deep, aromatic base, while sugar provides a slight sweetness to round out the flavors. A small amount of cornstarch thickens the sauce, giving it a glossy, restaurant-style consistency.
Coating the Chicken for a Crispy Exterior
Dredging the marinated chicken in cornstarch before cooking ensures a crisp, golden-brown crust that holds up well in the sauce. Shaking off any excess cornstarch prevents clumping and ensures even browning when stir-fried.
Stir-Frying the Chicken to Perfection
Using a hot skillet or wok, the chicken is cooked in batches to achieve a beautifully seared exterior without overcrowding the pan. Properly spaced-out pieces allow for even cooking, creating a crispy, golden texture while locking in moisture.
Sautéing the Vegetables for a Balanced Bite
The stir-fried vegetables add both texture and color contrast to the dish. Cooking the onions, celery, and red bell peppers over high heat allows them to soften slightly while maintaining a fresh crunch. This step enhances the overall balance of flavors.
Combining Everything with the Sauce
Once the vegetables are sautéed, the rich black pepper sauce is added to the pan and simmered until slightly thickened. The crispy chicken is then tossed back in, ensuring each piece is generously coated in the bold, glossy sauce.
Serving the Dish for Maximum Enjoyment
For the best experience, black pepper chicken should be served hot over freshly steamed white rice. The fluffy rice absorbs the sauce beautifully, making every bite packed with flavor. For a twist, it can also be served with noodles or wrapped in lettuce cups for a lighter variation.
Recipe Tips & Frequently Asked Questions
How to control the spice level:
Adjust the black pepper quantity based on personal preference.
Achieving restaurant-style crispiness:
Ensure the chicken is well-coated in cornstarch and fried in hot oil.
Preventing soggy vegetables:
Stir-fry at high heat for a short time to maintain their crunch.
Making the dish ahead of time:
Store in an airtight container and reheat gently to maintain texture.
Can I use chicken thighs instead of chicken breast?
Yes, they add extra juiciness and tenderness.
What can I substitute for oyster sauce?
Hoisin sauce or soy sauce with a splash of Worcestershire works well.
Can I make this dish vegetarian?
Swap the chicken for tofu or mushrooms to keep the bold flavors.
How do I make this dish gluten-free?
Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
What to Serve With This Recipe
The bold flavors of black pepper chicken pair perfectly with a variety of sides. Classic choices like steamed jasmine rice help balance the spice and richness of the sauce. For a variation, try it with fried rice, quinoa, or cauliflower rice for a lighter twist. A cool cucumber salad or Asian-style slaw provides a refreshing contrast to the bold, peppery flavors.
Black pepper chicken is a simple yet flavorful dish that combines tender, crispy chicken with a bold, aromatic sauce. By following the right techniques—marinating for depth, stir-frying at high heat, and balancing textures—this recipe delivers restaurant-quality results at home. Whether served with rice, noodles, or fresh greens, this dish is a go-to for an easy, satisfying meal with rich, peppery flavors in every bite.
Ingredients
Chicken Marinade:
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces (680g)
2 teaspoons oyster sauce
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 ½ teaspoons freshly cracked black pepper
1/2 cup cornstarch (65g)
1/3 cup vegetable oil (80ml)
Sauce:
1 ½ tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 ½ teaspoons freshly cracked black pepper
3-4 garlic cloves, minced
1 ½ tablespoons freshly grated ginger
1 ½ cups low-sodium chicken stock (360ml)
3 tablespoons granulated sugar
1 ½ teaspoons cornstarch
Stir Fry:
1 medium white onion, chopped into bite-sized pieces
2 ribs celery, chopped
1 large red bell pepper, chopped into bite-sized pieces
Serving:
5-6 cups hot cooked white rice (850-1000g)
Instructions
Marinating the Chicken
In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, black pepper, and salt. Stir well, ensuring each piece is evenly coated. Set aside to allow the flavors to infuse. In a separate large bowl or a resealable plastic bag, add the cornstarch and set aside for later use.
Preparing the Sauce
In a medium-sized bowl, whisk together the oyster sauce, soy sauce, black pepper, minced garlic, grated ginger, chicken stock, sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved, creating a smooth, flavorful sauce.
Coating the Chicken
Remove the marinated chicken from the bowl and transfer it into the prepared cornstarch mixture. Toss thoroughly until each piece is well-coated, creating a light, crispy outer layer that will enhance the texture when cooked.
Sautéing the Chicken
Heat a large skillet or wok over medium-high heat and pour in the vegetable oil. Once the oil is shimmering, add half of the chicken pieces, ensuring they are spaced apart to allow even browning. Cook for approximately 5 minutes, flipping halfway through, until the chicken develops a golden, crispy exterior and is cooked through. Transfer to a plate, keeping the remaining oil in the pan. Repeat with the remaining chicken, adding more oil if necessary.
Cooking the Vegetables
If needed, add a small amount of oil to the same pan before tossing in the onion, celery, and red bell pepper. Sauté over medium-high heat, stirring occasionally, until the vegetables become tender but still retain a slight crunch, enhancing the dish with their vibrant texture.
Bringing Everything Together
Pour the prepared sauce into the pan and let it simmer, stirring occasionally, until it thickens slightly. Add the crispy chicken pieces back into the skillet and toss them in the sauce, ensuring every bite is coated in the bold black pepper glaze.
Serving
Spoon the black pepper chicken over a bed of hot, steamed white rice, allowing the savory sauce to soak into the grains. Serve immediately for a flavorful and satisfying meal.
Black Pepper Chicken Recipe
Ingredients
Chicken Marinade:
- 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces (680g)
- 2 teaspoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon salt
- 1 ½ teaspoons freshly cracked black pepper
- 1/2 cup cornstarch 65g
- 1/3 cup vegetable oil 80ml
Sauce:
- 1 ½ tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoons freshly cracked black pepper
- 3-4 garlic cloves minced
- 1 ½ tablespoons freshly grated ginger
- 1 ½ cups low-sodium chicken stock 360ml
- 3 tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
Stir Fry:
- 1 medium white onion chopped into bite-sized pieces
- 2 ribs celery chopped
- 1 large red bell pepper chopped into bite-sized pieces
Serving:
- 5-6 cups hot cooked white rice 850-1000g
Instructions
Marinating the Chicken
- In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, black pepper, and salt. Stir well, ensuring each piece is evenly coated. Set aside to allow the flavors to infuse. In a separate large bowl or a resealable plastic bag, add the cornstarch and set aside for later use.
Preparing the Sauce
- In a medium-sized bowl, whisk together the oyster sauce, soy sauce, black pepper, minced garlic, grated ginger, chicken stock, sugar, and cornstarch. Stir until the sugar and cornstarch are fully dissolved, creating a smooth, flavorful sauce.
Coating the Chicken
- Remove the marinated chicken from the bowl and transfer it into the prepared cornstarch mixture. Toss thoroughly until each piece is well-coated, creating a light, crispy outer layer that will enhance the texture when cooked.
Sautéing the Chicken
- Heat a large skillet or wok over medium-high heat and pour in the vegetable oil. Once the oil is shimmering, add half of the chicken pieces, ensuring they are spaced apart to allow even browning. Cook for approximately 5 minutes, flipping halfway through, until the chicken develops a golden, crispy exterior and is cooked through. Transfer to a plate, keeping the remaining oil in the pan. Repeat with the remaining chicken, adding more oil if necessary.
Cooking the Vegetables
- If needed, add a small amount of oil to the same pan before tossing in the onion, celery, and red bell pepper. Sauté over medium-high heat, stirring occasionally, until the vegetables become tender but still retain a slight crunch, enhancing the dish with their vibrant texture.
Bringing Everything Together
- Pour the prepared sauce into the pan and let it simmer, stirring occasionally, until it thickens slightly. Add the crispy chicken pieces back into the skillet and toss them in the sauce, ensuring every bite is coated in the bold black pepper glaze.
Serving
- Spoon the black pepper chicken over a bed of hot, steamed white rice, allowing the savory sauce to soak into the grains. Serve immediately for a flavorful and satisfying meal.
