Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon cornstarch; 1 teaspoon neutral oil; 3 tablespoons freshly ground black pepper; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce (optional, for color); 1 tablespoon brown sugar; 2 tablespoons water; 2 tablespoons neutral oil, divided; 1 medium onion, cut into chunks; 1 bell pepper, cut into chunks; 3-4 cloves garlic, minced; 1-inch piece ginger, minced; 1-2 fresh chili peppers, sliced (optional)

Description

A homemade version of takeout-style Black Pepper Chicken featuring tender velveted chicken, crisp vegetables, and a bold, peppery soy-based sauce. Quick, flavorful, and better than delivery.

Ingredients

Scale

1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon cornstarch

1 teaspoon neutral oil

Sauce:

3 tablespoons freshly ground black pepper

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon dark soy sauce (optional, for color)

1 tablespoon brown sugar

2 tablespoons water

Stir-Fry:

2 tablespoons neutral oil, divided

1 medium onion, cut into chunks

1 bell pepper, cut into chunks

3–4 cloves garlic, minced

1-inch piece ginger, minced

1–2 fresh chili peppers, sliced (optional)

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Instructions

1. In a bowl, combine chicken with soy sauce, Shaoxing wine, cornstarch, and oil. Mix well and marinate at least 15 minutes.

2. In a small bowl, whisk together sauce ingredients. Set aside.

3. Heat 1 tablespoon oil in a wok or skillet over high heat. Add chicken in a single layer, sear 1 minute, then stir-fry 3–4 minutes until just cooked. Remove and set aside.

4. Add remaining oil to wok. Stir-fry onion and bell pepper for 2 minutes. Add garlic, ginger, and chilies (if using), cooking 30 seconds until fragrant.

5. Return chicken to wok. Stir sauce (cornstarch may settle), then pour over ingredients. Stir-fry 1–2 minutes until sauce thickens and coats everything.

6. Serve immediately over steamed jasmine rice.

Notes

Leftovers keep up to 3 days in the fridge in an airtight container.

Reheat in a skillet over medium heat with a splash of water for best texture.

Avoid microwave reheating to prevent mushy veggies.

Customize with broccoli, snap peas, or carrots. Try beef, shrimp, or tofu instead of chicken.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 plate
Calories: 360
Sugar: 7 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 95 mg