Indulge in the bold, peppery flavors of Black Pepper Chicken, a versatile stir-fry that combines tender chicken, crisp vegetables, and a robust black pepper sauce. This dish brings a balance of heat, umami, and freshness, perfect for serving with steamed rice or noodles. Whether you’re recreating your favorite takeout or adding a gourmet twist to dinner, this recipe is sure to impress.
Ingredients
Main Ingredients:
- 1 lb boneless chicken thighs (approx. 3–4 thighs)
- ½ white onion (or any type of onion)
- 2 stalks green onions (cut into 2-inch pieces)
- ½ red pepper (or substitute with celery for a Panda Express copycat version)
- 4–5 slices ginger
- 2 cloves garlic (thinly sliced)
Chicken Marinade:
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil (mix in right before stir frying)
Black Pepper Sauce:
- 1½ tablespoons soy sauce
- 2 teaspoons dark soy sauce (or regular soy sauce)
- 1½ tablespoons cornstarch
- ¼ teaspoon sugar
- 1 tablespoon oyster sauce
- 2½ teaspoons freshly ground black pepper (add ½ teaspoon more for extra spice)
- ½ teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine
- 1 cup water
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, combine all marinade ingredients except the oil. Add the chicken, ensuring each piece is well-coated. Cover and marinate for 15–20 minutes. Mix in the oil just before cooking.
- Make the Black Pepper Sauce: In a separate bowl, mix all sauce ingredients until the cornstarch dissolves completely. Set aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add a bit of oil and stir-fry the chicken until golden brown and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: In the same skillet, add more oil if needed. Stir-fry the onion, ginger, and garlic for 2 minutes until fragrant. Add the red pepper (or celery) and stir-fry for another 2 minutes.
- Combine Chicken and Sauce: Return the chicken to the skillet and pour in the prepared black pepper sauce. Stir well to coat all ingredients evenly. Simmer for 2–3 minutes until the sauce thickens.
- Finish with Green Onions: Toss in the green onion pieces and cook for another minute. Adjust the seasoning by adding extra black pepper if needed.
- Serve: Serve hot over steamed rice or noodles for a complete and satisfying meal.
Conclusion
Black Pepper Chicken is a flavorful stir-fry that showcases the bold heat of freshly ground black pepper paired with tender chicken and vibrant vegetables. This quick and easy dish is a fantastic way to elevate your weeknight meals with minimal effort and maximum taste.
Black Pepper Chicken: A Spicy and Savory Delight
A bold and savory chicken stir-fry with freshlyground black pepper and a flavorful sauce, perfect with rice or noodles.
Ingredients
Main Ingredients:
- 1 lb boneless chicken thighs approx. 3–4 thighs
- ½ white onion or any type of onion
- 2 stalks green onions cut into 2-inch pieces
- ½ red pepper or substitute with celery for a Panda Express copycat version
- 4 –5 slices ginger
- 2 cloves garlic thinly sliced
Chicken Marinade:
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing cooking wine
- 2 tablespoons water
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil mix in right before stir frying
Black Pepper Sauce:
- 1½ tablespoons soy sauce
- 2 teaspoons dark soy sauce or regular soy sauce
- 1½ tablespoons cornstarch
- ¼ teaspoon sugar
- 1 tablespoon oyster sauce
- 2½ teaspoons freshly ground black pepper add ½ teaspoon more for extra spice
- ½ teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine
- 1 cup water
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, combine all marinade ingredients except the oil. Add the chicken, ensuring each piece is well-coated. Cover and marinate for 15–20 minutes. Mix in the oil just before cooking.
- Make the Black Pepper Sauce: In a separate bowl, mix all sauce ingredients until the cornstarch dissolves completely. Set aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add a bit of oil and stir-fry the chicken until golden brown and cooked through. Remove the chicken and set aside.
- Stir-Fry the Vegetables: In the same skillet, add more oil if needed. Stir-fry the onion, ginger, and garlic for 2 minutes until fragrant. Add the red pepper (or celery) and stir-fry for another 2 minutes.
- Combine Chicken and Sauce: Return the chicken to the skillet and pour in the prepared black pepper sauce. Stir well to coat all ingredients evenly. Simmer for 2–3 minutes until the sauce thickens.
- Finish with Green Onions: Toss in the green onion pieces and cook for another minute. Adjust the seasoning by adding extra black pepper if needed.
- Serve: Serve hot over steamed rice or noodles for a complete and satisfying meal.