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    Home » Chicken » Chinese Black Pepper Chicken Recipe

    Published: Sep 6, 2020 by Kemi · This post may contain affiliate links

    Chinese Black Pepper Chicken Recipe

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    Chinese black pepper chicken recipe that is full of flavor and delicious served over rice or noodles. This Chinese chicken stir fry is easy, simple, and quick to make. Flavorful, tender chicken and vegetables coated in umami sauce that cooks in just 15 minutes. Let me show you how to make black pepper chicken stir fry that is better than takeout.

    A plate of black pepper chicken served on white rice.

    This black pepper chicken makes a great weeknight dinner, brunch, fakeaway Friday night meal, or anytime you want a quick meal that is tasty and full of flavor. It is cooked in less than 20 minutes and this recipe is super simple and straightforward.

    When we go out for Chinese buffet, black pepper chicken stir fry, salt and pepper chicken, and chicken in black bean sauce are some of the chicken dishes I like to put on my plate so it's only normal I have the homemade recipes to be able to make them at home and also share with you all how I make them from scratch.

    This black pepper chicken recipe is one of my go-to stir fries when I want a simple, tasty, and satisfying Chinese stir fry that I can serve over white rice. It's also great on fried rice, noodles, or pasta.

    Black pepper chicken stir fry served in a cream bowl.

    Black Pepper Chicken Recipe

    • For this classic black pepper chicken recipe, I like to use skinless boneless chicken thighs because it is more flavorful than chicken breast however chicken breasts work great too.
    • This recipe is better than takeout, it's cheaper to make at home than restaurant bought. You don't have to go to panda express before you can eat this delicious chicken dish.
    • You control the salt and can make it freshly in a quick time. In less than 30 minutes you can get dinner on the table.
    • You can substitute the chicken with beef, shrimp, or tofu but the cooking time will vary.
    finished dish served in small cream plate.

    Black Pepper Chicken Ingredients

    Chicken - Boneless and skinless chicken thighs or breasts.

    Soy sauce - Dark soy sauce or you can do half dark and half light soy sauce.

    Oyster sauce

    Sugar - Brown or white sugar.

    Black pepper - Freshly ground to cook and also to sprinkle on the served dish. 

    Bell pepper - I use red bell pepper and I like to cut them into cubes. 

    Garlic

    Onion - I like to use brown onion but you can use yellow or red Onion.

    Oil - Vegetable or Sunflower oil

    Sesame oil - Gives the stir fry a Classic Chinese stir fry taste. 

    Cornflour - Also known as cornstarch. This is to thicken the sauce.

    What else can I add in my Black pepper chicken? 

    Celery

    Carrots

    Snap peas

    Ingredients for black pepper stir fry displayed.

    How to Make Black Pepper Chicken

    Cut the chicken into bite-size (about 1-2 inch cube), add half of the black pepper, 2 tablespoons of soy sauce, mix and set aside to marinate while you prep the other ingredients.

    Marinated chicken displayed.

    Cut the bell pepper, onion, and Spring onions. I like to cube the bell pepper and onion but you can slice if you prefer. 

    Make the sauce - In a bowl, add the soy sauce, oyster sauce, sesame oil, chicken stock or rice wine vinegar, corn starch, sugar, black pepper. Stir and set aside.

    black pepper chicken marinade.

    Place wok on medium heat, add vegetable oil and when heated, add the marinated chicken.

    Marinated chicken added in the wok

    Saute and stir fry till chicken is cooked through. When the chicken is cooked, add the onions, minced garlic. Add the bell pepper and spring onions and stir fry for 3 minutes.

    vegetables added into the wok of sauted chicken.

    Stir the sauce and add it into the wok then stir till it thickens and coat the chicken and vegetables.

    cooked black pepper chicken in wok.

    Take off heat and serve immediately.

    What to serve with

    This is best paired with rice like long grain rice and jasmine rice. Other sides it pairs well with are

    Egg Fried rice

    Noodles

    Pasta

    Black pepper chicken stir fry and rice served in a white bowl.

    How to Store

    If you have leftovers, pack in an airtight container or Ziploc, label, and store in the fridge where it'll last for up to 3 days. If you need it to last longer, it's best to store in the freezer where it'll last up to 3 months. 

    To reheat, defrost first by putting in the fridge to thaw then warm on the stove or microwave. You might need to sprinkle with a bit of water to avoid it drying out when reheating.

    Tips

    • Cut vegetables into similar sizes so they cook evenly and also it makes the stir fry look more appealing.
    • Don't overcook the vegetables.
    • If you have the time, marinate the chicken 30 minutes prior to cooking.
    • Adjust the quantity of black pepper to suit how spicy you want it.
    • It’s best served immediately.
    finished dish inside wok and a portion served in a bowl.

    More Chinese Recipes You will love

    Pepper steak

    Orange Chicken

    Instant pot Chicken and Broccoli 

    Lo mein

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    A plate of black pepper chicken served on white rice.
    Print Recipe
    5 from 1 vote

    Chinese Black Pepper Chicken Recipe

    Chinese black pepper chicken recipe that is full of flavor and delicious served over rice or noodles. This Chinese chicken stir fry is easy, simple, and quick to make. Flavorful, tender chicken and crisp vegetables coated in umami sauce that cooks in just 15 minutes. Let me show you how to make black pepper chicken stir fry that is better than takeout.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American, Chinese
    Keyword: black pepper chicken, black pepper chicken recipe, black pepper chicken stir fry, Chinese black pepper chicken
    Servings: 4
    Calories: 416kcal
    Author: Kemi

    Equipment

    • Wok

    Ingredients

    • 500 g (1lb) Chicken Thighs or Breasts
    • 1 Medium Bell pepper Cubed
    • 2 stalks Celery Optional Cubed
    • 2 stalks Spring Onions Cut
    • 1 medium Onion Cubed
    • 1 tablespoon Garlic minced
    • ¼ cup Soy sauce
    • 1 tablespoon Oyster Sauce
    • ¼ cup Chicken stock or rice wine vinegar
    • 1 tablespoon Black pepper halved
    • 1 tablespoon Sesame oil
    • ½ tablespoon Sugar White or Brown
    • 2 tablespoon Cornflour Cornstarch
    • 1.5 tablespoon Oil Vegetable or Sunflower
    • Salt

    Instructions

    • Cut the chicken into bite-size (about 1-2 inch cube), add half of the black pepper, 2 tablespoons of soy sauce, salt, mix and set aside to marinate while you prep the other ingredients.
      Marinated chicken displayed.
    • Cut the bell pepper, onion, and Spring onions. I like to cube the bell pepper and onion but you can slice if you prefer. 
      Make the sauce - In a bowl, add the soy sauce, oyster sauce, sesame oil, chicken stock or rice wine vinegar, corn starch, sugar, black pepper. Stir and set aside.
      black pepper chicken marinade.
    • Place wok on medium heat, add vegetable oil and when heated, add the marinated chicken. Saute and stir fry till chicken is cooked through.
      Marinated chicken added in the wok
    • When the chicken is cooked, add the onions, minced garlic. Add the bell pepper and spring onions and stir fry for 3 minutes.
      vegetables added into the wok of sauted chicken.
    • Stir the sauce and add it into the wok then stir till it thickens and coat the chicken and vegetables.
      cooked black pepper chicken in wok.
    • Take off heat and serve immediately.
      Sprinkle with black pepper )Optional)
      finished dish served in small cream plate.

    Notes

    • Cut vegetables into similar sizes so they cook evenly and also it makes the stir fry look more appealing.
    • Don't overcook the vegetables.
    • If you have the time, marinate the chicken 30 minutes prior to cooking.
    • Adjust black pepper to suit how spicy you want it.
    • It’s best served hot
    If you have leftovers, pack in an airtight container or Ziploc, label, and store in the fridge where it'll last for up to 3 days. If you need it to last longer, it's best to store in the freezer where it'll last up to 3 months. 

    Nutrition

    Calories: 416kcal | Carbohydrates: 14g | Protein: 26g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 1062mg | Potassium: 474mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1256IU | Vitamin C: 44mg | Calcium: 46mg | Iron: 2mg

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    Kemi

    Hello and welcome to my blog. I'm Kemi. Thanks for visiting. Stay a while, browse around, you will find easy delicious recipes.

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    62 shares