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The Best Black Pepper Chicken Recipe | Easy Chinese-Style Pepper Chicken Dinner

If you love bold, peppery flavors and quick weeknight meals, this black pepper chicken will hit the spot. It’s glossy, saucy, and loaded with fragrant cracked pepper that wakes up your taste buds without being too spicy. The vegetables stay crisp-tender, and the chicken turns juicy with a light, velvety coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.25 pounds (560 g) boneless, skinless chicken thighs, sliced into thin bite-size strips (or use breast if preferred)
  • 1 tablespoon soy sauce (light soy or all-purpose)
  • 1 tablespoon Shaoxing wine (or dry sherry; optional but recommended)
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon neutral oil for marinating/searing (plus more for the pan)
  • 1 medium onion, sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3–4 cloves garlic, minced
  • 1-inch piece ginger, finely minced or grated
  • 2–3 scallions, sliced (separate whites and greens)
  • Black pepper sauce: 1 tablespoon coarse freshly ground black pepper (see note below)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce (for color and depth; optional)
  • 1 tablespoon rice vinegar (or black vinegar)
  • 1 tablespoon sugar (or honey)
  • ½ cup low-sodium chicken broth (or water)
  • 1–1.5 teaspoons cornstarch
  • Oil for stir-frying (1–2 tablespoons, plus more as needed)

Instructions
 

  • Slice and marinate the chicken. In a bowl, combine sliced chicken with 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon oyster sauce, sesame oil, 2 teaspoons cornstarch, and 1 tablespoon neutral oil. Toss well and let sit for 10–15 minutes while you prep the vegetables.
  • Make the sauce. In a measuring cup, whisk together black pepper, soy sauce, oyster sauce, dark soy (if using), rice vinegar, sugar, chicken broth, and 1–1.5 teaspoons cornstarch until smooth. Set aside.
  • Prep the aromatics and vegetables. Slice onion and peppers. Mince garlic and ginger. Slice scallions, keeping whites and greens separate.
  • Heat the pan. Set a large wok or skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. When it shimmers, add half the chicken in a single layer. Sear 2–3 minutes, flip, and cook another 1–2 minutes until just cooked. Remove to a plate. Repeat with remaining chicken, adding oil if needed.
  • Stir-fry the vegetables. Add a touch more oil. Toss in onion, bell peppers, and scallion whites. Stir-fry 2–3 minutes until crisp-tender and lightly charred at the edges.
  • Add aromatics. Push veggies to the side. Add garlic and ginger to the center with a small splash of oil. Stir 20–30 seconds until fragrant.
  • Combine chicken and sauce. Return chicken to the pan. Give the sauce a quick stir (cornstarch settles) and pour it in. Stir-fry 1–2 minutes until the sauce thickens and coats everything evenly.
  • Finish and serve. Sprinkle in scallion greens. Taste and adjust salt or pepper. Serve hot over steamed jasmine rice or noodles.