Black Pepper Chicken – Easy 30-Minute Chinese Stir-Fry

This Black Pepper Chicken is a bold, flavorful stir-fry made with juicy chicken, sweet onion, crisp bell pepper, celery, and a savory peppery sauce. The chicken is marinated with oyster sauce and coarsely ground black pepper before being quickly seared in a hot wok. Everything is then brought together with chicken stock, soy sauces, sesame oil, Shaoxing wine, and a cornstarch slurry for a glossy, thickened sauce. Ready in 30 minutes, this Chinese Black Pepper Chicken is an easy choice for a flavorful weeknight dinner.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: 250 kcal per serving
• Course: Main Course
• Cuisine: Chinese
• Method: Stir-fry

Why You’ll Love This Recipe

• Ready in 30 minutes: Quick marinating and stir-frying make this a practical weeknight meal.
• Bold black pepper flavor: Coarsely ground black pepper is used in both the chicken marinade and the finished dish.
• Juicy, flavorful chicken: The chicken is marinated with oyster sauce and cornstarch before searing.
• Colorful vegetables: Onion, bell pepper, and celery add texture and flavor.
• Glossy sauce: A cornstarch slurry thickens the sauce so it coats the chicken and vegetables.

Ingredients

For the Chicken

• 12 ounces boneless, skinless chicken breast or thighs
• 3 tablespoons water
• 1 teaspoon cornstarch
• 1 teaspoon neutral oil, such as vegetable, canola, or avocado oil
• 2 teaspoons oyster sauce
• ½ teaspoon coarsely ground black pepper

For the Sauce and Stir-Fry

• ½ cup low-sodium chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 teaspoons dark soy sauce
• ½ teaspoon sesame oil
• 3 tablespoons neutral oil, divided
• 2 cloves garlic, finely chopped
• 1 medium onion, cut into wedges
• 1 tablespoon Shaoxing wine
• ½ bell pepper, any color, cut into 1-inch/2.5 cm pieces
• 1 stalk celery, thinly sliced on an angle
• 1 teaspoon coarsely ground black pepper
• 1½ teaspoons cornstarch mixed with 2 tablespoons water to form a slurry

How to Make Black Pepper Chicken

1. Marinate the chicken

Combine the chicken with 3 tablespoons water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ½ teaspoon coarsely ground black pepper.

Set aside.

2. Make the sauce

In a bowl, mix together the chicken stock, oyster sauce, light soy sauce, dark soy sauce, sugar, and sesame oil.

Set the sauce aside.

3. Sear the chicken

Heat a wok over high heat. Add 1 tablespoon of the neutral oil.

Stir-fry the marinated chicken until browned and cooked. Remove the chicken from the wok and set aside.

4. Sauté the aromatics

Add another 1 tablespoon of oil to the wok. Add the chopped garlic and onion and sauté until fragrant.

5. Deglaze with Shaoxing wine

Add the Shaoxing wine and stir for a few seconds.

6. Add the vegetables

Add the bell pepper and celery. Stir-fry briefly.

7. Combine everything

Return the cooked chicken to the wok. Pour in the prepared sauce and stir well.

Add the cornstarch slurry and continue stirring until the sauce thickens and coats the chicken and vegetables.

8. Serve

Serve the Black Pepper Chicken hot.

Important Cooking Tips

• Use a hot wok: The chicken is stir-fried in a hot wok to brown it before the sauce is added.
• Use coarsely ground black pepper: It is an important part of the recipe and appears in both the chicken marinade and the final stir-fry.
• Prepare the sauce first: Mixing the sauce ingredients before cooking makes it easy to add once the chicken and vegetables are ready.
• Keep the vegetables moving: Brief stir-frying keeps the cooking process quick.
• Add the slurry at the end: The cornstarch slurry thickens the sauce after the chicken, vegetables, and sauce have been combined.

Frequently Asked Questions

What type of chicken can I use?

The recipe calls for 12 ounces of boneless, skinless chicken breast or thighs.

How long does Black Pepper Chicken take to make?

This recipe has 15 minutes of prep time and 15 minutes of cook time, for a total of 30 minutes.

What makes the sauce thick and glossy?

A mixture of 1½ teaspoons cornstarch and 2 tablespoons water is added near the end of cooking. Stirring it into the sauce thickens the mixture.

What vegetables are used?

The recipe uses onion, bell pepper, and celery. The bell pepper can be any color.

Is black pepper used only in the sauce?

No. Coarsely ground black pepper is used in the chicken marinade as well as in the finished stir-fry.

Nutrition Information

Per serving:

• Calories: 250 kcal
• Carbohydrates: 9g
• Protein: 20g
• Fat: 15g
• Saturated Fat: 1g
• Polyunsaturated Fat: 4g
• Monounsaturated Fat: 8g
• Trans Fat: 0.1g
• Cholesterol: 54mg
• Sodium: 742mg
• Potassium: 475mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 541IU
• Vitamin C: 23mg
• Calcium: 27mg
• Iron: 1mg

Final Thoughts

Black Pepper Chicken delivers bold flavor in a quick stir-fry format, combining seared chicken with onion, bell pepper, celery, and a savory sauce thickened until glossy. With its peppery seasoning and 30-minute cooking time, it is a straightforward homemade option for a satisfying weeknight main course.

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