25-Min Black Pepper Chicken Recipe
Black Pepper Chicken is a quick and flavorful stir-fry made with juicy chicken thighs, crisp bell peppers, onions, and a rich black pepper sauce that's better than takeout.
Ingredients
For the chicken and marinade
- 1½ pounds chicken thighs, cut into bite-sized pieces
- Pinch of salt
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon sugar
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 1 tablespoon cooking oil
For the black pepper sauce
- 1 teaspoon cornstarch, for slurry
- 1 tablespoon water, for slurry
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon black pepper
- ¼ cup chicken stock
For the stir-fry
- 2 tablespoons cooking oil, divided (high-smoking-point oil)
- 3 cloves garlic, minced
- ½ medium onion, cubed
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
Instructions
- To marinate the chicken, in a bowl, combine the chicken with the salt and mix until absorbed. Add the soy sauce, dark soy sauce, and sugar. In a small bowl, combine the cornstarch and water to make a slurry, then add it to the chicken and mix well. Add the cooking oil and mix again. Let the chicken marinate while you prepare the remaining ingredients.
- To prepare the vegetables, cube the onion, green bell pepper, and red bell pepper. Mince the garlic.
- To make the black pepper sauce, in a small bowl, combine the cornstarch and water. Add the soy sauce, dark soy sauce, oyster sauce, black pepper, and chicken stock. Mix well until smooth.
- To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the chicken and let it sear for about 20 seconds before stirring. Stir-fry for about 3 minutes until cooked through. Remove and set aside.
- To stir-fry the vegetables, in the same wok over high heat, add the remaining tablespoon of cooking oil. Add the onion, green bell pepper, and red bell pepper. Stir-fry for about 30 seconds until slightly tender but still crisp. Add the garlic and stir-fry for about 10 seconds.
- To finish the dish, return the chicken to the wok. Stir the sauce again, then pour it into the wok. Toss until the sauce thickens and evenly coats the chicken and vegetables. Serve immediately.
Notes
- Salt first: Mixing the salt into the chicken first helps it retain moisture and absorb the seasonings more effectively.
- Cornstarch slurry: The slurry creates a light coating that helps keep the chicken tender during stir-frying.
- Let it sear: Allowing the chicken to sit briefly before stirring helps the coating set and improves texture.
- High heat: A hot wok helps the chicken and vegetables stir-fry quickly without becoming watery.
- Protein swap: This recipe also works well with beef, pork, shrimp, tofu, or turkey.
- Vegetable swap: Mushrooms, broccoli, snow peas, baby corn, bok choy, and celery are all great additions.
- Internal temperature: Chicken should reach 165°F (74°C) before serving.