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–+ servings
The Best Black Pepper Chicken

The Best Black Pepper Chicken

This Black Pepper Chicken is a quick and flavorful stir-fry made with juicy chicken thighs, fresh veggies, and a bold, savory black pepper sauce that’s perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Entree, Main Course
Cuisine Asian, Chinese
Servings 4

Ingredients
  

Main Ingredients:

  • 4 tbsp oil - divided
  • 5 boneless chicken thighs - cut into bite-sized pieces
  • 1 large yellow onion - cut into bite-sized pieces
  • 2 ribs celery - sliced
  • 1 large red bell pepper - cut into bite-sized pieces
  • 2 tbsp cornstarch

Marinade Ingredients:

  • 1 tbsp soy sauce
  • 1/2 tbsp shaoxing wine
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp garlic powder
  • 2 cloves garlic - minced
  • 1/2 tsp ginger paste
  • 2 tsp oil

Sauce Ingredients:

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp chicken bouillon
  • 1/2 tsp ginger paste
  • 1 tsp sugar
  • 2 tsp fresh cracked black pepper
  • 1/2 tsp cornstarch
  • 1/2 cup water

Instructions
 

Marinate the chicken:

  • Add the chicken pieces and all marinade ingredients to a large bowl and mix well.

Make the sauce:

  • In a separate bowl, combine all the sauce ingredients and mix until well combined.

Coat the chicken:

  • Sprinkle in 2 tbsp cornstarch over the marinated chicken and toss until all pieces are evenly coated.

Cook the chicken:

  • Heat 2 tbsp oil in a large non-stick skillet over medium heat. Once hot, add the chicken in a single layer. Sear without moving for about 3 minutes, until golden and slightly crispy. Flip and cook for another 2-3 minutes. Continue cooking and tossing for a couple more minutes, until the chicken is fully cooked. Remove to a plate and set aside.

Cook the vegetables:

  • Add the remaining 2 tbsp oil to the pan over medium heat. Add the onion, celery, and bell pepper. Stir-fry for 2 minutes, then remove and set aside.

Add the sauce:

  • Give the prepared sauce a good stir to ensure the cornstarch is fully dissolved. Pour the sauce into the pan and let it simmer for about 1 minute, or until slightly thickened.

Combine everything:

  • Return the cooked chicken and vegetables to the pan with the sauce. Toss everything together until fully coated in sauce.
  • Serve hot over white rice, enjoy!
Keyword Asian, chicken, Chinese, Dinner, Entree, High Protein, Main Course
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