Description

This Best Black Pepper Chicken recipe features tender pieces of boneless chicken breasts or thighs marinated in a savory soy-based mixture, then stir-fried with fresh ginger, garlic, and a colorful mix of bell pepper, celery, and onion. The sauce is a perfect balance of dark and regular soy sauce, oyster sauce, Shaoxing wine, and freshly cracked black pepper, creating a flavorful and aromatic dish that comes together quickly on the stovetop. Ideal for a hearty weeknight dinner, this dish delivers bold flavors with a slight kick from the black pepper.

Ingredients

Scale

Chicken Marinade

500 grams boneless chicken breasts or thighs, sliced
1 tablespoon soy sauce (regular)
1 teaspoon cornstarch
1 teaspoon sugar
1 tablespoon Shaoxing wine

Vegetables & Aromatics

1 medium bell pepper, sliced
2 stalks celery, sliced
1 medium onion, sliced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced

Sauce

1 tablespoon soy sauce (regular)
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 cup chicken broth
1 to 1.5 teaspoons freshly cracked black pepper

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Instructions

Marinate the Chicken: In a medium bowl, combine sliced chicken with soy sauce, cornstarch, sugar, and Shaoxing wine. Mix well to coat evenly and set aside to marinate for at least 10 minutes to enhance flavor and tenderness.
Prepare the Sauce: In a small bowl, mix together regular soy sauce, dark soy sauce, oyster sauce, chicken broth, and freshly cracked black pepper. Stir until well combined and set aside.
Sear the Chicken: Heat a wok or large skillet over high heat until very hot. Add a small amount of oil and stir-fry the marinated chicken in batches if needed, until the pieces turn golden and are partially cooked through, about 3-4 minutes. Remove chicken from the pan and set aside.
Stir-Fry Aromatics: In the same wok, add a bit more oil if necessary. Add minced ginger and garlic, and stir-fry for about 30 seconds until fragrant but not burnt.
Add Vegetables: Toss in the sliced bell pepper, celery, and onion. Stir-fry for 3-4 minutes until the vegetables become slightly tender but still crisp.
Cook with Sauce: Pour the prepared sauce into the wok with the vegetables. Stir well and cook for 2-3 minutes or until the sauce thickens slightly and coats the vegetables.
Combine Chicken and Serve: Return the seared chicken to the wok. Toss everything together thoroughly to ensure the chicken is evenly coated in the sauce and heated through. Cook for another 1-2 minutes then remove from heat. Serve hot, garnished with extra cracked black pepper if desired.

Notes

Use chicken thighs for more tender and juicy meat; chicken breasts work well for a leaner option.
Adjust the amount of black pepper based on your preferred spice level.
If Shaoxing wine is unavailable, dry sherry or a mild cooking wine can be used as a substitute.
For added texture, you can sprinkle some toasted sesame seeds over the finished dish.
This dish pairs well with steamed jasmine rice or fried rice.