Black Pepper Chicken
Equipment
- Mixing Bowl
Ingredients
Chicken & Marinade
- 4 boneless skinless chicken thighs, cut into thin strips
- 1 tbsp shaoxing wine, for marinade
- 1 tsp cornstarch
- Pinch of salt
Stir Fry
- 2 cloves garlic, finely minced
- ½ onion, cut into wedges
- 2 scallions, cut into ½-inch pieces, whites and greens separated
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp shaoxing wine, for sauce
- 1 tsp sugar
- 1 tsp freshly cracked black pepper, plus more to taste
Optional Garnishes
- Black pepper
Instructions
- Cut chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
- Finely mince garlic, cut onions into wedges, and chop scallions into ½-inch pieces. In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sesame oil, vinegar, shaoxing wine, sugar, and black pepper to make the sauce.
- Heat a pan with a little oil and cook the chicken for about 5 minutes until browned, then remove and set aside.
- In the same pan, sauté garlic, onion, and scallion whites for 2 minutes. Add the chicken back in along with the sauce and cook for about 3 minutes, or until the sauce has thickened and coats the chicken.
- Serve the chicken over a fresh bowl of rice. Optionally top with more freshly cracked black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes Black Pepper Chicken So Special
I love Black Pepper Chicken because the flavors punch you in the mouth in the best way possible. I love to make this dish when I’m craving something savory but isn’t too greasy or overpowering in terms of flavor. The sauce helps balance the flavors, while giving the natural flavors of the chicken, aromatics, and black pepper the spotlight. Additionally, this Black Pepper Chicken always uses ingredients that a lot of Asian households will always have, so it’s a reliable go-to meal after work or if you just want a tasty meal.
Why This Is The Best One Pan Meal
I love meals that taste like they came from a restaurant but don’t require leaving the house and is still cheap! This one checks all the boxes. You marinate the chicken first while you prep the aromatics, make a quick sauce, and it all is cooked in one pan. The sauce thickens easily because you also marinate the chicken in cornstarch and also helps the sauce stick to the chicken. I like to call this my rice killer because I can’t stop eating rice when I make this!
What You’ll Need to Make Black Pepper Chicken
Chicken & Marinade:
- 4 boneless skinless chicken thighs, cut into thin strips
- 1 tbsp shaoxing wine (for marinade)
- 1 tsp cornstarch
- Pinch of salt
Stir Fry:
- 2 cloves garlic, finely minced
- ½ onion, cut into wedges
- 2 scallions, cut into ½-inch pieces (whites and greens separated)
Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tsp shaoxing wine (for sauce)
- 1 tsp sugar
- 1 tsp freshly cracked black pepper (plus more to taste)
Optional Garnishes:
- Extra freshly cracked black pepper
How to Make Black Pepper Chicken
Slice the chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
Mince the garlic, cut the onions into wedges, and chop the scallions into half inch pieces (separating whites and greens).
In a small bowl, whisk together the dark soy, light soy, oyster sauce, sesame oil, vinegar, shaoxing wine, sugar, and black pepper.
Heat a pan over medium-high with oil and cook the chicken for about 5 minutes, or until browned. Remove and set aside.
In the same pan, sauté garlic, onion, and scallion whites for 2 minutes.
Add the chicken back in with the sauce and stir-fry for 3 minutes, or until the sauce thickens and coats the chicken.
Serve over a bowl of rice and top with more freshly cracked black pepper if you’d like.
Tips & Variations
- If you want your Black Pepper Chicken even spicier, add in a chopped Thai chili or some crushed red pepper flakes during the stir-fry.
- This recipe works great with shrimp or thinly sliced beef too. I especially like to use thinly sliced beef!
- This reheats really well and keeps its flavor in the fridge for 3–4 days.
Frequently Asked Questions
Can I use ground black pepper instead of freshly cracked?
You can, but the flavor won’t be as spicy and aromatic. Freshly cracked black pepper gives this dish its signature kick and fragrance.
Can I skip the shaoxing wine?
You can substitute with dry sherry or even just a splash of broth if needed, but it adds a distinct depth to the dish and also helps break down the chicken in the marinade
What if I don’t have rice wine vinegar?
Rice wine vinegar is ideal, but white vinegar works in a pinch. Just don’t use anything too sweet like balsamic.
Try These Next
• Craving even more black pepper? You’ll love my Black Pepper Beef Udon.
• Want more chicken? Try my Soy Butter Chicken.
• Looking for another weeknight staple? Check out my Sticky Pork Belly Bites.
