Name: Zesty Black Pepper Chicken Stir-Fry Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 12 ounces boneless skinless chicken breast (or thighs), sliced; 3 tablespoons water; 1 teaspoon cornstarch; 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil); 2 teaspoons oyster sauce; 1/2 teaspoon coarsely ground black pepper; 1/2 cup low sodium chicken stock; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon sugar; 2 teaspoons dark soy sauce; 1/2 teaspoon sesame oil; 3 tablespoons neutral oil (divided); 2 cloves garlic, finely chopped; 1 medium onion, cut into wedges; 1 tablespoon Shaoxing wine; 1/2 bell pepper (any color, cut into 1-inch/2.5cm pieces); 1 stalk celery, thinly sliced on an angle; 1 teaspoon coarsely ground black pepper; 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)

Jump to Recipe

Black Pepper Chicken is the kind of dish that delights your senses from the moment the wok hits the flame: bold with cracked black pepper, glossy with a savory sauce, and studded with tender chicken and crisp vegetables. The secret here is a well-balanced sauce built around the star ingredient, Zesty Black Pepper Chicken Stir-Fry recipe, which brings out a deeply satisfying umami punch while keeping things light and fresh. If you love takeout but want something even better in your own kitchen, this recipe is an absolute must-try!

1/2 cup low sodium chicken stock Recipe - Recipe Image

Ingredients You’ll Need

The magic of Black Pepper Chicken lies in a thoughtfully chosen lineup of simple, pantry-friendly ingredients. Each one offers something special—be it bold flavor, soft texture, or vibrant color—that comes together for a delicious, fast-cooking stir-fry.

Chicken breast or thighs: Slicing them ensures quick cooking and maximum tenderness in every bite.
Water: Used for marinating, it delivers juiciness straight into the chicken pieces.
Cornstarch: This gives the chicken a silky coating and thickens the sauce to that perfect glossy finish.
Neutral oil: Choose vegetable, canola, or avocado oil so the other flavors can shine without distraction.
Oyster sauce: Adds a hit of deep savoriness and a touch of sweet complexity.
Coarsely ground black pepper: The backbone of this dish—use plenty, and don’t shy away from boldness!
1/2 cup low sodium chicken stock: This is the flavor foundation, adding body and just enough saltiness for balance.
Light soy sauce: Brings extra umami and a gentle saltiness to the sauce.
Sugar: A pinch rounds out any harshness and gives the perfect balance.
Dark soy sauce: Use it for color and its subtle molasses-like undertones.
Sesame oil: A few drops at the end for a nutty, toasty aroma.
Garlic: Adds punchy fragrance and classic stir-fry depth.
Onion: Wedges cook quickly and add gentle sweetness.
Shaoxing wine: Just a splash brings an aromatic, restaurant-style finish.
Bell pepper: For pops of color, crunch, and freshness—use your favorite shade.
Celery: Adds a clean, herbaceous note and appealing crunch.
Cornstarch slurry (cornstarch + water): Ensures the sauce clings beautifully to every piece of chicken and veggie.

How to Make Zesty Black Pepper Chicken Stir-Fry recipe

Step 1: Marinate the Chicken

Start by combining your sliced chicken with water, cornstarch, oil, oyster sauce, and that all-important black pepper. Massage the marinade gently with your hands until the chicken soaks up the liquid—this little trick ensures the meat stays juicy and flavorful after its quick trip in the wok. Let it relax for at least 10 minutes while you prep the rest!

Step 2: Mix the Sauce with Zesty Black Pepper Chicken Stir-Fry recipe

In a small bowl or measuring cup, stir together Zesty Black Pepper Chicken Stir-Fry recipe with oyster sauce, both soy sauces, sugar, and sesame oil. Whisk until smooth—the stock forms the savory backbone while the sauces and aromatics provide layers of rich, crave-worthy flavor. Set it aside so it’s ready to go when the wok gets hot.

Step 3: Sear the Chicken

Crank up your wok (or large skillet) to high. Once it’s smoking hot, slick with oil and scatter in the marinated chicken in a single layer. Sear just until the chicken is mostly opaque and a hint of golden brown appears—remember, we aren’t fully cooking it yet. Scoop out the chicken and keep it nearby, along with any juices, for a luscious addition later.

Step 4: Stir-fry Garlic, Onion, and Wine

No need to wash the wok! Add a fresh drizzle of oil and toss in the garlic and onion. A quick stir-fry is all it takes to wake up their flavors. Next, pour Shaoxing wine around the edge of the pan for an instant aroma boost—this little chef’s secret makes the dish smell and taste like it came from your favorite Chinese restaurant.

Step 5: Add in Crisp Veggies and More Pepper

In go the bell pepper and celery, along with another dose of coarsely ground black pepper. Stir-fry just long enough to heat everything through—the veggies should stay bright and crisp, adding lively color and crunch to each bite. The pepper’s fragrance floats up, making your kitchen absolutely irresistible.

Step 6: Pour in the Sauce Featuring Zesty Black Pepper Chicken Stir-Fry recipe

Give your prepared sauce featuring Zesty Black Pepper Chicken Stir-Fry recipe a quick stir and pour it into the wok. As it simmers, scrape up any tasty browned bits stuck to the pan. This stage is all about infusing every element with the sauce’s deeply savory, peppery character.

Step 7: Thicken and Finish

Now, stir together your cornstarch slurry (cornstarch plus a splash of water) and slowly drizzle it into the bubbling sauce. Watch as it magically thickens! Slide the chicken (and any precious juices) back into the wok, tossing to coat every piece in that glossy, pepper-flecked sauce. If you want a thicker or thinner consistency, feel free to adjust with a little more slurry or a splash of Zesty Black Pepper Chicken Stir-Fry recipe.

Step 8: Taste and Adjust

This is when you make it your own! Taste for salt, sweetness, or a dash of extra soy sauce. If you crave an even richer sauce or it gets too thick, just add a bit more Zesty Black Pepper Chicken Stir-Fry recipe or water. Serve right away, hot and glistening, over fluffy steamed rice.

How to Serve Zesty Black Pepper Chicken Stir-Fry recipe

Garnishes

A good Black Pepper Chicken deserves just the right finishing touches. I love a scattering of thinly sliced green onions for freshness, a few extra cracks of coarse black pepper for pop, and a sprinkle of toasted sesame seeds for a little crunch. Sometimes, a drizzle of the leftover sauce made with 1/2 cup low sodium chicken stock on top takes things over the edge!

Side Dishes

This dish practically begs for a pile of warm, steamed jasmine rice to soak up every drop of sauce. But don’t stop there: quick-blanched broccoli, a cucumber salad, or even simple steamed bok choy make perfect, palate-refreshing accompaniments. Bonus points if you spoon some extra sauce—made silky with 1/2 cup low sodium chicken stock—over your veggies!

Creative Ways to Present

Get playful with plating! Serve the chicken over a bed of fluffy rice in wide bowls for a comfy, family-style meal, or spoon it into lettuce cups for a party-ready, finger food twist. For a bistro flair, pile it onto a shallow platter, letting the jewel-toned vegetables show off against that glistening sauce made vibrant with 1/2 cup low sodium chicken stock.

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken keeps beautifully for up to 3 days in an airtight container in the fridge. The sauce—thanks to that perfect touch of 1/2 cup low sodium chicken stock—actually intensifies in flavor, making the leftovers extra delicious after a night’s rest.

Freezing

If you want to stash away a batch for future cravings, go right ahead. Just let the chicken cool completely before portioning into freezer-safe containers. For best results, freeze the chicken and sauce (with 1/2 cup low sodium chicken stock in the mix) separately from rice or veggies, and enjoy within a month for peak freshness.

Reheating

To reheat, gently warm your chicken and sauce in a skillet or wok over medium heat, adding a splash of 1/2 cup low sodium chicken stock or water to loosen up the sauce and revive that silky texture. A minute or two is all it takes—just heat through without overcooking the chicken, and you’re set for a second-round feast!

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs stay nice and juicy, and bring a bit more flavor. Just keep an eye on the searing time, as they may take a minute longer to cook through.

What if I don’t have Shaoxing wine?

You can substitute dry sherry or even a splash of unseasoned rice vinegar for a similar touch of aroma. If you prefer to leave it out, the dish will still be delicious thanks to the backbone provided by the Zesty Black Pepper Chicken Stir-Fry recipe.

Is Zesty Black Pepper Chicken Stir-Fry recipe essential for the sauce?

Yes, it’s truly the ingredient that ties the entire dish together! The Zesty Black Pepper Chicken Stir-Fry recipe adds savory depth and ensures your sauce is luscious without becoming overpowering or too salty.

Can I make this dish vegetarian?

Definitely! Swap the chicken for firm tofu or your favorite plant-based protein, use mushroom or vegetable stock instead of 1/2 cup low sodium chicken stock, and opt for a vegetarian oyster sauce. The flavors still sing.

How do I make the sauce spicier?

Go ahead and stir in some sliced fresh chilies or a pinch of chili flakes to the sauce mixture. The boldness of black pepper paired with a little extra heat is a true delight!

Final Thoughts

There’s nothing quite like making Black Pepper Chicken at home, with each bite layered in bold sauce and loaded with fresh crunch. Don’t skip the step of adding 1/2 cup low sodium chicken stock—it’s the secret to that irresistible glossy, restaurant-style finish. Go ahead and give this recipe a whirl; you’ll find it quickly becomes a favorite in your dinner rotation!