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This takeout-style black pepper chicken stir fry brings the perfect blend of juicy chicken breast and vibrant veggies in a deeply savory black pepper sauce. With quick prep and no tricky techniques, it satisfies those weeknight cravings for something flavorful, healthy, and just a bit peppery.
I first whipped this up after a long day when I was craving stir fry and had only chicken and some sad bell peppers left in the fridge. It instantly hit the spot and is now my favorite fakeout-takeout meal at home.
Ingredients
- Chicken breast: Skinless and boneless breast ensures this stir fry is extra lean Try to choose firm chicken that springs back when touched for freshness
- Ground black pepper: This is the star of the dish so use freshly ground if possible for a sharp kick
- Vegetable oil: A neutral oil like canola or avocado lets the flavors shine Choose one with a high smoke point
- Onion: Wedges of onion add sweetness and texture Pick onions with thin papery skins and no soft spots
- Bell pepper: Optional but brings color and sweetness to the mix Look for glossy and firm peppers
- Scallions: Diced scallions add a fresh bite and bit of color Choose bright green ones with crisp tops
- Garlic: Freshly minced garlic brings bold umami aroma Use firm heavy cloves for best flavor
- Shaoxing wine: Optional but adds classic Chinese depth Select a true Shaoxing cooking wine from an Asian market if you can
- Water: Forms the base of the sauce
- Oyster sauce: Brings a complex savory note and a bit of caramelized flavor Choose a high quality oyster sauce for best results
- Light soy sauce: Adds salt and depth Look for a naturally brewed option for lighter color
- Dark soy sauce: Gives a rich color and extra umami Choose dark soy from a trusted brand for texture and flavor
- Sugar: Just a touch to balance the sauce Use fine granulated sugar that dissolves quickly
- Cornstarch: Thickens the sauce Stick to reliable brands for lump free mixing
Step-by-Step Instructions
- Velvet the Chicken:
- Mix chicken breast with ground black pepper and marinate as described in the velveting method If time is tight simply toss with garlic powder and pepper for a shortcut This step keeps the chicken juicy and tender like your favorite takeout
- Make the Sauce:
- In a small bowl whisk together water oyster sauce light soy sauce dark soy sauce sugar ground black pepper and cornstarch Mix until no lumps remain This creates the glossy peppery coating that clings to each piece
- Sear the Chicken:
- Heat half of the oil in a wok or large saute pan over medium high Lay the chicken in a single layer and let it sear without stirring for one to two minutes until golden The chicken should lift easily with a spatula Flip and let the other side color Do not fully cook through yet
- Cook the Vegetables:
- Transfer chicken to a plate and set aside Add the rest of the oil to the pan Toss in onion and bell pepper Sauté until onions are fragrant and just starting to brown along the edges This step brings out their sweetness and softens their bite
- Stir Fry Aromatics:
- Add minced garlic and cook for about twenty seconds stirring constantly so it does not scorch If using Shaoxing wine splash it in now and scrape up any browned bits This brings a restaurant style depth
- Finish with Black Pepper Sauce:
- Pour the pre mixed black pepper sauce into the pan Bring to a simmer stirring often so it thickens and turns glossy
- Combine and Serve:
- Return the chicken to the wok Toss everything together for two to three minutes so the chicken soaks up the sauce When thickened enough to coat the back of a spoon remove from heat Top with diced scallions and serve right away over rice
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Black pepper is the ingredient that always brings back memories for me My grandfather used to grind his own fresh black pepper over every meal and making this dish always smells like his kitchen It is the ingredient that gives the whole dish an authentic kick so do not hold back
Storage Tips
This black pepper chicken keeps well in an airtight container in the fridge for up to three days I find reheating it gently in a skillet brings back the best texture Avoid the microwave if possible to keep the chicken from getting rubbery
Ingredient Substitutions
Chicken thighs can be swapped in if you want even more tenderness No velveting needed If you do not have bell peppers use spinach or baby bok choy for something lighter Oyster sauce can be replaced with mushroom stir fry sauce for a vegetarian option
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Serving Suggestions
Ladle the chicken and sauce over a bed of hot steamed rice for comfort and simplicity To lighten the meal try serving it with cauliflower rice or spoon it into crisp lettuce cups for a lower carb option
Cultural Context
Black pepper chicken originated as a homespun version of dishes served in Cantonese restaurants in America It showcases the classic Chinese method of stir frying tender meat with a bold sauce and simple vegetables It has remained a favorite in many households because the peppery flavor and quick cooking style feel both impressive and approachable
Recipe FAQs
- → What is velveting chicken and why use it?
Velveting is a technique where chicken is marinated with a cornstarch mixture, making it extra tender and juicy after stir frying. It is commonly used in Chinese cuisine for silky texture.
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work beautifully and come out even more tender. You can skip the velveting step with thighs if desired.
- → Is bell pepper necessary?
Bells peppers add sweetness and color, but you can substitute with spinach, bok choy, or omit entirely based on preference.
- → How spicy is this dish?
The heat comes mainly from ground black pepper, giving a sharp, peppery flavor rather than chili heat. Adjust the pepper to your taste.
- → What do I serve with this stir fry?
Serve over steamed white rice or noodles to soak in the flavorful sauce, or pair with other Chinese-inspired sides.
- → Can I make this ahead?
It’s best enjoyed fresh, but leftovers can be refrigerated and reheated. The sauce thickens as it sits.