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Appetizer / Zesty Black Pepper Chicken: Quick & Flavorful Asian Stir-Fry

Zesty Black Pepper Chicken: Quick & Flavorful Asian Stir-Fry

October 5, 2025 by BriannaAppetizer

Black Pepper Chicken Recipe is more than just a meal; it’s an aromatic journey for your senses, promising a vibrant burst of flavor that will truly invigorate your palate. From the moment the enticing scent of sizzling chicken and pungent black pepper fills your kitchen, you’ll understand why this dish has captivated food lovers globally. There’s an undeniable allure to its bold, peppery kick, perfectly balanced by the savory richness of the sauce and the tender, succulent chicken pieces.

This iconic dish, deeply rooted in the vibrant culinary traditions of Asian cuisine, particularly gaining prominence in Chinese-American eateries, has evolved into a beloved staple worldwide. People adore this dish not only for its incredible taste and delightful textural contrasts – crispy edges yielding to juicy interiors – but also for its remarkable convenience. It offers a sophisticated, restaurant-quality experience that is surprisingly straightforward to recreate at home.

Why Our Black Pepper Chicken Recipe Will Become Your New Favorite

Our carefully curated

Black Pepper Chicken Recipe

provides a harmonious blend of warming spice and umami depth, making it an ideal choice for a quick weeknight dinner or a show-stopping centerpiece for your next gathering. Prepare to savor every mouthful of this exquisite creation!

Zesty Black Pepper Chicken: Quick & Flavorful Asian Stir-Fry this Recipe

Ingredients:

  • For the Chicken:

    • 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces. I personally love using thighs for their juiciness, but breasts work beautifully too!
    • 1 tablespoon light soy sauce (or regular soy sauce, I often reach for low-sodium).
    • 1 tablespoon cornstarch. This is our secret weapon for a tender texture.
    • 1 teaspoon sesame oil. Just a touch adds such a wonderful aromatic note.
    • ½ teaspoon white pepper. It’s a subtle but important spice here.
    • 1 large egg white (optional, but highly recommended for a truly tender, “velveted” chicken).
  • For the Black Pepper Sauce:

    • ¼ cup (60ml) light soy sauce.
    • 2 tablespoons oyster sauce. This adds a lovely depth and umami.
    • 1 tablespoon dark soy sauce. This is primarily for a beautiful dark color in our sauce, less about flavor intensity.
    • 1 tablespoon Shaoxing wine (or dry sherry). If you don’t have this, you can omit it or use a little chicken broth, but it truly enhances the authentic flavor.
    • 2 tablespoons freshly ground black pepper. Now, this is where our Black Pepper Chicken Recipe gets its name! I highly recommend using a coarse grind for the best texture and intense peppery kick. You can adjust this to your spice preference, but don’t be shy!
    • 1 tablespoon granulated sugar. To balance out the savory and spicy notes.
    • 1 teaspoon cornstarch. This will thicken our glorious sauce.
    • ½ cup (120ml) chicken broth. Or water, but broth adds more flavor.
    • ½ teaspoon sesame oil. Another touch of aromatic goodness.
  • For the Aromatics & Vegetables:

    • 2 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil). We’ll need a good amount for stir-frying.
    • 1 large yellow onion, cut into 1-inch pieces. I love how the onion softens and sweetens.
    • 1 green bell pepper, cut into 1-inch pieces. For color and a fresh bite.
    • 1 red bell pepper, also cut into 1-inch pieces. More color and a slightly sweeter pepper flavor.
    • 4-5 cloves garlic, minced. Don’t skimp on the garlic; it’s essential for flavor!
    • 1-inch piece fresh ginger, grated or finely minced. The fresh ginger aroma is simply irresistible.
  • For Garnish (Optional, but highly recommended):

    • Freshly ground black pepper, for an extra flourish before serving.
    • Chopped green onions or fresh cilantro, for freshness and a pop of color.

Preparing the Chicken:

  1. Prepping the Chicken Pieces:

    First things first, let’s get our chicken ready. If you’re using chicken breasts, you might want to trim any excess fat. For thighs, a quick trim to make them uniform is usually all that’s needed. Slice your chicken into uniform 1-inch bite-sized pieces. Consistency in size is key here for even cooking. I always aim for pieces that aren’t too small, otherwise, they can dry out, nor too large, as they’ll take longer to cook through.

  2. The Marinade – Our Secret to Tenderness:

    Transfer the cut chicken to a medium bowl. Now, let’s add our marinade ingredients: 1 tablespoon light soy sauce, 1 tablespoon cornstarch, ½ teaspoon white pepper, and 1 teaspoon sesame oil. If you’re opting for the “velveted” texture (which I truly endorse for the best results in a Black Pepper Chicken Recipe), add the large egg white now. Use your hands to thoroughly mix everything together. Really get in there and make sure every piece of chicken is coated. The cornstarch creates a protective coating that helps keep the chicken moist and tender during cooking, and the egg white takes that tenderness to another level by creating an even silkier texture.

  3. Resting Period:

    Once mixed, cover the bowl and let the chicken marinate at room temperature for at least 15-20 minutes. If you’re preparing this in advance, you can marinate it in the refrigerator for up to 30 minutes, but no longer than that with the egg white, as it can make the chicken a bit watery. For optimal texture, room temperature for a short period is perfect for this dish. This brief rest allows the flavors to meld and the cornstarch to fully adhere, setting us up for perfectly cooked chicken.

Preparing the Black Pepper Sauce:

  1. Whisking it All Together:

    While your chicken is marinating, let’s get our glorious black pepper sauce ready. In a separate small bowl or a measuring jug, combine all the sauce ingredients: ¼ cup light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons freshly ground black pepper, 1 tablespoon sugar, 1 teaspoon cornstarch, ½ cup chicken broth, and ½ teaspoon sesame oil.

  2. Achieving Smoothness:

    Whisk everything together thoroughly until the sugar is dissolved and the cornstarch is completely blended with no lumps. It’s important to make sure there are no cornstarch clumps, as this will lead to a lumpy sauce later on. This sauce is the heart and soul of our Black Pepper Chicken Recipe, so take a moment to ensure it’s perfectly smooth and well-combined. Give it a little taste – it should be savory, slightly sweet, and definitely peppery! Set this aside; it’ll be ready to pour into the wok when the time comes.

Prepping the Vegetables and Aromatics:

  1. Chopping the Vegetables:

    Now for our colorful supporting cast! Take your large yellow onion, green bell pepper, and red bell pepper and cut them all into uniform 1-inch pieces. I always aim for similar sizes to the chicken, so everything cooks evenly and looks appealing on the plate. These vibrant vegetables will add a wonderful freshness, crunch, and a subtle sweetness that complements the robust black pepper flavor.

  2. Minced Garlic and Ginger:

    Next, mince your 4-5 cloves of garlic. Fresh garlic is absolutely essential here; pre-minced jarred garlic just doesn’t quite hit the same notes. Then, peel and finely grate or mince your 1-inch piece of fresh ginger. The combination of garlic and ginger forms the aromatic foundation for so many delicious stir-fries, and our Black Pepper Chicken Recipe is no exception. Have these ready in separate small bowls, as they’ll be added at different stages.

The Cooking Process:

  1. Heating the Wok and Cooking the Chicken:

    Time to cook! Heat your wok or a large, heavy-bottomed skillet over high heat. Add 1 tablespoon of your neutral cooking oil. Once the oil is shimmering and just starting to smoke lightly, add the marinated chicken in a single layer. You might need to do this in two batches if your wok isn’t large enough, to avoid overcrowding. Overcrowding will steam the chicken instead of giving it a lovely sear.

  2. Achieving a Golden Sear:

    Let the chicken cook undisturbed for 2-3 minutes until it develops a beautiful golden-brown sear on one side. Then, stir-fry for another 2-3 minutes until it’s cooked through and lightly browned on all sides. The cornstarch and egg white (if used) will create an incredibly tender exterior. Once cooked, remove the chicken from the wok and set it aside on a clean plate. Don’t worry if it’s not super crispy; we’re focusing on tenderness here.

  3. Sautéing the Aromatics:

    Add the remaining 1 tablespoon of cooking oil to the wok. If there’s any excess oil or burnt bits from the chicken, you can quickly wipe it out first, but usually, a little residual flavor is good. Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds to 1 minute, until they become fragrant. Be careful not to burn the garlic, as burnt garlic turns bitter very quickly. The aroma filling your kitchen right now should be incredible!

  4. Adding the Vegetables:

    Immediately add the diced yellow onion, green bell pepper, and red bell pepper to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. I like them to still have a little bite, but if you prefer them softer, cook them for a minute or two longer. We want them to be vibrant and slightly softened, but not mushy. This stage adds both texture and a burst of color to our Black Pepper Chicken Recipe.

  5. Combining and Saucifying:

    Now, it’s time to bring everything together! Return the cooked chicken to the wok with the sautéed vegetables and aromatics. Give it a quick toss to combine. Then, give your prepared black pepper sauce one last good whisk – cornstarch tends to settle at the bottom – and pour it evenly over the chicken and vegetables in the wok.

  6. Thickening the Sauce:

    Stir-fry continuously for another 1-2 minutes, allowing the sauce to come to a simmer and thicken. The cornstarch in the sauce will work its magic, transforming it from a liquid to a glossy, rich coating that clings beautifully to every piece of chicken and vegetable. Watch as the sauce thickens and turns into that irresistible dark, peppery glaze that makes this Black Pepper Chicken Recipe so iconic. If the sauce becomes too thick, you can add a tablespoon or two of hot water or chicken broth to reach your desired consistency.

  7. Final Touches and Garnish:

    Once the sauce is thick and glossy, and everything is heated through, remove the wok from the heat. This dish is best served immediately, straight from the wok! For an extra burst of freshness and a touch more heat, sprinkle with optional freshly ground black pepper, chopped green onions, or cilantro before serving. The aroma alone will have everyone eager to dig in!

Zesty Black Pepper Chicken: Quick & Flavorful Asian Stir-Fry

Conclusion:

Well, my friends, we’ve journeyed through the savory, peppery delights of this incredible dish, and I sincerely hope you’re as excited to make it as I am to share it with you. This isn’t just another chicken stir-fry; it’s a symphony of flavors that manages to be both deeply comforting and wonderfully exhilarating. The richness of the chicken, perfectly seared, combined with that distinctive, aromatic kick of freshly cracked black pepper, creates a truly unforgettable experience. It’s that perfect balance of umami, a subtle sweetness, and a bold, peppery warmth that makes it an absolute standout in any home cook’s repertoire. I’ve found myself craving this dish again and again, and I’m confident that once you try it, you’ll understand why it quickly becomes a regular on your meal rotation.

What truly makes this recipe a must-try, beyond its incredible taste, is its remarkable versatility and ease of preparation. You don’t need to be a gourmet chef to whip up something truly spectacular. With straightforward steps and readily available ingredients, you can bring an authentic, restaurant-quality meal right to your own kitchen table. It’s perfect for a bustling weeknight when you need something quick yet satisfying, but it also shines when you want to impress dinner guests without spending hours in the kitchen. The depth of flavor it achieves in such a short amount of time is genuinely impressive, making it a true culinary hero.

Serving Suggestions & Creative Twists:

Now, let’s talk about how to make this culinary masterpiece even more phenomenal on your plate. Traditionally, I love serving this Black Pepper Chicken Recipe with a generous helping of fluffy jasmine rice or perfectly cooked basmati. The subtle fragrance and sticky texture of the rice are the ideal canvas to soak up every last drop of that incredible, peppery sauce. If you’re looking for something a bit heartier, try pairing it with some simple fried rice, adding an extra layer of texture and flavor to your meal. For a healthier spin, brown rice or even quinoa makes an excellent accompaniment, offering a nuttier profile and added fiber.

Don’t be afraid to get creative with your side dishes either! A simple side of steamed or stir-fried broccoli, asparagus, or green beans tossed with a hint of garlic would complement the chicken beautifully, adding freshness and crunch. A light cucumber salad with a sesame dressing could also offer a refreshing counterpoint to the rich chicken. For an extra boost of fresh flavor and vibrant color, consider a sprinkling of freshly chopped cilantro or thinly sliced green onions right before serving. The herbaceous notes provide a wonderful contrast to the savory, peppery chicken.

Variations to Explore:

But the fun doesn’t stop there! This recipe is incredibly adaptable, inviting you to experiment and make it your own. If you’re not in the mood for chicken, why not try this exact same sauce with succulent shrimp, thinly sliced beef, or even firm tofu for a delicious vegetarian option? Each protein will absorb the peppery goodness in its own unique way, offering a fresh take on the classic. For those who love their greens, feel free to toss in some colorful bell peppers, tender snap peas, sliced carrots, or earthy mushrooms during the last few minutes of cooking. This not only adds more nutrients but also vibrant colors and varying textures to your dish.

For a little extra heat, a pinch of red pepper flakes stirred into the sauce can elevate the spice level to your liking. And if you’re a fan of garlic, don’t hesitate to add an extra clove or two to the mix – you can never really have too much garlic, right? A sprinkle of toasted sesame seeds and thinly sliced green onions just before serving adds a beautiful finish and an extra layer of aroma and crunch. Imagine serving this alongside some freshly made egg noodles or even a bowl of comforting ramen; the possibilities are truly endless! You could even turn this into a wrap or a sandwich filling, offering a completely different way to enjoy the same fantastic flavors. Just dice the chicken a bit smaller and pile it into warm tortillas or on a crusty roll.

So, my fellow food enthusiasts, I implore you: don’t let this incredible Black Pepper Chicken Recipe pass you by! Grab your wok or your trusty skillet, gather your ingredients, and dive into the satisfying process of creating this flavorful dish. I promise you, the aroma filling your kitchen will be intoxicating, and the taste will be utterly rewarding. It’s the kind of meal that brings smiles to faces and warmth to bellies, a true testament to the power of simple, yet potent, ingredients. It’s a dish that feels both exotic and familiar, striking all the right chords for a truly memorable dining experience.

Once you’ve had a chance to whip up this masterpiece, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own creative spin on it? What were your favorite serving suggestions? Please, share your thoughts, your photos, and your triumphs in the comments section below. Your feedback and personal adaptations inspire me and the entire cooking community. Let’s build a delicious conversation around this dish and celebrate the joy of home cooking together. Happy cooking, and I can’t wait to hear all about your peppery adventures! This could very well become your next signature dish, the one your family and friends beg you to make again and again.


Zesty Black Pepper Chicken Stir-Fry

Zesty Black Pepper Chicken Stir-Fry

A quick and flavorful Asian stir-fry featuring tender chicken coated in a bold, peppery sauce with vibrant bell peppers and onions. Perfect for a weeknight meal, this dish promises an aromatic journey and a burst of invigorating flavors.

Prep Time
40 Minutes

Cook Time
15 Minutes

Total Time
55 Minutes

Servings
4 servings

Ingredients

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, 1-inch pieces
  • 1 tbsp light soy sauce (for chicken)
  • 1 tbsp cornstarch (for chicken)
  • 1 tsp sesame oil (for chicken)
  • ½ tsp white pepper (for chicken)
  • 1 large egg white (optional)
  • ¼ cup (60ml) light soy sauce (for sauce)
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp chicken broth (non-alcoholic alternative to Shaoxing wine)
  • 2 tbsp freshly ground black pepper (for sauce, coarse grind recommended)
  • 1 tbsp granulated sugar
  • 1 tsp cornstarch (for sauce)
  • ½ cup (120ml) chicken broth (for sauce)
  • ½ tsp sesame oil (for sauce)
  • 2 tbsp neutral cooking oil
  • 1 large yellow onion, 1-inch pieces
  • 1 green bell pepper, 1-inch pieces
  • 1 red bell pepper, 1-inch pieces
  • 4-5 cloves garlic, minced
  • 1-inch piece fresh ginger, grated or minced
  • Freshly ground black pepper (for garnish, optional)
  • Chopped green onions or fresh cilantro (for garnish, optional)

Instructions

  1. Step 1
    Trim and cut chicken into 1-inch pieces. In a bowl, combine chicken with 1 tbsp light soy sauce, 1 tbsp cornstarch, ½ tsp white pepper, 1 tsp sesame oil, and egg white (if using). Mix well and marinate at room temperature for 15-20 minutes.
  2. Step 2
    In a separate bowl, whisk together ¼ cup light soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp chicken broth (non-alcoholic), 2 tbsp freshly ground black pepper, 1 tbsp sugar, 1 tsp cornstarch, ½ cup chicken broth, and ½ tsp sesame oil until smooth. Set aside.
  3. Step 3
    Cut yellow onion, green, and red bell peppers into uniform 1-inch pieces. Mince 4-5 cloves garlic and grate/mince a 1-inch piece of fresh ginger.
  4. Step 4
    Heat 1 tbsp neutral cooking oil in a wok or large skillet over high heat until shimmering. Add marinated chicken in a single layer (cook in batches if needed). Cook undisturbed for 2-3 minutes until golden-brown, then stir-fry for another 2-3 minutes until cooked through. Remove chicken and set aside.
  5. Step 5
    Add the remaining 1 tbsp cooking oil to the wok. Stir-fry minced garlic and grated ginger for 30-60 seconds until fragrant. Add the diced yellow onion, green bell pepper, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  6. Step 6
    Return the cooked chicken to the wok with the sautéed vegetables. Re-whisk the prepared black pepper sauce and pour it evenly over the chicken and vegetables. Stir-fry continuously for 1-2 minutes, allowing the sauce to come to a simmer and thicken to a glossy coating. If the sauce becomes too thick, add a tablespoon or two of hot water or chicken broth to reach your desired consistency.
  7. Step 7
    Remove the wok from the heat. Serve immediately, garnished with optional freshly ground black pepper, chopped green onions, or cilantro.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

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