Easy Black Pepper Chicken: Homemade Chinese Takeout Style (Print Version)
Whip up this easy black pepper chicken recipe at home! Enjoy tender chicken in a savory, peppery sauce, just like your favorite Chinese takeout. Quick & simple.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese
# Ingredients:
→ Velveted Chicken Core
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 tbsp cornstarch
03 -
1 tbsp soy sauce
04 -
1 tsp sesame oil
05 -
1/2 tsp white pepper
→ Crisp Garden Medley
06 -
1 large bell pepper (any color), cut into 1-inch pieces
07 -
1 medium yellow onion, cut into 1-inch pieces
08 -
3 cloves garlic, minced
09 -
1-inch piece fresh ginger, grated
→ Umami Pepper Glaze
10 -
1 1/2 tbsp freshly ground black pepper (coarse grind preferred)
11 -
1/4 cup soy sauce
12 -
2 tbsp oyster sauce
13 -
1 tbsp rice vinegar
14 -
1 tsp granulated sugar
15 -
1/2 cup chicken broth
16 -
1 tbsp cornstarch
→ Sizzle Starter
17 -
2 tbsp vegetable oil (or other high smoke point oil)
# Instructions:
01 -
In a medium bowl, combine 1 1/2 lbs boneless, skinless chicken thighs with 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp white pepper. Toss well to coat evenly. Let the chicken marinate for at least 10 minutes while you prepare other ingredients for your Easy Black Pepper Chicken | Homemade Chinese Takeout.
02 -
In a small bowl, whisk together 1 1/2 tbsp freshly ground black pepper, 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tsp granulated sugar, 1/2 cup chicken broth, and 1 tbsp cornstarch until smooth. Set aside; this is your flavorful glaze for the Easy Black Pepper Chicken.
03 -
Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the 1 large bell pepper and 1 medium yellow onion. Stir-fry for 2-3 minutes until slightly tender-crisp. Add 3 cloves minced garlic and 1-inch grated ginger, cooking for another 30 seconds until fragrant. Remove vegetables from the pan and set aside.
04 -
Add a splash more oil to the hot wok if needed. Add the marinated 1 1/2 lbs boneless, skinless chicken thighs in a single layer. Stir-fry for 3-4 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside with the cooked vegetables.
05 -
Return the cooked chicken and vegetables to the wok. Give the prepared sauce a quick whisk again, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.
06 -
Your Easy Black Pepper Chicken | Homemade Chinese Takeout is ready! Serve immediately over steamed rice or noodles. Garnish with extra black pepper or chopped green onions if desired for an authentic touch.
# Notes:
01 -
For truly tender chicken, don't skip the velveting step! The cornstarch and liquids create a protective coating that locks in moisture during cooking.
02 -
The key to authentic black pepper chicken is *freshly ground* black pepper. A coarse grind will give you the best flavor and texture, so avoid pre-ground if possible.
03 -
This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
04 -
Feel free to customize your veggies! Broccoli florets, snap peas, or sliced carrots would also be delicious additions to this Easy Black Pepper Chicken.
# Tools You'll Need:
01 -
Wok or large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Mixing bowls
05 -
Measuring cups and spoons
06 -
Spatula or stir-fry spoon
# Nutrition Facts (Per Serving):
Calories: 465 kcal
Total Fat: 25 g
Total Carbohydrate: 20 g
Protein: 38 g