Black Pepper Chicken

4.4
(11)
10 Reviews
2 Photos

This black pepper chicken tastes just like the Chinese takeout favorite, golden-fried chicken in a soy, wine, and black pepper sauce, and served over white rice.

By
Barrett Heald
Barrett Heald
Barrett Heald
Barrett Heald is a recipe tester and recipe developer in the Dotdash Meredith Test Kitchen helping to create and perfect recipes for brands, such as AllRecipes, Better Homes & Gardens, and Midwest Living
Allrecipes' editorial guidelines
Published on March 5, 2024
black pepper chicken served over white rice.
2
Prep Time:
15 mins
Cook Time:
15 mins
Stand Time:
15 mins
Total Time:
45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

Chicken Coating

  • 1/4 cup cornstarch

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon Shaoxing wine

  • 1 teaspoon freshly ground black pepper

  • 1 pound skinless boneless chicken thighs, cut into 1-inch pieces

Black Pepper Sauce

  • 1/4 cup low-sodium chicken broth

  • 1/4 cup oyster sauce

  • 2 tablespoons wine

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon water

  • 1 tablespoon cornstarch

  • 1 teaspoon freshly ground black pepper

Stir Fry

  • 3 tablespoons vegetable oil, divided

  • 1 tablespoon minced garlic

  • 1 teaspoon minced fresh ginger

  • 1 cup green bell pepper, cut into 1/2-inch pieces

  • 1 cup white onion, cut into 1/2-inch pieces

For Serving

  • 2 cups cooked white rice

Directions

  1. Gather Ingredients.

    all ingredients to make black pepper chicken gathered in small bowls on a kitchen counter.

    Dotdash Meredith Food Studios

  2. For Chicken Coating, whisk together cornstarch, soy sauce, Shaoxing wine, and pepper in a large bowl. Mixture will be quite thick. Add chicken pieces to bowl; stir to coat chicken. Let stand at room temperature for 15 minutes.

    chicken being coated in cornstarch soy mixture.

    Dotdash Meredith Food Studios

  3. Meanwhile, for Black Pepper Sauce, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper in a medium bowl.

    chicken broth, oyster sauce, Shaoxing wine, soy sauce, water, cornstarch, and pepper whisked together in a glass bowl.

    Dotdash Meredith Food Studios

  4. Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat. Add half the chicken. Cook and stir until lightly browned and no longer pink, about 5 minutes. Transfer chicken to a plate; set aside. Repeat with remaining chicken. Remove chicken from skillet.

    chicken cooking in batches until lightly browned.

    Dotdash Meredith Food Studios

  5. Add remaining 1 tablespoon vegetable oil to skillet. Stir in minced garlic and ginger. Cook and stir until fragrant, about 30 seconds. Stir in bell pepper and onion. Cook and stir until crisp-tender, 2 to 3 minutes.

    oil, garlic, ginger, bell pepper, and onion sautéing in skillet.

    Dotdash Meredith Food Studios

  6. Pour in Black Pepper Sauce and cook until sauce has thickened, 2 to 3 minutes. Return cooked chicken to skillet. Cook and stir until all ingredients are coated with sauce. Serve immediately over cooked white rice.

    chicken added to veggie sauce mixture in large skillet.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

484 Calories
20g Fat
44g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 484
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 18%
Cholesterol 138mg 46%
Sodium 1095mg 48%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 32g 65%
Vitamin C 29mg 32%
Calcium 53mg 4%
Iron 3mg 15%
Potassium 567mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.