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Black Pepper Chicken

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This restaurant-style Chinese Black Pepper Chicken recipe is quick and easy to make at home, totally versatile if you’d like to sub in different veggies or proteins, and so comforting and delicious.

This 20-Minute Black Pepper Chicken recipe is quick and easy to make, and tastes even more delicious than the restaurant version! Feel free to sub in shrimp or tofu or beef or pork (in place of chicken), and add any of your other favorite veggies to the stir-fry. One of my favorite Chinese take-out recipes...made at home! | gimmesomeoven.com

Ok, I probably should have posted this throwback recipe on a Thursday. But hey, we’re smack dab in the throes of getting-ready-to-move-chaos around here, and I have no idea what day it is most of the time anyway. ? So I figure today is probably as good as any day to post an old comfort food recipe.

And by comfort food, I’m talking specifically about my college days comfort food today.

Although, let’s back up a sec. I should probably point out first that I grew up downright spoiled by the most amazing little local Chinese restaurant down the street from our house in Wichita. Our family went there for lunch every single Saturday growing up, and good grief, they had the most magical touch ever with stir-fry sauces and fried rice and egg drop soup. So when I moved away to go to college in teeny-tiny-town Kansas, naturally, I immediately convinced a group of friends to go check out the town’s one Chinese restaurant. Wellllll, let’s just say that the pickin’s there — even with the $4.99 all-you-can-eat buffet — turned out to be slim. At most. (Case in point, this was the place whose egg drop soup officially compelled me to learn how to make my own.)

However. I’ve gotta say that they did know how to make a mean Black Pepper Chicken. ?

And on those late night buffet runs, particularly after an intense study sesh or a long band practice, it always had a way of hitting the spot. And fifteen years later, classic black pepper chicken is still a fave.

Nowadays, though, I make it in my own kitchen where I have full control over the ingredients. Often I’ll toss in whatever extra veggies I might have on hand, or mix things up using shrimp or tofu instead of chicken. But when I’m feeling extra nostalgic, I can always count on the classic combo — tender juicy chicken, crisp celery and bell pepper, zesty red onions, and a ultra-peppery sauce — to satisfy the craving. And man, it still just tastes as good as ever.

Guaranteed to help you tackle that macroeconomics final. Or, you know, a Tuesday.

This 20-Minute Black Pepper Chicken recipe is quick and easy to make, and tastes even more delicious than the restaurant version! Feel free to sub in shrimp or tofu or beef or pork (in place of chicken), and add any of your other favorite veggies to the stir-fry. One of my favorite Chinese take-out recipes...made at home! | gimmesomeoven.com

The other bonus about this recipe is that it’s ultra easy to make. Simply stir-fry your chicken, celery, bell pepper and red onions until tender. Then while they are cooking, whisk together your stir-fry sauce. Stir it in, and let it thicken for a minute…

This 20-Minute Black Pepper Chicken recipe is quick and easy to make, and tastes even more delicious than the restaurant version! Feel free to sub in shrimp or tofu or beef or pork (in place of chicken), and add any of your other favorite veggies to the stir-fry. One of my favorite Chinese take-out recipes...made at home! | gimmesomeoven.com

…then serve it up however you’d like! I often make a batch of rice or quinoa to go along with it, but just about any sides will do. Oh, and of course, don’t forget a twist of extra freshly-cracked black pepper. Because…black pepper chicken. ?

This 20-Minute Black Pepper Chicken recipe is quick and easy to make, and tastes even more delicious than the restaurant version! Feel free to sub in shrimp or tofu or beef or pork (in place of chicken), and add any of your other favorite veggies to the stir-fry. One of my favorite Chinese take-out recipes...made at home! | gimmesomeoven.com

So simple, and always a hit. Enjoy, everyone!

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Black Pepper Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x

Description

This restaurant-style Chinese Black Pepper Chicken recipe is quick and easy to make at home, totally versatile if you’d like to sub in different veggies or proteins, and so comforting and delicious.


Ingredients

Scale
  • 2 tablespoons peanut oil (or any mild-flavored oil), divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small bell pepper, cored and thinly-sliced
  • 1 small red onion, peeled and thinly-sliced
  • 2 stalks celery, thinly-sliced on a bias
  • 2 cloves garlic, peeled and minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons freshly-cracked black pepper (or more to taste)
  • 1/4 teaspoon ground ginger
  • optional toppings: thinly-sliced green onions, toasted sesame seeds

Instructions

  1. Heat 1 tablespoon oil over medium-high heat in a large sauté pan or wok.  Add chicken and sauté for 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.  Use a slotted spoon to transfer the chicken to a clean plate, and set aside.
  2. Add the remaining 1 tablespoon oil to the sauté pan, along with the bell pepper, onion, celery and garlic.  Sauté for 5-6 more minutes, stirring occasionally.
  3. Meanwhile, as the veggies are sautéing, whisk together the soy sauce, cornstarch, oyster sauce, vinegar, black pepper and ginger in a small bowl until combined.
  4. Once the veggies are ready go to, add the chicken and sauce mixture to the pan, and stir until the veggies and chicken are evenly coated.  Continue to cook for 1-2 minutes, or until the sauce has thickened.  Taste, and season with extra soy sauce and/or black pepper as desired.
  5. Remove from heat, and serve immediately, sprinkled with your desired toppings.

Notes

If you would like a spicier dish, feel free to stir in a teaspoon or two of garlic chili sauce into the sauce.

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35 comments on “Black Pepper Chicken”

  1. I’ve never even heard of black pepper chicken I am sorry to say. This looks so good and perfect for a weeknight meal! I’m thinking of subbing prawns for the chicken, do you think that would taste good? I also wonder about poaching white fish in this sauce with a little water or broth added in. I’m a huge fan of asian dishes with oyster sauce in them and think they complement so many things well. But this sauce has me wanting to try it so many different ways!!

  2. Hi, I’m Cécile a French reader to your site. Thank you for your tasty recipes, easy to prepare.
    Which is the measure for the quantity of ginger ?
    I don’t speak English very well and however I understand your recipes (without translator) because they are clear and concise, thank you for that !
    Nice day :-)

  3. Yum! This looks delicious!
    Kari
    https://sweetteasweetie.com/easy-apple-pocket-pies/

  4. I’ve never heard of Black Pepper Chicken, but I think I’m going to be an instant fan. This looks so scrumptious and easy to make. Thank you for sharing and good luck with moving! It’s the pits, but worth it once it’s all over. Life is all about the journey anyway!

    https://batalidioranddeweywalkintoabar.com/

  5. I was living right by this awesome little Chinese restaurant – a real Mom and Pop like place – and they made all my favourites real good! And then I moved to teeny tiny country town Australia and there’s not a decent Chinese restaurant anywhere. Or Pizza ?

    Which is fine because I can make my own but, when it comes to those busy weeknights, I just long for that delicious take out. Saving this recipe for one of those nights!

  6. Best of luck with the move and new adventures!

    I’m visiting Kansas City for a wedding in November and wondered if you had recommendations for dining or activities? We’ll be staying downtown. (Also, I had tried searching the site, but if you’ve previously written a post like that–my apologies!)

  7. quick question: 1/4 ground ginger I’m guessing tsp??

  8. This was absolutely delicious!! I made a few modifications as I am doing a Whole 30 – no oyster sauce, subbed the soy sauce for coconut aminos, arrowroot starch for thickening, and used the veggies I had in the fridge (mushrooms and zucchini) – and it was perfect! Served over some cauliflower rice. It had the best pepper flavor and tasted just like my favorite takeout. This will become a dinner routine staple! Thank you for sharing this and wishing you all the best in Spain!!






  9. I am a big fan of chicken, but I don’t like pepper, I would like to try this recipe. I think I should use something others to instead of pepper, what do you think?






  10. Made this recipe last night. It was delicious, however, I wouldn’t call it quick. If you carefully chop all your vegetables, it takes a little while. I doubled the recipe because I wanted some leftovers and there were four of us. I wanted to be sure that I had plenty of the sauce so I quadrupled that and I’m very glad I did, because I thought that made just the right amount of sauce to be able to put with rice or noodles. I also did a green and red pepper which I would do even if I hadn’t doubled it. I also had some left over broccoli in the fridge and I threw that in and it was perfect. Once you add the sauce to the heat, it thickens up fast and becomes very thick – too thick. I then added about a cup and a half of a mix of white wine, water, and soy sauce. That was perfect – gave it the right consistency and enough to go nicely with the rice. If you don’t double the recipe, I would still double the sauce. It was so good!!!






  11. This was so good! I made it exactly as instructed. Super easy and delicious!






  12. I have to circle back and actually rate this recipe because it has very quickly become one of my family’s favorite “fake out” meals! Even my toddler asks for seconds.






  13. Sooo usually my Pinterest recipes never come out right but this was amazing! I seasoned my meat a little with creole seasoning and garlic while it was cooking but other than that followed the recipe to a T! Look forward to my leftovers tonight!






  14. We made this tonight and it was AMAZING. We will definitely be making this one again!






  15. This was better than any restaurant. My college aged daughter sent me this recipe. She had made it and thought it was very good. I just made it tonight and have to agree it was delicious!






  16. This recipe was SO good! Such good flavor – the pepper gives it a nice heat without being overly spicy. I didn’t have celery so I didn’t use it, and I also used a teaspoon of fresh ginger. Really loved it, and I’ll definitely be making it again!






  17. I lightly coated the chicken in corn starch before it hit the wok and I eliminated the celery, but aside from that I stuck to the recipe. Absolutely delicious!!!






  18. I made black pepper chicken using this recipe twice and both times, there are no leftovers. It’s our new favorite dish at home. Definitely worth a try if haven’t tried it as of yet. The recipe is way to follow and the results are amazing.






  19. This is my first time at your website and this is the first recipe I have made! It was perfect- very tasty, fast, healthy. I made this for me and my husband and we finished it just us two (although no rice or sides with it). I imagine with rice it would feed 4. Great flavors, can’t wait to check out the rest of your website.






  20. I love Black Pepper Chicken! I am going to make this tonight. I am wondering, how do I make it saucier without compromising on taste?

    • I just doubled the batch of sauce. It works just fine and gives enough sauce for mixing into rice.

  21. Made this tonight and it was delicious! Omitted the onion because everything else I had was leftover veggies that were already chopped and I didn’t feel like an onion. Added 2 frozen cubes of garlic I buy at trader Joe’s. This recipe was so delicious!!! Two thumbs up!!

  22. Came out pretty good, thank you!






  23. I’ll try this, it looks delicious and I have all the ingredients on hand.

  24. Very tasty chicken. I steamed my veggies separately and didn’t add to chicken until plated.






  25. My husband loves this. Black pepper chicken is all he orders when we eat out. Now I can fix it at home. Thank you!

  26. This was a hit with my family. Such a good quick and easy meal. I normally don’t have good luck with cooking Asian food, but this turned out great. The sauce was thick, so I added some water to thin it out and it was still very flavorful.






  27. I made this recipe last night, and it was delicious! I added mushrooms to mine, and I coated my chicken pieces in corn starch before frying for the crispy texture I like. I also doubled the sauce recipe, but those small changes did not alter the taste of this recipe, in my opinion. They simply enhanced it for my tastes. It’s a great recipe and the meal was delicious! Thank you so much for sharing it! ?






  28. This is easy, fast n great. I didn’t have celery, so I used garlic, red onions, and green pepper, cut into smaller pieces. the ginger is KEY and I kinda went crazy on the Black Pepper.
    AMAZING….
    SIMPLE n FAST….






  29. Easy and delicious weeknight dinner! We like things spicy, so I added a couple of tsp of garlic chili paste to the sauce, and doubled it up. Even better if you have a little time to marinate the chicken first with low sodium soy, garlic chili paste and cornstarch. Thanks for a wonderful recipe.

  30. Sauce is so versatile and delish! I marinate chicken for a couple of hours in 2T low sodium soy sauce, 1 T garlic chili paste (we like spicy!) and 1 T cornstarch and pan fry on high heat until browned. Follow directions from there. This recipe is forgiving and a great base for using up whatever you have in fridge. One of my regular rotation meals. Thanks so much!






  31. This is my new favorite! It was so delicious that I didn’t even want dessert afterwards! My hubby & I can’t eat bell peppers (they don’t like either of us) so I substituted a sweet onion and added a little extra celery. Thank you, thank you for sharing this with the world!






  32. This was DELICIOUS! Definitely a keeper!






  33. So great, I had a craving for something peppery and so far all the GSM recipes have turned out well and this one did not disappoint! Super recommended.