Name: Black Pepper Chicken Recipe (Better Than Takeout)
Prep time: PT-492777H5M44S
Cook time: PT-492777H5M44S
Total time: PT-492777H5M44S
Yield: 4
Cuisine: Chinese
Ingredients: **For the Chicken Marinade:**; – 1.25 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces; – 1 tablespoon low-sodium soy sauce or tamari (gluten-free); – 1 teaspoon cornstarch; – 1/4 teaspoon baking soda (for tenderness); **For the Veggies and Aromatics:**; – 2 large bell peppers (green and red for color), sliced; – 1 medium yellow onion, sliced; – 2 celery stalks, sliced diagonally; – 3 garlic cloves, minced; – 1 tablespoon minced fresh ginger; **For the Black Pepper Sauce:**; – 3 tablespoons oyster sauce (or vegetarian alternative); – 2 tablespoons low-sodium soy sauce; – 1/4 cup chicken broth or water; – 2 tablespoons coarsely ground black pepper (freshly ground for best flavor); – 1 tablespoon rice vinegar; – 1 teaspoon sesame oil; – 2 tablespoons avocado oil or vegetable oil for stir-frying

Description

Craving that bold, savory black pepper chicken from your favorite Chinese takeout spot? This homemade version delivers juicy, tender chicken coated in a glossy black pepper sauce with crisp bell peppers, onions, and celery for the perfect stir-fry. Ready in just 15 minutes with pantry staples, it beats takeout every time with better flavor and control over ingredients. Serve over rice for a complete meal that satisfies hearty appetites.

Ingredients

**For the Chicken Marinade:**

– 1.25 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces

– 1 tablespoon low-sodium soy sauce or tamari (gluten-free)

– 1 teaspoon cornstarch

– 1/4 teaspoon baking soda (for tenderness)

**For the Veggies and Aromatics:**

– 2 large bell peppers (green and red for color), sliced

– 1 medium yellow onion, sliced

– 2 celery stalks, sliced diagonally

– 3 garlic cloves, minced

– 1 tablespoon minced fresh ginger

**For the Black Pepper Sauce:**

– 3 tablespoons oyster sauce (or vegetarian alternative)

– 2 tablespoons low-sodium soy sauce

– 1/4 cup chicken broth or water

– 2 tablespoons coarsely ground black pepper (freshly ground for best flavor)

– 1 tablespoon rice vinegar

– 1 teaspoon sesame oil

– 2 tablespoons avocado oil or vegetable oil for stir-frying

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Instructions

1. 1. **Marinate the chicken:** In a bowl, toss chicken pieces with soy sauce, cornstarch, and baking soda. Let sit 10-15 minutes. This velveting step ensures juicy, tender bites.

2. 2. **Mix the sauce:** Whisk oyster sauce, soy sauce, broth, black pepper, rice vinegar, and sesame oil in a small bowl. Set aside.

3. 3. **Stir-fry:** Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken in a single layer; cook 2-3 minutes undisturbed until golden. Flip and cook 1 more minute. Remove to a plate.

4. 4. **Cook veggies:** Add remaining oil. Stir-fry onion, celery, bell peppers, garlic, and ginger 1-2 minutes until crisp-tender.

5. 5. **Combine and thicken:** Return chicken to pan. Pour in sauce and cornstarch slurry. Stir 1 minute until glossy and thickened. Taste and adjust pepper or soy.

Notes

**Expert Tips:**

– Tender chicken every time: Baking soda tenderizes like restaurants do. Rinse if worried about taste.

– Spice control: Start with 1 tablespoon pepper for mild; 3 for bold heat.

– Air fryer option: 400°F 8-10 minutes.

**Storage:** Fridge 4 days, freeze 2 months. Reheat stovetop.

Prep Time: PT10M
Cook Time: PT5M
Category: Main Course,Stir Fry
Method: Stir Fry
Cuisine: Chinese,Asian

Nutrition

Serving Size: 1
Calories: 320
Sugar: 3
Sodium: 850
Fat: 16
Saturated Fat: 3
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 12
Fiber: 3
Protein: 28
Cholesterol: 120