Black Pepper Chicken

Name: Black Pepper Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving
Ingredients: 2 pounds chicken thighs; 2 tablespoons soy sauce; 6 cloves garlic; 1 cup cornstarch; ⅓ cup vegetable oil; 2 large onions; 1 large red bell pepper; 2 teaspoons sesame oil; 2 teaspoons Sichuan peppercorn powder; 2 teaspoons black pepper; ⅓ cup oyster sauce; ¼ cup soy sauce; 1 teaspoon dark soy sauce; ¼ cup Shaoxing wine

User Reviews

4.7

126 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
8
Calories
334 kcal
Course
Lunch, Dinner
Cuisine
Asian

Black Pepper Chicken

Joseph Powell

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You're in for a treat with this quick and easy restaurant style Chinese inspired Black Pepper Chicken that's totally delicious and made at home in just 30 minutes. It's incredibly saucy, sticky, crispy and sweet, perfect for a quick weeknight dinner.

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Ingredients

Servings

2 pounds chicken thighs boneless and skinless cut into 1 inch cubes
2 tablespoons soy sauce low sodium
6 cloves garlic minced
1 cup cornstarch
⅓ cup vegetable oil
2 large onions chopped
1 large red bell pepper cut into 1 small ½ inch pieces
2 teaspoons sesame oil

Black Pepper Sauce

2 teaspoons Sichuan peppercorn powder
2 teaspoons black pepper freshly ground
⅓ cup oyster sauce
¼ cup soy sauce low sodium
1 teaspoon dark soy sauce
¼ cup Shaoxing wine

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Instructions

Prep the chicken: In a medium size bowl, combine the chicken pieces with the 1 tablespoon of soy sauce and minced garlic. Toss well. Sprinkle the cornstarch over the chicken and toss well.
Make the sauce: In a small bowl, combine all the black pepper sauce ingredients together.
Cook the chicken: Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the chicken to the wok and cook for 3 to 4 minutes or until golden brown. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Sauté onion and peppers: If there's no vegetable oil left in the skillet, add another tablespoon or so. Add the onion and peppers to the wok and cook for a minute. Add the chicken back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle the sesame oil over the chicken and stir.
Serve: Serve immediately over rice.

Equipments used:

Notes

Have all your ingredients ready to go before you start cooking as the cooking process goes quickly.
If you don't have access to Sichuan peppercorn powder, the alternative is to use freshly ground black pepper and ground coriander seeds.
This will last 3–4 days in the fridge when stored in an airtight container! You can reheat it either in the microwave, or covered in a pan over medium heat.
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.

Nutrition Information

Show Details

Serving 1serving Calories 334kcal (17%) Carbohydrates 24g (8%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 108mg (36%) Sodium 811mg (34%) Potassium 437mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 679IU (14%) Vitamin C 30mg (33%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 334 kcal

% Daily Value*

Serving	1serving
Calories	334kcal	17%
Carbohydrates	24g	8%
Protein	24g	48%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	108mg	36%
Sodium	811mg	34%
Potassium	437mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	679IU	14%
Vitamin C	30mg	33%
Calcium	37mg	4%
Iron	2mg	11%