Black Pepper Chicken (Stir-Fried Chicken in Black Pepper Sauce)

Stir-Fried Dishes are quick and easy ways to prepare beautiful meals—for a group, or one’s self. I love the fact that you can toss several ingredients in a pan on high heat and come up with a flavorful dish in less than 30 minutes. It’s also a common cooking technique required for plenty of Asian dishes, and as I am an Asian, and also a fan of Asian cuisine—I tend to make different dishes using this technique quite a lot. So the next two recipes will be

One of my favorites is Black Pepper Chicken. Over the last year, I would always think about making this dish but kept pushing back or forgetting to include it for the week.  The first time I’ve tried this dish was in Kuala Lumpur years back, but the origin of the dish itself is Chinese. It’s a healthy mix of meat and vegetable, and I love the more pronounced taste of the black pepper from the sauce.

So here’s the recipe and let me know if you have tried it!

Black Pepper Chicken

Prep time: 15 minutes

Cook Time: 10-15 minutes

Serves 6-7


Chicken Marinade:

  • 1 tablespoon Shaoxing Rice Wine (I ran out of this so any cooking rice wine or even dry sherry is acceptable)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch

Stir Fry:

  • 4 cloves of garlic, minced finely
  • 1 small onion, chopped
  • 1 red or green bell pepper, seeds removed and chopped or julienned
  • 150 grams of straw mushrooms, sliced in half
  • 500 grams of chicken thigh fillet
  • 2-3 tablespoons of vegetable oil
  • 1/2 cup chicken broth/vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 ½ tablespoon of oyster sauce
  • 1 tablespoon of plum sauce (if not available, you can use 1 ½ tablespoon of sugar, but I highly recommend adding some plum sauce if it’s available!)
  • 1 ½ tablespoon of coarsely ground black pepper/black peppermill
  • Salt, to taste
  • Optional/as needed: Cornstarch slurry: 1 tablespoon of cornstarch dissolved in 2 tablespoons water


  1. Add the ingredients of the marinade into the chicken and mix well. Cover the container and marinate for 15 minutes.
  2. In a separate bowl, mix the soy sauce, oyster sauce, chicken broth, Shaoxing wine, plum sauce, and black peppermill and set aside.
  3. Heat some vegetable oil in a wok.
  4. Add the chicken, making sure that each side of all pieces is on the surface of the wok. Let one side cook on high heat for 2 minutes without touching it. This will allow one side to caramelize.
  5. Toss the chicken for one more minute and set aside on a separate bowl or pan.
  6. Add the garlic and onions onto the wok and stir fry until garlic is fragrant and onions are softer and slightly translucent.
  7. Add the bell peppers and mushrooms and toss for another two minutes.
  8. Add the chicken back onto the pan. Add the sauce ingredients onto the pan and continue to toss, until the sauce thickens for about another 3 minutes.
  9. If the sauce is still slightly too thin, add the cornstarch slurry and let it simmer for 1-2 minutes, tossing the ingredients in the wok still, until we see that the sauce is shiny and slightly thick. Adjust the seasoning by adding salt and even more black pepper, according to taste. Turn off the heat.
  10. Serve with some chopped scallions on top and with a serving of rice and enjoy!


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