Black Pepper Chicken

Name: Black Pepper Chicken Stir-Fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 bunch celery; 6 cloves garlic, roughly chopped; 1.5 lbs boneless, skinless chicken thighs, thinly sliced; 1 tbsp soy sauce; 1 tsp chicken bouillon powder; 1/2 tsp baking soda; 2 tbsp whole black peppercorns; 1 cup chicken broth; 1 tbsp Shaoxing wine; 1 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tbsp soy sauce; 1 tbsp granulated sugar; 2 tbsp cooking oil; 1 tbsp cornstarch; 2 tbsp water; 1 tsp sesame oil

Black Pepper Chicken is a Chinese-American stir-fry featuring tender chicken thighs and crisp celery in a bold, savory peppery sauce that coats every bite. This restaurant-style dish is best served over steamed rice.

🌍Chinese-American 🏷️Black pepper chicken 🏷️Chicken stir-fry 🏷️Restaurant-style 🏷️Weeknight dinner Chicken thigh

🏷️

-0:00

stephvnieteaonTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by stephvnietea

-0:00

stephvnieteaonTikTok

Ingredients

1 bunch celery
6 cloves garlic, roughly chopped
1.5 lbs boneless, skinless chicken thighs, thinly sliced
1 tbsp soy sauce
1 tsp chicken bouillon powder
1/2 tsp baking soda
2 tbsp whole black peppercorns
1 cup chicken broth
1 tbsp Shaoxing wine
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp soy sauce
1 tbsp granulated sugar
2 tbsp cooking oil
1 tbsp cornstarch
2 tbsp water
1 tsp sesame oil

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Wash and clean the celery. Slice it into 1/4-inch pieces on a bias and set aside in a large bowl.
2
Roughly chop the garlic and set aside.
3
Thinly slice the chicken thighs and place them in a separate mixing bowl.
4
To the chicken, add soy sauce, chicken bouillon powder, and baking soda. Mix well and let it marinate for about 15 minutes.
5
Using a mortar and pestle, coarsely grind the whole black peppercorns. Set aside.
6
In a measuring cup or bowl, prepare the sauce by combining chicken broth, Shaoxing wine, oyster sauce, dark soy sauce, regular soy sauce, and sugar. Mix until the sugar is dissolved.
7
Heat cooking oil in a wok over high heat.
8
Add the chopped garlic and sauté for a few seconds until fragrant.
9
Add the marinated chicken to the wok. Spread it in an even layer and cook until it gets a char on each side and is cooked through.
10
Add the sliced celery to the wok and stir-fry for a couple of minutes until slightly softened to your liking.
11
Add the coarsely ground black pepper and toss to combine.
12
Pour the prepared sauce into the wok and bring it to a boil.
13
In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the wok while stirring to thicken the sauce until it's nice and glossy.
14
Finish with a drizzle of sesame oil and give it a final toss.
15
Serve immediately, preferably over a big bowl of rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice chicken thighs thinly and against the grain for maximum tenderness; the baking soda pretreatment amplifies this effect.
Toast whole black peppercorns briefly in a dry pan before cracking to deepen their flavor and prevent a one-note heat.
Add celery in the final minute to maintain its crisp texture—overcooking will make it limp and bitter.
Use high heat and work quickly; this stir-fry cooks in under 10 minutes once ingredients hit the pan.

Substitutions

Chicken thighs → boneless, skinless chicken breasts (slice thin; watch for overcooking)
Oyster sauce → hoisin sauce (slightly sweeter; reduce soy sauce by 1/2 tsp to balance)
Celery → sliced bell peppers or snap peas (similar crunch, milder flavor)
Shaoxing wine → dry sherry or rice vinegar (use equal amount)