A super quick and easy black pepper chicken recipe, perfect for any midweek dinner!
Ingredients
300g chicken thighs
2 tbsp oil
1-2 cloves of garlic
½ thumb sized piece ginger
1 spring onion
1 red and green pepper
1 red onion
150ml stock
The Marinade
1 ½ tbsp oyster sauce
1 tsp ground black pepper
1 tsp sesame oil
4 tbsp cornflour
The Sauce
2 tbsp Shaoxing rice wine
½ tbsp oyster sauce
½ tsp sugar
1 tbsp soy sauce
1 tsp dark soy sauce
¼ tsp ground black pepper
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– Super Easy Black Pepper Chicken Stir-Fry Recipe! –
38 Comments
Yummy Jeremy✅
yes please
I agree with Jeremy, I prefer a traditional thigh as well 🥰🤣🤣
What burner is that?
🤣🤣 yes ground black pepper please
Nice recipe but you may want to update the recipe in the comments. For The Marinade you said soy sauce, but in comments you say oyster sauce. And in The Sauce, you don’t mention chicken stock in the comments.
Nice! So where do we buy the gas stove?….High heat is mandatory for wok cooking
That's dinner sorted for tomorrow 👌🏽
Hi, nice recipe, would like to know which wok from your shop you use in this video and if you would be so kind and tell which brand and model of the gas stove you use, thank you 😊
Thanks Jeremy I liked the idea of cooking the chicken with skin on. I'm cooking this later yummy!
What I like about your recipes is that they are simple and tasty. I will cook this one soon as well 😋
I think the Ingredients above doesn't match what the video does. The text above is for a more ordinary marinade with cornflour, for a start. More of it is in the sauce in the video.
Nice looking dish. The printed recipe doesn't barely match the video mate 🤣
Amazing as usual Uncle Jeremy.
Bravo. It is absolutely simple and easy to cook. I will be cooking this meal. Thanks for sharing. New Zealand 🎉❤😊
Looks amazing.. I can smell it through the screen 🙂
Yet another mouthwatering dish. Thanks Jeremy!!!
That pepper grinder was hilarious. Why did he give you the Fisher-Price version? 🧐🙃 That video producer sabotage right there.
OMG, that one piece of onion the back of your spatula. "No, you cannot make me get in the wok. I will survive! Aaaww! I have fallen."
The type of burner your wok sits on is extremely important for proper wok heating. Electric stove burners don't cut it. Most residential gas stove burners don't put out enough BTUs. You pretty much need a special commercial grade gas range or special commercial wok burner system like what this guy is actually using.
Man just booked a class with my wife coming from Chicago. Can’t wait. I’ve been making your dishes and learning your skills/craft as best I can for the last three years!!!❤
Looks amazing! 👍🏻 😊
Legends say he's still grinding
Thanks Jeremy for sharing this recipe with us ❤
Who ever set him up with the hand grind pepper is a legend
My dawg never disappoints he’s goated
Wow looks yummy friend great cooking excellent 👌👌👌
I lost it at the grinding pepper part! 😀 Thanks for the video!
Lee Kum Kee make a great black pepper stir fry sauce that is really balanced (black pepper/garlic/ etc which I use in conjunction and as an addition with your recipe , you can get it at most Chinese supermarkets.
please add some story of each dish,so we can understand the how it’s come from
The recipe here, the video, and on the website are all different!!! It's very confusing!!
Hi Jeremy last week I tried the black pepper chicken. I am vegetarian and used quirn pieces. I do not know if you have tried this alternative but not sure how much to increase ingredients as the marinade was tasty but dry and likewise the sauce. I do t want a soggy mess so I am asking the professionals what they think?
Looks delicious
Hello boys and gals, I came back after ~3 weeks just to tell you how good this dish is. Since watching master Jeremy cooking this dish, I myself have made it twice. Even the kids love it. Of course I tweak a little here and there – which cook doesn't – but I can deffo recommend this one! GG
Can someone tell me what to replace that Rice Wine with? Many places say that some kind of vinegar is fine, but are there any other non-alcoholic alternatives?
What if you don't have rice wine
One of my fav dishes I had in Chinatown in Kuala Lumpur, paired with some morning glory, sticky rice and then finished off with a sago and almond dessert. Superb!
West Virginia here. We have a few rival Chinese restaurants locally that all have varying differences in their black pepper chicken. So I generally go to the same place as I prefer theirs… but I always wish the veggies were waaay softer. I know it’s made so they’re still sorta firm. But I would like to meal prep black pepper chicken at home and I suppose I would need to cook the veggies separate for a bit to really get them soft.