Chinese Buffet Black Pepper Chicken
Bring the bold and irresistible flavors of your favorite Chinese buffet right to your kitchen with this quick and easy Chinese Buffet Black Pepper Chicken recipe. Juicy, tender chicken thighs are marinated in soy sauce and cornstarch for a velvety texture before being stir-fried to golden perfection. Vibrant bell peppers, onions, and aromatics like garlic and ginger add a fragrant crunch, while a rich black pepper sauce—featuring oyster sauce, dark soy sauce, and sesame oil—ties everything together with a savory twist. This 30-minute stir-fry delivers restaurant-quality flavor perfect for serving over steamed rice or noodles, making it the ultimate crowd-pleaser for a weeknight dinner or festive occasion. With its delicious balance of spice and umami, this dish is a must-try for lovers of Chinese takeout classics.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 3 cloves Garlic
- 1 tsp Fresh ginger
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium White onion
- 2 tsp Cracked black pepper
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 cup Chicken broth
- 1 tsp Sugar
- 1 tsp Sesame oil
Instructions
Cut the chicken thighs into small bite-sized pieces and place them in a bowl.
Add 3 tablespoons of soy sauce and 2 tablespoons of cornstarch to the chicken. Mix well to coat and marinate for 10 minutes.
While the chicken marinates, finely mince the garlic, grate the ginger, and slice the green bell pepper, red bell pepper, and white onion into thin strips.
In a small bowl, mix the black pepper, oyster sauce, dark soy sauce, chicken broth, sugar, and sesame oil. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet and stir-fry until golden brown and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then stir-fry the garlic, ginger, onions, and bell peppers for 2-3 minutes until slightly softened but still vibrant.
Return the cooked chicken to the skillet and pour in the prepared black pepper sauce. Stir well to coat everything evenly and simmer for another 2 minutes to heat through and thicken slightly.
Taste and adjust seasoning if needed. Serve hot over steamed white rice or noodles.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 19.7 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2306 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
