Black Pepper Chicken: Chinese Takeout at Home – Craving Jersey Chinese

Since moving to the Low Country, one of the biggest food shocks for me was Chinese takeout. Let me be clear—I’m talking real Chinese takeout, the kind you get in New Jersey or New York: salty, peppery, saucy goodness in a little white carton. Up north, it was cheap, fast, and delicious. Down here? It’s different. More expensive, less satisfying, and just not the same.

So what’s a Jersey girl to do?

Make her own, of course.

Today, I’m sharing one of my favorite homemade Chinese-inspired dishes: Black Pepper Chicken. I can’t take credit for the bones of this recipe—it’s originally from Maggie at Omnivore’s Cookbook (check her out—her recipes are absolute gems). But I’ve adapted it with some of my favorite clean and organic ingredients, and now it’s a regular on my weeknight dinner rotation.

Why You’ll Love It

This dish is bold, peppery, and totally satisfying. It’s got all the flavor and texture of your favorite takeout—but made at home with ingredients you can feel good about. No mystery oils, no added junk. Just real food that tastes amazing.

Black Pepper Chicken

Serves: 4
Time: About 30 minutes

Ingredients

For the Chicken Marinade:

1 lb organic chicken breast, sliced thin (1/4 inch against the grain)
1 tbsp organic tamari
1 tbsp Shaoxing wine
1 tbsp organic cornstarch

For the Sauce:

1/2 cup organic chicken broth
4 tbsp organic tamari
2 tbsp Shaoxing wine
1 tbsp organic cornstarch
1 1/2 tbsp organic cane sugar
2 tsp organic ground black pepper
1/8 tsp sea salt

For the Stir-Fry:

2 tbsp organic unrefined peanut oil (or sub avocado oil)
1 tbsp fresh organic ginger, minced
2 cloves organic garlic, minced
1/2 white onion, sliced
2 bell peppers, sliced (I like one red and one green for color)

Instructions

Marinate the Chicken:
In a medium bowl, combine the sliced chicken, tamari, Shaoxing wine, and cornstarch. Mix gently by hand until the chicken is well coated. Let it marinate for 10–15 minutes while you prep everything else.
Make the Sauce:
In a small bowl, whisk together all the sauce ingredients. Make sure the cornstarch is fully dissolved. Set aside.
Cook the Chicken:
Heat 1 tbsp of oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer (no overlapping!). Sear for about 30 seconds, then flip and cook another 15–20 seconds. Stir occasionally until lightly browned but not fully cooked through. Remove chicken to a plate.
Stir-Fry the Veggies:
Add the remaining 1 tbsp oil to the same skillet. Toss in the ginger and garlic and sauté quickly until fragrant. Add the chopped onion and peppers and stir for about 20 seconds.
Add the Sauce:
Give your sauce another stir to ensure the cornstarch hasn’t settled, then pour it into the skillet. Stir immediately—it’ll thicken up fast. Once it coats the back of a spoon, you’re good to go.
Finish the Dish:
Add the chicken back to the skillet. Toss everything together quickly to coat in the glossy sauce. Turn off the heat and immediately transfer the stir-fry to a serving plate—this helps prevent overcooking.

Serving Suggestions

I love this black pepper chicken served over Edamame fried rice or alongside an Asian cucumber salad. But you can keep it classic with plain white rice, too. Either way—it’s fire.

Final Thoughts

This dish has become a staple in our house. It scratches that takeout itch but lets me stay in control of the ingredients. Plus, it’s super quick to throw together on a weeknight.

Big thanks again to Maggie at Omnivore’s Cookbook—her recipes never miss. If you’re looking to recreate your favorite Chinese dishes at home, start there. Then put your own spin on it, just like I did.

You too can have the best Chinese food at home.
All you need is a hot pan, good ingredients, and a little black pepper.

Love it? Follow me @JacqFromJersey for more bold, comforting food with a Jersey soul and a Low Country twist.

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