Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb chicken breasts (or thighs), sliced into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce; 2 tablespoons Shaoxing wine; 2 teaspoons dark soy sauce; 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil; 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors)

Jump to Recipe·5 from 8 reviews

If you’ve been dreaming of a dinner that delivers bold, restaurant-style flavor but still fits into your weeknight routine, this Black Pepper Chicken is about to become your new go-to. Imagine tender slices of chicken nestled among crisp bell peppers and onions, all wrapped in a deeply savory, peppery sauce that tastes every bit as incredible as your favorite takeout—only fresher and even more satisfying. It’s lightning-fast, versatile, and addictive in the very best way. One bite and you’ll see why Black Pepper Chicken is a repeat-request dinner in my own kitchen!

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

Simple but essential—that’s the beauty of this ingredient list. Every component stacks flavor, color, or texture, and together they create that irresistible punch you crave from good Black Pepper Chicken. Grab these pantry and fresh staples and see how easy it is to build major flavor!

Chicken breast or thighs: Go for a juicy, tender result by slicing against the grain; thighs yield an especially succulent bite.
Light soy sauce: Brings the fundamental salty, umami depth; use for both marinade and sauce.
Shaoxing wine (or dry sherry): A splash wakes up all the aromatics and gives the sauce that authentic Chinese takeout flavor.
Cornstarch: Key to velveting the chicken so the pieces stay incredibly moist, and also thickens the sauce beautifully.
Chicken broth: A savory base that binds the sauce, adding body and depth to every bite.
Dark soy sauce: A little goes a long way toward providing rich, complex color and slightly deeper flavor.
Sugar: Balances the assertive bite of the black pepper and umami-rich sauces perfectly.
Coarsely ground black pepper: The star of the show—don’t skimp! Fresh cracked is best for layers of heat and aroma.
Salt: Just a pinch sharpens all the components of the stir fry.
Peanut or vegetable oil: For a high-heat sear that won’t smoke or burn.
Ginger and garlic: They infuse the oil right off the bat, building an aromatic backbone for the dish.
White onion: Sliced onions add sweetness, crunch, and absorb all that fantastic sauce.
Bell peppers (mixed colors): Bright, vibrant, and irresistible when just-tender, they round out every forkful beautifully.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your sliced chicken with light soy sauce, Shaoxing wine, and cornstarch. This quick marinade not only seasons the meat, but it also ensures the chicken stays sensationally tender and moist throughout the high-heat stir fry. Just 10 to 15 minutes is enough to work its magic!

Step 2: Mix Up the Signature Sauce

Whisk together all the sauce ingredients—chicken broth, more soy sauces, Shaoxing wine, sugar, that bold black pepper, a dusting of cornstarch, and a pinch of salt. Make sure the cornstarch is completely dissolved to prevent any lumps. This flavorful mixture is going to thicken into a glorious, glossy sauce that clings to every piece.

Step 3: Sear the Chicken

Add a tablespoon of oil to your wide skillet and crank up the heat. Once shimmering, spread the chicken out in a single layer. Let the underside develop a light golden sear (don’t stir just yet!), then flip and finish cooking until just cooked through with a bit of pink remaining. Remove the chicken before it overcooks—the vegetables and sauce will bring it home.

Step 4: Stir-Fry Aromatics and Vegetables

Toss in another splash of oil, add your minced ginger and garlic, and let them become fragrant in just a few seconds. In go the chopped onion and bell peppers; keep them moving and cook for about 20 seconds. They should stay crisp and vibrant—the goal is a quick sizzle, not a full soften.

Step 5: Finish with Sauce and Chicken

Give your sauce another stir to disperse the cornstarch, then pour it directly into the skillet. Watch it bubble and thicken almost instantly! Return the seared chicken to the pan, tossing everything swiftly so each ingredient gets beautifully coated. As soon as it’s glossy and thick, pull the pan from the heat and transfer to a serving plate—those fresh veggies and juicy chicken deserve perfect doneness!

How to Serve Black Pepper Chicken

Garnishes

A flurry of thinly sliced green onions or a dusting of extra coarse black pepper makes a gorgeous, flavorful finish. If you love a bit of bite, try a handful of chopped fresh cilantro or toasted sesame seeds for a nutty pop—simple touches that crank up the “wow.”

Side Dishes

Pile your Black Pepper Chicken over fluffy steamed jasmine rice or nutty brown rice to soak up every last bit of that luscious sauce. Dreaming of veggies? Baby bok choy, simple steamed broccoli, or crispy snow peas are top picks that complement the savory-sweet peppery notes.

Creative Ways to Present

Feeling playful? Spoon this Black Pepper Chicken into lettuce cups for a fresh, handheld twist at your next party. Or, stuff it into a soft flatbread with crunchy slaw and a touch of sriracha mayo for a fusion sandwich that’ll knock your socks off. Leftovers tucked into rice bowls or wraps are a lunchtime legend!

Make Ahead and Storage

Storing Leftovers

Store any remaining Black Pepper Chicken in an airtight container in the fridge for up to three days. The flavors mingle and deepen while it rests, making leftovers as crave-worthy as the original!

Freezing

You can freeze Black Pepper Chicken for longer-term meal prep. Allow everything to cool completely before portioning into freezer-safe bags or containers. It’ll keep deliciously for 2–3 months—just know that the veggies may soften slightly when reheated.

Reheating

For best results, reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce. Stir occasionally until steaming hot, taking care not to overcook the chicken so it stays juicy and tender.

FAQs

Can I use other vegetables in Black Pepper Chicken?

Absolutely! While bell peppers and onions are classic, you can add snap peas, zucchini, or carrots for extra color and crunch. Use what’s in season or whatever makes you happiest.

Is it possible to make this dish gluten free?

Yes! Swap out the soy sauces for certified gluten-free tamari, and replace Shaoxing wine with a gluten-free dry sherry. Otherwise, all other ingredients are naturally gluten free.

What’s the best chicken cut for Black Pepper Chicken?

Both chicken breast and boneless thighs work beautifully. Thighs offer richer flavor and a bit more forgiveness on cooking time, while breasts yield a cleaner, leaner bite. Pick your favorite!

Can I make Black Pepper Chicken ahead of time?

You sure can—simply prepare everything as instructed, then store in the fridge. Reheat gently before serving and add a splash of water if the sauce has thickened too much.

How spicy is Black Pepper Chicken?

This dish brings a lively, aromatic heat from the coarsely ground black pepper, but it’s balanced by the sauce and veggies. For more kick, increase the pepper or add a pinch of chili flakes!

Final Thoughts

If you’re craving delicious takeout but want something quicker and more satisfying, you can’t beat Black Pepper Chicken. It’s a recipe worth falling in love with: bold flavors, vibrant colors, and so many ways to make it your own. Trust me, you’ll come back to this one again and again—give it a try and see why it’s such a staple in my house!