Name: Black Pepper Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce (or soy sauce); 2 tablespoons Shaoxing wine (or dry sherry); 2 teaspoons dark soy sauce (or soy sauce); 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil (or vegetable oil); 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors)

Jump to Recipe

If you’re looking to add a punch of flavor to your weeknight dinner routine, Black Pepper Chicken is about to become your new table hero. This dish sings with robust, peppery notes that highlight juicy chicken, crisp-tender vegetables, and a glossy, savory sauce that begs to be soaked up with rice. Each ingredient plays a starring role, coming together in less time than it takes to order takeout, making Black Pepper Chicken a must-try for busy nights or anytime that craving for bold, comforting flavors strikes.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Black Pepper Chicken lies in a handful of straightforward ingredients that work to balance taste and texture. Fresh vegetables and essential pantry staples create a magical, mouthwatering result. Here’s what you’ll need and why each element matters.

Chicken breasts or thighs: Sliced thin, they absorb marinade quickly and stay tender through a high-heat sauté.
Light soy sauce: Adds salinity and depth without overpowering the star flavors.
Shaoxing wine (or dry sherry): Lends subtle fragrance and helps tenderize the meat.
Cornstarch: A dual-purpose player, it yields velvety chicken and thickens the sauce perfectly.
Chicken broth: Gives the sauce body and savory backbone.
Dark soy sauce: Just a bit creates that memorable restaurant-style glaze and richer color.
Sugar: Balances out the savory, spicy elements and helps caramelization.
Coarsely ground black pepper: The star of the show! This brings fragrant heat and irresistible zing.
Salt: Just a pinch brings all the flavors into focus.
Peanut (or vegetable) oil: For high-heat cooking and a slight nutty finish.
Minced ginger: Fresh and peppy, ginger adds a lively zing that’s instantly recognizable.
Minced garlic: Essential for its warmth and savory aroma.
White onion: Brings crunch and slight sweetness.
Bell peppers: Vibrant color, juicy texture, and a gentle sweetness to balance the pepper.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by slicing your chicken breasts or thighs against the grain into thin, even strips. In a medium bowl, combine the chicken with light soy sauce, Shaoxing wine, and a spoonful of cornstarch. Gently mix everything by hand to ensure each piece is well coated, and let it marinate for 10 to 15 minutes. This quick marinade infuses the meat with seasoning and guarantees that glossy, velvety texture you love in restaurant Black Pepper Chicken.

Step 2: Mix Up the Sauce

While the chicken soaks up all that flavor, grab a small bowl and whisk together the chicken broth, both soy sauces, Shaoxing wine, more cornstarch, sugar, black pepper, and salt. Give the mixture a good stir to make sure the cornstarch is fully dissolved – this step ensures your finished sauce will be smooth, lump-free, and ready to cling to every bite.

Step 3: Sear the Chicken

Time for the sizzle! Heat a tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single, even layer for optimal browning. Let it sear, undisturbed, for about a minute until the underside is beautifully golden. Flip and cook for another 30 seconds to a minute, stirring occasionally until the chicken is just barely cooked through and still juicy. Transfer the chicken to a plate—trust me, this keeps it tender while you cook the veggies.

Step 4: Stir-Fry the Aromatics and Vegetables

Return the skillet to the heat, add the remaining tablespoon of oil, then toss in the ginger and garlic. Let them bloom for just a few seconds until fragrant, being careful not to burn them. Immediately add the onions and bell peppers; stir-fry briskly for 20 seconds. This approach keeps the veggies crisp and bursting with bright color, the perfect match for your Black Pepper Chicken.

Step 5: Saucy Magic and Final Toss

Quickly re-stir the sauce so the cornstarch hasn’t settled, then pour it over the veggies in the skillet. Stir right away, watching as the sauce bubbles and thickens to a luscious glaze within seconds. Return the chicken to the pan and toss everything together, making sure every piece is glossy and coated. Remove from the heat promptly and transfer everything to a big serving plate so the dish stays perfectly cooked and vibrant.

How to Serve Black Pepper Chicken

Garnishes

For a pop of freshness and to complement the kick of black pepper, sprinkle chopped scallions or cilantro over the top just before serving. You can also scatter toasted sesame seeds for a nutty crunch and beautiful finish. That bit of green and the extra layer of aroma will make your Black Pepper Chicken look (and taste) even more appetizing.

Side Dishes

Black Pepper Chicken is fantastic all on its own, but pairing it with steaming jasmine rice or fluffy brown rice transforms it into a complete meal. Want more variety? Try some quick stir-fried greens, like bok choy or snow peas, or even a crisp cucumber salad to balance the bold, peppery flavor of the chicken.

Creative Ways to Present

If you’re entertaining, serve Black Pepper Chicken in a large, shallow platter topped with swirls of extra black pepper. Or, pile it high in lettuce cups for a hands-on appetizer. You can even spoon it over noodles for a fun, slurpy twist. Play with plating and don’t be afraid to make it your own!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Black Pepper Chicken completely, then scoop it into an airtight container. It’ll keep fresh in the fridge for up to three days, making it perfect for quick lunches or meal prep.

Freezing

Want to stock up? Freeze portions of cooled Black Pepper Chicken in resealable bags or containers for up to two months. Defrost overnight in the refrigerator for best results; just keep in mind that veggies may soften slightly after freezing and reheating.

Reheating

To reheat, warm the Black Pepper Chicken in a skillet over medium heat, adding a splash of water to loosen the sauce and prevent sticking. Alternatively, microwave gently, stirring halfway through, until everything is piping hot and delicious.

FAQs

Can I make Black Pepper Chicken with other proteins?

Absolutely! This recipe adapts beautifully to shrimp, thinly sliced beef, or tofu. Just adjust the cooking time accordingly, and follow the same steps for a stir-fried sensation.

What makes Black Pepper Chicken different from other stir-fries?

It’s all about the punch of coarsely ground black pepper, which creates a signature heat and aroma you won’t find in most soy-based stir-fries. The balance of sweet, savory, and peppery flavors is what sets Black Pepper Chicken apart.

What kind of black pepper is best?

Freshly cracked, coarsely ground black pepper is key here. Pre-ground pepper works in a pinch, but those big, aromatic flecks offer unmatched fragrance and a gentle heat that builds with every bite.

Can I add more vegetables to this dish?

Definitely! Snap peas, carrots, broccoli, or mushrooms can be delicious additions. Just keep the total amount proportionate so you don’t overcrowd the pan, and stagger when you add veggies based on how long they need to cook.

Is Black Pepper Chicken spicy?

The dish packs a flavorful pepperiness but isn’t super spicy. If you love extra heat, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture, or serve with sliced fresh chilies.

Final Thoughts

Give Black Pepper Chicken a try and you just might find yourself making it on repeat. Its blend of fast prep, bold flavor, and satisfying texture makes it hard to beat on any night of the week. Gather your ingredients, fire up your skillet, and let this classic takeout favorite shine right from your own kitchen!

Black Pepper Chicken Recipe

★★★★★

5.2 from 25 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Black Pepper Chicken recipe is a flavorful and savory dish that combines tender chicken with a bold black pepper sauce, bell peppers, and onions. Perfect for a delicious and satisfying meal.

Instructions

Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a bowl. Marinate for 10-15 minutes.
Prepare the Sauce: Mix all sauce ingredients in a bowl.
Cook the Chicken: Sear marinated chicken in oil until browned. Set aside.
Sauté Aromatics: Cook ginger, garlic, onion, and peppers in oil.
Add Sauce: Stir in sauce mixture until thickened. Return chicken to skillet and coat in sauce.
Serve: Transfer to a plate and serve hot.