Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
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

Get ready to fall in love with the bold, punchy flavors of Black Pepper Chicken! This dish strikes the perfect balance between juicy chicken, crisp-tender veggies, and a glossy, peppery sauce that delivers just the right amount of heat and umami. It’s the kind of meal that tastes like something special from your favorite takeout spot, but comes together quickly in your own kitchen. Whether you’re whipping up a weeknight dinner or impressing friends, you’ll want to make this Black Pepper Chicken again and again—it’s simply irresistible!

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of straightforward ingredients come together to create a deeply savory, vibrant Black Pepper Chicken. Each element brings its own magic to the dish, from the aromatic ginger and garlic to the star of the show: freshly ground black pepper!

Chicken breasts or thighs: Slicing against the grain helps ensure every bite is tender and juicy—choose thighs if you like extra flavor.
Light soy sauce: Provides that savory, salty foundation and gives the chicken its signature flavor.
Shaoxing wine (or dry sherry): Adds a delicate, nuanced aroma and really wakes up all the other flavors.
Cornstarch: Essential for giving the chicken a silkier coating and helping your sauce get glossy and thick.
Chicken broth: Builds the body of your sauce, infusing everything with delicious depth.
Dark soy sauce: Brings extra color and richness that makes the dish pop visually and in taste.
Sugar: Balances the savory and peppery notes with a subtle sweetness—don’t skip it!
Coarsely ground black pepper: Use freshly cracked if possible for maximum punch; this is what makes the dish shine!
Salt: Just a pinch enhances all the flavors in harmony.
Peanut oil (or vegetable oil): Helps everything cook up crisp and golden while carrying the aromatics beautifully.
Minced ginger: Adds that lovely zing and warmth you expect in great stir-fry dishes.
Garlic: Lends a mellow, savory depth to the base of your sauce—fresh makes all the difference here.
White onion: Its sweetness mellows out in the pan, soaking up all those saucy flavors.
Bell peppers (mixed colors): Not only do they brighten up the plate, but they add sweetness and a satisfying crunch.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining your sliced chicken, a bit of soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently until every piece of chicken is glossy and evenly coated. This quick marinade gives the chicken loads of flavor in just 10 to 15 minutes and ensures it stays juicy once cooked.

Step 2: Mix Up the Sauce

In a small bowl, whisk together the chicken broth, both soy sauces, Shaoxing wine, sugar, cornstarch, black pepper, and salt. This rich, peppery blend will thicken up perfectly in the pan, coating every morsel and filling your kitchen with tempting aromas.

Step 3: Sear the Chicken

Heat a large skillet over medium-high and swirl in one tablespoon of oil. Add the marinated chicken in a single layer, spreading it out so each piece has its moment with the hot pan. Sear for about a minute until lightly browned, then flip and cook another 30 seconds to a minute. Don’t overcook; you’ll finish it in the sauce later. Transfer the chicken to a plate.

Step 4: Stir-Fry the Aromatics and Veggies

In the same skillet, add your remaining oil, then toss in the ginger and garlic. Let their fragrance burst out for just a few seconds, then add the chopped onion and bell peppers. Give them a quick, lively stir so they keep their color and crunch.

Step 5: Finish with the Sauce and Chicken

Give your sauce a stir to make sure the cornstarch hasn’t settled. Pour it into the pan, stirring right away as it thickens up—this happens quickly! Add the browned chicken back in and give everything a fast toss so the sauce clings to every bite. Take it off the heat and transfer immediately to a serving plate to prevent overcooking.

Step 6: Serve It Up Hot!

Your homemade Black Pepper Chicken is ready to dazzle! Serve it while piping hot so every mouthful has that irresistible mix of tender chicken, vibrant veggies, and luscious peppery sauce.

How to Serve Black Pepper Chicken

Garnishes

A sprinkle of freshly chopped scallions or cilantro adds color and a burst of freshness that balances the rich flavors of Black Pepper Chicken. For even more peppery punch, crack a little extra black pepper over the top just before serving—guests always notice!

Side Dishes

You can’t go wrong with a fluffy bowl of steamed jasmine rice to soak up every drop of sauce. If you’re feeling fancy, try serving this alongside garlic fried rice, simple stir-fried noodles, or even roasted broccoli for extra crunch and color.

Creative Ways to Present

For a fun twist, serve Black Pepper Chicken in lettuce cups for a light appetizer, or spoon it over a bed of sautéed greens for a lower-carb option. It also makes an incredible filling for Asian-inspired wraps or bento boxes—don’t be afraid to get playful with presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Chicken keeps beautifully for up to 3 days in a sealed container in the fridge. Just make sure it cools down before storing, and keep the chicken and sauce together so the flavors continue to meld.

Freezing

If you’re planning ahead, you can absolutely freeze Black Pepper Chicken—just let it cool, then tuck it into a freezer-safe bag or container. It’ll keep well for up to a month. Thaw overnight in the fridge for best texture.

Reheating

To bring it back to piping hot goodness, reheat your Black Pepper Chicken in a skillet over medium, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for too long, which can dry out the chicken—gentle stovetop heating keeps everything tender and saucy.

FAQs

Can I use a different type of protein?

Absolutely! This sauce is fantastic with sliced beef, shrimp, or even tofu. Adjust the cooking time as needed to keep everything tender and juicy.

What if I don’t have Shaoxing wine?

No problem—dry sherry is a great substitute, or you can just add a splash more broth or a tiny bit of rice vinegar for a touch of acidity and depth.

How spicy is Black Pepper Chicken?

This dish is pleasantly peppery without being overly spicy. If you adore heat, feel free to add a pinch of chili flakes or extra cracked pepper to taste!

Can I prep any parts ahead of time?

Definitely! Slice your chicken and vegetables and whisk up the sauce in advance—just keep everything well covered in the fridge until you’re ready to cook for a super easy dinner rush.

Do I need a wok to make Black Pepper Chicken?

Not at all! A large skillet or frying pan heats up fast and works wonderfully for this recipe. The key is keeping the heat high and stirring quickly to keep the veggies crisp and sauce glossy.

Final Thoughts

If you’re craving something fast, flavorful, and deeply satisfying, give Black Pepper Chicken a place in your meal rotation. There’s a reason it’s a beloved takeout classic—once you try it at home, you’ll see just how easy and rewarding it can be. Get your skillet ready and treat yourself to a dinner that wraps comfort, excitement, and bold flavor all in one!

Black Pepper Chicken Recipe

★★★★★

5.1 from 10 reviews

Author: Jack
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Black Pepper Chicken recipe is a quick and flavorful stir-fry that pairs tender chicken with aromatic black pepper and a savory sauce. Perfect for a delicious weeknight dinner!

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 small bowl and set aside.
Sear the Chicken: Cook marinated chicken in oil until browned, then set aside.
Sauté Aromatics: Cook ginger, garlic, onion, and peppers in oil.
Add Sauce: Pour in the sauce mixture, cook until thickened, then add back the chicken.
Finish and Serve: Stir to coat, remove from heat, and serve hot.