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 craving something peppery, saucy, and a little bit addictive, Black Pepper Chicken is an absolute must-try. This isn’t your run-of-the-mill stir fry — it’s a lively, colorful dish that balances savory, sweet, and spicy notes, packed with tender chicken and vibrant bell peppers all cloaked in a glossy black pepper sauce. Whether you’re new to stir frying or a seasoned cook, this homemade version bursts with bold flavors and comes together faster than takeout delivery. If you’re looking for a meal that practically sings with every bite, Black Pepper Chicken is about to become your new weeknight favorite.

Ingredients You’ll Need

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Black Pepper Chicken are simple yet purposeful, working in harmony to deliver big flavor and gorgeous color with very little effort. Each element amps up the depth, savoriness, and irresistible aroma that makes this dish special.

Chicken breasts (or thighs): Sliced against the grain for extra tenderness, chicken forms the hearty, juicy base of the dish.
Light soy sauce: Adds saltiness and umami both to the marinade and sauce for layers of flavor.
Shaoxing wine (or dry sherry): Lends a note of subtle sweetness and depth that mimics traditional Chinese restaurant-style dishes.
Cornstarch: Essential for making the chicken ultra-tender and giving the sauce that gorgeous thick, glossy finish.
Chicken broth: Forms the backbone of the sauce for deep savory flavor.
Dark soy sauce: Contributes color and an extra touch of molasses-rich flavor.
Sugar: Balances the peppery heat and salt with gentle sweetness.
Coarsely ground black pepper: The star of the show — go bold for that lovable, tingly spice!
Salt: Just a pinch to round things out.
Peanut oil (or vegetable oil): Ideal for achieving a quick sear and locking in flavors.
Minced ginger: Brings a fresh snap and subtle warmth to the aromatics.
Garlic cloves, minced: Delivers punchy, enticing fragrance and savoriness.
White onion: Adds gentle sweetness and moisture to the stir fry.
Bell peppers (mixed colors): Brighten the plate with color, crunch, and their mild, fruity flavor.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by tossing your sliced chicken with soy sauce, Shaoxing wine, and cornstarch in a bowl. Use your hands to ensure every piece gets a glossy coating. This only takes a few minutes but makes a world of difference, giving your Black Pepper Chicken that melt-in-your-mouth, restaurant-style texture.

Step 2: Mix the Sauce

While the chicken marinates, combine all the sauce ingredients in a small bowl: chicken broth, both soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir well until the cornstarch melts away, so your sauce will blend seamlessly later in the pan.

Step 3: Sear the Chicken

Heat half your oil in a large skillet or wok until it’s shimmering and hot. Add the chicken, spreading it out so as many pieces touch the pan as possible. Let it sear undisturbed for a minute to build that golden crust, then quickly flip and stir so both sides get color. The goal is juicy centers and crisp edges. Remove the chicken once just barely cooked; it’ll finish in the sauce later.

Step 4: Stir Fry Aromatics and Vegetables

Add the remaining oil, then ginger and garlic. The kitchen will suddenly smell incredible! After just a few seconds, toss in the white onion and bell peppers. Stir fry briefly — just enough for the vegetables to brighten and the onions to soften slightly, but still holding onto some crunch and color.

Step 5: Simmer Everything in Sauce

Give your prepared sauce a good stir and pour it over the vegetables in the hot skillet. Instantly, it will start bubbling and thickening. Add the chicken back in, making sure every bite gets coated with that shiny black pepper sauce. Mix everything for just a minute more, then turn off the heat and transfer to a serving plate, stopping the cooking process so those colors stay vivid and the textures perfect.

How to Serve Black Pepper Chicken

Garnishes

This dish pops even more with a little garnish — think thinly sliced green onions, a light sprinkle of extra coarsely ground black pepper, or even a handful of toasted sesame seeds. Each adds freshness or crunch and brings out the beautiful contrasts in your Black Pepper Chicken.

Side Dishes

For a classic pairing, serve your Black Pepper Chicken over a steaming bowl of jasmine rice or a scoop of fluffy white rice to soak up that bold sauce. If you’re in the mood for extra vegetables, sautéed Asian greens or garlicky bok choy balance the spice and bring a new layer of flavor to the table.

Creative Ways to Present

Try spooning Black Pepper Chicken into lettuce wraps for a fun, light dinner, or pile it onto stir-fried noodles for an extra-comforting meal. If you entertain, serve it on a large platter with chopsticks or picks for a flavor-packed party dish that disappears fast!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the Black Pepper Chicken cool to room temperature first. Store it in an airtight container in the refrigerator. The flavors actually deepen overnight, making lunch the next day something to look forward to.

Freezing

Black Pepper Chicken freezes like a champ! Place the cooled stir fry in a freezer-safe container or bag, press out any excess air, and label it with the date. It will stay delicious for up to three months — just thaw overnight in the fridge when you’re ready to enjoy it again.

Reheating

For the best texture, reheat Black Pepper Chicken in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also zap it in the microwave on medium power, stirring every thirty seconds until hot and steamy all the way through.

FAQs

Can I make Black Pepper Chicken with beef or shrimp?

Absolutely! The bold sauce pairs well with many proteins. Swap in thinly sliced beef or peeled shrimp, adjusting the cooking time as needed for different meats or seafood.

What kind of black pepper is best for this dish?

Coarsely ground black pepper works best — it gives you that signature bite and a punchier flavor compared to finely ground pepper. Freshly cracked is even better if you want a spicy kick.

How do I keep my chicken tender and juicy?

Slicing against the grain and using a quick marinade with cornstarch is key. Try not to overcook the chicken in the skillet; remember, it will finish cooking in the sauce at the end.

Can I add extra vegetables?

Definitely! Snap peas, broccoli florets, or sliced carrots make excellent additions and can bring more crunch and color. Just toss them in with the bell peppers so everything cooks evenly.

Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a great alternative. Even a splash of mirin or a little extra chicken broth in a pinch will do, though the flavor will be slightly different.

Final Thoughts

If you love meals that bring a little excitement to the table, you’ve got to give Black Pepper Chicken a spot in your weekly rotation. It’s comforting, quick, and brimming with personality — each bite is proof that homemade takeout can be seriously crave-worthy. Get your wok ready and let this delicious stir fry win you over!

Black Pepper Chicken Recipe

★★★★★

4.9 from 24 reviews

Author: Lila
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 satisfying dish with tender chicken slices coated in a savory black pepper sauce. It’s a quick and easy stir-fry that’s perfect for a delicious weeknight dinner.

Instructions

Marinate the Chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Marinate for 10 to 15 minutes.
Prepare the Sauce: Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Stir-Fry the Chicken: Sear marinated chicken slices in hot oil until browned, then set aside.
Stir-Fry Vegetables: In the same skillet, sauté ginger, garlic, onion, and bell peppers.
Add Sauce and Finish: Pour in the prepared sauce, thicken, then return chicken to the skillet. Stir to coat everything with the sauce.
Serve: Transfer to a plate and enjoy hot as a main dish.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian